Japanese technique.
Peruvian bold flavors.
That’s Nikkei cuisine.
When Japanese settled in Peru over a century ago, they brought discipline, knife skills, and respect for ingredients.
The result is food that’s:
Clean but exciting.
Precise but vibrant.
Comforting but never boring.
Nikkei cuisine by Nikkei — now in Prague.
For Tadashi, this isn’t branding.
It’s family.
Japanese mother. Afro-Peruvian father.
Childhood between Japan and Peru.
Restaurant kitchens were normal life — his mother in Aichi, Japan, his sister in Lima, Peru.
Technique was normal.
Respect for ingredients was automatic.
At Carlitos, he keeps it tight:
Roast with precision.
Season with intention.
Respect the ingredients.
No drama. Just skill.
Jozef grew up on a family farm.
He understands food as a system — soil, seasons, animals, people.
After years in international consulting, he came back to a clear belief:
The best food doesn’t need complexity.
It needs quality.
At Carlitos, taste leads.
Health follows naturally.
Real protein.
Vegetables.
Rice your body understands.
Food that satisfies — without slowing you down.
Pick it up.
Take it to the park.
Bring it home.
Have it delivered.
Kids’ party? Solved.
Family lunch? Easy.
Dinner with friends? Done.
Working lunch? Yes, please.
Hot. Fresh. Ready.
Comfort food that actually have a real taste.
Fast — and done properly.
Fun — and built on technique.
Satisfying — and naturally balanced.
Delicious. Real. Fast. Modern.
Carlitos - Polleria al Carbon