Over the past couple of years, we have seen a slew of restaurant openings in India that offer Nikkei cuisine. You name the city, and it’s there. From Koishii at St. Regis Mumbai, to Pune’s Soy Como Soy, leading to Heliconia at JW Marriott Goa Vagator, the journey of Nikkei cuisine in India doesn’t stop here.
Peruvian Jambo Scampi at Yazu.
But what is it that has everyone so intrigued about Nikkei cuisine?
What is Nikkei cuisine?
Nikkei cuisine is a fascinating culinary tapestry woven from the threads of Peruvian and Japanese traditions. It emerged from the rich heritage of Japanese immigrants in Peru, who creatively adapted their techniques to the abundance of fresh Peruvian ingredients.
The unique selling proposition of Nikkei lies in its ability to surprise and delight. The juxtaposition of vibrant, citrusy Peruvian flavors with the meticulous focus of Japanese cuisine creates a truly captivating dining experience. Vadim Shin, Brand Chef at Yazu in Mumbai, an Asian restaurant, gives an example, “Imagine the pristine quality of tuna transformed into a ceviche, cured in citrus juices, and enlivened with the subtle heat of aji peppers. We also leverage stir-frying for swift bursts of heat, but then achieve a beautiful balance by incorporating Japanese methods like tataki. This searing technique locks in the flavor of the fish while keeping the interior luxuriously raw. It’s a symphony of textures and temperatures on the plate.”
Nikkei nuances
The Nikkei-style ceviche does perfectly exemplify the fusion of Japanese and Peruvian flavours. Adding to the preparation method iterated by Chef Shin above, Debaditya Chaudhary, Managing Director of Kolkata-based restaurants Chowman, Oudh 1590 & Chapter 2, says, “The dish is often garnished with a variety of toppings, such as thinly sliced onions, cilantro, avocado, and toasted sesame seeds, adding layers of texture and complexity to the dish. Some variations may also include elements like crunchy fried wonton strips or a drizzle of spicy mayo for additional depth of flavor.”
A dish at Izu, The Ritz-Carlton Bangalore.
Likewise, Izu at Ritz Carlton, Bengaluru, is exceptionally famous for its ‘Forbidden Salmon and Avocado Roll’ – a culinary masterpiece that transcends ordinary sushi. Delicately crafted with the finest ingredients, this exquisite roll tantalizes the taste buds with the succulent richness of fresh salmon and the creamy indulgence of ripe avocado. Equally prized is their ‘Bluefin Tuna Chutoro Smoked’ for its rich marbling and melt-in-your-mouth tenderness, where each slice is carefully smoked to enhance its natural flavors, infusing it with a subtle smokiness that complements the inherent sweetness of the tuna.
Fusion or not?
Nikkei cuisine has its roots in fusion, however, it has transcended that label. It’s a distinct culinary art form now with its own unique identity. It’s more than just the amalgamation of ingredients; it’s a profound respect for tradition that fosters innovative techniques and flavor profiles. Varad Kotnala, Executive Sous Chef, The Ritz-Carlton, Bangalore, says, “It is not entirely accurate to label Nikkei cuisine as fusion in the traditional sense. While it does involve the blending of Japanese and Peruvian culinary elements, Nikkei cuisine has evolved into its own distinct culinary tradition with a rich history and unique characteristics. Instead of simply merging two cuisines, Nikkei cuisine represents the culinary heritage of Japanese immigrants who settled in Peru and adapted their traditional cooking techniques and ingredients to local Peruvian flavors and ingredients. Therefore, it is more appropriate to consider Nikkei cuisine as a culinary fusion born out of cultural exchange and historical context rather than a modern fusion cuisine.”
Machu Picchu on Fire at Yazu.
The uniqueness of Nikkei cuisine lies in its ability to blend seemingly disparate elements into harmonious dishes that are greater than the sum of their parts. It celebrates the delicate artistry of Japanese cuisine while embracing the vibrant spices, fresh seafood, and colorful produce characteristic of Peruvian cooking. “Cooking styles in Nikkei cuisine vary, but they often include techniques such as ceviche (marinating seafood in citrus juices), tiradito (like sashimi but with Peruvian-style sauces), and anticuchos (grilled skewers). Japanese cooking methods like sushi, tempura (battered and deep-fried seafood or vegetables), and teriyaki (grilled or broiled dishes glazed with a sweet soy sauce) are also commonly incorporated into Nikkei dishes. Overall, Nikkei cuisine offers a diverse range of ingredients and cooking styles that reflect the cultural fusion between Japan and Peru,” says Chef Kotnala.
So why are Indians loving Nikkei cuisine?
With an increasing love for global cuisine and a willingness to explore new and exciting flavors, Nikkei has all the makings of a successful culinary trend. As more restaurants begin to introduce Nikkei dishes, and diners share their positive experiences, the popularity of the cuisine is set to grow rapidly. “Diners are diving headfirst into Nikkei cuisine. The fusion of vibrant Peruvian spices with Japanese freshness is like a flavour explosion on the tongue. It’s exciting to see people so curious and open to this unique fusion,” says Chef Shin of Yazu.
Much of the love for Nikkei cuisine depends not only on the food, but also on how the cuisine is introduced. “Explaining Nikkei cuisine can be like describing a surprise party – you want to build anticipation without ruining the element of surprise,” Chef Shin continued.
Culinary action at The Ritz-Carlton Bangalore.
While some diners may initially find it challenging to grasp the concept of Nikkei cuisine, restaurants are increasingly adept at explaining and showcasing its essence to their patrons. “Restaurants often employ various methods to introduce Nikkei cuisine to their diners, including menu descriptions, chef recommendations, and even educational sessions or tastings. By highlighting the distinctive elements of both Peruvian and Japanese culinary traditions and demonstrating how they harmoniously blend in Nikkei cuisine, restaurants are helping diners appreciate and embrace this innovative culinary style,” says Chef Kotnala of The Ritz-Carlton, Bangalore.
And so, the reaction to Nikkei cuisine has been largely positive, with diners appreciating the bold flavors, creative combinations, and unique dining experience it offers. Many diners are intrigued by the fusion of ingredients and techniques from two distinct culinary traditions, leading to a sense of culinary adventure and exploration. “People love the unexpected combinations and the way Nikkei takes their taste buds on an adventure. There’s a real sense of discovery and a willingness to embrace something new, which is always refreshing,” says Chef Shin.
A dish at The Ritz-Carlton Bangalore.
As for the future of Nikkei cuisine in India, it appears to be promising. With the increasing globalization of food trends and the growing appreciation for diverse culinary experiences, Nikkei cuisine is likely to continue gaining popularity among Indian diners. As chefs continue to innovate and push the boundaries of Nikkei cuisine, it may evolve and adapt to suit local preferences and ingredients, further cementing its place in India’s vibrant culinary landscape. Nikkei cuisine truly serves as a testament to the power of cultural exchange and adaptation in shaping the culinary world.
