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2023-07-29
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The first thing I noticed when I first walked into Ichu Peru was the strong sense of traditional tribal decor. I knew I was in for a cultural experience. The service at Ichu was attentive. Interior design used a mixture of well-thought art pieces. I was recommended to try out the tasting menu just so I could get a full taste of the unique ingredients and the cooking techniques that the chef wanted the restaurant guests to experience. I could not say no to that. Tuna Caviar was served on ice to b
The service at Ichu was attentive. Interior design used a mixture of well-thought art pieces. I was recommended to try out the tasting menu just so I could get a full taste of the unique ingredients and the cooking techniques that the chef wanted the restaurant guests to experience. I could not say no to that.
Tuna Caviar was served on ice to begin my tasting journey. It was nice and refreshing. Then came the Mixto Ceviche and Truffle scallop. The ingredients were so fresh and the sauces for both dishes were very well balanced. I especially like the shiso truffle sauce underneath the scallop.
Afterward came a trio of Maguro Tortilla, Salmon Anticucho, and Taco De Carne. Out of these three dishes, Maguro Tortilla was the star! The mixed tuna and seaweed sitting on top of avocado cream and a piece of crispy tortilla. The texture and the taste was just right!
Sipping some champagne to clear my palate, the main dishes started to arrive one by one. First came the Red Snapper. It was accompanied with sweet mashed potato and green beans. The fish was soft and silky. Very nicely done.
Secondly came the Octopus, and wow! It was so tender and well marinated. The yuzu sweet potato puree was so unique and paired really well with the octopus. It was one of the best octopus I had so far in Hong Kong. Absolutely love it!
The last two man dishes that came along were the Wagyu Steak and Broccolini. One can’t go wrong with Wagyu, since the marbling fat helped tender the meat so much. And veggies of course was needed for a meal with so much proteins. However, I was already very full at this point. Trying to save the last bit of space in my stomach for desserts, I could only have two small pieces of the steak and one small stalk of veggie.
Last but not least, my favorite part, desserts! The Coconut and Berries Panna Cotta was such a great refresher to cool off my taste buds. The coconut milk base added such creaminess to the berries, they were just really well put together. The second dessert was Alfajor, two round coconut shortbreads with a caramel filling in the middle. I’m a fan of shortbread and with the caramel, oh my!
So it happened to be my birthday, and the chef prepared a delightful piece of chocolate ganache cake for me, and it was the bomb! I love chocolate, and this cake was moist, not too sweet, just how I would like it. I was very satisfied. It was such a pleasing experience dinning at Ichu Peru. Hands down I would definitely recommend this restaurant. Beautiful place, people, and food. You gotta come try it!
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