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After staging with chefs Gastón Ocurio and Rafael Osterling in Peru, chef Rafa Ubior returned to his native Puerto Rico to open Sur, a Nikkei spot in the heart of Santurce. Here, chef Ubior fuses classic Japanese and Peruvian cuisines with locally sourced ingredients and a strong focus on sustainably sourced fish.
You might think you know Peruvian and Japanese cuisines already. But SUR Barra Nikkei in Santurce promises to teach you a new side of each with its unique fusion menu. SUR Barra Nikkei boasts a relaxing and casual dining atmosphere, where you don’t have to worry about appearances or etiquette. Yet, the presentation and flavors of their plates are as good as a 3-star Michelin restaurant.
Thanks to budding local entrepreneurs, visionary chefs and artists uniting communities through collaborative spaces, Puerto Rico is evolving into one of the Caribbean’s most innovative destinations. The island’s growing cultural scene is proof: a culinary rebirth is taking place, as well as a revival of cultural heritage and a push for sustainable living.
Apostando a la sustentabilidad del ecosistema marino que nos rodea, SUR Barra Nikkei busca llevar a los comensales a través de una experiencia peruano-japonesa, utilizando la pesca local como fuente principal. El Chef Rafael Ubior presenta una nueva experiencia con una carta Nikkei revisada y sofisticada con sabores inusuales para el paladar del comensal local e internacional.
Luego de vivir ocho meses en la ciudad de Lima (Perú), el matrimonio compuesto por la empresaria Angélica Marrero y el chef Rafael Ubior, regresó a Puerto Rico con el deseo de crear un concepto gastronómico que recogiera la frescura y la pasión de la cocina peruana.
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Sur Barra Nikkei
