Tayta Nikkei Bar & Restaurant

Tayta Nikkei is a chic Peruvian Japanese restaurant and Pisco Bar nestled in the Nobbys Beach dining precinct at the southern end of Mermaid Beach.

One of only four restaurants in Australia serving the unique Nikkei cuisine that was created by Japanese migrants to Peru, Tayta is the perfect fusion of the two, with decor to match.

The inviting dim lit space features vivid blue and black walls with cascades of greenery, tiny golden table lamps a Peruvian louvred window at the rear, with a soundtrack of Peruvian music. 

The exquisite food served at Tayta is a unique fusion of Japanese flavours with a Peruvian twist, sophisticated and refined yet rustic at the same time. The cuisine was created by the Japanese immigrants when they arrived in Peru and could not source the same ingredients as home yet used their traditional cooking techniques and Nikkei cuisine was born.

Start with one of their melt-in-the-mouth Ceviches - kingfish (scallops leche de tigre, cancha, coriander, cucumber & crispy rice), spicy tuna (garlic chili, sesame, komby, ponzu & sesame saouce) or mixto (aji amarillo, slow cooked octopus, prawns, salmon, coriander, cancha).

Next to try are the Tiraditos (a Peruvian take on sashimi), with a choice of tuna (aji amarillo, salmon caviar,  coriander olil and purple chips), salmon (passionfruit leche de tigre, crispy quinoa & mint oil) or oysters (natural, acevichado or panko tempura).

Izakaya dishes include okonomiyaki (pork, charred corn, spicy mayo & tayta dust), causa (potato croquette, prawn, huancaina, red onion pickle & guacamole) and the must-try tacos (beef, sushi rice and avocado crema). 

From the Grill, dishes incldue Beef Anticucho (eye fillet tenderloin with aji panca, coriander and anticucho sauce; Yakitori Chicken; Pork Belly Anticucho (overnight slow cooked pork belly, Peruvian spiced sauce and coriander) or Shiitake Mushroom Anticucho (shiitake, miso eggplant, anticucho).

Larger dishes to share include Slow Cooked Pork Ribs with Peruvian spice glaze and purple potato chips; Nikkei Chicken with teriyaki sauce, aji amarillo, roasted potato and corn; Pulpo Olivo (slow cooked octopus with purple olive sauce & anticucho sauce); and must-try Tenderlooin Beef Fillet (buckwheat, shiitake mushroom, Tayta steak sauce and anticucho dressing).

Salads are also recommended - choose from Broccolini with sesame dressing and toasted sesame or Cgarred Corn with Tayta dut and huancaina. And not to be missed are the desserts, with options like Churros with miso caramel dip and sesame ice-cream or Coconut Pannacotta with mint lime granita and coconut caramel.

From the bar, the Japanese-Peruvian flavours permeate the cocktail list, which offers a choice between Pisco Sours (classico, hibiscus or Kiwicha) and signature cocktails such as Fujimori (aji verde-infused vodka & passionfruit oleao); Nikkei 1899 (gin, yuzu & sparkling sake) and Tiki Taka (caramelized pineapple & tropical house pisco).

On the wine list, are a carefully curated selection of whites from Australia, New Zealand and Italy; rosé from France and Australia, reds from Argentina, France and Australia as well as Tattinger champage and Italian prosecco (by the glass or bottle). There's also a couple of sakes, including one sparkling.

Good to know - A choice of two delectable banquets are on offer and Tayta also does a bottomless brunch on Saturdays (min 2 people).

Need to know - There is free onstreet parking available nearby.

3rd image from top and cocktail image both supplied by Tayta.