The combination of Japanese and Peruvian cuisine, known as Nikkei, has become the latest gastronomic sensation that hits big cities with culinary importance. This style of cooking inspired the founders of Osaka, which currently holds six restaurants in Lima, Sao Paulo, Buenos Aires and Santiago. Osaka Santiago is located in the luxurious W Hotel at the Isidora Goyenechea Street and is considered to be the best of its kind in Chile.
The restaurant is located on the fourth floor of the W Hotel, which is the trendy and successful brand from Starwood Hotels. Osaka has a contemporary and modern dining room in a casual chic environment. It combines Latin and Asian aesthetics with modern artworks. You can sit down at the sushi bar with live cooking or relax in one of the stylish restaurant compartments. New York designer Tony Chi used a lot of natural elements like copper in combination with colours from the Chilean desert, coastal and mountain landscapes. After dinner, guests can enjoy the vibes in the W lounge.
Executive Chef Ciro Watanabe is Peruvian with a Japanese grandfather. After gaining experience in several Asian concepts like Matsuri Lima and Nobu Lima, Ciro moved to restaurant Osaka in Lima. When Osaka Santiago opened, the chef moved back to Chile and the Nikkei hotel restaurant proved to be a success from day one. The menu at Osaka is constantly evolving, following the seasons and the local produce. Ciro often uses local ingredients for his creative cuisine, but the basis remains inspired by Peruvian and Japanese recipes. He carefully combines ingredients to create refined dishes. His trademark is a perfect synergy between sweet, sour bitter and umami flavours. The menu shows an enormous variety with choices from the sushi bar, ultra fresh sashimis, tapas and tiraditos. The food is brought in small portions to be shared. The Ishiyako stones that are used at the table, also contribute to the general experience.
The Chef’s signature dishes are the tiradito ceviche dishes in which raw fish sashimi is being flavoured with spicy sauces. The Peruvian Thai barbecue serves thick ribs that are braised in an Oriental sauce for twelve hours and served with green rice tamale and salsa criolla. With the ‘Tiradito Mi Peru’ he serves the best scallops from Tongoy in Chile with sweet potato tempura and coriander oil. An example of combining great textures, aromas and colours is the crispy shari where sushi rice is pressed with sesame and served with browned bone marrow and teriyaki sauce with huacatay. The main course ‘Sakana Ishiyaki’ impresses with shortly seared corvina fish that can be baked at the table on the Ishiyaki stone. All dishes have precision to bring intensity and character. The beverage menu complements the food and restaurant Osaka has a huge wine cellar with top references and a lot of sake choices.
Restaurant Osaka offers high class dining and is not to be missed during your stay in Santiago. The restaurant offers delicious Nikkei cuisine in a trendy environment and proves that the combination of Japanese and Peruvian cooking has evolved into something unique and wonderful.
Written by Sven & Frank