Essential
Peruvian Classics
Starter
Mini chicken empanada · ají amarillo sauce
Main
Ají de gallina
Sides
Jasmine rice · roasted potatoes
Salsa criolla
Dessert
Alfajor
Nikkei Cuisine Specialist
Jesús Arango
Jesús Arango is a culinary professional specializing in Nikkei cuisine, kitchen leadership, and team management. With over a decade of experience, he has developed his career at some of Miami’s most recognized restaurants.
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Cooking is also a way of building memory.
With over a decade of experience, Jesús Arango has built a strong career at some of Miami’s most recognized restaurants, including MILA, Ceviche 105, Komodo, and Amazónico. A specialist in Nikkei cuisine, his profile combines discipline, precision, leadership, and a culinary vision shaped in high-level culinary operations.
Cooking is my language, discipline is my tool, and passion is my driving force.
Creations
Dishes with a Concept
Culinary Experiences
Cooking as Part of the Gathering
Concepts where preparation, presentation, and interaction with the chef become a central part of the event.
Chef Tasty — Nikkei Table Experience
A decorated central table where sushi becomes part of the composition. Different heights, wood, stone, ice, greenery, and Japanese-inspired details transform the presentation into a complete culinary experience.
Sushi and sashimi
Salmon sashimi · ponzu gel · microgreens
Tuna akami sashimi · sesame ponzu
Hamachi sashimi · yuzu kosho
Nigiri selection
Salmon aburi · honey garlic soy · bubu arare
Tuna akami · ají amarillo · pimentón de la Vera
Hamachi · yuzu kosho · serrano
Signature rolls
Spicy tuna crispy roll
Salmon avocado roll · Nikkei sauce
Shrimp tempura roll · acevichada
Nikkei bites
Crispy rice · spicy salmon
Mini salmon tiradito
Chicken karaage · ají amarillo mayo
Desserts
Passion fruit cheesecake bites
Matcha white-chocolate strawberries
Approximately eight to ten savory pieces per person, in addition to the Nikkei bites, depending on the duration and format of the event.
Chef Tasty — Whole Salmon Experience
A whole salmon is progressively transformed into a series of preparations in front of the guests.
One Fish. Multiple Experiences.
Approximate duration: three to four hours.
Live presentation and breakdown
The chef presents and breaks down the whole salmon in front of the guests, separating the loins, collar, backbone, and skin.
First bite
A salmon hand roll with sushi rice, nori, avocado, and scallions, prepared with fresh salmon scraped from the backbone. Depending on the format, it may also be served as crispy rice with salmon and spicy Nikkei sauce.
After curing
Salmon sashimi · ponzu · wasabi. Salmon Nikkei tiradito · ají amarillo leche de tigre · cilantro oil · crispy sweet potato. Salmon nigiri duo: classic salmon and salmon aburi · honey garlic soy · bubu arare.
Hot preparations
Salmon kama or collar · miso glaze · citrus ponzu. Miso-glazed salmon · Japanese fried rice · seasonal vegetables.
Dessert
Passion fruit and yuzu cheesecake.
Grazing Tables & Boards
A Composition Made for Sharing
Each table is custom-designed according to the number of guests, culinary preferences, budget, and dietary restrictions. The photographs show presentation examples; the final selection is agreed upon with the client.
Contact / Request an Event