Soy Como Soy, the eclectic dining destination in Pune’s Kalyani Nagar, is once again shaking things up with the launch of its new menu—Nikkei 2.0. This refined offering reimagines the dynamic flavors of Japanese and Peruvian cuisine, bringing creativity, quality, and innovation to the forefront of every dish. With an ingredient-driven approach and a focus on technique, Soy Como Soy continues to push the boundaries of gourmet fusion.
Sourcing the finest ingredients from Peru to maintain authenticity, while showcasing the precision of Japanese culinary techniques, the new dishes are a testament to the art of harmonious fusion. Nikkei 2.0 celebrates bold, complex flavors, prepared with the kind of meticulous care that transforms each plate into a culinary story.
After months of research and experimentation, the chefs at Soy Como Soy have crafted a menu that honors the rich culinary traditions of both Japan and Peru. Each dish is technique-driven, designed to expose the palate to a symphony of textures and tastes. The menu offers a sensory journey that’s as much about the experience of creation as it is about the flavors themselves.
The new menu opens with fresh Crab Salad or Chilled Tofu Salad, both of which balance sweet and savory Japanese dressings for a refined start to the meal. The appetizers present a bold array of flavors: the Akami Tuna with Crispy Rice offers a delightful contrast of texture, while the Hokkaido Scallop, with its Japanese seven-spice mix, introduces a fiery kick. The Enokitake showcases delicate mushroom varieties enhanced by the velvety richness of truffle, while the Kataifi Ebi—a shrimp tempura paired with yuzu balm—adds a citrusy brightness to the table.
For the main course, the Black Cod with Granny Smith miso stands out, blending the smoothness of miso with a subtle hint of green apple tartness. The Karifurawa, a cauliflower steak dressed with feta, sesame sauce, chimichurri, and Japanese chili oil, elevates humble ingredients to gourmet status. Another star of the menu is the Sweet Potato, where the punch of Peruvian red chili peppers is balanced by soy glaze and Leche de Tigre—a zesty, citrusy marinade that adds depth to the dish.
A highlight of the new Nikkei 2.0 experience is the cold bar, which is open to diners who can watch sushi being rolled, ceviche marinated, and carpaccio prepared with precision. The Salmon Crudo, featuring truffle passion and wasabi emulsion, delivers a layered burst of flavor, while the Hamachi Tiradito—with Japanese yellowtail, ossetra caviar, and jalapeño—brings both elegance and boldness to the plate. The Lychee Ceviche, accented with jalapeño and cilantro, is a refreshing balance of sweet and spicy.
The beverage menu, carefully curated to complement the flavors of Nikkei 2.0, features a selection of cocktails that combine the best of Peruvian and Japanese influences, enhancing the dining experience with drinks that are as thoughtfully crafted as the food.
Sandy Singh of Soy Como Soy shares, “After some extensive research and inspiration from some of the best Nikkei restaurants in the world, we are very excited to launch our latest menu , Nikkei 2.0. An eclectic mix of timeless classics and ingredient driven as well as technique forward dishes, this new menu is definitely going to gratify all the 5 senses“
With ingredients carefully sourced from Japan and Peru, and dishes that promise a rare and distinct taste, Nikkei 2.0 offers visitors a truly unique culinary experience. The attention to detail in both technique and flavor sets a new benchmark for gourmet fusion dining, making Soy Como Soy a standout destination for those seeking a vibrant, ingredient-driven meal in Pune.
