Upload
others
View
3
Download
0
Embed Size (px)
Citation preview
C H U P E - S O U P
SHRIMP RAMEN CHUPE Shrimp tempura, milk, spring onion, egg, noodles & coriander in shrimp sauce
SOBA VEGETARIANO (V) Soba noodles, cabbage, spinach, miso, shitake mushrooms & spring onions
SUDADO NIKKEI Peruvian �sh �llets, tomato, mixed vegetables & white rice
C E V I C H E - C U R E D F I S H
PERUVIAN CEVICHE Red snapper white corn, red onion, corn chulpi, sweet potato, tiger milk & habanero
CEVICHE NIKKEI Tuna, onion, cashew nuts, white and yellow corn, mixed greens in chive & tiger milk dressing
CEVICHE INTI Red snapper, yellow chili, green lettuce in habanero & tiger milk
CEVICHE MIXTO Shrimp, octopus, red snapper, red chili in tiger milk
CEVICHE AL VEG (V) Mushroom, zucchini, sweet potato, white quinoa in a chilli tiger milk sauce
CARIBBEAN MANGO CEVICHE (V) Mango, onion, eggplant & yellow chili in coconut milk dressing
T I R A D I T O - P E R U V I A N S A S H I M I
SALMON NIKKEI Salmon, mango, sesame seeds, coconut & yellow chilli dressing
TUNA TATAKI NIKKEI Tuna, avocado, habanero chilli & ponzu pisco dressing
INTI TIRADITO Salmon, octopus, red snapper, red chilli,quinoa & corn
PUKA TIRADITO NIKKEI (V) Watermelon, baby spinach, tofu, quinoa & mint in a ponzu sauce
VEG TIRADITO (V) Eggplant, zucchini, cherry tomatoes in a barbeque chimichurri sauce
MOCK SALMON TIRADITO (V) Papaya, baby spinach & rocket
T E M P U R A & S P R I N G R O L L S
SEAFOOD TEMPURA Crab, tiger prawns, white fish & octopus served with acevichada tartare & tensuyo sauce
VEGETABLE TEMPURA (V) Zucchini, eggplant, onion, bell peppers, sweet potato served with tensuyo
& acevichada
GARDEN SPRING ROLL (V) Onions, carrots, mushrooms & peppers in a crispy roll 700
LOMO SALTADO SPRING ROLL Onions, aji Amarillo, tomato & aji pollero sauce
Chicken 800
Beef 800
T H E R O B A T A / Y A K I T O R IMarinated skewers fired on a charcoal grill
From The SeaRed snapper x4 - 1250
Octopus x4 - 2100Squid x4 - 1250
Prawn bacon x4 - 1500Mixed platter x8 - 3100
From The LandBeef tenderloin x4 - 1250
Chicken x4 - 1150Pork sausage x4 - 1000
Spicy lamb sausage x4 -1100Mixed Platter x8 - 2600
From The Farm(v)Tofu & broccoli x4 - 800
Mushroom & zucchini x4 - 800Potato & carrot x4 - 700Mixed platter x12 - 1600
YAKIMESHI Ginger & soya stir fry with RiceSeafood Veg (V)
CHAUFA NIKKEI Garlic stir fry with Japanese rice Chicken Veg (V)
SWEET YAKISOBA Japanese stir-fry with noodlesPork Veg (V)
SALTADO CRIOLLO Stir fry with garlic & soya & noodlesChickenVeg (V)
LOMO SALTADO Marinated mixed vegetables & beef tenderloin with steamed rice 1400
1600
1300
1600
1200
1250
1300
1600
1200
950
1650
1250
1700
1050
1000
950
1450
1050
(Request for no egg)
(Request for no egg)
(Request for no egg)
A C O M P A N A N T E S
CHICKEN SALTADO With udon huancaina 1400
18001100
14001400
17501500
14001200
MASHED POTATO - 400
RUSTIC FRIES - 400
SAUTEED MIXED VEGETABLES - 450
STEAMED RICE - 400
CHAUFA COUSCOUS - 650(Request for no egg)
CHAUFA QUINOA - 900(Request for no egg)
CHAUFA RICE - 550(Request for no egg)
For any or all allergens and dietary requirements please ask your server for assistance while placing orders
For any or all allergens and dietary requirements please ask your server for assistance while placing orders
For any or all allergens and dietary requirements please ask your server for assistance while placing orders
M A I N S F R O M T H E W O K
(Request for no egg)
S I D E S
Tofu (V)
Tofu (V)
1100
1400
