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SUR Barra Nikkei

AddressSee map

411 Calle del Parque
San Juan, PR 00906

Phone

939.775.0365

Hours

WE – FR ▹ 12:00PM TO 10:00PM

SA ▹ 1:00PM TO 10:00PM

Price

$49

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SUR Barra Nikkei

“SUR” is derived from the curiosity of wanting to explore, venture, feel, know, understand, and experience the unknown. ;t comes from the desire to contribute and create awareness. It is the recognition of the differences that unite us; It is the respect we owe to nature that drives this desire to tell stories through sensations.

If as a team we manage to bring an experience so extraordinary that you left with a smile, then we have completed our mission.

Chef Rafael Ubior

Chef Rafael Ubior Serrati, or Rafa, as everybody calls him, is a self-taught cook who began his culinary career in 2008 as an assistant cook in a catering company. As his passion grew stronger, he quickly moved to other restaurants seeking knowledge. Between 2010 and 2012, Rafa was granted the opportunity to work for one of the most iconic banquets restaurants, Restaurant Antonio, as the General Manager of La Terraza de Condado. At the same time, his biggest and most important accomplishment yet happened; he was hired as a cook, opening respected Chef Jose Santaella’s, Santaella, in Santurce. After having these experiences and being confident in his administration and marketing skills gained back in the University of Puerto Rico Mayagüez Campus, he decided to challenge himself and in 2013 he gave life to High Kitchen, a catering and food truck company. Always searching for more, in 2017 Rafa moves to Lima, Perú to start the most incredible and humbling experience of his life– staging in the world-renowned restaurant Astrid & Gastón and in El Mercado de Rafael Osterling. After living a while in Perú, life decided it was time for him to come back to Puerto Rico. In the middle of a natural disaster recovery and as a very tenacious person, he decided to pursue the dream of having his first brick and mortar, thus, in 2019 he opened his first restaurant, SUR Barra Nikkei, as a memoir of his passing through Perú.

Rafa believes in evolution, pushing boundaries, making a difference, and bringing smiles through his food. He also acknowledges SUR is the sum of the passion that lives in every team member, particularly two extraordinary cooks and leaders, Rafael Mones and Joesph Dávila; and his wife Angélica Marrero, who is in charge of everything behind the scenes.

PUERTO RICO RESTAURANT WEEK™ MENU

$49*/pp

Choose one for each course

 


~FIRST COURSE~

TIRADITO NIKKEI (GF)

Leche de Tigre Oriental, Chalaca de Pepino Quemado, Cebollín

● 

Nigiri de Camarón (GF)

Miel de Ciruela, Ají Amarillo Ahumado, Cilantro-Wasabi, Chalaca Seca de Choclo

● 

TIRADITO DE SETAS

Setas en Diferentes Estados, Leche de Tigre, Criolla de Olluco y Yuyo, Aceite de Cilantro y Ají

 


~SECOND COURSE~

PIEL DE QUINOA (GF)

Róbalo, Sake, Cerveza Japonesa, Chorrillana, Papa, Ají Amarillo

EL PECADO

Congrio Empanado, Leche de Tigre, Criolla Peruana, Choclo, Canchitas, Batata

SALTADO DE VEGETALES (V, GF)

Papas Pimientos, Setas, Baby Bok Choy, Cebolla, Salsa de Lomo

QUINOA NIKKEI (V, GF)

Saltado de quinoa, cebolla, zanahoria, setas, ají amarillo, tomates

 


~DESSERT~

TARTA EL ÚLTIMO SUSPIRO

 


~COCKTAILS~

Choose One

¿CANCHITAS? NIKKEI

DonQ Lima, Yuzu, Cilantro, Canchitas

VERANO SIN FIN

DonQ, Aperol, Jengibre, Lima

PIRAGUA

DonQ, Grenadina, Agave, Piña, Lima

 

*Does not include tax or tip

Local ingredients: pesca, pepino, cilantro, cebollín, batata, baby bok choy

Nikkei

Peruvian

Seafood

Vegan

Vegetarian

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