Separated by a vast ocean and home to an unrelated language, culture, and history, Japan would seemingly have minimal interaction with Peru. But a close relationship between the two nations goes back centuries. 

In 1821, Peru won independence, and with the subsequent abolition of slavery, it needed plantation labor. Meanwhile, in the late 1800s, economic calamity in Japan resulted in thousands of poor farmers facing starvation. Alongside other immigrants, these Japanese arrived to work and, in doing so, set in motion a process of culinary evolution that would lead to the emergence of one of the most popular cuisines in 2026.

Japanese workers on a Peruvian plantation. Photo via Densho Digital Repository.

Upon arriving in Peru, the Japanese aimed to integrate into society, but their assimilation involved the intermingling of some culinary traditions. For example, to make ceviche, Peruvians would marinate seafood in citrus juice for hours, while the Japanese suggested just a few minutes. They also provided new ways to take advantage of the coastal nation’s abundant aquatic resources, as Peru hadn’t been accustomed to eating octopus or eel before. Over time, the Japanese left Peru’s plantations, with many entering the country’s food industry, where they introduced elements of what they had been cooking at home, including soy sauce, ginger, tofu, and MSG, into local dishes, as well as preparation methods, including sashimi.  Waves of Japanese businessmen towards the end of the century created demand for traditional dining from their homeland, which increased the availability of Japanese ingredients and expert chefs trained in Japan, adding another layer of interaction between Japanese and Peruvian foods.

By the beginning of the 20th Century, Nikkei, the name given to the cuisine that resulted from Japanese immigration to Peru, began expanding around the world. The famed Nobu chain of restaurants, of which several have received Michelin Stars, helped bring global interest and prestige to a cuisine defined as an intuitive merging of bold Peruvian flavors with precise Japanese preparation and presentation methods, with ample room for local adaptation. The opening of Nikura in Saigon now allows diners here to understand what makes the creative cuisine so popular.

Nikura’s Nikkei Chef De Cuisine, Ivan Casusol, was born and raised in Lima, where Nikkei’s first foundations were laid. After growing up with the cuisine, he brought it abroad via Nikkei restaurants in North America, the Middle East, and Asia. At Nikura, he not only introduces diners to its strong flavors and delicate techniques, but also its propensity for adaptation. Vietnam’s seafood and flavorful produce can be incorporated with high-end imported items to provide guests with an authentic experience that is beholden to no singular definition or dogmatic principle. 

The best way to understand Nikkei cuisine, of course, is to try it. The central role of Peruvian chili peppers in bright, intense sauces is apparent in Nikura’s Concha, a dish that contains succulent seared Japanese scallops with a colorful, creamy, subtly spicy lime sauce. Meanwhile, a perfectly prepared A8 Wagyu steak reveals how Nikkei knows when to show restraint and let the inherent excellence of ingredients speak through expert technique. Finally, the Nikura rice, which contains cured ham broth, shiitake mushrooms, a poached egg, and a nutty sauce, spotlights how local ingredients can accompany novel preparations for moments never encountered before.

The interplay of Peru and Japan extends from the plate to Nikura’s space and ambiance. Patterns, textures, and visual inspiration appear on uniforms, decor, and architecture, embodying Japan’s understated elegance and Peru’s vibrance. Private dining rooms, a large patio beside an extensive organic garden that provides the restaurant with fresh ingredients, and seats in front of the open kitchen allow for a great variety of expectations.

Nikura’s ability to surprise diners through flavors and sensory details is matched by the adjacent modern cocktail bar, Pisco Hana. The room exudes upscale Japanese grace with hints of South American exuberance via live DJs who set, match, and respond to the room’s energy. 

Pisco Hana’s menu adopts Nikura’s ethos of organic integration thanks to an extensive cocktail menu that features Japanese fruits, flowers, and liquors, and Peruvian spices and flavors, with an emphasis on seasonal Vietnamese products and preferences. A focus on mocktails and low-alcohol drinks further allows Pisco Hana to accommodate all varieties of visits, including gatherings before meals at Nikura, or after-dinner drinks to continue conversations long into the evening. 

Nikkei exists because humans travel, migrate, trade, integrate, adapt, and share. It’s a living cuisine reflective of our creativity, flexibility, and appreciation for new experiences. When you take a bite of a dish at Nikura or a sip of a cocktail at Pisco Hana, your palate serves as a bridge spanning Japan and Peru.