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DÔA’s Casual & Approachable LatAsian Concept

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(Gerry Furth-Sides – all images courtesy of DÔA)

Globally renowned restaurateur Arjun Waney  newest innovative dining destination is named DÔA.

DÔA (meaning door in Japanese) is a casual and approachable LatAsian concept highlighting the best of his other acclaimed Zuma and Coya‘s cuisine with the impeccable service of La Petite Maison, to serve high-quality chef driven beautifully plated Nikkei and Chifa style dishes.

Chicken Skewers

The culinary journey soon making its way to openings in Washington D.C and Boston features shared raw, steamed and robata grilled signature dishes showcasing Nikkei, Chifa and Peruvian flair.

Raved about dishes include the Traditional Ceviche, DÔA Ceviche Maki Roll, Pork Belly Buns, Shrimp Siu Mai, Chicken Skewer, Miso Eggplant, Nikkei Seafood Hot Pot, Robata Grilled Steak of Choice and Robata Grilled Corn or Yuca.

Homemade Churros with Cinnamon Ice Cream

Asian fusion desserts include the Green Tea Panna Cotta with Raspberry, the Homemade Churros with Cinnamon Ice Cream and the signature “DÔA” Fondant, which is a Lucuma and white chocolate fondant with dark chocolate ice cream.

So what is LatAsian cuisine? “We invented the word,” says Waney. “We are not Japanese; we are not Chinese – we are strictly Nikkei and Chifa. The flavors are unique to the Asian influenced cuisine born in Latin America. We greatly look forward to showcasing this type of food and its unique diversity to the country and the world.”

Nikkei and Chifa cuisine dates to the 19th century, when the Japanese and Chinese, in search of a better life, discovered the riches of Latin America.

Robata Grilled Steak of Choice

To bring this taste to life, Waney tapped accomplished well over his 23 years and Miami’s youngest high profile Executive Chef Carlos Estarita whose respect for quality and traditional Japanese and Chinese techniques; incorporates Latin American ingredients, creating a complexity of flavors. The Japanese and Chinese flavors are easily recognized and adored, and combined with the fusion makes for something that is just impossible not to love.

“In Latin America, each country has its own ‘sofrito’ or like in Peru an ‘aderezo.’ I try and incorporate a version of that to each base for every dish,” says Estarita.

The venue’s rapid success can also be attributed to Arjun’s other millennial protégés, the George Washington University and West Point program trained VP and Director of Development Arman Naqui and Zagat “30 under 30” honoree Bar Program Manager Josue Gonzalez – young men in their 20’s armed with the same ambition, innovation and discipline paralleled to Mr. Arjun himself.

The culinary journey soon making its way to openings in Washington D.C and Boston features shared raw, steamed and robata grilled signature dishes showcasing Nikkei, Chifa and Peruvian flair.


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