Kabuki's Ceviche Peruano arrives vibrant and bright — the citrus balances the natural sweetness of the fish perfectly. Reviewers consistently call it 'delicious' and 'perfectly prepared,' with the acid level precise enough that the fish texture stays firm without feeling raw.
Tips from diners
Order the Ceviche Peruano as your first dish — it sets the tone for the meal and shows Kabuki's sourcing quality.
This is the most popular fish dish at Kabuki — reviewers specifically cite the 'seafood rice' as the reason to come back. The risotto is velvety from the bisque, layered with tender seafood, and finished with Parmesan that adds warmth without heaviness.
Tips from diners
Ask your server for the Arroz Cremoso recommendation — staff always suggest it first, and for good reason.
A traditional Peruvian finish to a Kabuki meal, the flan is smooth and not overly sweet. The caramel balances the richness of the broth and seafood dishes that came before.
Tips from diners
Order the flan to finish — it cleanses the palate after ramen or ceviche without feeling heavy.
Kabuki's Ramen Shoyu is a working lunch weapon — the broth is prepared daily with the right umami depth, pork chashu melts on the tongue, and the soft-boiled egg yolk adds richness when broken into the bowl.
Tips from diners
Ramen is best at lunch — the broth temperature is consistently hotter than dinner service.
The Dragon Roll is the sushi bridge between Peruvian and Japanese traditions. The eel is glossy and slightly sweet from the sauce, avocado adds creaminess, and the rice-outside preparation keeps everything tender.
Tips from diners
The Dragon Roll is a safe order if you're unsure — universally liked and generous in size.
Kabuki's Lomo Saltado arrives juicy and tender — the wok heat is right, with each piece of beef seared but still pink inside. Cilantro rice and golden fries complete the classic Peruvian plate, and the sauce clings to every strand of rice.
Tips from diners
Order Lomo Saltado to share if you want variety — the fries on the side are perfect with the rice.
Established in 2007, Kabuki has been a consistent favorite in Medellín's dining scene, blending authentic Japanese technique with Peruvian coastal flavors. The menu features house-made ceviches alongside sushi, with seafood risotto and lomo saltado bridging both culinary worlds. The Barrio Provenza location in El Poblado remains one of the city's most reliably booked tables for date nights and celebrations.
Book 48 hours ahead on weekends — Kabuki is consistently packed by 8 PM, especially Fridays and Saturdays.
The Barrio Provenza location can handle groups of 8+ if you call ahead. They'll position you in the back room.
Lunch is less crowded than dinner and prices feel more reasonable. The kitchen quality doesn't drop.
Happy hour happens 4–6 PM weekdays with 15% off cocktails and select appetizers.
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