Fusing Japanese and Peruvian styles – to create what is known as ‘Nikkei’ style ‒ each dinner will feature a six-course menu, with the first on Monday 7 at Lima Floral, and the second on 14 November at Shackfuyu, both in London’s Covent Garden.
The collaboration is aiming to bring Shonhan’s relaxed style to the colour and vibrancy of Lima’s dishes, and cost £55 per person including service, and a ginger shochu pisco sour on arrival.
Starters will include ceviche and tiradito, with Japanese ingredients such as ponzu, yuzu, ginger and mirin. Main courses will feature a Japanese-inspired partridge marinated in a rocoto soy glaze, alongside a Peruvian pork tamale wrapped in hoba (Japanese Magnolia) leaf.
There will also be a warm nanban-style red mullet, served with aji amarillo. Desserts will be kinako picarones (traditional Peruvian donuts deep fried in Japanese soya bean crumb), plus Peruvian cacao ice cream.
Commenting on the collaboration, Shonhan said: “I travelled through Peru earlier this year and became excited by the discovery of Nikkei food. Since my return I have been exploring ways to introduce some of these South American flavours into our dishes. [Ortiz] and the team from Lima seemed like obvious partners for us do our first collaboration with.”
Ortiz said: “Ever since we opened Lima, we have had some Nikkei-inspired dishes. Japanese influences are very much ingrained in Peruvian culture. We thought it would be fun to create an event with a Japanese restaurant, and we immediately thought of Shackfuyu.”
As well as Lima Floral (which opened in 2014), the Lima Group’s London restaurants also include the Michelin-starred Lima London in Fitzrovia, while Shackfuyu began life as a pop-up and is now a permanent part of the Bone Daddies group, which also comprises Flesh & Buns and four London Bone Daddies sites.