Alejandro Sucre on “Nikkei” Cuisine
Chef and Ceviche Master Oscar Tordoya and Tambo Owner Alejandro Sucre
By Giulia La Rosa
Contributing Writer
The Incan word “Tambo” refers to the small inns that once abounded in the mountainous terrain of pre-Colombian Peru, offering respite to weary
travelers. Always-on-the move South Floridians can now enjoy a modern version of this tradition in the cozy and relaxing atmosphere at Tambo restaurant, right here on Miami
Beach.
Restaurateur Alejandro Sucre has introduced the internationally acclaimed Venezuelan namesake to Miami Beach (the first Tambo opened in Caracas in 1985
and became that city’s most popular restaurant) where he features a unique presentation of “Comida Nikkei”, a savory blend of Japanese and Peruvian cuisine.
“Nikkei,” a soon to be familiar term, refers to the style of cuisine influenced by the influx of Japanese immigration in Peru. The style began to
appear and gain popularity in Lima in the 1960’s and 1970’s as the children of these immigrants, dubbed “Nikkei,” sought to combine their culinary worlds. The result was sheer delight.
Meats, fish, seafood, exotic herbs, grains, and condiments from both cultures generate unique tastes and aromas that give a distinctive personality and character to the Nikkei cuisine.
Among the acclaimed dishes: chupe de camarones, ceviche caribeno, tiraditos de mero, volcano roll, Chilean seabass, salmon and black Angus beef.
Tambo’s bar also offers drinks from both cultures including the tart, sake-based “pisco,” as well as a variety of wines, liquors, cocktails and
martinis. The melting chocolate cake, the merengones de fruta, and the tempura bananas are definitely worth a visit to Tambo.
Located appropriately near the water, the restaurant is found in the hip new South Beach neighborhood called by many the “Upper East Side.”
As part of its exceptional Nikkei cuisine, Tambo restaurant offers a variety of ceviches made to order and some of the best sushi Miami Beach has to
offer. All in a unique ambiance of soothing music and eye-catching décor that make each visit an unforgettable event.
SunPost: What brought you to Miami Beach?
Sucre: When Tambo first opened in Venezuela, it quickly became the best restaurant there. It’s a great achievement for us
because Venezuelans are very exigent when it comes to food. Even when other restaurants opened and the competition increased, Tambo remained one the best restaurants. I thought of Miami
because in such a mixed culture people can really appreciate this type of cuisine.
SunPost: What made Tambo so successful in Caracas?
Sucre: Tambo became a destination. People in Venezuela, as well as tourists and businessmen, know good food and good
drinks. They look for that, and at Tambo, they could find it. Also, we have live music every Thursday. After 11 p.m. people are dancing, listening to live bands. So, it wasn’t just the
food, but also the ambiance.
SunPost: Can the same be done here in Miami Beach?
Sucre: We certainly hope so. Miami is a difficult city, very competitive, but Venezuelans are probably pickier with regards
to food. I feel confident that if we could please them we will be able to please people here as well. Some people never heard of “comida Nikkei” and sometimes I think they are afraid of
what they don’t know. Fortunately, everyone who has tried Tambo so far comes back for more. I take it to be a good sign.
SunPost: Some people might be afraid of the prices. Do you offer any specials for lunch, happy hours or anything like
that?
Sucre: Mostly we have been having a late crowd: people who come for dinner or to the bar from all over south Florida, not
only from South Beach. We are now trying to target the local clientele as well. People think Tambo is expensive but that’s not true. We do have dishes for $30, but we also offer dishes
for $8. Anybody can eat here and stay within their budget. We will soon be open for lunch, and we have a Happy Hour every Thursday from 5:30 to 8:30. Right now, we are also giving a
complimentary bottle of wine to couples that come to dinner and spend at least $20 per person. That’s a pretty good deal. Like I said, we are trying to attract an earlier crowd, so we also
feature a kind of “early bird” that we call, Sunset Menu, which is a much more economic menu with dishes ranging from $6 to $15.
SunPost: What about the music?
Sucre: We will have live music every Wednesday. We are bringing some of the groups and some of the singers who have played
at Tambo in Caracas. They are great. Also, every other weekend we will have DJ’s playing various kinds of music. I believe that in a restaurant food is not all. Ambiance is very
important and here at Tambo we have a great combination of both.
SunPost: We heard wonders about your ceviche. Can you tell us about it?
Sucre: Our chef, Oscar Tordoya has been with me for many years. He first started in Caracas and when we decided to open
here in Miami I knew he was essential to the success of Tambo and so I brought him along. He prepares about thirteen different types of ceviches, which is marinated fish. Different
kind of fish can be used, and they are usually marinated in lime sauce. Many of the ingredients cannot be found here. We buy them directly from Peru.
SunPost: What about sushi?
Sucre: We couldn’t do without sushi chef Emilio Tanouye, who I really believe prepares the best sushi in town. We feature
over twenty types of sushi rolls. People really love the variety of food we have. Once they try it, we know they will become regulars.
SunPost: You have chosen a beautiful location for Tambo, but it is a little far off from the middle of South Beach’s
action; what made you chose this particular place?
Sucre: I think this is the most beautiful new spot on the beach. It is a privileged sector with a gorgeous view of Biscayne
Bay. People who come here will take advantage of this beautiful scenery which, combined with our tasty food, will really give them a “bite”
of South Beach’s good life.
Tambo is located at 1801 Purdy Ave. (Sunset Harbour Drive), Miami Beach. 305-535-2414.
