INCA on Richmond Road in Grey Lynn is a restaurant where Latin American and Asian cooking meet. Chef Nic Watt built the menu on what he learned in Peru about Nikkei cuisine, the mix of Japanese and Peruvian cooking that grew out of Japanese migrants arriving there at the end of the 19th century. Both traditions depend on fresh fish, and that shows in the ceviche, the crudo and the sashimi. The menu also runs to bao buns, tacos, gyoza, corn tostadas, wood-fired baby back ribs and a chargrilled tuna with spicy citrus miso. Dishes are marked for dietary needs, including vegetarian, vegan, gluten-free and dairy-free options. The bar and heated terrace take walk-in guests, and the main dining room and chef's kitchen counter take reservations. Drinks lean on pisco, tequila and mezcal, with Japanese umeshu and non-alcoholic options on the list.
For a table of several or a special occasion, the website asks guests to email the restaurant directly so the booking can be confirmed. Dessert includes a dark chocolate lava cake made with Peruvian cocoa and a dulce de leche creme brulee. The fish-led plates, the bao and the street-food style share plates are what set it apart from the other restaurants on this stretch of Richmond Road. Our pick in Grey Lynn for a shared dinner with a pisco in hand.