Four dining destinations in one afternoon, one memorable culinary experience. The Nikkei Group hosted a special preview for The Culinary Journey featuring Spanish, French, Japanese and Peruvian flavors at One Bonifacio High Street highlighting the unique cuisine of their different dining concepts, all within a few steps. The novel initiative offered an immersive dive deep into the iconic and distinctive cuisines of hearty Spanish tapas, rich French notes, impeccably fresh Japanese flavors and the exciting blend of Peruvian and Japanese culinary traditions in four flavorful stops.
One of the country's leading restaurant groups, The Nikkei Group boasts of an impressive portfolio of dining concepts bannered by the Nikkei brand. Widely regarded as a pioneer in Peruvian-Japanese cuisine, Nikkei continues to innovate with conceptual extensions of the brand with Nikkei Nama Bar and Nikkei Robata. Other equally impressive concepts under the expanding line-up include Alma Siargao, Bistrot Le Coucou, Terraza Martinez, Sala Martinez, La Taperia Martinez and Brasa Martinez. Now wouldn't it be perfect to have a little taste of almost everything from The Nikkei Group? The Nikkei Group has the perfect itinerary...
With four restaurants under the The Nikkei Group all conveniently located within mere steps from each other at One Bonifacio High Street, it made perfect sense to create an experience showcasing all four concepts in one afternoon with The Culinary Journey. Each stop features the unique character and tradition of each cuisine from the celebrated fire and conviviality of Spanish flavors, the meticulous craft and indulgence of French dishes, the zen-like simplicity, precision and purity of Japanese cuisine and the fusion of east and west with Peruvian staples. Are you ready for The Culinary Journey by The Nikkei Group?
First stop, La Taperia Martinez (for more on the menu of La Taperia Martinez, see my previous post Culinary Traditions And Fond Memories Of Home, Plated And Served By Chef Luis Martinez At La Taperia Martinez In BGC from early March this year). And there's no better way to kick-off The Culinary Journey by The Nikkei Group than with a refreshing Aperol Spritz.
Chef Luis Martinez served the signature house specialties from the tapas menu of La Taperia Martinez starting with the Pulpo Estilo Gallego, Pimento Y EVOO (P 565). The dish with paper-thin slices of warm tender octopus sprinkled with smoked Spanish paprika and fleur de sel and finished with Arbequina Olive Oil is a masterfully executed dish at La Taperia Martinez with its rich yet delicately nuanced and subtle play on flavors. Each bite releases a lingering briny sweetness complemented by the mildly sharp hints of the Spanish smoked paprika and fleur de sel elegantly smoothened by the Arbequina Olive Oil for intricately layered flavors yet perfectly balanced finish.
The all-time classic "Old School" Gambas (P 595) with succulent shrimps simmered in Extra Virgin Olive Oil, garlic and chilies drapes the palate with a lingering briny and nutty sweetness with a gentle soothing heat. That fresh snap with every bite releases a burst of flavors, perfectly washed down by a cold beer or cocktail. It's another flavorful burst from the kitchen.
The Croquetas de Gambas (P 320) or shrimp and spinach croquettes brings even more flavors to the table with a delicately crisp and creamy ball filled with rich and savory prawn bisque, fresh white shrimp and spinach finished with a dab of silky smooth and creamy prawn mayo. Pure savory indulgence in a bite.
The Boquerones Fritos (P 350) with Spanish fried white anchovies drizzled with lime zest and lemon caps a savory round of tasty nibbles from the extensive tapas menu. Each bite becomes an exquisite play on textural contrast and rich medley of flavors, with the pronounced notes of the white anchovies coming through completed by the vibrant citrus hints from the lime zest and lemon.
Second stop, Bistrot Le Coucou by Chef Luis Martinez (for more on Bistro Le Coucou, see my posts A Very French Affair At Bistro Le Coucou from early February this year and The Midday Dining Experience, Refined With An Elegant French Connection: The Parisian Brunch At Bistrot Le Coucou from April this year). But first, some libation to open up the palate with the refreshingly crisp Martinez Lacuesta Blanco ML Viura 2024. The Viura white wine teases the palate with its rich and creamy profile followed by hints of oak...
...just in time for the first course, the Pomme Frites by Chef Luis Martinez at Bistrot Le Coucou. The intricately layered and stacked potato mille-feuille with Parmesan cheese, Black Herring Caviar and Herb Mayonnaise is a meticulously prepared and plated dish, with the lightly crisp potatoes getting a pleasantly sharp boost from the briny Black Herring Caviar and Parmesan with the Herb Mayonnaise tying all the flavors together with its elegant silky smooth texture.
The sweet and savory play on indulgent flavors continues with the Smoked Salmon Flatbread with its indulgent medley of buttery smoked salmon, Créme Fraiche, chopped shallots, organic boiled egg, capers, dill, herring pearls and honey on crisp flatbread. Each contrasting note comes together in a tight and seamless weave with balanced flavors.
Third stop, Sakagura (for more on Sakagura, see my posts Seal The Deal With The Ebisu Business Lunch At Sakagura from early April this year and Setting The Bar: Sips And Bites At Sakagura In one Bonifacio High Street Mall from three years ago). Your dining experience begins with a soothing sip of Kaetsu Rin Kyara Sake 75 Junmai Shu Ishikawa...
...paired with the fresh and succulent duo of Shake Nigiri highlighted by decadent salmon freshly flown in and the Salmon Handroll with trout, avocado and cream cheese. The natural sweetness of the salmon and trout delights the palate with its fresh and clean, uncluttered notes pairing well with the sake.
And here's another treat. Exclusive to Sakagura, the Hitachino x Engkanto Brewery collab combines the vibrant tartness of calamansi with Japanese Sansho pepper along with select Japanese malt and hops in one unique and refreshing brew. The subtle hints of calamansi makes this brew the perfect pairing with the assortment of fresh seafood renditions at Sakagura.
Fourth and final stop, Nikkei Nama Bar (see my post, Step Inside Nikkei Nama Bar For A Tipple And Tasty Bites for more on Nikkei Nama Bar from three years ago). The sweetness of the Okinawa Lady with rum, passionfruit and rosemary syrup starts your flavorful journey to Peru...
...as the first course is served. The Nikkei Ceviche with tuna, tamarind leche de tigre, red chili, cilantro, red onion, crisp calamari and glazed sweet potato brings a lively and tart sweetness highlighted by the fresh tuna and crisp calamari for contrasting textures and flavors...
...while the Gyu Anticucho with grilled US Wagyu, Peruvian style anticucho sauce, togarashi, leeks and sesame seeds with just a whisper of smokiness from the grill is the fitting finale to The Culinary Journey by The Nikkei Group. The diverse and flavorful journey takes you to the streets of Madrid and Paris, Tokyo and Lima within just a few steps right here at One Bonifacio High Street. It's also a great way to get acquainted with the wide range of tasty options by The Nikkei Group. And soon, this same activity will be offered to diners with no passport needed. Just come hungry.
La Taperia Martinez, Bistrot Le Coucou, Sakagura and Nikkei are located at the Second Floor of One Bonifacio High Street Mall, 5th Avenue corner 28th Street, Bonifacio Global City, Taguig City, Metro Manila.
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