You Haven’t Eaten Incredible Sushi Until You’ve Had It at Nikkei

Purists will say, that the best kind of sushi should be unadulterated, simple, and made with no fuss. Just the seasonal piece of fish or seafood artfully pressed on vinegared rice and painted with a bit of soy sauce will do. Well purists be damned. That’s because they have yet to taste the assortment of sushi and other standout selections at Nikkei.

Nikkei or Japanese-Peruvian cuisine as it is generally known may still sound foreign to some Filipinos, but this generations-old culinary fusion has been embraced by many especially since its restaurant namesake has already sprouted more than three branches in the metro.

Our favorite has got to be the One Rockwell branch with its well-designed dining blueprint.  It has an al fresco area that’s perfect for a quick lunch treat; the mezzanine where you can drown over their happy hour’s unlimited booze promo; and the slightly hidden Issei Room or what we’re predicting as your new hideout on where to indulge all your sushi fantasies. The Issei Room’s intimate setting can also easily fit a party of 12 (or 15 at most).

Wagyu Causa
Miso Salmon Roll

From the traditional Japanese sashimi and sushi to the fun and well-curated rolls appetizers, and mains, Nikkei’s food line-up are brand new classics waiting to be experienced. There’s a bevy of starters that can surely satisfy any palate. Go for the inventive appetizers like Pulpo Al Olivo (octopus, fried potato, avocado, olives, and mayo) and Niku Uni (uni on tuna, shiso, and seaweed) or have some Causa, Peru’s versatile potato dish made into bite-sized samplers that can be  done with various toppings like wagyu, tako, or ebi. The sushi rolls are also recommendable most especially the Miso Salmon Roll and the Ebi Furai.


Tiraditos is the Peruvian style of serving raw fish similar to how the Japanese slice sashimi. Nikkei has a number of ways to enjoy tiradito but their latest one, the Pomelito is a sensation as thin cuts of tuna are drizzled liberally with passion fruit dressing, then speckled with caramelized sunflower seeds, pomelo segments and mango bits.

Green Ceviche

Ceviche is synonymous with Peruvian cuisine and Nikkei’s Green Ceviche is the top choice for many with the  generous  medley of white fish, octopus, and prawns tossed in wasabi cream then textured with  onions, chilies, cilantro, and sweet potato strings.

Lomo Saltado with Chaufa

For the show stopping mains, we suggest the Lomo Saltado (sautéed tenderloin and vegetables, and French fries) that goes perfectly with a bowl of chaufa (Peruvian fried rice) or the Seared Tuna with Sea Urchin Risotto.

Suspiro Limeño

If there’s still room for dessert then end the meal with the Suspiro Limeño, a silky smooth caramel dessert topped with a burnt meringue and fresh berries.

What also makes Nikkei’s menu so enticing is how you can easily pair it with any of the in-house signature cocktails, light brews, and Japanese spirits. If wine is your choice of poison, then choose from AWC, one of the city’s finest wine purveyors. We promise, you won’t go wrong with any picks from their Warwick First Lady range.

If you can’t decide on what to get, then let the chef take care of your meal. For just P995+, guests can enjoy a menu of the chef’s selections which, is only exclusive for visitors of the Nikkei Rockwell branch. Reserve ahead in advance and let Nikkei take care of everything. 

G/F One Rockwell, Rockwell Center, Makati City. For reservations, call (0916) 636-9817.