mixing things is cool! it may have some pretty interesting, tip-top results. when it comes to food it gets way better. “nikkei” cuisine is the lovin’ outcome of a fusion among Peruvian ingredients with Japanese techniques. Japanese immigrants to Peru are to “blame”. thanks a bunch you guys! “nikkei”(the immigrant in Japanese) the new hip restaurant in town, is a warm, fun place based on stone, Peruvian textiles and colors.
stones, Peruvian textiles & colors
Japanese immigrants to Peru are to “blame”. thanks a bunch you guys!
start the right way, by tasting an aromatic sea bass ceviche with sweet potato and corn, then some tender scallops with shiitake mushrooms and garlic – mayonnaise aioli, some spicy aji amarillo chilies marinated chicken skewers(anticucho), some alternative bao buns with papada de iberico(pork iberico), some piquant kimchi(seasoned vegetables) marinated sea bass skewers and a finely textured, thin flap steak.
sea bass ceviche
scallops w/ shiitake mushrooms
bao buns w/ papada de iberico
kimchi marinated sea bass skewers
you meat fans, may also get lucky and try the ultimate “tomahawk” steak. really keeps the wow factor going!
the chef Mr. Thanos Stasinos “sharpening” the tomahawk steak & rib eye
really keeps the wow factor going!
so go my friends, it’s all in the mix.
“nikkei” 3 Leventi street, Kolonaki, Athens, Greece, tel: +30 210 7239366