You may have heard the term "Nikkei" buzzing around the culinary world, but what exactly is it?
At Killa, located in downtown Salt Lake City, we are proud to be the ambassadors of this incredible fusion. Nikkei is not just a trend; it is a century-old history of cultural harmony between Japan and Peru. If you are looking for Japanese-Peruvian fusion in Salt Lake City, here is what you need to know about the flavor ritual awaiting you.
Want to taste Nikkei in real life? Reserve, then browse signature creations.
A Tale of Two Cultures
Nikkei cuisine was born in the late 19th century when Japanese immigrants arrived in Peru. They found a country rich in fresh fish, corn, and spicy aji peppers, but lacking the traditional ingredients of home.
They adapted, using Japanese techniques (like precise cuts for sashimi) with Peruvian ingredients (like lime and chili).
The Result: A cuisine that is delicate yet bold, spicy yet refined. It is the perfect union, symbolized by our name "Killa," the Quechua word for Moon.
Signature Dishes to Try
If you are new to Nikkei, Killa is the perfect place to start.
- Ceviche vs. Sashimi: Nikkei ceviche is often cut slightly thicker, like sashimi, and dressed instantly in "Leche de Tigre" (Tiger’s Milk) rather than soaking for hours. This preserves the texture of the fish.
- Tiradito: A classic Nikkei dish. Thinly sliced raw fish, similar to carpaccio, covered in a spicy, bright sauce.
- Lomo Saltado: The famous Peruvian stir-fry, elevated with Japanese soy sauce and wok techniques.
Taste the History
Don't just eat dinner; explore a culture. Join us at Killa to taste the union of Japan and Peru.