Jardin Secreto
Vitacura, Chile
Local Pick
At a glance
Price
$$$$ Affordable
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It is a bar with a spectacular atmosphere, music and open bar, run by a kitchen that has evolved to become a very good place if you really like Japanese cuisine.
Although in their menu you still find tartars and sourdough pizzas, ideal for sharing, like the classic
mozzarella , which also has basil and tomato sauce.
But today the specialty of Jardín Secreto is Japanese cuisine, led by young chefs who have worked in famous kitchens of this style, such as Enzo Catalán, known for his time at Naoki; Allan Riquelme, in Ichiban, and Álvaro “Sensei” Sandoval, who was previously in 47 Ronin.
If you look at the menu dedicated to this gastronomy, you will realize that there are classics from this place that do not fail, such as the octopus teriyaki , which is a soft octopus, lightly fried, marinated in sake, soy and ginger, plus a glazed sauce.
Also makis like the Midori , with salmon and shrimp tempura, wrapped in avocado, with unagi sauce and quinoa pop topping; or the Nori , one without rice, with white fish, takuan - a Japanese pickle - cucumber, green chili and masago, wrapped in nori, with a topping of furikake, which is a Japanese condiment, and toasted sesame.
It is a bar with a spectacular atmosphere, music and open bar, run by a kitchen that has evolved to become a very good place if you really like Japanese cuisine.
Although in their menu you still find tartars and sourdough pizzas, ideal for sharing, like the classic
mozzarella , which also has basil and tomato sauce.
But today the specialty of Jardín Secreto is Japanese cuisine, led by young chefs who have worked in famous kitchens of this style, such as Enzo Catalán, known for his time at Naoki; Allan Riquelme, in Ichiban, and Álvaro “Sensei” Sandoval, who was previously in 47 Ronin.
If you look at the menu dedicated to this gastronomy, you will realize that there are classics from this place that do not fail, such as the octopus teriyaki , which is a soft octopus, lightly fried, marinated in sake, soy and ginger, plus a glazed sauce.
Also makis like the Midori , with salmon and shrimp tempura, wrapped in avocado, with unagi sauce and quinoa pop topping; or the Nori , one without rice, with white fish, takuan - a Japanese pickle - cucumber, green chili and masago, wrapped in nori, with a topping of furikake, which is a Japanese condiment, and toasted sesame.
