Cover Den by Nikkei
Den by Nikkei
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The Nikkei Group introduces Den by Nikkei, a spin-off that focuses on Wagyu and izakaya culture
“The restaurant journey is one that never stops,” says Carlo Gordon Lorenzana, co-founder of the Nikkei Group. Since he and his wife Jackie opened the doors to their first Nikkei in Legazpi Village in 2015, the restaurant has grown via new locations and by introducing a wealth of new concepts (with different cuisines) under its portfolio too (like Terraza Martinez, Sakagura, Alma, and Sunae Asian Cantina). At its core, the Nikkei restaurant itself is a reflection of the Japanese influence on Peruvian gastronomy, exhibiting how these two storied culinary cultures have met to create a fresh category.
From Nikkei to Nikkei Nama (a younger, more playful iteration) and Nikkei Robata (focused on the art of grilling), the group now introduces Den by Nikkei in Forbes Town Center, BGC.
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Situated in the heart of bustling BGC at Burgos Circle, Forbes Town Center, diners will be introduced to Den. Its menu continues to highlight the bold and zesty melding of Japanese and Peruvian flavours, but this time turns the spotlight on the beauty of Wagyu and Japanese beef. While their work in the F&B world is constantly impacted by experiences around the globe from travels and interactions with their customers, on this occasion, Jackie and Carlo were particularly inspired by a recent trip to Lima, which is the epicentre of Peruvian-Japanese cuisine. “We worked with top-tier chefs of Japanese-Peruvian gastronomy who were trained and immersed in the forefront of the cuisine. Chefs Renato Kanashiro and Jorge Tomita were our consultants. They run a very successful F&B operation and consultancy in Lima, and worked at Maido with chef, which is probably the best restaurant I have ever eaten in. They helped us capture the authentic flavours of Japanese-Peruvian food to create a new exciting menu,” explains Carlo.
See also: New Salcedo Village restaurant: Papillon by chefs RJ Ramos and Alphonse Sotero
Above Den by Nikkei
Above Den by Nikkei
Den by Nikkei
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On the menu at Den, expect Nikkei’s popular Japanese-Peruvian fare featuring brand-new and exclusive sushi, maki, and tiradito creations that make use of the freshest local catch, plus a focus on Wagyu. “Den is the launching point for this fresh seafood and steak-centric menu, so you won't see anything in other Nikkei branches yet,” Carlo expounds. Their partners in this venture are the former owners of Wagyu BGC, so it made perfect sense to embrace this celebrated produce and combine expertise. “Our evolution as a restaurant continues towards grilling; we have already opened four locations of Nikkei Robata. However, Den focuses on more premium Wagyu cuts from Japan,” he divulges.
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Above Den by Nikkei
Above Den by Nikkei
Den by Nikkei
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The raw seafood platter, Kai moriawase is a refreshing way to start off your meal (and is great for sharing). It comes with plump oysters seasoned with ponzu, uchucuta, and tobiko; Hokkaido scallops with chlaquita, aji Camarillo, and ikura cilantro oil; plus razor clams topped with crispy sweet potato crackers, rocoto granita, and Peruvian chilli with Japanese cucumbers. Another must-try starter is the Nikkei sushi, made with their catch of the day plus yuzu kosho, leche de tigre, chalaquita, and a nori cracker. For a more decadent bite, opt for the maguro foie, white rice delicately wrapped with tuna, topped with seared foie gras, truffle oil, and parillero and eel sauce. To fully experience Den, one cannot pass on a serving of mouthwatering Wagyu. The Wagyu no moriawase comes with three cuts of top-notch Wagyu at 50g each, which can be cooked on a piping hot stone plate right at your table. While the selection of Wagyu will change day to day, you can trust that the chef will always present premium cuts like Kagoshima rib-eye A5 Wagyu, striploin A5, and Ōmi chuck eye A4. These come with charcoal salt and sea salt, plus two dressings so that diners can create their ideal bite: take your pick between truffle butter or a spicy steak sauce comprising chilli, garlic, and sesame oil. The kare raisu is also a must-try; a dish with Wagyu cheek, an addictingly well-seasoned potato and squash purée, served with batayaki rice, edamame beans, and chalaquita.
Above Den by Nikkei
Above Den by Nikkei
Den by Nikkei
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After your meal, (hearty or light) why not stay on for a nightcap, or set the tone for the start of a big night out? This concept is the brand’s first foray into the nightlife scene too–as evening comes, Den transforms into a chic izakaya with dimmed lights, an array of signature tipples, and groovy lounge music to boot (with a DJ on weekends). To Carlo and Jackie, music and lighting are crucial to the overall dining experience. At Den, the atmosphere evolves as the day progresses. Each playlist was specially created to create the ideal mood. “This is very personal and always a non-negotiable” Carlo underscores. “We want people to be transported, relaxed, and feel like never want to leave. As opposed to places who want high turnovers, Nikkei always wants to provide the complete pampered experience from beginning till end,” he expresses.
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Above Den by Nikkei
Den by Nikkei
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The lofted, two-storey restaurant, decked out with warm wooden interiors and a melange of textures is ready to welcome those seeking out inventive bites, or a moody night out to make memories over great conversation with those near and dear.
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About
Isabel loves to learn, and see things from different perspectives. Connecting with people and engaging in new experiences to broaden her horizons is what inspires this storyteller, keeping her constantly curious, and excited for what's to come. An absolute love for all things F&B ignited a hunger to devour content from this world and keeps her jumping into tasty adventures around the globe. From the beauty of simple bites, to nuanced fine dining tasting menus, street food, and the art of entertaining, the multi-faceted nature of the dining experience is something she can't get enough of. A good cup of coffee or a glass of wine paired with a dash of witty conversation is a quick way to win her over. This editor loves travelling, food, music, skincare, fitness, and is only friends with people who love dogs. Guilty pleasure?: Binge-watching TV shows and movies she has already seen.
Work
Concept creation is the name of the game and branding takes centre stage in Isabel's day-to-day schedule. From producing shoots, conceptualising bespoke projects for our partners, relationship management, to cooking up features and events for Tatler Dining, this editor is a tried and tested foodie at heart. She mainly writes content for Tatler Dining, engaging in captivating discussions with restaurateurs, chefs, producers, and food enthusiasts to tell must-know stories. Aside from that Isabel manages Tatler Dining's flagship events like Off Menu, or Cocktail Festival and puts together the Tatler Dining Guide, our annual listing of the best eats around town.
Follow her on Instagram @isabelvmf.
