You know the drill by now. Peruvian. Nikkei. Japanese. Fusion. You wouldn’t be alone in thinking you’ve seen it all before. The past few years have seen dozens of Peruvian restaurants open in the city (and some close). What does new venue Waka do to stand out? Put simply, Waka does it with flair and a distinct sense of fun.
That’s not to say the kitchen doesn’t take its ingredients or dishes seriously, the salmon tiradito pictured here is testament to that.
Tiradito is a dish of raw fish. Its closest cousin is sashimi and the fish needs to be of the same quality as its Japanese cousin. It comes with a cirtussy dressing that will begin to “cook” the fish if left long enough.
If that sounds familiar then, yes, it is similar to that other Peruvian staple, ceviche. But tiraditos have sliced fish rather than cubed, and at Waka, the salmon version isn’t mixed with the marinade (which includes coconut milk) when it’s served. That’s for you to do when it arrives at the table. That method keeps the fish sashimi-fresh. Waka’s version comes with cubed raw mango, adding sweetness and a different texture to the dish. It’s presented with micro herbs and edible flowers and looks almost too good to eat. But tuck in – you won’t regret it.
The menu has tuna, scallops, sea bass and wagyu beef tiraditos, as well as ceviches, maki rolls, anticuchos and other South American favourites.