Tofu (V) 1200
Tofu (V) 1500
A P E R I T I V O S - A P P E T I Z E R S
TOFU CROQUETAS (V) Fried tofu balls served with refreshing
Nikkei guacamole
INTI WINGS Wings in a habanero tiger milk sauce
SHRIMP FURAI Battered shrimp with Nikkei guacamole
TARTARE ACEVICHADA Red snapper �sh, avocado,
crispy quinoa & rice in acevichada sauce
DEGUSTATION DE CAUSA Causa potato, chicken,shrimp, salmon,
tuna, white �sh, avocado & acevichada sauce
VEG CAUSA (V) Causa potato, roasted veg in an eggless mayonaise
in acevicheda sauce
E N S A L A D A S - S A L A D S
COUSCOUS SALAD (V) Couscous, onion, sweet corn& avocado in a chilli habanero tiger milk dressing
TUNA TATAKI SALAD Tuna, red quinoa, snow peas & avocado on a bed of mixed lettuce in a teriyaki dressing
CRISPY TOFU SALAD (V) Crispy tofu, avocado & cashew nuts in a chimichurri & barbeque dressing
INTI WOK SALAD Chicken breast, mushroom & mix ofgreens in a passion fruit dressing & chimichurri sauce
SALMON SALAD Salmon, baby rocket, spinach, purplecabbage & chia in an avocado ponzu dressing
M A I N S N I K K E I
MISOYAKI FISH Red snapper marinated in sake, miso,
mirin & sugar served with mash potatoes
CEVICHE ON THE ROBATA White fish, sweet potato &
corn chulpi in tiger milk
ARROZ CON MARISCO Shrimp, octopus, squid & cheese served
with Japanese rice
EGGPLANT MISO (V) Grilled eggplant in miso dressing
ARROZ CON PATO NIKKEI Coriander duck, red peppers,
beer in huancaina sauce served on green rice (choose leg or
breast)
POLLO ALA BRASA Chicken, potato & ginger in a beer
chimichurri sauce (please allow 30 minutes prep time)
*Serves 2
SAKAYANAKI White fish with a mix of quinoa, spinach, butter,
fruhondashi & chimichurri sauce
1900
1400
2300
2900
2900
1850
1300
1250
1500
1250
950
1250
1100
1400
1300
1150
950
(served chilled)
GRILLED CHICKEN Half baby chicken with chimichurri sauce
GRILLED SALMON Fresh salmon with chimichurri sauce
GRILLED BEEF MEDALIONS Tender beef with chimichurri sauce
G R I L L S
1500
2700
2400
1400
For any or all allergens and dietary requirements please ask your server for assistance while placing orders
For any or all allergens and dietary requirements please ask your server for assistance while placing orders
M A I N S F R O M T H E W O K
M A K I
CRISPY MAKI Avocado & shrimp covered in panko with passion fruit sauce
TUNA TATAKI ROLL Tuna, cream cheese, avocado, togorashi & teriyaki sauce
CRAB MAKI ROLL Crab, avocado, cucumber, celery & friedshrimp
ACE VICHADA MAKI ROLL Fish, onion, fried shrimp & acevichada sauce
INKA MAKI ROLL Avocado, shrimp, cucumber, crispy quinoa & passion fruit sauce
TUNA ROLL Avocado, fried shrimp, onion tempura & acevichada sauce
SALMON ROLL Salmon, fried shrimp, avocado, cucumber,teriyaki & acevichada sauce
A LO POBRE ROLL Fried beef, avocado, plantain, teriyakichalakita & ponzu sauce
A LA DIABLA ROLL Shrimp, avocado, togorashi & sirarchasauce
PHILADELPHIA ROLL Shrimp, cream cheese & chimichurriNikkei
V E G M A K I
MANGO ROLL (V) Avocado, tofu, mango & sweetcorn chalakita
DOUBLE QUESO (V) Avocado, Philadelphia cheese, fried tofu, onion tempura & chimichurri Nikkei
TRUFFLE ROLL (V) Beetroot con�t, crispy mushroom, amaranth, tru�e oil & teriyaki sauce
RISING INTI ROLL (V) Carrot con�t, avocado, asparagus, cream cheese, amaranth, tru�e oil & passion fruit sauce
THE INTI EXPERIENCE CENTERS AROUND THE FINEST NIKKEI CUISINE. THE RESTAURANT CELEBRATES THE MARRIAGE OF JAPANESE AND PERUVIAN FARE IN UNIQUE CONTEMPORARY URBAN ENVIRONMENTS IN THE HEART OF NAIROBI.
