Delve Deeper Into Nikkei Cuisine With Sanlitun Soho's Pachakutiq's New Menu
We've been fans of Peruvian joint Pachakutiq since our first visit just under a year ago at its original location on Jianguo Lu. Since having settled in Sanlitun Soho, they've been working on adapting their menu, adding both more Peruvian and Nikkei dishes to their already mouthwatering list of rare-to-Beijing offerings.
For those of you unversed in the ways of Nikkei, it is a cuisine that has slowly developed over the last 120 years in Peru, thanks to a gradual melding of cooking styles as Japanese immigrants incorporated Peruvian ingredients into their own traditional cooking methods after settling in the country.
The result? Dishes that are visually familiar to anyone who has eaten Japanese food before, but with flavors that are completely different in almost every way. The new dishes on the menu are sushi, rolls, temakis, and a yellow pepper nikudito.
We tried the entire menu (because otherwise we wouldn't know where to start recommending dishes), and can safely say everything is a hit. Favorites include the acevichado (RMB 25 for two pieces) and shellfish sushi (RMB 45 for two pieces), the former a sea bass sushi that is drenched in a savory tiger's milk sauce, topped off with a piece of chili for a slight kick, while the latter is made of fresh scallops.
The tenderloin sushi was incredible too, and completely different from any sushi we've had before, the tender beef melting into the sushi rice. Unlike with Japanese sushi, none of these dishes come with soy sauce and wasabi, and given each morsel's inherent flavor, the need for them quickly evaporates.
The yellow pepper nikudito, pictured above, is a sashimi made of beef instead of fish, lightly seared and drizzled in a traditional yellow pepper sauce. This sauce is hand-carried into the country specifically for Pachakutiq, as they are not normally available in Beijing and the additional effort pays off, providing a rich accompaniment without overpowering the tender beef.
Other new dishes include a creamy, quinoa risotto (RMB 85), and a Peruvian DIY wrap made of pork (RMB 50).
For something you most certainly won't find anytime soon elsewhere in Beijing, grab one of Pachakutiq's new craft beers, brewed using either quinoa or maca. The latter, a root found almost exclusively in Peru, had sadly run out, likely the effect of being marketed in China as a cure for erectile dysfunction. However, the quinoa variety made for a unique, light and refreshing summer brew.
And of course, there are also plenty of cocktails to lubricate your evening, including both long pisco drinks (Chilcanos, made of infused pisco with ginger ale, RMB 70 for a glass, RMB 210 for a pitcher), and pisco sours (RMB 60-70 for a glass, RMB 180-210 for a pitcher). If you're looking to expend the energy that they'll give you, go on Thursday evenings for a free salsa classes that kick off at 8pm.
More stories by this author here.
Email: margauxschreurs@truerun.com
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Images: Margaux Schreurs
