Buenos Aires' culinary week: Nikkei, wagyu, oysters, and wine

Buenos Aires is set to host a vibrant week of gastronomic events from Monday, August 3, to Saturday, August 8, catering to a variety of tastes. The city's culinary calendar features a rich tapestry of experiences, from innovative nikkei cuisine to traditional Argentine parrilla and fresh Patagonian oysters.

Kicking off the week on Monday, August 3, La Cabrera in Palermo will host "Amigos del Fuego." Chef Gastón Riveira will be joined by guest chef Lele Cristobal for an open-fire cooking event. The menu promises artisanal breads, followed by creative starters like pork tongues with eggplant and tahini, and fried sweetbreads with roasted cauliflower puree. Main courses will feature marinated wagyu lomo with gochujang chimichurri and grilled asado banderita, complemented by fries and roasted peppers. Dessert will be a grilled pionono with dulce de leche and peaches.

On Tuesday, August 4, Osaka Colegiales will unveil its new nikkei menu, accompanied by music and cocktails. The updated offerings include cold dishes such as Ceviche Moriawase with fresh catch and rocoto tiger's milk, and Parma tiradito with tuna and Grana Padano. Nigiri selections feature seared avocado with ra-yu sauce and smoked pork jowl. Among the new makimonos are the Antiku with fried langostino and wagyu tartare, and the Veggie Truffle with smoked mushrooms. Hot dishes include short rib gyozas with nikkei demi-glace and Angus entraña grilled with wok-fried rice. The Sakura Sando dessert combines white chocolate and cherry tea namelaka with pistachios.

Throughout the week, from Wednesday to Friday, Sendero will offer a riverside experience with music, wine, and vinyl selections. The venue is known for its taco offerings, including prawn tacos, promising a relaxed atmosphere by the water.