There's a buzz in Dallas around Nikkei,bra hot new restaurant that specializes inbrJapanese-Peruvian fusion cuisine. Thebrword Nikkei, pronounced “nik-ay,” is an expression for Japanese immigrants who leftbrJapan and settled in new countries, one of whichbrwas Peru beginning in the late 19th and 20thbrcenturies. The cuisine at Nikkei is a creativebrmerging of flavors and cooking techniques frombrtraditional Japanese and Peruvian cultures. Itbris nothing short of mesmerizing. Praise for thebrfood, atmosphere and the distinctive diningbrexperience seems to be never-ending.
So who are the masterminds behind these phe-brnomenal new dishes served just a stone's throwbraway? Should we be surprised that Texas nativesbrare at the helm? Chef Nick Harrison, Nikkei's corporate chef, has traveled the globe study-bring the culinary arts at some of the world'sbrmost notable institutions, including Le Cor-brdon Bleu in Paris. He is classically trained inbrcuisine and pastry creations and even servedbras a chef consultant in Chile and Lima, Peru.brThe multifaceted chef has now returned tobrhis Texas roots right here in Dallas.
Executive Chef Ross Demers is the otherbrhalf of the dynamic duo in the kitchen atbrNikkei. Chef Demers grew up spending timebrin his grandparents' garden in New Hamp-brshire, where he says his fascination for foodbrbegan. He, like Chef Harrison, also grew upbrin Texas, but traveled west to California tobrstudy at the California School of CulinarybrArts in Los Angeles. He became well-known in the culinary circles of Los Angeles and then Vail,brColorado, before returning to Texas. At Nikkei, ChefbrDemers relishes the development and execution ofbrthe “sometimes experimental” dishes that he andbrChef Harrison create on a daily basis. Together, thesebrtwo incredibly diverse chefs are able to flawlesslybrcreate Japanese-Peruvian cuisine at Nikkei, prepar-bring dishes with honor and respect in the footsteps ofbrthe cultural elders of these two regions. Chef Demersbrpassionately describes his style as “in the moment,brheartful and soulful.”
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When asked about their favorite dish to serve atbrNikkei, neither chef hesitated. Their favorite menubritem is the Rare Seared Scallop in Spiced CashewbrButter. “The dish really represents the balance andbrcontrast of both worlds,” Chef Harrison says. “Youbrhave the raw sweetness of the scallop against thebrcrisp saltiness of the seared side. You also have thebrearthy fermented flavor of shoyu against the creamybrsweetness of the cashew butter. The Jaguar Paw cock-brtail pairs well with its sweet and savory fruitiness.”br
If Japanese-Peruvian cuisine is new to you, thebrchefs recommend starting with the salmon at Nik-brkei. “Black Garlic Salmon is a nice and easy introduc-brtion,” says Chef Demers. “Salmon is approachablebrand this dish has some amazing Japanese-Peruvianbrlayers on it.”br
Nikkei's dedicated sushi bar is equally as excit-bring as the menu, featuring an abundant array of spe-brcialty and prominent classic rolls and sashimi offer-brings. “One of the most popular items among Nikkei'sbrdiscerning clientele is the Doble Cangrejo Roll withbrcrisp lump crab, shiso panca, garlic, chili, creamybrsnow crab and a soy wrapper,” notes Chef Demers.br
Chef Harrison created the entire menu at Nikkei,brbut he humbly passes the kudos on to his culinarybrcolleague. “A menu is just words on a page,” saysbrChef Harrison. “The true culinary skill comes frombrChef Demers. He has really brought those words onbrthe menu to life with amazing execution.”br
Saving the best for last, we inquired about thebrmost popular dessert after a Japanese-Peruvian feast.br“We probably sell Matcha Hot Plate most,” says ChefbrDemers. “It's a molten chocolate cake with a gooeybrcenter served on a hot cast iron plate and drizzledbrtableside with Matcha extract. It's bubbly, gooey andbrdelicious.”br
As for the atmosphere at Nikkei, consider it thebrultimate spot for a sophisticated date night. Betweenbrthe rooftop patio with stunning city views and abrsoundtrack of mod tunes inside, the entire spacebrfeels urban and upscale. Visit for dinner and drinksbron the weekend, and the entire venue transformsbrfrom restaurant to late-night destination. If you'rebrin the mood to be daring on your next night out, letbrNikkei wow your senses.