This is the third, and probably the last, Adrià restaurant we went to on this trip. Again, just in case you don't know, the Adrià brothers made the El Bulli restaurant so famous.
Pakta features Japanese and Peruvian cuisine. They have 2 tasting menus - small (Fujiyama) and big (Machu Picchu). For the most part, the small menu is missing some parts of the big menu that we thought were not very important to us, so we decided to go with the small.
Lingon ordered two drinks. The first was a pisco sour and he liked it. Then he got a cold unfiltered sake called Dreamy Clouds, which even I liked.
The appetizers all came on one platter, and I thought the presentation was exquisite. I have attempted to copy the menu, with some comments in parenthesis.
Honzen Ryori
Tender pistachio
Avocado tofu with roe (this was our favourite of this platter, very smooth and creamy with a subtle taste)
Sunomono with snow crab
Smoked mackerel with mashed satoimo and miso
Corn Tuile
Daikon with “ají Amarillo”
Crispy yuca with huancaína sauce (I believe this is some yellow pepper, which was well-used throughout the entire meal)
The Nigiris
Sea bream nigiri with red miso and “ají panca”
Bonito nigiri with ponzu
Zuke nigiri
Tuna tartare with crispy nori and shichimi
Sea Bass ceviche with guanábana “leche de tigre” (very interesting leche de tigre flavour)
The Causas
Baby cuttlefish causa, oyster sauce and lime with mentaiko
Fried causa with with chicken and huacatay
Grilled octopus “sanguchito”
Chicken gyoza with spring onion (this was super meh. I found this to be the saddest dish. Trader Joe's frozen section could probably have provided one that tasted just like this.)
Rib eye steak tataki with “lomo saltado” ponzu sauce
To finish
Nikkei soba tsuyu (the soba had a very interesting texture, a bit like mung bean noodle, springy and chewy, and I liked it!)
Grilled chicken “Anticucho”
Gindara “añejo”
Persimmon fruit with umeshu gel
Desserts Honzen Ryoriori
Mandarin with pisco and green tea
Wild strawberries and cream mochi
Fermented fig
Soy sauce flam (I am sure this means flan, I actually quite liked this dish which had a very unique taste)
We enjoyed the meal but there was no reason to pay that price. I did quite enjoy the presentation of the meal. The flavours were at times unique, but they used certain things rather liberally, like Chinese onions and huancaína sauce really often, which made the novelty wear off pretty fast (and Chinese onions really are not that novel to Chinese people like me).
Pakta features Japanese and Peruvian cuisine. They have 2 tasting menus - small (Fujiyama) and big (Machu Picchu). For the most part, the small menu is missing some parts of the big menu that we thought were not very important to us, so we decided to go with the small.
Lingon ordered two drinks. The first was a pisco sour and he liked it. Then he got a cold unfiltered sake called Dreamy Clouds, which even I liked.
The appetizers all came on one platter, and I thought the presentation was exquisite. I have attempted to copy the menu, with some comments in parenthesis.
Honzen Ryori
Tender pistachio
Avocado tofu with roe (this was our favourite of this platter, very smooth and creamy with a subtle taste)
Sunomono with snow crab
Smoked mackerel with mashed satoimo and miso
Corn Tuile
Daikon with “ají Amarillo”
Crispy yuca with huancaína sauce (I believe this is some yellow pepper, which was well-used throughout the entire meal)
The Nigiris
Sea bream nigiri with red miso and “ají panca”
Bonito nigiri with ponzu
Zuke nigiri
Tuna tartare with crispy nori and shichimi
Sea Bass ceviche with guanábana “leche de tigre” (very interesting leche de tigre flavour)
The Causas
Baby cuttlefish causa, oyster sauce and lime with mentaiko
Fried causa with with chicken and huacatay
Grilled octopus “sanguchito”
Chicken gyoza with spring onion (this was super meh. I found this to be the saddest dish. Trader Joe's frozen section could probably have provided one that tasted just like this.)
Rib eye steak tataki with “lomo saltado” ponzu sauce
To finish
Nikkei soba tsuyu (the soba had a very interesting texture, a bit like mung bean noodle, springy and chewy, and I liked it!)
Grilled chicken “Anticucho”
Gindara “añejo”
Persimmon fruit with umeshu gel
Desserts Honzen Ryoriori
Mandarin with pisco and green tea
Wild strawberries and cream mochi
Fermented fig
Soy sauce flam (I am sure this means flan, I actually quite liked this dish which had a very unique taste)
We enjoyed the meal but there was no reason to pay that price. I did quite enjoy the presentation of the meal. The flavours were at times unique, but they used certain things rather liberally, like Chinese onions and huancaína sauce really often, which made the novelty wear off pretty fast (and Chinese onions really are not that novel to Chinese people like me).
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