Big Kokka

Nikkei cuisine in one of the most popular venues of Born

Big Kokka

The restaurant, a sequel to his sister-restaurant Kokka at the Aparthotel Arai, occupying the mythical space where Big Fish was born, has Juan Otivo and Kyoko Li as visible heads of a cuisine that fuses the palates of Peru and Japan. Both have achieved a unique fusion of Peruvian and Japanese cultures resulting in one of the most authentic Nikkei proposals in the city.

The menu of the new restaurant features indisputable Kokka hits such as the duo of Nikkei oysters, the causa with huacatay aromas, roasted eggplant with yellow chili sauce and sweet potato threads, or Kokka salad with quinoa, cucumber, seaweed and pickles, turnip and ginger. From his sister-restaurant has also inherited ceviches and tiraditos.

The menu also has a Tenshin section where you can find gyozas with prawns, chicken and peanut sauce with spicy oil, or the fried wanton. Other delicatessen of the recently opened Big Kokka are the dishes cooked in robata, like the marinated butterfish in miso with pickles; the braised mackerel or the Wagyu beef with Andean mustards, among others.

The Big Kokka is also very good news for lovers of gourmet drinking, with a clear orientation to distillates and cocktails of Peruvian and Japanese origin.

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