Velaa Private Island introduces Nikkei-inspired dining concept at Tavaru
Velaa Private Island has introduced a new dining concept at Tavaru, combining Nikkei cuisine with the restaurant’s teppanyaki experience.
The revised concept brings together Japanese cooking techniques and Peruvian flavours, with dishes prepared and presented in front of guests. Seasonal ingredients will form the basis of the menu, with an emphasis on freshness and live preparation.
Under the new format, guests will be able to curate their own menu according to their tastes and preferences. The resort said the approach is intended to provide a more personalised dining experience while retaining teppanyaki as the central element of the meal.
The concept reflects the foundations of Nikkei cuisine, which developed through the interaction of Japanese culinary traditions and Peruvian ingredients. At Tavaru, these influences will be incorporated into dishes prepared at the teppanyaki counter.
Tavaru is also one of Velaa Private Island’s landmarks. The structure rises 22 metres above the island, with 110 steps leading to its dining space. Guests may also reach the restaurant by glass lift.
A wine cellar located beneath Tavaru houses more than 1,000 labels, including vintages and bottles sourced from several wine-producing regions. The resort describes it as one of the largest collections of its kind in South Asia.
