DUBAI: CLAY Dubai is the latest Japanese fusion restaurant to hit the city’s culinary map. Fusing Peruvian and Japanese flavors, the restaurant binds the two cultures in ways that will surprise diners.
The restaurant’s Head Chef Jolbi Huacho told Arab News Japan he uses mostly Peruvian flavors, with Japanese techniques and flavors to elevate the dining experience.
“I had the opportunity to work with many Japanese chefs and restaurants. Many of them taught me what Japanese cuisine is really about,” Huacho said, which explains the culinary mix at CLAY.
The chef added that every year the kitchen changes, as he learns new techniques and explores them in the kitchen.
CLAY Dubai, which opened its doors this year, is hosting Cebiche Day, popularly known as ceviche, from June 28 util July 5. The exclusive menu features true Nikkei flavours, including 3 freshly made cebiches, Peru’s national dish.
First, the De Esquina is a medley of fresh octopus and tuna, doused in flavorful Peruvian oils, served with crisp squid karaage, tangy seaweed, sweet potato and finished off with crunchy pieces of rice nori crackers.
The Ají & Corn includes premium sea bream, a spicy Rocoto Ají emulsion, smokey corn a la robata, kiwicha crackers and fake cushuro caviar. The mixture is topped with chopped dill leaves and a swig of black ají oil.
The third cebiche is a homage to the Amazon, the Passion Camu Camu features cured salmon with a splash of passion camu camu sauce and panca ají oil, topped with a blend of cassava, banana crackers, mint emulsion, mint oil and coated with a sprinkle of banana green powder.
The Peruvian-Japanese restaurant is located on Dubai’s man-made Bluewaters Island right under the world’s biggest Ferris wheel Ain Dubai.