The Japanese fusion restaurant, Sushita Chinitas, in Málaga’s historic Chinitas building has added three dishes to its menu for the summer, all of them built around citrus, tropical fruit and contrasts of texture.
The first is Carpassion, a salmon carpaccio served with mango, passion fruit and a lime crisp. The richness of the fish is set against the sharpness and sweetness of the tropical fruit, with the lime supplying the crunch.
The second is a Ceviche Mixto, which combines sea bass and baby squid in tempura with leche de tigre, the citrus marinade at the heart of the Peruvian original. Temperature and texture are the point of it, the coolness of the ceviche against the warmth of the tempura.
Dessert is a homemade cheesecake with yuzu, the Japanese citrus lending a fresh and gently acidic edge to something otherwise familiar.
Sushita describes its cooking as japo-fusión, a travelling kitchen that looks to Japan and to Latin America and puts the two on the same menu. The group was founded in Madrid in 1999 by Natacha Apolinario with Sandra and José Manuel Segimón, and now runs nine restaurants, each one decorated differently and each with dishes served nowhere else in the group. Málaga was its first opening outside the capital, in the building that once housed El Chinitas, a few steps from Calle Larios.
You can read The Luxury Editor review of Sushita Chinitas Málaga here.
Website: www.sushita.com/sushita-chinitas/
