{"id":177884,"date":"2025-07-08T12:57:07","date_gmt":"2025-07-08T10:57:07","guid":{"rendered":"https:\/\/www.parisselectbook.com\/2025\/07\/08\/cote-sushi-x-bazurto-what-this-limited-edition-really-hides\/"},"modified":"2025-07-08T12:58:22","modified_gmt":"2025-07-08T10:58:22","slug":"cote-sushi-x-bazurto-what-this-limited-edition-really-hides","status":"publish","type":"post","link":"https:\/\/www.parisselectbook.com\/en\/2025\/07\/08\/cote-sushi-x-bazurto-what-this-limited-edition-really-hides\/","title":{"rendered":"C\u00f4t\u00e9 Sushi x Bazurto: what this limited edition really hides"},"content":{"rendered":"\n
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@lephotographedudimanche<\/figcaption><\/figure>\n\n

This summer, an unexpected alliance is shaking up the Parisian culinary scene.<\/strong> When Colombian street food meets the delicacy of Nikkei sushi, the result is both surprising and frighteningly effective.<\/p>\n\n

Gourmet immersion between Cartagena and Tokyo<\/h2>\n\n

For this limited edition, available until September 8<\/em>, C\u00f4t\u00e9 Sushi<\/strong> has called on one of today’s hottest chefs: Juan Arbelaez<\/strong>, a familiar face on the French gastronomic scene, notably through his Parisian restaurant Bazurto<\/em>.<\/p>\n\n

The objective? To offer six<\/strong> original creations<\/strong> that boldly reinterpret Nikkei cuisine<\/strong>, that hybrid culinary art born of the fusion between Japan and Peru<\/strong>, by combining it with the lively flavors of Colombia. The result is a menu that’s sunny, spicy and, above all, perfect for summer. <\/p>\n\n

The creations: between technical mastery and Latin warmth<\/h2>\n\n

Favourite: the S\u00e9riole Tacos<\/h3>\n\n

Tacos S\u00e9riole<\/strong> opens the ball. A crispy shell<\/strong> hosts amberjack tartare<\/strong>, homemade guacamole<\/strong>, cancha corn<\/strong> and a touch of passion fruit sauce<\/strong>. It’s lively, textured and tangy: one of the most convincing dishes in the collection. <\/p>\n\n

Pok\u00e9 Caesar: an unexpected twist<\/h3>\n\n

Arbelaez’s revisited pok\u00e9<\/strong> combines IGP Camargue rice<\/strong>, crispy fried chicken<\/strong>,avocado<\/strong> and fresh mango<\/strong>, topped with a jalape\u00f1o Caesar sauce<\/strong> and a sweet-savory teriyaki<\/strong>. The contrast of textures works, although the sweet note may surprise purists. <\/p>\n\n

A selection of rolls that stand out from the crowd<\/h3>\n\n

Among the rolls, the Sam’Bazurto<\/strong> (raw trout, fromage frais, pickles and flamb\u00e9ed trout) seduces with its generosity and balanced seasoning. The fruitier, more complex Samba Mango<\/strong> combines fresh mango, yellowtail, aji amarillo pepper and tangy acevichado sauce – a bold nod to Peruvian ceviche. <\/p>\n\n

The Garden Chicken C\u00e9sar<\/strong>, on the other hand, is aimed at lovers of freshness: fried chicken and avocado wrapped in a double leaf (lettuce + rice), enhanced by crispy wheat chips<\/strong>. A more accessible dish, but perhaps the least surprising of the range. <\/p>\n\n

Why is this collaboration such a hot topic?<\/h2>\n\n

This edition doesn’t just play the fusion card. It is a true tribute to cross-cultures<\/strong>, without falling into the trap of pastiche. Juan Arbelaez succeeds in marrying Japanese technicality<\/strong>, Peruvian gourmandise<\/strong> and Colombian warmth<\/strong> in an urban, festive format, designed for both take-away<\/strong> and on-site tasting. <\/p>\n\n

C\u00f4t\u00e9 Sushi<\/strong>, already renowned for its forays into fusion street food, is now taking its culinary express journey logic<\/strong> a step further<\/strong>, following in the footsteps of its previous collaborations with renowned chefs.<\/p>\n\n

A short-lived but memorable collab<\/h2>\n\n

Available since June 24<\/em>, the collection will be on display until September 8, 2025<\/strong>. What’s next? The menu disappears<\/strong>, as is often the case with limited editions, reinforcing the FOMO<\/strong> effect. <\/p>\n\n

At \u20ac27.50 for 22 pieces, this set represents good value for money for a complete tasting experience. Individually, the pieces range from \u20ac5.20 to \u20ac14<\/strong>, in line with the standards of urban fusion gastronomy. <\/p>\n\n

One summer, two continents and six creations: the C\u00f4t\u00e9 Sushi x Bazurto collaboration is clearly worth a visit.<\/strong> With its mastery of flavors, its generosity and its festive twist, it’s positioned as one of the most exciting food experiences in Paris this summer. A must-try… before it’s too late. <\/p>\n\n

Practical information<\/h2>\n\n