Tenderloin Nikkei
This is one of the most popular dishes in Peruvian cuisine, and after one taste, you'll see why. With a mix of Italian, Chinese, and Japanese influences, the dish has a unique fusion of flavors. Al dente fettuccine pasta is tossed in a creamy Huancaina sauce and topped with parmesan cheese. Paired with a side of Nikkei-style stir-fried steak and vegetables, it's a perfectly balanced and satisfying meal.
Nutritional facts
Protein
49g
Carbs
70g
Calories
960
Fat
54g
Ingredients
Veg, Pepper, Aji amarillo, Seedless, Hondashi, Beef Tenderloin, Cherry Tomato, Fettuccini, Red Onion, Veal Demi-Glace Base, Black Pepper, Cumin, Cilantro, Garlic, Corn Starch, Sugar, Heavy Cream, Light Soy Sauce, Kosher Salt, Parmesan Cheese, Balsamic Vinegar, Five Spice, Ginger, Oyster Sauce, Canola Oil, Soy Sauce, Parmesan Cheese, Snow Peas
Reviews
4.1
Based on 96 reviews
As a Peruvian, this was surprisingly accurate to the huancaina sauce I grew up on. I do wish it had more of the pasta and sauce and less tomatoes!
Caroline · 02/10/25
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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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