C H U P E - S O U P

SHRIMP RAMEN CHUPE Shrimp tempura, milk, spring onion, egg, noodles & coriander in shrimp sauce

SOBA VEGETARIANO (V) Soba noodles, cabbage, spinach, miso, shitake mushrooms & spring onions

SUDADO NIKKEI Peruvian �sh �llets, tomato, mixed vegetables & white rice

C E V I C H E - C U R E D F I S H

PERUVIAN CEVICHE Red snapper white corn, red onion, corn chulpi, sweet potato, tiger milk & habanero

CEVICHE NIKKEI Tuna, onion, cashew nuts, white and yellow corn, mixed greens in chive & tiger milk dressing

CEVICHE INTI Red snapper, yellow chili, green lettuce in habanero & tiger milk

CEVICHE MIXTO Shrimp, octopus, red snapper, red chili in tiger milk

CEVICHE AL VEG (V) Mushroom, zucchini, sweet potato, white quinoa in a chilli tiger milk sauce

CARIBBEAN MANGO CEVICHE (V) Mango, onion, eggplant & yellow chili in coconut milk dressing

T I R A D I T O - P E R U V I A N S A S H I M I

SALMON NIKKEI Salmon, mango, sesame seeds, coconut & yellow chilli dressing

TUNA TATAKI NIKKEI Tuna, avocado, habanero chilli & ponzu pisco dressing

INTI TIRADITO Salmon, octopus, red snapper, red chilli,quinoa & corn

PUKA TIRADITO NIKKEI (V) Watermelon, baby spinach, tofu, quinoa & mint in a ponzu sauce

VEG TIRADITO (V) Eggplant, zucchini, cherry tomatoes in a barbeque chimichurri sauce

MOCK SALMON TIRADITO (V) Papaya, baby spinach & rocket

T E M P U R A & S P R I N G R O L L S

SEAFOOD TEMPURA Crab, tiger prawns, white fish & octopus served with acevichada tartare & tensuyo sauce

VEGETABLE TEMPURA (V) Zucchini, eggplant, onion, bell peppers, sweet potato served with tensuyo

& acevichada

GARDEN SPRING ROLL (V) Onions, carrots, mushrooms & peppers in a crispy roll 700

LOMO SALTADO SPRING ROLL Onions, aji Amarillo, tomato & aji pollero sauce

Chicken 800

Beef 800

T H E R O B A T A / Y A K I T O R IMarinated skewers fired on a charcoal grill

From The SeaRed snapper x4 - 1250

Octopus x4 - 2100Squid x4 - 1250

Prawn bacon x4 - 1500Mixed platter x8 - 3100

From The LandBeef tenderloin x4 - 1250

Chicken x4 - 1150Pork sausage x4 - 1000

Spicy lamb sausage x4 -1100Mixed Platter x8 - 2600

From The Farm(v)Tofu & broccoli x4 - 800

Mushroom & zucchini x4 - 800Potato & carrot x4 - 700Mixed platter x12 - 1600

YAKIMESHI Ginger & soya stir fry with RiceSeafood Veg (V)

CHAUFA NIKKEI Garlic stir fry with Japanese rice Chicken Veg (V)

SWEET YAKISOBA Japanese stir-fry with noodlesPork Veg (V)

SALTADO CRIOLLO Stir fry with garlic & soya & noodlesChickenVeg (V)

LOMO SALTADO Marinated mixed vegetables & beef tenderloin with steamed rice 1400

1600

1300

1600

1200

1250

1300

1600

1200

950

1650

1250

1700

1050

1000

950

1450

1050

(Request for no egg)

(Request for no egg)

(Request for no egg)

A C O M P A N A N T E S

CHICKEN SALTADO With udon huancaina 1400

18001100

14001400

17501500

14001200

MASHED POTATO - 400

RUSTIC FRIES - 400

SAUTEED MIXED VEGETABLES - 450

STEAMED RICE - 400

CHAUFA COUSCOUS - 650(Request for no egg)

