In season with chef Petar Kikov at Jazu

Japanese precision, Peruvian spirit and a wealth of international experience.

That's the recipe at Jazu, where chef Petar Kikov is in charge of the kitchen. After more than ten years abroad, including time in Michelin-starred kitchens, he's bringing what he's learnt to one of Sofia's most intriguing places to eat.

Japanese cooking is rooted in respect for ingredients and using seasonal produce at its freshest. How does that shape the way you choose ingredients for your autumn menu?

For me, autumn is a season with real character, and you feel that most clearly in its produce. We look for ingredients at their peak: pumpkin, mushrooms, root vegetables, different varieties of cabbage, apples and pears. The idea isn't to mask their flavour, but to bring it out through a light touch and precise technique.

What surprises can we expect from the new dishes?

Guests can expect familiar flavours approached a little differently. There'll be some interesting combinations of seasonal ingredients, Japanese techniques and Peruvian influences. We want the dishes to surprise people while still feeling balanced and making sense on the plate.

Where do you find inspiration for the original combinations that keep guests at Jazu intrigued?

Inspiration comes from all sorts of places: the ingredients themselves, travel, different cuisines and cultures, and conversations with the team.

Sometimes one great ingredient or an unexpected pairing is enough

to spark a new dish. It's important to experiment, but always with a clear idea behind what's on the plate.

The Nikkei menu is one of Jazu's most exciting developments. How do you give that meeting of Japanese precision and Peruvian spirit an autumnal feel?

Nikkei cooking lets us bring Japanese precision and respect for ingredients together with the bolder, more exuberant character of Peruvian cuisine. That's exactly the balance we're looking for in the autumn menu:

clean, precise flavours,

with enough acidity, spice and contrast to give the dish energy.

For a reader wondering where to start with Jazu's extensive selection of rare wines, what autumn pairing of a new dish and a glass of wine would you recommend?

If I were suggesting a place to start, I'd choose a dish that really expresses Jazu's character. Something fresh and balanced with fish or seafood, for instance, paired with a glass of dry white wine or sake. It's a combination that lets the flavours unfold gradually, and a good way for a guest to get a feel for our approach to cooking.

55 Nikola Y. Vaptsarov Blvd
088 710 4010
www.jazu.bg

From Jazu, with love: Japanese cooking and new head chef Petar Kikov

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