‘’A DUAL EXPERIENCE WITH A SINGULAR VISION’’
The food in Peru is as varied as the country’s terrain, a combination of mountains, rainforests and coasts. This biodiversity coupled with in�uences from European colonizers enslaved Africans and Asian migrants, means that Peruvian food encompasses of a range of �avors. But for the past few years, it seems one cuisine from this con�uence of groups has grabbed headlines in the world more than any other: Nikkei, the Peruvian style of cooking often billed as Japanese-Peruvian “fusion.”
Nikkei the food started with the Japanese who moved to Peru around 1889 to work in the sugar cane �elds. Lacking many of their traditional ingredients, they began using Japanese cooking techniques with ingredients they could �nd locally.
“Nikkei” is the word for the descendants of Japanese immigrants living around the world
Nikkei food is Peruvian ingredients — tropical �sh, quinoa, aji amarillo peppers — molded by Japanese techniques. Multiple chefs cite the modern preparation for ceviche as particularly indicative of the Nikkei style. Before Japanese in�uence in Peru chefs would marinate �sh (traditionally, corvina) for hours, often overnight. It was Japanese immigrants who taught Peruvians to treat raw �sh more simply and merely “cook it with lemon” seconds before plating. Tiradito, raw �sh cut in the manner of sashimi but dressed with a spicy sauce is another staple of Nikkei menus after ceviches.
INTI is the reflection of the Japanese influence on Peruvian gastronomy.
Discover our four cooking sections: Sushi Bar, The Robata, The Wok and Tempura. Each of our dishes has been designed to be shared at the centre of the table.
1200
1250
1300
1250
1300
1700
1250
1200
1500
1350
1200
1250
1350
1100
N I K K E I S U S H IINTI- ACCORDING TO INCA MYTHOLOGY INTI WAS THE SUN GOD
For any or all allergens and dietary requirements please ask your server for assistance while placing
orders
WHITE FISH White �sh, crispy quinoa, crispy sweet potato
& acevichada sauce
SALMON NIGIRI Salmon, lime & teriyaki sauce
TUNA NIGIRI Tuna, crispy quinoa & acevichada sauce
AVOCADO NIGIRI (V) Sliced avocado with a sprinkle of
quinoa
SALMON
TUNA
OCTOPUS
SHRIMP SASHIMI
WHITE FISH
SASHIMI PLATTER Salmon, tuna, octopus, shrimp & snapper
1200
1250
1300
1250
1300
1700
1250
1200
1500
1350
1200
1250
1350
1100
( 2 pieces)
600
600
600
400
1500
1000
1500
1200
1000
2800
G U N K A N
N I G I R I
S A S H I M I
TUNA
WHITE FISH
SALMON
OCTOPUS
SHRIMP
GUNKAN MIX Salmon, tuna, octopus, white fish, avocado,teriyaki sauce & acevichada sauce
650
650
650
650
650
1650VENTURE
( 2 pieces)