CHAUFA QUINOA - 900(Request for no egg)

CHAUFA RICE - 550(Request for no egg)

For any or all allergens and dietary requirements please ask your server for assistance while placing orders

For any or all allergens and dietary requirements please ask your server for assistance while placing orders

For any or all allergens and dietary requirements please ask your server for assistance while placing orders

M A I N S F R O M T H E W O K

(Request for no egg)

S I D E S

Tofu (V)

Tofu (V)

1100

1400

Tofu (V) 1200

Tofu (V) 1500

A P E R I T I V O S - A P P E T I Z E R S 

TOFU CROQUETAS (V) Fried tofu balls served with refreshing

Nikkei guacamole

INTI WINGS Wings in a habanero tiger milk sauce

SHRIMP FURAI Battered shrimp with Nikkei guacamole

TARTARE ACEVICHADA Red snapper �sh, avocado,

crispy quinoa & rice in acevichada sauce

DEGUSTATION DE CAUSA Causa potato, chicken,shrimp, salmon,

tuna, white �sh, avocado & acevichada sauce

VEG CAUSA (V) Causa potato, roasted veg in an eggless mayonaise

in acevicheda sauce

E N S A L A D A S - S A L A D S

COUSCOUS SALAD (V) Couscous, onion, sweet corn& avocado in a chilli habanero tiger milk dressing

TUNA TATAKI SALAD Tuna, red quinoa, snow peas & avocado on a bed of mixed lettuce in a teriyaki dressing

CRISPY TOFU SALAD (V) Crispy tofu, avocado & cashew nuts in a chimichurri & barbeque dressing

INTI WOK SALAD Chicken breast, mushroom & mix ofgreens in a passion fruit dressing & chimichurri sauce

SALMON SALAD Salmon, baby rocket, spinach, purplecabbage & chia in an avocado ponzu dressing

M A I N S N I K K E I

MISOYAKI FISH Red snapper marinated in sake, miso,

mirin & sugar served with mash potatoes

CEVICHE ON THE ROBATA White fish, sweet potato &

corn chulpi in tiger milk

ARROZ CON MARISCO Shrimp, octopus, squid & cheese served

with Japanese rice

EGGPLANT MISO (V) Grilled eggplant in miso dressing

ARROZ CON PATO NIKKEI Coriander duck, red peppers,

beer in huancaina sauce served on green rice (choose leg or

breast)

POLLO ALA BRASA Chicken, potato & ginger in a beer

chimichurri sauce (please allow 30 minutes prep time)

*Serves 2

SAKAYANAKI White fish with a mix of quinoa, spinach, butter,

fruhondashi & chimichurri sauce

1900

1400

2300

2900

2900

1850

1300

1250

1500

1250

950

1250

1100

1400

1300

1150

950

(served chilled)

GRILLED CHICKEN Half baby chicken with chimichurri sauce

GRILLED SALMON Fresh salmon with chimichurri sauce

GRILLED BEEF MEDALIONS Tender beef with chimichurri sauce

G R I L L S

1500

2700

2400

1400

For any or all allergens and dietary requirements please ask your server for assistance while placing orders

For any or all allergens and dietary requirements please ask your server for assistance while placing orders

M A I N S F R O M T H E W O K

M A K I

CRISPY MAKI Avocado & shrimp covered in panko with passion fruit sauce

TUNA TATAKI ROLL Tuna, cream cheese, avocado, togorashi & teriyaki sauce

CRAB MAKI ROLL Crab, avocado, cucumber, celery & friedshrimp

ACE VICHADA MAKI ROLL Fish, onion, fried shrimp & acevichada sauce

INKA MAKI ROLL Avocado, shrimp, cucumber, crispy quinoa & passion fruit sauce

TUNA ROLL Avocado, fried shrimp, onion tempura & acevichada sauce

SALMON ROLL Salmon, fried shrimp, avocado, cucumber,teriyaki & acevichada sauce

A LO POBRE ROLL Fried beef, avocado, plantain, teriyakichalakita & ponzu sauce

A LA DIABLA ROLL Shrimp, avocado, togorashi & sirarchasauce

PHILADELPHIA ROLL Shrimp, cream cheese & chimichurriNikkei

V E G M A K I

MANGO ROLL (V) Avocado, tofu, mango & sweetcorn chalakita

DOUBLE QUESO (V) Avocado, Philadelphia cheese, fried tofu, onion tempura & chimichurri Nikkei

