Menu
Menu
EXECUTIVE CHEF & OWNER
HEAD CHEF
Parmesan gratinated scallops on the shell, 1111 butter.
Fried shrimp seasoned in a creamy spicy sauce, peanuts, nori and spring onions served over a sesame chow mein rice noodle.
Fried calamari topped with mayo, aji amarillo base and salsa criolla and fried yucca.
Fried chicken bits topped with a 5 spice Chinese vinaigrette.
Aji amarillo mashed potato layers, chicken salad, avocado topped with panko-fried shrimp and 1111 golf sauce.
Grilled octopus marinated with anticuchera sauce and served with choclo and potatoes topped with scallions and chalaquita.
Chicken and pork dumplings with hot ponzu broth, micro cilantro and aji limo.
Fried, hot ponzu, negi, acevichado mayo.
Fried, served with our diablo sauce, refreshing yogurt sauce, green onions and sesame seeds.
Aji de Gallina stuffers topped with aji amarillo sauce and salsa criolla.
Fried yucca topped with our amazing aji amarillo sauce and olive mayo.
Nikkei style fried shrimp with Nikkei golf and avocado dipping sauce.
Boiled green soybeans served with sesame oil, togarashi and rock salt.
Corvina, cancha, choclo, red onion, sweet potato in traditional leche de tigre.
Corvina, cancha, choclo, red onion, sweet potato in aji amarillo leche de tigre.
Corvina, cancha, choclo, red onion, sweet potato in rocoto leche de tigre.
Corvina in a creamy leche de tigre, avocado, red onion, capers, aji limo, and extra virgin olive oil.
Tuna, togarashi, with Nikkei leche de tigre, sesame seeds, kimchee, daikon, onion and carrots. Topped with toasted peanuts, scallions and cucumber.
Red snapper, octopus, cancha, choclo, red onion, sweet potato, aji limo, fried calamari.
Shrimp, octopus, corvina, cancha, choclo, onions dipped in the famous leche de tigre, topped with fried calamari.
Thinly sliced salmon cuts in aji amarillo leche de tigre, with crunchy quinoa, sweet potato strings.
Daikon, scallions, seared tuna, sesame seeds with 1111 house ponzu sauce.
Thinly sliced yellow tail hamachi, crunchy quinoa, greek yoghurt, kimchi nikkei ponzu.
Corvina, leche de tigre, sweet potato, cilantro, olive oil, chalaquita.
Tuna, salmon, raosted peanuts, chifera leche de tigre, fried wanton, sesame seeds.
Fish broth, corvina, miso, and green onions.
Shrimp concentrate, touch of cream, green onions, huacatay, queso fresco, rice, and fried egg, shrimp and a prawn.
Kani crab, shredded carrots, daikon, cucumber, toasted sesame seeds and kimchee vinaigrette.
Tomato, onions, cucumber, black olives, caper berries, feta cheese, croutons and balsamic vinaigrette.
Add Shrimp....+$6.00
Add Salmon....+$5.00
Add Tuna....+$5.00
Nikkei style sushi, filled with panko shrimp and avocado, topped with thin
sliced tuna, house acevichado sauce and shoestring sweet potatoes.
Half Roll.............................. $9.00
Nikkei style sushi filled with kani crab salad and avocado topped with thin
sliced salmon and house aji amarillo acevichado sauce.
Half Roll.............................. $9.00
Nikkei style sushi, filled with panko shrimp and avocado topped with white
fish, chalaquita and rocoto acevichado sauce.
Half Roll.............................. $9.00
Filled with fresh salmon, tuna, cream cheese and avocado, topped with crunchy quinoa, scallions, eel sauce and aji amarillo.
Inside tempura shrimp, cucumber topped with avocado and octopus al olivo sauce.
Kani krab salad, panko shrimp, avocado topped with hamachi, quinoa, eel sauce and lemon zest. Garnished with kimchi base and micro cilantro.
Salmon, avocado, cucumber, cream cheese; topped with sesame seeds, spicy mayo, eel sauce, and shoestring sweet potatoes.
Avocado, cream cheese, shrimp tempura topped with salmon and passion fruit sauce, lemon droplets.
Eel, soft shell crab, avocado, asparagus, scallions and masago. Wrapped in seaweed.
Tempura shrimp, avocado and cream cheese topped with rocoto volcano house kani. Torched.
Eel sauce, yoghurt, kimchi, micro-cilantro.potato strings.
Eel sauce, negi.
Aji amarillo sauce, truffle oil, micro-cilantro.
Aji amarillo , sesame seeds, micro-cilantro.
Chalaquita, lime juice, micro-cilantro.
Drum shaped sushi topped with salmon roe and negi.
Volcano sauce (bachiche, sriracha, kewpie), kani crab salad, negi.
Togarashi, anticuchera sauce, topped with negi.
Garlic butter, topped with truffle oil and a drop of lime juice, negi.
Aji amarillo strip, topped with truffle oil and a drop of lime juice and micro cilantro.
Eel sauce, acevichado sauce strip, topped with kimchi drop and micro cilantro.
Eel sauce, negi.
Shrimp, calamari, egg tortilla and chicken stir-fried rice with a nikkei sweet and sour sauce, topped with wonton flakes.
Steak sautéed with red onions, tomatoes, french fries and served with white rice topped with fried egg.
Lightly fried corvina, shrimp, calamari, and mussels in an “A Lo Macho” sauce.
Calamari, shrimp, octopus cooked in batayaki (Japanese butter) sauce over fettucine pasta.
Aji amarillo sauce fetuccine topped with beef tenderloin.
Lobster Ravioli, Chupe reduction sauce, served with choclo and a prawn.
Semi - crispy cho mein noodles, panka - marinated chicken and shrimp with our oyster & hoisin chifero sauce, onions, snow peas, mushrooms, sesame seeds and wanton flakes.
Cilantro-based braised ossobuco served over bacon-infused cannellini beans.
Bachiche-based braised ossobuco served over ají amarillo risotto.
Whole fried red snapper served with golden potatoes, Nikkei tartar sauce and salsa criolla.
Jumbo shrimp, scallops, capers, calamari, and mussels in our 1111 sauce.
12 oz. Ribeye Steak served with hibachi vegetables.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. If you have allergies or dietary restrictions, please speak to our staff prior to order.
Almond dacquoise topped with dulce de leche, Chantilly and fresh sliced strawberries.
Layered butter shortbread cookie filled with dulce de leche and dusted with confectioners’ sugar.
Fluffy chocolate cake served with vanilla ice cream and topped with hot fudge.
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