Review: Nuances of Japan and Peru at Nikkei Restaurant in Bree Street
In a bustling Bree Street, Nikkei Restaurant stands proud, tempting bypassers to take the staircase that leads up to a moody space that seems to be constantly alive with conversation. It’s ultimately the blend of Peruvian diversity and the nuances of traditional, yet modern Japan that has everyone talking.
We were welcomed and escorted to the second floor, where marble-like tables lit with trendy golden lamps look down onto the vibey open kitchen and fellow guests seated downstairs. The Japanese-Peruvian restaurant’s walls are adorned with subtle palm-tree designs that create the illusion of leaves’ shadows, highlighted with wall-mounted lights and complemented with greenery all around. The waiters’ uniforms add to the overall look and feel, with pink Japanese-inspired shirts that bring a dash of colour into an otherwise rather monochrome space.
Nikkei is the sister-restaurant of the Italian Scala Pasta Bar and the Mexican restaurant, Hacienda – both also recent additions to Cape Town’s culinary repertoire. Paolo Carrara, one of the owners, says it is with great reason that their restaurants are all so different from one another. They want to appeal to various international guests and by the looks of things, they do. The second dinner sitting was packed with people from all over the world – different languages and laughter resounding from the first floor up, floating on the notes of the vibey Peruvian soundtrack.
We dined from Nikkei’s set menu for two, consisting of the chef’s selection of eight courses, costing a mere R599 per person sharing (excluding drinks and gratuity). Our dinner kicked off with Edamame and delicious fish dishes, including a delightful tuna ceviche perfectly balanced with a hint of smoked Jalapeño. The meal also boasted a beautifully plated fried tofu sushi dish, a tasteful fire cooked chicken dish, an impressive display of Hibachi cooked Shio Koji lamb chops and more. Even though we could barely finish the eight courses, we were persuaded to choose a dessert and were we glad we did! The sage-coloured Matcha Cheesecake with its shortbread crust was topped with the finest dollops of white chocolate and Matcha Crème and the most delicate edible pink flowers – completely in tune with Nikkei’s design and colour palette. It was served with a scoop of Lucuma Sorbet – the perfect accompaniment with a beautiful texture. The dessert served as a flawless finale to an already fabulous evening, subtly bringing balance after an overdose of flavours.
Nikkei Restaurant takes you on a sensory journey like no other. The tastes and textures on their plates transport you to the fertile farmlands of Peru’s Andean highlands and remind you of the pretty pink petals of Japan’s famous cherry blossoms.
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