TRUFFLE ROLL (V) Beetroot con�t, crispy mushroom, amaranth, tru�e oil & teriyaki sauce

RISING INTI ROLL (V) Carrot con�t, avocado, asparagus, cream cheese, amaranth, tru�e oil & passion fruit sauce

THE INTI EXPERIENCE CENTERS AROUND THE FINEST NIKKEI CUISINE. THE RESTAURANT CELEBRATES THE MARRIAGE OF JAPANESE AND PERUVIAN FARE IN UNIQUE CONTEMPORARY URBAN ENVIRONMENTS IN THE HEART OF NAIROBI.

‘’A DUAL EXPERIENCE WITH A SINGULAR  VISION’’

The food in Peru is as varied as the country’s terrain, a combination of mountains, rainforests and coasts. This biodiversity coupled with in�uences from European colonizers enslaved Africans and Asian migrants, means that Peruvian food encompasses of a range of �avors. But for the past few years, it seems one cuisine from this con�uence of groups has grabbed headlines in the world more than any other: Nikkei, the Peruvian style of cooking often billed as Japanese-Peruvian “fusion.”

Nikkei the food started with the Japanese who moved to Peru around 1889 to work in the sugar cane �elds. Lacking many of their traditional ingredients, they began using Japanese cooking techniques with ingredients they could �nd locally.

“Nikkei” is the word for the descendants of Japanese immigrants living around the world

Nikkei food is Peruvian ingredients — tropical �sh, quinoa, aji amarillo peppers — molded by Japanese techniques. Multiple chefs cite the modern preparation for ceviche as particularly indicative of the Nikkei style. Before Japanese in�uence in Peru chefs would marinate �sh (traditionally, corvina) for hours, often overnight. It was Japanese immigrants who taught Peruvians to treat raw �sh more simply and merely “cook it with lemon” seconds before plating. Tiradito, raw �sh cut in the manner of sashimi but dressed with a spicy sauce is another staple of Nikkei menus after ceviches.

INTI is the reflection of the Japanese influence on Peruvian gastronomy.

Discover our four cooking sections: Sushi Bar, The Robata, The Wok and Tempura. Each of our dishes has been designed to be shared at the centre of the table.

1200

1250

1300

1250

1300

1700

1250

1200

1500

1350

1200

1250

1350

1100

N I K K E I S U S H IINTI- ACCORDING TO INCA MYTHOLOGY INTI WAS THE SUN GOD

For any or all allergens and dietary requirements please ask your server for assistance while placing

orders

WHITE FISH White �sh, crispy quinoa, crispy sweet potato

& acevichada sauce

SALMON NIGIRI Salmon, lime & teriyaki sauce

TUNA NIGIRI Tuna, crispy quinoa & acevichada sauce

AVOCADO NIGIRI (V) Sliced avocado with a sprinkle of

quinoa

SALMON

TUNA

OCTOPUS

SHRIMP SASHIMI

WHITE FISH

SASHIMI PLATTER Salmon, tuna, octopus, shrimp & snapper

1200

1250

1300

1250

1300

1700

1250

1200

1500

1350

1200

1250

1350

1100

( 2 pieces)

600

600

600

400

1500

1000

1500

1200

1000

2800

G U N K A N

N I G I R I

S A S H I M I

TUNA

WHITE FISH

SALMON

OCTOPUS

SHRIMP

GUNKAN MIX Salmon, tuna, octopus, white fish, avocado,teriyaki sauce & acevichada sauce

650

650

650

650

650

1650VENTURE

( 2 pieces)