Japanese Peruvian Cuisine From Lima to Manila at Nikkei Robata

From the vast and seemingly endless plains of the Pacific coastal region to the towering peaks of the Andes mountains and the lush rainforests of the Amazon basin, the rich and diverse and even extreme geography and colorful history of Peru have conspired for one of the world's unique cuisines. Peruvian Chefs Renato Kashimiro and Jorge Tomita from Lima's Shizen Restaurante Nikkei share their culinary heritage in a lavish feast at Nikkei Robata in Greenbelt 3 for an authentic taste of Peruvian flavors and ingredients with Japanese techniques...

In one memorable afternoon, the flavors of Peru were unveiled in an epic feast prepared by some of the finest culinary talents from Lima. Nikkei Robata recently hosted visiting Peruvian Chefs Renato Kashimiro and Jorge Tomita of Shizen Restaurante Nikkei who shared their modern and contemporary rendition of Japanese Peruvian cuisine in a grand feast of masterfully executed dishes. The exquisite dishes by Chefs Renato Kashimiro and Jorge Tomita may soon be found on the menus of Nikkei, Nikkei Robata and Nikkei Nama Bar and here's a sneak peek...

The rich harvests from both the land and sea becomes the flavorful base of Japanese Peruvian cuisine, from its succulent seafood to its wide variety of chili peppers, corn, potatoes and root crops combining for distinct flavors. The story of Japanese Peruvian cuisine presents a snapshot of the land's contrasting landscape, a history of Spanish colonization and Japanese migration in a plate. 

The blend of two very unique culinary traditions in a seamless melting pot may seem odd at first, but this is the beauty of Japanese Peruvian cuisine. And it's an evolving story as it continues to change with creative renditions exploring the limitless boundaries of flavor. Unlike other global cuisines with clearly established standards and guidelines, Japanese Peruvian cuisine isn't restrained by rules. The Nikkei Group helmed by Carlo and Jackie Lorenzana are the pioneers in Japanese Peruvian cuisine in the metro with the opening of the first Nikkei restaurant back in 2015. The commitment for authenticity while offering the latest creative interpretations of Japanese Peruvian cuisine by the Nikkei Group is showcased with the special visit of two Peruvian master chefs. 

That afternoon, the open kitchen at Nikkei Robata became the stage for Chefs Renato Kashimiro and Jorge Tomita... 

...with their inventive take on Japanese Peruvian cuisine. The successful duo behind Lima's Shizen Restaurante Nikkei, visiting Chefs Renato Kashimiro and Jorge Tomita brings the flavors of their culinary heritage to Manila for a tasty preview of what you can expect soon at Nikkei, Nikkei Robata and Nikkei Nama Bar.

The visit of Chefs Renato Kashimiro and Jorge Tomita brings a real Peruvian perspective to the cuisine of the Nikkei Group, recreating the fresh and vibrant tapestry of flavors anchored on traditional Peruvian ingredients infused with Japanese techniques. 

The quality and freshness of ingredients are essential to any typical Japanese Peruvian dish, known the world over for its pure and clean notes. That uncluttered elegance in its deceptive simplicity is one of the distinctive features of Japanese Peruvian cuisine, and Chef Renato Kashimiro demonstrates the ingredient-driven approach with their exquisite renditions. Japanese Peruvian dishes by Peruvian chefs, it just doesn't get more authentic than this. 

Soon, the feast by Chefs Renato Kashimiro and Jorge Tomita began with the first set of tasty starters or tiradito at Nikkei Robata...

...with the Usuzukuri, a beautifully plated starter with paper-thin slices of the day's fresh catch, rocoto topping, tobiko, ponzu and chili oil. The Japanese influences are evident almost immediately, but a bite of the briny sweetness of the fish is followed by the deep nutty hints and subtle soothing heat of chili peppers giving it a distinctly Peruvian finish. The tobiko and ponzu brings layers of vibrant flavorful bursts to complete the dish. Consistent with Japanese culinary traditions, Japanese Peruvian cuisine highlights the freshness of ingredients followed by a harmonious balance of contrasting notes. 

The Pulpo Al Olivo with tender octopus, avocado, olive sauce and chalaquita or Peruvian salsa brings yet another delectable play on contrasting flavors and textures in a delicate balance. The succulent octopus with its firm texture releases bold briny notes elegantly complemented by the sweetness of the avocado, deep nutty hints of the olive sauce and gentle tartness of the salsa. Chefs Renato Kashimiro and Jorge Tomita bring complex and distinct notes in a seamless weave, with each ingredient highlighting the other for that balanced finish. 

Next, Chefs Renato Kashimiro and Jorge Tomita served a trio of Ceviche dishes starting with the aptly named Nikkei with fresh tuna, ponzu leche de tigre, sweet potato puree and chili oil. The ceviche is both a visual and flavorful representation of Japanese Peruvian cuisine with elements from both culinary traditions elegantly plated by Chefs Renato Kashimiro and Jorge Tomita. 

