Fans of Nikkei, rejoice – you’ll soon have more options in Dallas for this fusion of Japanese and Peruvian cuisines as a shiny new concept readies its kitchen in Uptown Dallas.
Announced via release, Nikkei is a project of Milkshake Concepts, the minds behind buzzy watering hole Citizen in Uptown Dallas. Joining Milkshake Concepts for this project is Dallas-based professional golfer Anthony Kim, making his first venture into the restaurant business. According to the restaurant, a chef for the concept has been "identified," but has not been announced just yet.
For the uninitiated, Nikkei, or Japanese-Peruvian fusion, is a unique blend of both cultures and cuisines. Peru is home to an exceptionally large Japanese community that has its original roots in the 19th century. Most Americans will recognize the combination if they’ve dined at Nobu – the cuisine first made famous in the States by Chef Nobu Matsuhisa in the 1980s.
Fresh fish is a prominent component of both cuisines, one that will be on display at Nikkei in plates like its signature sushi dish – fresh yellowtail garnished with tomato, yuzu and jalapeno. Non-sushi dishes will also be aplenty, like a beef filet glazed with picante teriyaki sauce and cranberry salsa.
Nikkei will offer a selection of "relatable" cocktails made with high-quality ingredients like hand-chipped ice cubes and chamomile-infused pisco. A rooftop bar called Mizu will also be part of the concept, though no word yet on whether or not will offer a different menu than the downstairs restaurant.
Nikkei is expected to debut at 2404 Cedar Springs Road in Fall 2016.