Twenty-four floors above downtown Los Angeles, Corteza offers a rare pause from the traffic below. Floor-to-ceiling windows frame the skyline, L.A. LIVE and the city’s shifting evening light, giving dinner at The Ritz-Carlton, Los Angeles the feeling of being suspended above the city.
On Thursday nights, the view comes with Nikkei Night, a weekly menu from Executive Chef Hendrix Vega that combines Japanese technique with the coastal flavors of Mexico and Peru.
Corteza is part of Sendero, the hotel’s collection of Latin American dining experiences. While Leña focuses on fire-grilled meats and steakhouse traditions, Corteza looks toward the sea, with a menu built around ceviches, tiraditos, tostadas, seafood and bright, chile-driven sauces.
The restaurant’s regular menu reflects the food of Latin America’s coastal regions. Raw seafood preparations arrive sharpened with citrus, peppers and fresh herbs, while heartier plates, including seafood stews, empanadas and arepas, add warmth and substance. The menu is polished without becoming overly formal, making Corteza equally suited for a full dinner or cocktails and shared plates at the bar.
Vega brings an international background to the kitchen. Raised on the Spanish island of Formentera, he later worked in acclaimed restaurants across New York, Tokyo and Los Angeles. His experience includes Bouley and Jeju Noodle Bar in New York, L’Effervescence in Tokyo and Gucci Osteria da Massimo Bottura in Beverly Hills.
His time in Japan, along with travels through Peru and Mexico, now informs Nikkei Night. The menu is an ode to the Japanese diaspora in Latin America and the cuisine that developed as Japanese cooking techniques encountered Peruvian ingredients, Mexican chiles and local seafood.
The Thursday menu begins with a hamachi roll layered with mango, coconut-habanero sauce, Kewpie mayonnaise and serrano pepper. The yellowtail is rich and clean, while the fruit and chile bring sweetness and a steady, controlled heat. Bubu arare adds a crisp finish.
The salmon roll takes a creamier direction, pairing salmon and cucumber with Peruvian huancaÃna sauce, furikake and masago. Pickled Fresno pepper cuts through the richness, giving the roll acidity and brightness.
A shrimp tempura roll combines crisp shrimp, avocado, smoky aji panca sauce and chipotle aioli. Salmon roe adds salinity, puffed quinoa contributes crunch and micro epazote brings an herbal finish.
The aguachile roll is the most direct expression of the Mexican coast. Marinated shrimp, red onion and cilantro are paired with aguachile verde, delivering the lime, chile and freshness expected from the classic dish.
The aguachile roll is the most direct expression of the Mexican coast. Marinated shrimp, red onion and cilantro are paired with aguachile verde, delivering the lime, chile and freshness expected from the classic dish.
The rolls feel connected to Corteza’s broader identity rather than added as a separate sushi promotion. Japanese structure provides the foundation, but Latin American peppers, sauces, herbs and textures determine the flavor.
Corteza is also offering a Summer of Soccer menu on game nights, with dishes inspired by teams from around the world. Selections include Argentine empanadas with chimichurri, Australian grilled shrimp, Spanish chicken croquettes with saffron aioli and other internationally influenced plates.
As daylight fades, the skyline becomes part of the meal. Downtown’s towers begin to glow, traffic becomes a ribbon of red and white below, and Corteza settles into its strongest hour: seafood, cocktails and a city view that reminds diners just how expansive Los Angeles can look from above.
For more information and to reserve, visit senderola.com/corteza
Event Details:
When: Nikkei Night is every Thursday, 5-11 p.m.
Restaurant hours: Tuesday-Saturday: 5:00 PM – 11:00 PM
Where:Â The Ritz-Carlton, Los Angeles
900 W. Olympic Blvd., Los Angeles
Photo credits: Photo courtesy of Sanders
