Ho Chi Minh City, 2026 – JW Marriott Hotel & Suites Saigon officially introduces Nikura and Pisco Hana, two distinct yet seamlessly connected concepts brought together within a singular experiential journey, where the spirit of contemporary Nikkei culture is expressed through cuisine, cocktails, music, and an atmosphere rich in emotion. More than simply new destinations in the heart of Saigon, Nikura and Pisco Hana open a lifestyle shaped by cultural convergence, where the ever-evolving story of Peruvian-Japanese cuisine is retold through a lens that feels vibrant, refined, and deeply layered.
1. Nikura & Pisco Hana - Two Interwoven Expressions of Contemporary Nikkei Spirit
Nikura and Pisco Hana offer spaces where open, curious minds come together to spend meaningful time and build connections while being introduced to new flavors and sensations. At the heart of both concepts is the idea that Nikkei is not a fusion trend but a living cuisine, born from more than a century of cultural exchange between Peru and Japan. Though shaped by different histories and geographies, the two countries reach an authentic balance. At JW Marriott Hotel & Suites Saigon, that balance is expressed across two intertwined experiences: Nikura, a sophisticated Nikkei restaurant led by Peruvian chefs who have helped introduce the cuisine around the globe, and Pisco Hana, a cocktail destination centered on modern Peruvian-Japanese drinks, sounds, and atmosphere.
Nikura and Pisco Hana introduce a contemporary Nikkei journey in the heart of Saigon, where cuisine, cocktails, music, and emotion intertwine through two immersive experiences at JW Marriott Hotel & Suites Saigon
2. Nikura - Where Peruvian Flavors Meet Japanese Precision
At Nikura, Peruvian flavors and Japanese techniques are joined by local ingredients on a menu shaped by elevated adaptation. Bold Peruvian ingredients add layers to familiar Japanese dishes. “The flavor profile of the Nikura menu is rich in umami and perfectly balanced with citrus, spicy, and savory notes,” says Casusol. “A key part of authenticity for us is using quality products, some of which come from Peru. Aji amarillo and aji panca are some of the key ingredients in Nikura’s cuisine.” Among the dishes that best capture the spirit of Nikura, Casusol points to the Tiradito Concha, which he describes as “sashimi technique with Peruvian chili flavors.”
Created by Chef Ivan Casusol, Tiradito Concha reinterprets Japanese sashimi technique through the vibrant heat and depth of Peruvian peppers, delivering a bold yet refined umami-driven experience
Nikura welcomes guests eager to actively engage with the confluence of cultures beyond what is on their plate. The space’s vivid Peruvian accents atop Japanese minimalism provide a background for up-tempo music that cherish new South American grooves and eschew gimmicks.
Vivid Peruvian accents intertwine with Japanese minimalism at Nikura, creating a space that feels both energetic and emotionally immersive
3. Pisco Hana - Where Cocktails Become an Expression of Nikkei Culture
Pisco Hana’s cocktail aesthetic is cultivated through unique Japanese fruits, flowers, and liquors, balanced by Peruvian spices and flavors, and married with seasonal Vietnamese ingredients. As the Bar Manager, Nguyễn Hữu Phú, explains, the drinks program is inspired by the flavors of Nikkei cuisine: “We use modern craft cocktail techniques to build three layers in each drink, from the top note to the mid note and base note. Alongside our signature cocktails, we also want to highlight classic cocktails in an elevated way.” These modern Peruvian-Japanese drinks reveal the importance of finding inspiration in varied histories, including Japanese classics such as highballs and Peru’s beloved pisco liquor. Meanwhile, a range of mocktails and low-ABV flights remind guests that drinks are about more than alcohol. “With lower-ABV and non-alcoholic cocktails, guests can still enjoy the full flavor experience without worrying about a hangover the next day,” shares Phú. At Pisco Hana, one cocktail in particular captures the spirit of the concept. “Tiger Milk best expresses the identity of Pisco Hana,” the Bar Manager shares. “It is inspired by the tiger milk sauce used in Nikkei ceviche. There is no fish stock in the drink, but it is finished with a fish bone-inspired garnish, so it still plays with that reference in an unexpected way.”
Created by Bar Manager Nguyễn Hữu Phú, Tiger Milk draws inspiration from Peru’s iconic leche de tigre sauce and reimagines it through an inventive cocktail expression
Pisco Hana’s understated design mirrors the ability of its drinks to pair Peru’s up-tempo charm with Japan’s understated grace. At its core, the bar is designed to express contrasts in flavor, a smooth and clean finish, and the precision of modern craft.
Pisco Hana reflects the balance between Peru’s vibrant spirit and Japan’s understated elegance, where the bar becomes a stage for contemporary cocktails and layered emotions
4. Two Experiences, One Seamless Flow of Cultural Convergence
Built on shared cultural foundations, the two concepts are further united by the people behind them. Nikura’s multinational kitchen staff relies on diverse cultural legacies and techniques honed over decades of experience around the world. Helmed by Chef Ivan Casusol, who hails from Lima, Peru, the restaurant reflects a personal and professional journey that exemplifies the cuisine’s ethos of adaptation. Meanwhile, at Pisco Hana, the bartenders and DJs shape the mood via drinks, design, and soundscape, perpetually guiding, leading, and responding to the city around them.
Connected through a shared cultural flow, Nikura and Pisco Hana come alive through the people behind the experiences - from the Nikkei kitchen to cocktails, music, and the rhythm of the city after dark
Nikura and Pisco Hana are also physically and experientially complementary. Drinks at Pisco Hana are joined by a menu of small bites from Nikura’s kitchen, while meals at Nikura are natural transitions to or from Peruvian-Japanese cocktails. The connection between bar and kitchen is also an active creative exchange, with the bar team drawing from Nikura’s flavor profiles and techniques, particularly in the development of garnishes and complementary pairings. Together, they provide guests with novel experiences that match their place in the day, from business lunches and immersive evening dining to cocktails set to Latin American beats.
From Nikkei cuisine to contemporary Peruvian-Japanese cocktails, Nikura and Pisco Hana create a seamless journey rich in atmosphere, connection, and emotion
With Nikura and Pisco Hana, JW Marriott Hotel & Suites Saigon offers guests a dual expression of Peruvian-Japanese culture: one through Nikkei cuisine, the other through modern cocktails, music and atmosphere. It is impossible to leave either without encountering something new and authentic.
Outlet information:
Nikura
Ground Floor, JW Marriott Hotel & Suites Saigon (Corner of Hai Ba Trung Street and Le Duan Boulevard, Saigon Ward, Ho Chi Minh City)
Opening Hours:
Lunch: 11:30AM - 2:30PM
Dinner: 6:00PM - 10:00PM
Cuisine: Nikkei
Capacity: 100 guests, including 2 private dining rooms and garden terrace.
For reservations or further information, please contact hotline +84 914 296 754 or email nikura.saigon@marriott.com.
Pisco Hana
Ground Floor, JW Marriott Hotel & Suites Saigon (Corner of Hai Ba Trung Street and Le Duan Boulevard, Saigon Ward, Ho Chi Minh City)
Opening Hours: 11:30 AM - 1:00 AM (following day)
Capacity: 46 guests, including 1 private room.
For reservations or further information, please contact hotline +84 914 296 754 or email piscohana.bar@marriott.com.
