Tenderloin Lomo Saltado Nikkei
Lomo Saltado is the best-known dish in Peruvian cuisine, and that's for a reason—it's undeniably delicious. It features Chinese and Japanese influences, Peruvian ingredients, and Chef Sergio's own spin based on his family's recipe. Cubes of tenderloin steak are stir-fried with snow peas and onions in a smoky soy-based sauce, then served atop Nikkei-style French fries in the traditional style of Lomo Saltado. Paired with buttered rice, it's the perfect example of Nikkei-style cooking and its seamless blending of Peruvian and Japanese cuisines.
Nutritional facts
Protein
33g
Carbs
84g
Calories
995kcal
Fat
58.1g
Ingredients
Snow Peas, Soy Sauce, Canola Oil, Oyster Sauce, Ginger, Five Spice, Balsamic Vinegar, Kosher Salt, Jasmine Rice, Light Soy Sauce, Sugar, Corn Starch, Garlic, Cilantro, Black Pepper, Veal Demi-Glace Base, Red Onion, Butter, Cherry Tomato, Curly Fries, Hondashi, Tenderloin Steak, Canola Oil
Contains milk, fish (Bonito), wheat, soybeans, molluscs.
Reviews
4.5
Based on 73 reviews
Probably the best meal we’ve had!
Mike · 09/09/26
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About Sergio Tominaga
Chef Sergio Tominaga was born in Peru and lived in Japan for 4 years. He started his career 18 years ago with his older brother. He comes from a family of Nikkei chefs (nikkei is the mixture between Peruvian and Japanese culture). Finalizing his career he started working with his brother but after a few years he worked in Maido (Number 1 restaurant in Latin America and number 7th in World's 50 Best) for 5 years and also in Sushi Pop by Micha as an Executive Chef for 3 years. Sergio cooks traditional Peruvian and Japanese food. He loves being able to cook the fusion between both cultures. His specialty is Peruvian ceviche, Lomo Saltado and Nikkei sushi.
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