They will spy the familiar ceviche clasico - Peruvian mahi-mahi, leche de tigre, aji limo (a hot Peruvian chile), cancha (crunchy roasted corn kernels), choclo (softer, large-kerneled Peruvian corn), red onion, cilantro and sweet potato purée - and lesser-seen options such as lobster ceviche, salmon tiradito and ceviche served chirashi-style over rice. There, guests can enjoy a view of the marinated fresh fish and seafood dishes. There’s also a ceviche bar that seats up to 10. The modern dining room is accented with murals depicting the circa-1800s immigration journey of Fukuda’s family, as well as other Japanese. A dining area at Pacha Nikkei with artwork of chef Masuru Fukuda’s family. Though that might be a small percentage of Peru’s total population, their cuisine has had influence nationally and beyond. According to Peru’s 2017 census, 22,534 Peruvians self-reported having Japanese ancestry, but some estimates put that number higher. Their approach to food would go on to influence foodways that were already melding indigenous, European, African and other Asian ingredients and cooking methods. There he showcased Nikkei (a word used in Peru for Japanese Peruvians) cuisine, which began to evolve when Japanese immigrants first arrived in Peru in 1899 and began translating their cooking techniques to Peruvian ingredients. Photo by Marco Torres.įukuda won fans at Pacha Nikkei’s initial spot. Chef and owner Masuru Fukuda of Pacha Nikkei. Kellyn Ferman, formerly of Kata Robata, also joined the team as general manager. Luckily for him and fans of his food, his eatery is now reincarnated as a fully fledged brick-and-mortar restaurant in the Westchase neighborhood.Īfter that closure, Fukuda partnered with Sebastien Laval, a hospitality consultant who has helped open other Houston restaurants, such as MAD, La Table and Le Colonial. The closure left several food and drink purveyors, including Fukuda, without a space to operate. Fukuda was serving his take on Nikkei cuisine, which was developed by Japanese immigrants living in Peru, at Politan Row, a food hall in Rice Village that suddenly shuttered in November 2020. Chef and owner Masaru Fukuda of Pacha Nikkei is now welcoming guests to 10001 Westheimer in the Carillon, the former home of Toku Sushi.
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