Pakta

Pakta Restaurant Review:

‘Pakta’ means ‘union’ in Quechua, the indigenous language of Peru, and the Adrià brothers have created their own interpretation of this at Pakta, which marries the best of Japanese and Peruvian culture. Stretched yarns of electric pinks and greens and rock-solid slabs of wood produce a sense of serenity in the modest space. But the small Nikkei tasting dishes are where the real union is found, fusing the two countries’ cuisines with creative flair and atypical ingredients. Two tasting menus are offered: Machu-Picchu and Fujiyama. Start with pisco sours (Peruvian brandy with lime juice and egg whites) and yuca with huancaína sauce and avocado tofu with sea urchins. Other fusions include squid nigiri with Nikkei acevichada sauce and zuke tuna nigiri; we also suggest the punchy, fresh ceviche with kumquats and leche de tigre. Ask the sommelier for wine recommendations from the distinctly non-Nikkei wine menu, where a wide selection of Spanish names reminds you that this is still very much the work of Adriàs. For something a little different to sip on between pisco sours, consider one of the Muscats from Malaga, which really elevate the intricate and often surprising tasting flavors. For desserts with a twist, try the mango sandwich, the wild strawberries and cream, or pop Pakta chocolates in your mouth.