The clean briny sweetness of the fresh tuna comes through with each bite followed by the bold citrus hints of the "tiger's milk" rounded out by the creamy notes of the sweet potato puree finished with just a whisper of soothing heat from the chili oil. The complexity of the dish with its contrasting notes is matched by an elegantly delicate balance. 

Chefs Renato Kashimiro and Jorge Tomita then takes the traditional route with the rendering of a classic Peruvian style ceviche with the Yatai, a sumptuous dish with the day's freshest catch drizzled in smoked rocoto sauce with corn, sweet potatoes and calamari karaage. 

The bountiful harvests from both the land and sea combine for hearty flavors and delectable textural contrasts neatly tied together by the deep and smoky richness of the rocoto sauce. 

"Like a Basil Smash you can drink," perfectly described the third ceviche dish by Chefs Renato Kashimiro and Jorge Tomita. The Midori with jalapeño, basil leche de tigre, kiuri or Japanese cucumber and nori brings a delicate sweetness to the palate perfectly complementing the light flavors of the day's fresh catch. The familiar notes of sweet, minty and mildly peppery hints of the basil brings clean and refreshing flavors lingering long after the first bite. 

The festive medley of flavors from the basil leche de tigre, the sweet Japanese cucumber and seaweed combine for an intricate weave of rich and vibrant notes without overwhelming the fresh and succulent catch of the day. It's all about that delicate and elegant balance, lavishly plated by Chefs Renato Kashimiro and Jorge Tomita. 

Chefs Renato Kashimiro and Jorge Tomita then served an impressive array of intricate Nigiri creations starting with the Concha Rocoto. Imagine succulent scallop pressed on a mound of moist and soft sticky rice topped with rocoto leche de tigre, chalaquita or Peruvian salsa and a thin slice of sweet potato on the side. It's nigiri with Peruvian flair, releasing bursts of sweetness from the succulent scallop and sweet potato and refreshing hints of sourness from the chalaquita finished by the deep notes and vibrant flavors of the rocoto leche del tigre. 

Shaped by geography, bountiful harvests from the land and sea, history and migration, the flavors of Japanese Peruvian cuisine is enjoyed and celebrated in one bite. 

The Salmon Aji Amarillo with yellow chili leche de tigre and Parillero sauce sprinkled with sesame seeds offers yet another spin on flavorful contrasts. The buttery richness of the salmon drapes the palate with its indulgent notes tempered by the deep flavors of the yellow chili and bold mildly smoky hints of the Parillero sauce. 

In typical Japanese Peruvian style, no soy sauce or wasabi is needed as all the flavors are packed in the nigiri creations of Chefs Renato Kashimiro and Jorge Tomita. 

The earthy finish of the yellow chili and Parillero sauce adds a flavorful depth to the fresh salmon celebrating the land and sea in the creative style of Japanese Peruvian cuisine. In an impressive display of culinary mastery, Chefs Renato Kashimiro and Jorge Tomita weaves the flavorful stories of their shared heritage with each lavish dish at Nikkei Robata. 

The Yokai combines the succulent briny sweetness of salmon with the bold flavors of the rocoto leche de tigre and subtle sharpness of the batayaki Parmesan for another play on contrasting yet balanced flavors. The batayaki Parmesan brings a delectable sharpness cutting through the richness of the salmon for that perfect savory finish in a delicately balanced and harmonious blend. 

In a playfully inventive burst of inspiration, Chefs Renato Kashimiro and Jorge Tomita gets creative with their aptly named Bigmac featuring fresh tuna, foie gras, truffle oil, garlic and eel sauce. One look and you can already imagine the flavors.

The resulting flavors from the opulent mix of fresh premium ingredients teases the palate with its savory decadence. One bite brings layers of luscious richness from the fresh and clean notes of the tuna to the buttery and nutty finish of the foie gras and truffle oil balanced by the garlic and smoothened by the eel sauce. The blend of east and west becomes immediately evident after one bite, and you'll want more. Guaranteed. 

In between bites, the West Indies Old Fashioned (P 450) with its blend of Plantation Barbados 5 Years and Luxardo Espresso Liqueur at Nikkei Robata cleanses the palate for another round of masterful creations by Chefs Renato Kashimiro and Jorge Tomita. 

The Maki creations by Chefs Renato Kashimiro and Jorge Tomita are up next starting with the Spicy Tuna with tuna tartare, truffle oil, avocado and spring onions drizzled with spicy sauce and sesame seeds. The fresh notes of tuna and indulgent hints of truffle oil are kicked up by the soothing heat from the spicy sauce with the avocado adding a sweet finish. 

Each ingredient complements the other, coming together in a luscious creamy and satisfying bite. Sure, we've had spicy tuna on a roll before but Chefs Renato Kashimiro and Jorge Tomita takes it to the next level with their version upgraded with truffle oil and avocado. 

