Japan and Peru may be over 15,000 kms away from each other on a map, but when it comes to your plate, they are as one. That's thanks to the food from the two countries. Say hello to the fusion that’s been raking up the popularity in the gastronomic world, bringing flavours from the two countries beautifully together in a flavoursome sync – Nikkei cuisine! It's resulted in specialties like Tiradito - a dish reminiscent of sashimi, but bathed in vibrant Peruvian sauces like ají amarillo or leche de tigre - as well as ceviche, that gets dressed up with soy sauce and sesame oil alongside lime and cilantro.”

Nikkei fare is fast-becoming an important part of the culinary scene in the country, grabbing takers as we go. Today, several Indian restaurants are making it their mainstay. Affirms Vidushi Sharma, Chef-owner at Mensho Tokyo, Delhi, “Nikkei cuisine has been one of my favourites and I’m glad India has finally woken up to this fresh and vibrant form of cooking. It has found a remarkable resonance in India this year. The perfect blend of global sophistication and local adaptability is what has made it so successful here.”

Citrusy,  bold and fun: What Nikkei Cuisine is all About

 

Where it came from

To understand this better we take a little step back time – the late 19th century, to be precise. This was when Japanese immigrants in Peru (most of whom were farmers) are said to have adapted their techniques to the local Peruvian ingredients. The result? A zany explosion of citrusy flavours, styles and fun on the plate! It saw raw fish meeting Peruvian limes, peppers and chillies, yucca (Peruvian plant) being used to make mochi (Japanese rice cake) and more. Nikkei cuisine soon caught the fancy with no less than Nobu Matsuhisa making it his signature style of cooking. Nikkei became the darling in celebrated restaurants in top global cities and it has become the flavour du jour in restaurants back home, too.
From Koishii in St Regis, Gigi and Amaru in Mumbai to Soy Como Soy in Pune, RêVE and Swan Delhi as well as Heliconia at JW Marriott, Goa the penchant for Nikkei shines out, playing to the gallery, beautifully.

Rise In Popularity

 

We chart the rise in popularity of Nikkei at Soy Como Soy, Pune’s first Nikkei-style restaurant. Chef Sandy Singh who had caught onto it in his travels to the US and London, says it made for an eye-opener. “The whole concept of fusion Japanese and Peruvian flavours blew my mind!” he declares, adding, “We started a home delivery selling ceviches, tacos, some mains and got some basic ingredients like togarashi, yuzu and kewpie that were available and it was a hit. So we worked on getting the right ingredients and chefs to make the menu and launched Soy Como Soy. Back then, we were only the second Nikkei restaurant in India and for a city like Pune this was a huge risk. But people have loved it since day one.”

At Amaru, the all-new Nikkei cuisine restaurant in Bandra, Mumbai, is also gung-ho about introducing this best-of-two-culinary-worlds to diners. Says Amaru Head Chef Shreyas Kadam, “In terms of its popularity abroad, Nikkei cuisine has been gaining traction globally in recent years, particularly in cosmopolitan cities where diverse food cultures intersect. Its rise is part of a broader trend of fusion cuisines, where chefs creatively combine elements from various culinary traditions to create something unique and innovative. This has resonated with food enthusiasts who are looking for new flavours and experiences.”

Ingredient-Focused And Oh-So Delicious!

 

What’s so special about this Japanese-Peruvian style of cooking? Chefs share more. Says Vidushi, “Nikkei is much more than a culinary technique—it’s a reflection of cultural coexistence. It originated from the Japanese diaspora in Peru, blending ingredients, traditions, and techniques from both regions.” So, is it only about applying Japanese techniques to Peruvian dishes or vice-versa? She explains, “While Nikkei does involve applying Japanese methods like sushi-making or tempura frying to Peruvian ingredients, it’s also about reinterpreting Japanese dishes with a Peruvian twist. It’s a harmonious collaboration that results in something wholly unique.”

Elaborating on the fusion, Singh adds, “It emphasizes seafood, spices, and elegant presentation, resonating with adventurous eaters worldwide. Nikkei’s blend of precision and boldness, along with its adaptability to local tastes, showcases a successful integration of two rich culinary traditions. You have an array of vegetarian dishes that creatively incorporate staples like corn and sweet potato. Quinoa is used in vibrant salads, blending Peruvian ingredients with Japanese seasonings and is often enriched with sweet, crunchy corn. Miso-marinated sweet potatoes showcase the umami flavour of Japanese miso, adding depth to this Peruvian favorite. The Robata grill is employed to char-grill vegetables along with tofu, bringing a smoky nuance that enhances the fresh, bright profile of the dishes.”

Finding Appeal With The Indian Palate

 

At Gigi Mumbai, the Jap-Peruvian hybrid is fuelling the conversation and executive chef Beena Noronha shares why. "As a chef, I’ve observed a growing love among Indians for Nikkei cuisine. This beautiful blend of Japanese precision and Peruvian vibrancy speaks directly to the Indian appreciation for complex, bold flavors and fresh ingredients. Nikkei cuisine isn’t just about food—it’s an experience. It excites the palate with unexpected combinations, much like the way Indian cuisine layers spices to create depth and intrigue."

Vidushi also draws a link between the two tastes. She states, “Indian palates are inherently adventurous and accustomed to layers of flavours and spices. Nikkei offers a similar complexity, but in a completely new and exciting way. The interplay of umami-rich miso with the citrusy tang of Peruvian limes, or the combination of fresh fish with ají peppers, creates a flavour profile that’s both comforting and exotic. It resonates because it feels both familiar and foreign, a culinary adventure without leaving the dining table, for instance, grilled miso-marinated eggplant and quinoa-based salads with a Nikkei dressing. Or another standout - smoked Padron peppers with tahini miso, robata grills that get a makeover with Peruvian citrusy marinades!”

What Are The Nikkei Desserts Like?

 

We all love a sweet ending and Nikkei does not disappoint. You have quite a few desserts that make this cut. Chef Kadam says, “Mostly, desserts in Nikkei cuisine are from forest tropical fruits from the rainforest and chocolate from the Andean region. Just as with food, cocktails and mocktails in the Nikkei trend combine the clean, precise techniques of Japanese mixology with the bold, vibrant flavours of Peru.”

Vidushi Nikkei rounds off the trail as she suns up, “The desserts here are a delightful exploration of both cultures. Think of matcha-infused alfajores, yuzu-flavoured churros, or purple corn pudding with a touch of sake. When it comes to beverages, the possibilities are endless. Cocktails often merge Peruvian pisco with Japanese yuzu or matcha, while mocktails play with exotic combinations like shiso leaves, lemongrass, and Peruvian fruits such as lucuma. It’s a feast for all senses,” she grins. 

It sure looks like Nikkei has a hold on the gastronomic scene in India, thanks to Peruvian flavours being close to the Indian palette. We see this Japanese - Peruvian fusion set to stay and only get bigger in 2025, so jump onto the ride!

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