Once (on-seh), which means '11' in Spanish and symbolizes Ricardo Zarate's spot in his line of 13 siblings, is inspired by the food of his native Peru and a follow-up to Zarate's Las Vegas restaurant at The Palazzo - the James Beard-nominated chef is also the executive chef at Rosaliné and Pikoh in Los Angeles.
Drawing distinct flavors from both Peru and Japan, along with the comforting dishes of Ricardo's childhood with his take on these traditional dishes. Expect the menu of elevated Peruvian cuisine to include dishes such as Big Eye Tuna sashimi ceviche, with black truffle and kizami tigers milk and Arroz Chaufa, Peruvian fried rice, snow crab, yuzu aioli and crispy calamari.
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Nikkei fare
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