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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
38g
Carbs
85g
Calories
1060
Fat
63g
Ingredients
Canola Oil, Hondashi, Curly Fries, Beef Tenderloin, Cherry Tomato, Butter, Red Onion, Veal Demi-Glace Base, Black Pepper, Cilantro, Garlic, Corn Starch, Sugar, Light Soy Sauce, Jasmine Rice, Kosher Salt, Balsamic Vinegar, Five Spice, Ginger, Oyster Sauce, Canola Oil, Soy Sauce, Snow Peas
Reviews
4.4
Based on 35 reviews
Love the saltado! Please bring it back!
Karen Petronis · 01/09/25
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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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