"Every roll at Maru San will be made to order with toasted nori that crackles when you bite into it. Delgado calls the restaurant "quick service" because there are no servers; diners will check off their orders on a dim sum-style paper menu. "You should be able to get in and out in 30 to 45 minutes, depending on what you order and how fast you eat," he says."
"One ceviche-inspired roll will feature lightly torched snapper with a leche de tigre mayo and a garnish of crispy sweet potato. "There's an umami bomb of flavor because you still get that handroll snap, the rice, all the things you want in a handroll, but as soon as you start biting into the fish, then you all of a sudden get this acid flavor that just tastes like ceviche," Delgado explains."
Maru San opens February 20 in Eastern Market as a 25-seat counter focused on Japanese-style handrolls with Peruvian Nikkei flavors. The restaurant name comes from Sakura Maru, the ship that brought the first Japanese immigrants to Peru in the late 1800s. Chefs Carlos Delgado and Simon Lam partnered on the concept. Every roll is made to order using toasted nori that crackles; customers order via a dim sum-style paper menu and there are no servers. Menu highlights include a ceviche-inspired torched snapper roll with leche de tigre mayo and crispy sweet potato, a grilled scallop roll with parmesan, lime, butter, garlic and aji amarillo that gets torched, plus standard and premium options including tuna, crab, octopus, uni, aged fatty tuna, and foie gras.
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