A Japanese-Peruvian Eatery Opens In Ponsonby Central Today

Fusing together the flamboyance and fire of South American flavours and the precise techniques of Japanese cooking, INCA produces a tasting experience like no other, with light and seasonal dishes gracing the menu, as well as signature heartier dishes the restaurant has become known for over time.

More specifically, INCA was born from Watt’s travels around Peru, where he sought out knowledge of the Nikkei cuisine and became engrossed in the cultural ties the Japanese and Peruvian people created in the 19th century. With that passion and interest in Nikkei came INCA Ceviche and Woodfired Grill.

The original Newmarket location was visually a taste of Aztec culture, a feature that has been carried over to Ponsonby Central’s new venue. Picture pink spider vein tabletops sit alongside leather chairs, with raised booths and lower banquettes covered in South American-inspired fabrics, offering a colourful discussion piece at dinner.

Our favourite feature lies just out of eye level; sitting above diners is a suspended rattan ceiling adorned with almost 50 lamps and lanterns for a softer light finish.

Cosy into one of the booths, take a seat at their indoor tables for a classic dining experience, or opt for a seat at the pass – offering a bird’s eye view into the bustling kitchen. Additionally, there’s an option to dine al fresco too, with festoon lights in the laneway as you enter INCA.

As for the menu, OG fans will be pleased and possibly intrigued that more than half of the Newmarket menu has been translated over to the Ponsonby branch, meaning a lot of your signature favourites and some new dishes lighting up the menu. The Pacific ceviche and Pork al pastor tacos (two of INCA’s most popular dishes) make the cut, offering a true snapshot into Nikkei cuisine for first-timers.

Ponsonby’s menu is divided into starters, tacos and tostadas, maki and nigiri, sashimi and tiradito (Peruvian sashimi), tempura, BBQ, acompanamientos (sides), and postre (dessert). With the maki and nigiri offering being brand new to INCA, and exclusive to the Ponsonby Central spot. You’ll have the choice of contemporary maki rolls and nigiri with rice.

Watt reveals his favourite is the California Fire maki roll with spiced king crab, avocado, pickled cucumber – a modern take on the California roll, bringing the heat and fire of South America.

We’ll also see new additions to the BBQ section. Joining previous favourites, INCA Ponsonby introduces Ember roasted black cod with anticucho miso and pickled roast vegetables, and the Dry-aged beef short rib with yellow pepper miso glaze and spiced cashew nuts.

Dish Cult lends its gold star rating to INCA’s woodfired baby back pork ribs with a honey ginger glaze, as well as the Pacifica and Clasico ceviche – something you do not want to miss out on.

Heading into the sweetest part of the evening, INCA Ponsonby will have a delectable range of desserts to end your visit. Tuck into dulche de leche custard with toasted meringue and sour cherries, and the dark chocolate fondant with preserved cherry, hazelnut and tonka bean cocoa truffle which is shaved tableside for ultimate luxury.

With such a broad selection across two cultures and cuisines, there’s a drink on the menu to suit every taste. Cerveza, wine, champagne, cocktails, non-alcoholic cocktails, sake, mezcal, tequila, and umeshu – take your pick. The frozen margaritas from INCA Newmarket will be making their way to Ponsonby, as well as a few new curated cocktails designed especially with the Ponsonby diner in mind.

INCA Ponsonby is born with its roots still intact while managing to still evolve from INCA’s original concept to offer affordable luxury in the reputable Ponsonby Central. The team hopes INCA will be a place for a lunch catch up and after-work drink and nibbles, as well as offering a new place for a culinary experience with their eight-course degustation.

INCA Ponsonby opens its doors today, March 9th. Head in for lunch from 12pm – 2:30pm, or from 5pm til late for an evening session, seven days a week. For all the details and to book your table, head here.