Indulge in the exquisite Naniura dish at Lapo Porsea, traditionally made with carp but reimagined with the tender, rich flavour of Hamachi, or Japanese Yellowtail. Rather than the usual six-hour room-temperature marination, the chef employs a delicate touch, lightly marinating the fish to enhance its natural taste while preserving its freshness. You may find it similar to sashimi. Savour the vibrant flavours of freshly caught fish, presented in a familiar yet delightfully unexpected manner, exclusively at Lapo Porsea.
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