Since the first Nikkei opened in Makati’s Legazpi Village in 2015, the restaurant has introduced us to a delicious convergence of culinary cultures. It was founded by Carlo and Jackie Lorenzana with the help of Chef Christian Cejas and Chef Juan Barcos.
NIKKEI is the reflection of the Japanese influence on the Peruvian gastronomy.
The ingredients of both cultures complement each other as if they had been born to be one. It is an honest cuisine with unique textures and flavors.
2017 was a momentous year for NIKKEI, opening two more branches at One Rockwell, Makati and The Podium
The menu offers Japanese inspired cuisine that ranges from fresh cuts of sashimi, handmade sushi and lunch sets steeped in tradition, to some twists such as causa, tiradito and ceviche
TWO ANCIENT CULTURES. TWO WORLDVIEWS. TASTE & EVOLVING TECHNIQUE.
NIKKEI: A RESTAURANT SERVING MODERN AND CREATIVELY INNOVATIVE JAPANESE-PERUVIAN NIKKEI CUISINE.
Peru has the second largest ethnic Japanese population in South America, this community has made a significant cultural impact on the country since the Japanese first began to immigrate in the late 19th century.
One of the most evident manifestations of their influence is of course Nikkei, the Japanese-Peruvian fusion food.
NIKKEI NAMA BAR IN BGC
A PLAYFUL, NEW TAKE ON NIKKEI CUISINE.
A different location can bring about new ways to enjoy good food and drink. Take it from the Japanese who resettled in Peru, uncovering new flavors by combining traditional techniques with local ingredients.
Inspired by the innovative dishes of its sister restaurant and the well-traveled appetite of BGC’s dining crowd, Nikkei Nama Bar offers a fresh, playful approach to Nikkei cuisine.
Opening at One Bonifacio High, Nikkei Nama uses a Japanese word that conveys lightness and freshness, mainly reflected in the use of just-procured local market ingredients treated to a global playground of taste.
Amid a warm, casual space highlighted by whites and golds, head chef Juan Barcos unleashes a cleverly concocted menu. Deliciousness, after all, has global citizenship.
NIKKEI ROBATA IN BGC
CENTURIES-OLD STYLE OF JAPANESE GRILLING
Taking center stage is the robatayaki, a style of grilling that originated centuries ago in Hokkaido.
Just as Japanese fishermen shared a communal hearth, coaxing distinct flavor from the day’s catch, Nikkei Robata dishes out top-quality meats and seafood ready to be grilled for a most memorable meal.
Kissed by charcoal, miso-marinated black cod or Iberico pork reach new depths in deliciousness. Choice cuts of free-range chicken and US wagyu charred to juiciness are set to be crowd-pleasers. More so grilled spins on seafood favorites, be it smoky unagi, succulent squid, or flaky saba (mackerel)—each, perked up with teriyaki, spicy ponzu sauce, or an invigorating side salad.
Robata brings the sort of satisfaction only a Hokkaido fisherman would get around the fireplace, frosty beer in hand, after a hard day’s work out at sea.