Toro Tartare Cone
$28
Yuzu edamame purée, caviar, gold leaf
The Chef
Precision, from Casablanca
to Zionsville.
“Precision is how a cook shows respect. Every cut, every grain of rice, every plate that leaves my pass carries my name. So it leaves right, or it does not leave.”
Chef Aziz MountassarFounding Chef
Born in Casablanca and trained at Institut Paul Bocuse in Lyon, Chef Aziz refined his craft in Michelin starred kitchens across France, Italy, and Spain before making Indianapolis home. Central Indiana knows his work from Ocean Prime, The Capital Grille, and five years leading the kitchen at Anthony's Chophouse in Carmel, a dining room honored in Indianapolis Monthly's Best Restaurants. At Niku, he brings that same discipline to the fish case and the robata menu.
