Nikkei is a Japanese-Peruvian fusion restaurant that’s been making a name in Manila. The restaurant’s initial plan was to serve Peruvian cuisine, but in order to meet the Filipinos’ fondness of Asian cuisines, what better way to intrigue the market than to offer a fusion of both familiar and new flavors? Currently having 3 branches, head chef Juan Barcos credits the restaurant’s success to using only the freshest products and delivering quality food consistently to customers.
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| Pomelito Tiradito P225 |
For our appetizer, we enjoyed a plate of pomelito tiradito. It’s a dish made of thinly sliced tuna topped with mango and pomelo slices, drizzled with garlic passionfruit fish broth, and sprinkled with sunflower seeds for an added texture.
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| ❤ Tuna Latke P320 |
From a light starter, we moved on to a heavier appetizer with the tuna latke. It’s one of my favourites (early on in this meal), with potato strings combined to make a pancake, topped with chunks of seared tuna and cilantro, and a nice touch of huancaina sauce in between. What made this dish so beautifully executed was the huancaina sauce that binds the two elements together, sort of like a complementing agent that pairs the two so perfectly.
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| Classic Ceviche P320 |
A Japanese-Peruvian experience won’t be complete without the ceviche. A bowl made of white fish chunks, red onions, rococo, cilantro, canchita, and glazed sweet potatoes, Nikkei’s classic ceviche was one of the best ceviches I’ve had. It had a lot of components, yes, but it did not turn out to be a dish that had overpowering, overwhelming flavors.
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❤ Ebi Furai Roll P295 (5pcs) P545 (10 pcs)
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I was really excited about the rolls. I've watched a lot of rolls being prepared in their kitchen prior to our late lunch, which made me think highly of it, and I wasn't disappointed. I loved how the thinly battered fried prawns still managed to add crunch to the rolls. It also had diced avocado, white fish, ceviche sauce and togarashi spices.
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| Seabass Katsu Set P495 |
Nikkei’s seabass katsu set is one of Nikkei’s newest items under their brunch sets. At first I thought it was our typical katsu with battered and fried seabass on top of gohan rice, served with fried egg, shredded cabbage, and miso soup. The difference comes with their sauce, which had acidity that I cannot really decide on whether or not it’s a better dip, but I liked it anyway just because it was different.
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| Nikkei Benedict P480 |
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| ❤ Seared Tuna with Sea Urchin Risotto P680 |
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| ❤ Picarones P380 |
A delicious and healthier dessert that surprised the whole group was Nikkei's picarones. With dough made of sweet potatoes, this donut's texture was a bit different, but combined with the cinnamon sugar coating, maple syrup and the ice cream, this dessert sure was the best way to end the meal.
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| Mr. Ozaki P160 |
Fresh squeezed lemonade layered with organic passion berry black iced tea.
The restaurant's design is also pretty neat, very urban and minimalist filled with wooden furnitures. They also have private rooms for those who are planning to dine as a group, or planning to have a small business meeting.
My Scores:
Pricing - 3.5/5
Service - 4/5
Ambiance - 4/5
Taste - 4.5/5
Taste - 4.5/5
Hungry for more,
Address: G/F One Rockwell, West Tower, Rockwell, Makati City
Operating Hours: Mon-Thurs, Sun 11:30am to 11pm; Fri-Sat 11:30am to 12mn
Operating Hours: Mon-Thurs, Sun 11:30am to 11pm; Fri-Sat 11:30am to 12mn
Contact Number: (0916) 6369817
Budget: P500 per person
Budget: P500 per person
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