Latigazo delights us this summer in the middle of the Mediterranean, with the only gastronomic proposal specialized in Nikkei cuisine, offering a select cooking service in the yachts that dock in the port, in front of the establishment where the diner will have the opportunity to live an experience never lived before.
Latigazo Mallorca arrives at the island's trendiest spot, Cala D'Or, where it invites us to live a unique culinary experience where Peruvian and Japanese cuisine merge to create an explosion of flavors for the palate of diners who love Nikkei cuisine.
"The singular journey of Latigazo's Peruvian-Japanese cuisine always begins with the selection of the best products," explains its executive chef. His proposal recalls memories, from achieving the original flavors enjoyed in the Peruvian countryside, to creating a plating that reflects the different elements of the place where he grew up. In addition, he prepares the three ceviches of his menu in the dining room, in front of the diners' eyes, who discover part of the culinary essence of the Latin American country.
Madrid, August 2023. Mallorca is one of our most valued treasures of the island territory, an island that stands out for its landscapes, its gastronomy and a select atmosphere in summer. Turquoise water, hidden coves and a mild climate come together to offer tourists an experience of quality and excellence. Echoing this, Latigazo, the reference restaurant in Madrid, opens the first Nikkei cuisine restaurant in Cala d'Or.
If there is a reference place for its cuisine in Latin America, that is Peru, home to some of the most internationally renowned dishes. And if there is a type of gastronomy that also triumphs worldwide, it is Japanese cuisine, in all its versions. From the fusion of both comes Nikkei cuisine, the central core of Latigazo's menu. Latigazo is a blow to the palate, a spark of flavor, a place where the diner experiences the explosion and intensity of the Japanese-Peruvian fusion cuisine, intense and soft flavors in a perfect synergy.
Latigazo Mallorca arrives to the island with an exclusive cooking service on the yacht, where the diner will have the opportunity to live an experience never lived before. The yachts that dock in Cala d'Or will be able to enjoy the experience of live cooking from the menu of the Nikkei restaurant, with previous reservation.
The chef undertakes his creations with subtlety, but with skill, in his elaborations, handling the product with confidence under the watchful eye of the diners, who will be able to see on their yachts how he cooks some of his star dishes, such as ceviche.
In addition, and for those who want to live the experience from the restaurant itself in Cala d'Or, the chef prepares the three ceviches of his menu in the dining room, before the eyes of the diners, who discover part of the culinary essence of the Latin American country with Japanese essence. He does this thanks to a cart that aims to emulate the traditional street food stalls that are found in the streets of Peru "so common in everyday life". In the cart, the chef prepares the product, refines it with care and prepares it from scratch until he manages to make the perfect ceviche, which can be chosen from the Ceviche Limeño (sea bass, tiger's milk, aji limo, basil oil, corn, corn, sweet corn, sweet potato puree and cilantro sprouts); Ceviche Kiro (sea bass, tiger's milk, smoked yellow chili, Buddha's ear, crispy squid, sweet potato puree, cancha, corn and coriander sprouts); and Ceviche Tsurai (sea bass, shrimp, squid, rocoto and miso tiger's milk, togarashi, corn, zarandaja and horseradish sprouts).
The Tsurai Ceviche stands out, a dish that alludes to the Japanese spicy dish known as Tsurai. The leche de tigre that accompanies this dish is a more intense rocoto, a Peruvian chili bell pepper, and miso, a spice native to Japan. This fusion, not easily found in other restaurants in Mallorca, makes the dish more exotic and intense in flavor.
Likewise, the quality of the raw materials used manages to take the diner to an experience never lived before. "The unique journey of Latigazo's Peruvian-Japanese cuisine always begins with the selection of the best products," says its executive chef. An example of this are its hot dishes, such as the Kaen (beef tenderloin, oriental sauce, Shitakes and pack choy in wok, yellow potato, rice with corn and coriander sprouts); the Gohan Nikkei (crispy pork, jasmine rice, bean sprouts, Chinese eggplant and snow peas in wok, fried banana, soy sprouts and passion fruit char siu) or the Ahiru (duck breast confit in yakiniku, aji panca, huacatay, chicha de jora, rice, loche, cilantro, yellow chili, tiger's milk, cucumber chalaquita and sprouts).
On the Japanese side, and with sushi as the main dish, the chef presents some of his creations such as the Makimono Roll, which is a fusion with a Japanese base accompanied by Peruvian touches. A preparation that combines the traditional sushi rice with shrimp and sirloin steak, accompanied by a traditional sauce in Peruvian cuisine, is the "salsa anticuchera" made from "aji panca" which is a chili bell pepper native to Peru, and also a Peruvian yellow chili mayonnaise and sesame paste.
In addition to this extensive menu, Latigazo also has a menu with products of the day such as hamachi, scallops, caviar, wugyu, crayfish, snow crab and seasonal products. This allows the chef to experiment creatively in the kitchen every day.
And, as there is nothing better than a good cocktail overlooking the sea, the journey continues with its liquid and cocktail menu. Its cocktail maker, Francesco Azabache, makes a proposal based on classic cocktails, but giving them an original touch inspired by both gastronomic cultures. In this way he reflects their beliefs and traditions, which can be perceived in the different flavors and presentation.
Among the cocktails, the "Penishirin" stands out, a fruity smoked cocktail for the most demanding palates, based on bourbon, mezcal, pear, ginger, yuzu, mead and wasabi. With more citrus touches, he proposes the "Kaori", with gin, italicus, watermelon, strawberries, basil and aloe vera. Finally, much more spicy is the "Raymi Frutal", made with rum, chica de jora, citrus, pineapple, tonka bean, cocoa truffle, corn and gold.