Nikkei is a restaurant in Cape Town that offers a unique culinary experience by blending Japanese and Peruvian flavors. Their menu was created by Michelin-starred chef Rikku O’Donnchu and Group Executive Chef Justin Barker and includes signature dishes such as truffle maki and citrus and kelp cured seabass with yuzu emulsion. The restaurant is visually appealing but not disability-friendly and has limited vegan options. It is a testament to the Japanese Peruvian community’s resilience and creativity and adds a unique flavor to Cape Town’s food landscape.
Nikkei cuisine blends Japanese and Peruvian flavors to create a unique culinary experience. Nikkei restaurant in Cape Town offers a creative menu designed by Michelin-starred chef Rikku O’Donnchu and Group Executive Chef Justin Barker. Signature dishes include truffle maki and citrus and kelp cured seabass with yuzu emulsion. While the architecture is visually appealing, it is not disability-friendly. Vegan options are limited.
The remarkable story of Japanese immigrants in Peru began well over a century ago. Enticed by the irresistible promise of opportunity and a fresh start in the Americas, these voyagers embarked on a journey from a distant island. Between 1899 and 1936, a considerable wave of Japanese men, mainly in their 20s and 40s, landed on Peruvian shores. Their dreams and aspirations fueled their strenuous toil in the cane plantations. The allure of mass migration had two strands: Peru’s demand for labor and Japan’s urgent need to alleviate poverty. Despite the arduous beginnings, the Japanese Peruvian community not only endured but thrived, etching their distinctive mark on Peru’s cultural tapestry.
The most tantalizing vestige of their voyage is the distinctive blend of Japanese and Peruvian flavors, today known as Nikkei cuisine. New ingredients introduced by the Japanese, including miso, ginger, soy, wasabi, and rice vinegar, were expertly infused with Peruvian staples like aji peppers, Andean potatoes, and corn. This culinary style now graces Bree Street’s latest addition, Nikkei.
Nikkei, situated in the Hacienda alongside renowned establishments like Iron Steak and Burger & Lobster, boasts a lineage suggestive of culinary brilliance. Co-owner Paolo Carrara reveals that the former location of Gate69 has undergone a total transformation into an enchanting green sanctuary. The aesthetic, reminiscent of the 1920s, is embodied by its Amazonian-inspired shade of green. The open-plan kitchen provides diners with an engaging view of the hot coals and the robatayaki grill.
The creative menu is a collaboration between Michelin-starred chef Rikku O’Donnchu and Group Executive Chef Justin Barker. Your culinary adventure at Nikkei commences at the bar, where you can try cocktails like the “Stars of Machu Picchu”—a delightful mix of La Diablada Pisco, agave, and pink peppercorns. As you enjoy your drinks, the staff, garbed in pink kimono-like jackets and black trousers, echo the merging of cultures that the restaurant represents.
Despite its high ceiling and lively music, Nikkei offers an unexpectedly intimate ambiance, allowing guests to relish their meals in relative peace. Begin your meal with the vegan amuse bouche—an intriguing mixture of edamame beans with tiger’s milk foam and beetroot on an edible oyster shell—a dish that teases your palate and foreshadows the gastronomic delights that lay ahead.
The beans with fermented chili ketchup and refreshing radish and cucumber salad serve as an excellent starter, and the crispy citrus tofu with green garlic aioli showcases Nikkei’s skillful handling of tofu. The pièce de résistance, however, is the truffle maki—a heavenly blend of black truffle mousse, nori, and fresh black truffle.
The sushi at Nikkei is distinctive, with rice that is less sticky and slightly crunchier than its traditional Japanese counterpart. As fellow diners will confirm, the citrus and kelp cured seabass with yuzu emulsion, chili, red pepper salsa, and ginger dressing, alongside the salmon teriyaki with sesame and red onion salsa, offer a truly palate-pleasing experience.
Nikkei also presents an array of enticing specials, including the half-price Pisco Hour from Monday through Saturday and Sushi & Sake Sundays, featuring a 25-piece sushi platter at a tempting price. The in-house DJ ensures a vibrant atmosphere from noon to 6 pm.
However, it’s worth noting that while Nikkei’s architecture is visually appealing, it is not disability-friendly. The entrance necessitates climbing broad stairs, and a narrow staircase leads to the restrooms. Vegan options are limited, with only four entradas (appetizers) and two piqueos (small plates) on the menu.
Located at 87 Bree Street, Nikkei stands as a culinary monument to the resilience and creativity of the Japanese Peruvian community. Their gastronomic expertise has added a unique flavor to Cape Town’s food landscape, enriching it with a fusion of tastes that narrates their remarkable journey.
Nikkei cuisine is a blend of Japanese and Peruvian flavors, incorporating ingredients like miso, ginger, soy, wasabi, and rice vinegar with Peruvian staples like aji peppers, Andean potatoes, and corn.
Nikkei is located in Cape Town, South Africa at 87 Bree Street, in the Hacienda alongside other renowned establishments like Iron Steak and Burger & Lobster.
Nikkei’s menu was created by Michelin-starred chef Rikku O’Donnchu and Group Executive Chef Justin Barker.
Some of Nikkei’s signature dishes include truffle maki, citrus and kelp cured seabass with yuzu emulsion, and salmon teriyaki with sesame and red onion salsa.
No, Nikkei’s architecture is visually appealing but it is not disability-friendly. The entrance necessitates climbing broad stairs, and a narrow staircase leads to the restrooms.
While there are some vegan options at Nikkei, they are limited to four entradas (appetizers) and two piqueos (small plates) on the menu.
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