URAQI caviar shines in a Nikkei-Chilean fusion
The Fukasawa restaurant, led by chef Marcos Baeza, together with the Uraqi team, surprised its customers with a special event where it fused its signature Japanese cuisine, Nikkei-Chilean style, with our exclusive Chilean sturgeon caviar. During the event, attendees enjoyed dishes such as truffled salmon usuzukuri, sea urchin nigiri, tuna toro, etc., all harmonized with Uraqi, highlighting the flavors and textures of each preparation.
During the day, an exclusive tasting was offered where our caviar became the protagonist. The delicate spheres of caviar, renowned for their pure and sophisticated flavour, perfectly complemented Chef Baeza's creations, who combined traditional Japanese techniques with local Chilean ingredients, creating an impeccable fusion of cultures and flavours. The successful collaboration promises unforgettable future culinary experiences at Fukasawa.