The play on contrasting yet balanced flavors continues at Nikkei Robata with the Umami, an elegant maki with crisp fried prawn, avocado, Sriracha cream, Parmesan, lime and eel sauce. The subtle sharpness of the Sriracha cream, lime and Parmesan are mellowed by the avocado and eel sauce with the fried prawn adding crunch. Like the nigiri served earlier, no need to dip in soy sauce. 

The freshness of the ingredients brings all the flavors for another indulgent bite of Japanese Peruvian cuisine by Chefs Renato Kashimiro and Jorge Tomita. 

The Acevichado, another elegant maki rendition with crisp fried prawn, avocado, acevichado sauce and togarashi highlights the uniqueness of Japanese Peruvian cuisine. The silky smoothness of the mayo-based acevichado sauce with hints of lemon and garlic is a typical Peruvian staple used in seafood and salads adding a creamy texture while the avocado layered with the fresh catch of the day brings a light sweetness to each bite. The fried prawn completes the flavors. 

The blend of flavors present the perfect union of two distinct culinary cultures and traditions, offering a refreshing alternative to your usual maki and sushi game. Chefs Renato Kashimiro and Jorge Tomita also served another maki version with the Shi-Fa, a tasty and creative expression with crab meat, shrimp furai and avocado covered with the day's fresh catch topped with lightly torched pachikay and oyster sauce. 

The Kazan with sweet succulent crab meat, avocado, prawn furai, Parillero sauce, spicy sauce, batayaki and eel sauce completes the round of maki creations by Chefs Renato Kashimiro and Jorge Tomita. The fresh and sweet notes of the crab and prawn furai are perfectly complemented by the different sauces with multiple layers of richness to complete the flavors. 

The Japanese Konro grills are then brought out for the seafood appetizer duo of Navajas and Conchas Bataparme. The Navajas or razor clams are finished on the Japanese grill with batayake sauce, sake, rocoto, crispy garlic and lime juice giving it a whisper of fragrant smoky hints. Best enjoyed in one bite (or slurp), the briny sweetness of the razor clams delight the palate while the batayake sauce, sake, rocoto peppers, garlic and lime juice weave their own unique flavors into play. 

The Conchas Bataparme with large and plump scallops, batamiso, Parmesan gratin and rocoto oroshi is one of many highlights during the preview of Chefs Renato Kashimiro and Jorge Tomita's culinary creations at Nikkei Robata along with the Navajas. Both the razor clams and scallops showcased pure and real unrestrained flavors showcasing the seafood and complemented by the different ingredients for a complex yet elegantly refined and balanced finish. 

The briny sweetness of the scallops punches through followed by the pronounced yet mild sharpness of the Parmesan gratin and the unique fruity hints of the rocoto with its layer of comforting heat. The use of typical Peruvian chili peppers, root crops, sauces and salsas in Nikkei cuisine makes it stand out in the global stage. It's Japanese and Peruvian at the same time, yet it's not traditional Japanese or Peruvian in a strict sense. It's what makes Japanese Peruvian cuisine a refreshing culinary experience of discovery. 

For the mains, Chefs Renato Kashimiro and Jorge Tomita served the Nikkei Yaki Udon with batayaki, sea urchin, crispy garlic and cilantro on thick udon noodles. Each noodle is draped in the rich sea urchin and batayaki sauce for a lavish richness unlike any traditional udon. A bowl of noodles is always comforting hitting all the right notes, but this one is truly unique. 

Then, there's the rice dish. The Kai Meshi is a hearty and sumptuous dish with smoked seafood, yellow chili paste, chalaquita and avocado on soft creamy rice. Like the previous dishes, it's the blend of seemingly contrasting flavors coming together in a harmonious weave that makes this Kai Meshi a potential hit on the menu of the Nikkei Group. 

The soft and moist rice flavored with yellow chili paste is delicately sweet yet the subtle sharpness of the chilies brings delectable bursts of flavors completed by the smoked seafood, chalaquita and avocado revealing one more layer in the colorful tapestry of Japanese Peruvian cuisine. 

Japanese Peruvian cuisine is in itself a story all its own with its flavors and traditions shaped and defined by the vast lands and abundant coastlines of Peru along with history and migrations. It's a story retold in each dish by the Nikkei Group at Nikkei, Nikkei Robata and Nikkei Nama Bar. Chefs Renato Kashimiro and Jorge Tomita of Shizen Restaurante Nikkei from Lima adds yet another chapter in the story of the Nikkei Group. And soon, you'll find many of these dishes on the menu allowing you to embark on your own journey of discovery of fresh, real and authentic Japanese Peruvian cuisine right here in the metro. 

Nikkei Robata is located at the Second Floor of Greenbelt 3, Makati, Metro Manila. You can also visit their FB Page and IG Feed at https://www.facebook.com/nikkeirobata/ and https://www.instagram.com/nikkei_robata/ for more information and updates or call +63915 992 9732 and +63915 992 9733 for inquiries. 

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