Floor-to-ceiling windows frame a dazzling cityscape, while the buzz of chefs at work and the clinking of glasses set the tone for a vibrant dining experience.
This isn’t just a restaurant – it’s where KL’s skyline meets the bold, punchy flavours of Peru with a dash of Japanese flair.
Helmed by Peruvian chef Ivan Casusol, the menu pays homage to his hometown of Lima, as well as his family’s treasured recipes, but with a modern twist.
Casusol has masterfully introduced Nikkei cuisine, a fusion born from the migration of Japanese people to Peru over a century ago.
“There are different styles of Peruvian food because we have different migrations from other countries to Peru. One of the biggest was Japanese people. They arrived 150 years ago.
They started to combine and try to make traditional food, but because they didn’t have all the ingredients, they started to mix and combine with the local ingredients,” Casusol explained.
Beyond the food, the ambiance is a major highlight. With its open kitchen, diners get a front-row seat to the magic the chefs work over charcoal fires and clay pots. The intimate yet elegant setting, paired with the breathtaking views of KL’s skyline, sets the stage for an unforgettable dining experience.
To start off your Peruvian-Japanese fusion experience, have a glass of Torito, a Nikkei-inspired cocktail featuring shochu, chilli liqueur, tamarind, apple, and honey. The tangy, spicy blend with a chilli-powder-dabbed rim will have you ordering seconds.
And if you’re looking for something refreshing, and dangerously addictive, look no further than the Maracuya Sour, a passion fruit Pisco-based cocktail. Pisco is a South American brandy made from distilled grapes.
With an exciting selection of starters, you will be spoilt for choice. One standout dish is the Berenjena – fried eggplant coated in black tempura, served with a fiery fermented chilli mayo.
The tempura batter of the Berenjena adds a crisp bite, while the eggplant’s smoky char pairs perfectly with the spicy mayo. Each bite is a delightful combination of crunch, heat, and depth.
Next up is the ceviche classico, a Peruvian staple reimagined. For this dish, fresh fish is marinated in Tiger’s Milk – a tangy blend of citrus, fish juices, and spices – served alongside sweet potato and crunchy deep-fried squid.
The sauce of the ceviche classico packs a zesty punch, waking up your palate, while the squid adds an addictive crunch. Even if you’re wary of raw fish, its freshness and flavour will win you over.
For sushi lovers, the acevichado roll is a revelation. Think prawn, avocado, and tuna wrapped in a roll, topped with acevichado sauce and onion tempura. The creamy, citrusy sauce ties everything together, while the onion tempura adds a satisfying, and flavourful crunch. It’s indulgent, filling, and utterly delicious.
If you’re craving something more filling, give the arroz con pato a go. This dish features a duck leg confit and cured duck breast, served with coriander rice and tangy red onion pickle.
The rice’s hint of tang adds depth to the flavours, and the duck leg confit is sure to satisfy your hunger. However, the duck meat was a touch dry and slightly gamey, and the dish as a whole could have been bolder in flavour to truly deliver on the promise of Peruvian-Japanese fusion.
Dessert lovers, don’t skip the picaron. These deep-fried sweet potato doughnuts are reminiscent of Malaysia’s kuih keria, but elevated here with a luscious fig sauce and a side of honeydew ice cream. Light yet satisfying, it’s the perfect sweet finish.
For a meal that’s as bold as its skyline views, Torito KL is the new hotspot in town. Whether you’re a seasoned foodie or just someone looking for a memorable meal, this latest edition to KL’s dining scene delivers on all fronts – flavour, presentation, and experience.
Follow Torito on Instagram.
Torito (Pork free)
Level 53, Banyan Tree Kuala Lumpur
Jalan Conlay
50450 Kuala Lumpur
Business hours: 12pm-4.30pm ; 6pm-10pm
Contact: 03-2113 1823
For location, click here.