Matcha-Infused Fettuccine With Mushrooms Galore

Alex Reccio

Kaiyō, located in the Hyatt Place Hotel, is a culinary hotspot that celebrates Nikkei cuisine, a harmonious fusion of Japanese and Peruvian culinary traditions. The Matcha Fettuccine captures that union beautifully. “This is a simple yet flavorful pasta,” says Alex Reccio, chef de cuisine of Kaiyō Restaurant Group, describing the hand-rolled pasta infused with matcha and served in a creamy basil-walnut sauce. Topping the dish is choclo, a large-kernel Peruvian corn that introduces sweetness, while earthy mushrooms deepen the umami. Crispy garlic, toasted walnuts and queso fresco deliver both texture and richness.

The inspiration for the dish? A cherished family recipe. “The original belongs to my Grams. She was really good in the kitchen,” says Reccio, who further developed the dish to add depth of flavor. “Surprisingly, the basil and walnut flavors balance out the tea flavor of the matcha.” But something was missing—until he added peppery micro arugula. “It cuts through the richness of the sauce perfectly,” he explains. The Matcha Fettuccine is a hit, resonating with guests. “It gets ordered a lot,” says Reccio. “It’s a quick pick-me-up that has the appeal of comfort food.”

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