Osaka Santiago
Chile
Osaka Santiago explores Nikkei cooking, bringing Peruvian ingredients and flavours into Japanese formats. Its ceviches, tiraditos and nigiri use citrus, chilli, seafood and crisp textures to connect the two culinary traditions. The Osaka ceviche combines salmon with yuzu, cucumber and crispy quinoa. Other dishes pair octopus with botija olives, or tuna with smoked ají amarillo and quinoa. The Peruvian Izakaya section extends the menu beyond raw fish, with steak served over a hot stone alongside Nikkei sauces. These distinct parts of the menu allow a meal to move between bright, cold preparations and more substantial cooked dishes.