Osaka Santiago menu

This limited-edition dish features shrimp prepared with coral butter, huacatay herb, and a traditional Peruvian chili capchi sauce.

A crispy sushi rice roll topped with octopus, avocado, a zesty olive-infused sauce, and a traditional Peruvian onion and tomato relish.

Thinly sliced bluefin tuna served with avocado, black garlic ponzu, salmon roe, and a citrus emulsion.

Pan-seared beef dumplings served with a savory malt demi-glace, smoked rocoto pepper, and a drizzle of truffle oil.

A crispy rice and bean cake topped with chargrilled shrimp, miso, shiitake mushrooms, and a smoked chili sauce.

A selection of three different styles of fresh, citrus-marinated raw fish prepared in the Japanese-Peruvian Nikkei tradition.

Grilled shrimp topped with a savory roasted rocoto pepper sauce and Grana Padano cheese.

A rich gratin of king crab and seared foie gras, finished with a savory Japanese butter-soy glaze.

Seared scallops topped with rich foie gras, finished with a savory eel glaze and a hint of white truffle oil.

A curated tasting selection featuring a variety of ceviche, sashimi, sushi, tiradito, and hosomaki.

Fresh scallops and white fish marinated in a zesty, citrus-based wasabi sauce.

Fresh catch of the day marinated in a signature citrus-based sauce, served with Andean corn.

Fresh salmon served in a citrusy yuzu sauce with cucumber and crispy quinoa.

A refreshing seafood medley featuring octopus and fresh catch of the day, served in a spicy rocoto pepper sauce and topped with a crispy crab claw.

This dish features fresh oysters served in a citrus-based leche de tigre sauce, topped with Grana Padano cheese, a zesty chalaquita salsa, capers, and salmon roe.

Thinly sliced abalone served with avocado, a smoky yellow chili sauce, and salmon roe.

Thinly sliced fresh fish and grilled octopus served with a smoked rocoto pepper emulsion and avocado.

Thinly sliced octopus served with avocado, briny botija olives, a creamy citrus-based sauce, and a fresh onion and tomato relish.

Thinly sliced salmon served with a passion fruit honey glaze, fresh watercress, and crispy strips.

A tuna nigiri topped with avocado, a Peruvian chili emulsion, and white truffle oil.

A slice of white fish served over vinegared rice, topped with Peruvian peppers, almond chimichurri, scallions, and a squeeze of lime.

A tuna nigiri topped with smoked aji amarillo sauce, crispy quinoa, and a traditional Peruvian onion and tomato relish.

Fresh scallop served over vinegared rice, topped with white truffle butter and a hint of lime.

A piece of salmon or tuna topped with seared foie gras, finished with a savory tare sauce and a sprinkle of Maldon sea salt.

A piece of vinegared rice topped with torched avocado, finished with a drizzle of spicy chili oil and soy sauce.

A piece of salmon nigiri topped with white truffle oil, citrus zest, and Maldon salt.

A slice of American Wagyu beef topped with seared foie gras, a sweet soy glaze, and a sprinkle of Maldon sea salt.

This sushi roll features crispy shrimp and avocado topped with smoked tuna tartare, spicy rocoto pepper aioli, and crunchy quinoa.

This sushi roll features king crab, salmon, fresh catch of the day, and avocado wrapped in a thin sheet of Japanese turnip.

A crispy, deep-fried sushi roll filled with salmon, shrimp, and avocado, finished with a savory tare glaze.

A sushi roll featuring shrimp tempura and crab meat, topped with crispy quinoa and a savory batayaki sauce.

A vegetarian sushi roll featuring smoked mushrooms, crispy sweet potato, and avocado, finished with a yuzu truffle sauce.

This sushi roll features shrimp tempura and avocado topped with seared American Wagyu beef and a mild, smoky Peruvian chili sauce.

This sushi roll features salmon, fresh herbs, and avocado, topped with spicy mayonnaise and flying fish roe.

This sushi roll features crispy shrimp and avocado topped with white fish, a tangy citrus-based sauce, and a savory Japanese seasoning blend.

A selection of chilled, bite-sized appetizers prepared in a Japanese-inspired Peruvian style.

Crispy nori crackers topped with salmon tartare, a spicy rocoto pepper emulsion, and a drizzle of truffle oil.

A crispy seaweed shell filled with crab meat, topped with a truffle-infused Peruvian yellow chili sauce and salmon roe.

Fresh salmon served with golden berries, cilantro, avocado, and crispy native potato chips.

A Peruvian-style potato terrine topped with seared salmon, crab salad, and salmon roe, finished with a creamy citrus-based sauce.

A fresh mixed lettuce salad featuring crisp cucumber, crunchy quinoa, and an almond-based chimichurri dressing.

Grilled octopus served with a Japanese-inspired herb sauce and topped with crispy quinoa.

Salt-crusted glazed pork belly served with Peruvian corn tortillas and a spicy chili radish relish.

Crispy shrimp served with a light, sweet citrus-based sauce.

Pan-seared dumplings filled with confit duck, caramelized onions, and shiitake mushrooms, served with a mildly spicy Peruvian yellow chili sauce.

A selection of seafood sautéed in a ginger and lime-infused Japanese chili butter.

Seared scallops served with a mild Peruvian chili curry, topped with Grana Padano cheese and a hint of lime.

Tender baby back pork ribs finished with a citrus-infused pisco glaze and fresh coriander.

A selection of seasonal vegetables and wok-seared mushrooms tossed in a tangy citrus-soy sauce and finished with a savory Japanese seasoning blend.

Roasted white fish served with an almond chimichurri sauce and Peruvian peppers.

A choice of white fish or lobster topped with a savory miso-coconut butter glaze and finished with fresh lime zest.

This dish features Wagyu ribeye served over skillet-fried rice, topped with a soft-cooked egg and a savory yuzu-foie gras sauce.

A savory seafood rice skillet served with roasted banana, avocado, and a zesty wasabi-infused salsa.

Tender braised short rib served over pachamanca-style rice, topped with crispy sweet potato and pickled onions.

Miso-marinated salmon finished with a savory tare glaze, pickled red onions, and a mild, creamy yellow chili pepper sauce.

This ramen features charred seafood and cherry tomatoes served in a savory curry-infused squid ink cream sauce.

Premium Angus and Wagyu skirt steak served on a hot stone, finished with a Japanese-Peruvian glaze and a bright citrus sauce.

Grilled tenderloin served with miso-infused mashed potatoes, sautéed mushrooms, and a balsamic truffle reduction.

A crispy duck leg served with wok-fried rice, Amazonian bacon, shiitake mushrooms, and a sweet citrus sauce.

A 500-gram American Wagyu steak served with smoked salt, a savory soy-based tare criollo sauce, and a creamy truffle-infused uchucuta sauce.

This dish features tender pork belly served in a mildly spicy broth with a soft-cooked egg.