Nazcaa is a fusion of Peruvian and Japanese culinary traditions. Pretty presentation and inventive combinations. Nazcaa is tucked into the luxe heights of Address Dubai Mall. It was a night of skyline views, curated mocktails, interiors were moody and intimate mixed with Japanese minimalism, good for date‑nights. Outside there is a terrace overlooking the skyline of Dubai and the infinity pool which glitters in the night. What more than having the view of the world’s tallest building right in front of you. Atmosphere is romantic, elegant, energetic when needed. Food at Nazcaa is more than just flavor, it’s about theatre, about layers, about dishes that surprise you just as much as they comfort you.
The Start
The King Crab salad creation was a light, bright arrangement of greens and grains, tossed just enough to show movement. Tiny pearls of quinoa, giving the salad a light nutty backbone, while thin green apple matchsticks brought a crisp, tart pop of color and freshness. Chunks of king crab meat found inside the salad which were plump, impossibly tender, and naturally sweet. Ate every inch of the Japanese green leaf found in the salad which was simply delicious. I think it was the magic of the dressing.
When the Royal guard ceviche arrived, it looked like something straight out of a design magazine. Thin slices of translucent hamachi (Japanese yellowtail) were arranged like petals. A sunshine yellow emulsion drizzled generously between the slices. It was vibrant, creamy and deeply satisfying. The flavors hit all the high notes of citrus, heat, smoke, creaminess without ever overpowering the main star, that pristine hamachi. An exotic looking corn cracker is provided on the side.
The calamari were light, crisp, and addictive. That creamy spicy tobanjan cream brought just enough kick to make the dish feel bold.
Hot Starters
Nazcaa’s EBI PRAWN Tempura is a must try. Each prawn arrives encased in the most delicate, golden shell which was crispy, whisper-thin, and shatteringly light. The mousse like dipper brought an earthy, slightly sweet softness that melted alongside the crunch. Every dip, every crunch was unforgettable.
Wagyu truffle miso was Umami heavy, silky and indulgent. The base was more like a taco which cracks the moment you bite on it and your mouth full of yuzu mayo and truffle miso magic.
The lobster Togarashi came tender, lightly charred, its natural sweetness pushed forward by a kiss of truffle oil. Beneath it sat a bed of vibrant green pea mash. The black tobiko sat like elegant gem stones on top.
Sushi
The sushis showcased both technique and creativity. When this roll landed on the table, it was love at first sight. The rainbow roll was definitely the most exciting where each one of them being different from the other. The hamachi is clean and subtly sweet, the tuna adds a meaty depth and the salmon brings in that buttery melt in your mouth texture. Pair it with the creamy avocado and a light drizzle of earthy truffle and it’s an experience to know for sushi lovers. Salmon Aburi on the other hand is Lightly torched salmon giving it that perfect smoky char. A velvety touch of cream cheese that makes every bite feel indulgent, warm and a little bit luxurious.
Main course: Where Fire Meets Flavor
Now let’s talk about elevated indulgence, the kind of mains that stays with you long after the plates are cleared. The drama, the depth, and the kind of flavor that was introduced. We’re talking baby lamb shanks and the A9 Wagyu rib eye steak. Even though they call it a ‘baby’ lamb shank, it was huge on flavour. Braised to tender perfection, the meat falls apart with the gentlest nudge. The richness is deep and soulful. Wasabi potato puree on the other hand is silky and creamy cutting through the lamb’s intensity. Let’s not forget the mantou buns which were soft, pillowy and just slightly sweet. They soak up the lamb’s juice like little edible sponges of joy.
The Wagyu steak was perfectly seared, every bite of this A9 rib eye was buttery, tender and marbled to perfection. The flavor is rich and beefy with that signature Wagyu depth. The side vegetables is bold and smoky nod to South American street food, charred, colorful and full of personality.
Desserts
Nazcaa continued to impress us by weaving together elegance and creativity in the dessert section. Whether you’re craving the richness of deep chocolate or a palate cleansing tropical treat with a bit of glam, these dishes deliver on both taste and experience. The chocolate mud base of Nazcaa Yule Log was dense, dark and beautifully balanced, not overly sweet. The surprise star was the pepper corn ice cream which brings this almost floral, warming note that cuts through the chocolate. The presentation award goes to the Coconut parfait. The parfait itself is smooth, tropical. It’s refreshing and cooling. The innner lining is like cheesecake with chocolate covering.
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