DEN by Nikkei Redefines the Japanese Steakhouse, Sushi and Izakaya with a Cool Spin

The Nikkei Group introduces its latest dining concept anchored on the brand's Peruvian-Japanese cuisine with DEN by Nikkei along Forbestown Road in Bonifacio Global City. The name of the new concept should give you an idea on the vibe of BGC's newest dining hotspot and right off the bat, this may very well be my kind of Nikkei. Why? Read on and find out...

The warm wood hues and grey tones of concrete is consistent with the Nikkei brand's color palette, and for those familiar with Nikkei it's a welcome sight along Forbestown Road in BGC. Yet one can't help but find DEN by Nikkei just a little bit different from the other concepts of The Nikkei Group...

...which becomes immediately evident the moment you step inside. There's that unmistakable Nikkei touch at the elegant new space combining style and minimalist zen-like simplicity consistent with the brand's dual character anchored on tradition and modern innovation, Peruvian and Japanese cuisine elaborately expressed in its clean interiors and its distinctive menu in a harmonious balance. 

It's a recurring design theme throughout the space, all two floors as well as a private room for more intimate gatherings. You'll find comfortingly familiar similarities with the Nikkei brand, yet DEN by Nikkei clearly stands out from the roster of concepts of the The Nikkei Group. Maybe it's the cool contemporary vibe that DEN by Nikkei exudes which makes it fit in perfectly along Forbestown Road. Or the fact that the mood slowly shifts after sunset as small plates, handcrafted cocktails, premium sake and even a live DJ performance on some nights transforms the space into a vibrant and lively gathering of good vibes. 

Libations and mood coupled with savory bites in a uniquely Peruvian and Japanese style clearly sets DEN by Nikkei apart from the rest along the bustling Forbestown Road strip. At DEN by Nikkei, catch happy hour twice from the usual 4pm to 6pm daily and a second wind at 9:30pm all the way until closing time every Sunday to Thursday for Reverse Happy Hour. This is my kind of Nikkei...

At the heart of the after sunset experience of DEN by Nikkei is its extensive collection of premium sake...

...complemented by a wide repertoire of handcrafted cocktails. The day to night transition remains one of  DEN by Nikkei's many changing faces seamlessly unveiled matching the culinary scene of Forbestown Road without skipping a beat. The aptly named DEN by Nikkei becomes a personal space and sanctuary any time of day where you can enjoy a taste of inventive and authentic Peruvian Japanese cuisine with a refreshing tipple from the bar. 

And what better way to start your DEN by Nikkei experience than with a Sake Flight? Explore the range and subtle nuances of the famed Japanese spirit with the Featured Sake recommendations to set the mood and tone of your DEN by Nikkei experience. 

That day, three exquisite sake expressions became my ticket to the world of premium Japanese sake starting with the elegantly smooth and refreshingly crisp Hamafukutsuru Daiginjo from Hyogo (P 540-Glass/P 1,080-Tokuri 300ml/P 2,450-Bottle) with its refined finish. The Yamagata Masamune Inazo from Yamagata (P 750-Glass/P 1,500-Tokuri 300ml/P 3,500-Bottle) teases the palate with its aromatic fruity and subtle banana scent and notes leaving a lingering sweetness after each soothing sip. The Masuri Shiro Junmai from Nagano (P 950-Glass/P 1,900-Tokuri 300ml/P 4,495-Bottle) was perhaps the most elegant sake expression of the flight with just a whisper of fruity sweetness and hints of savory umami notes. 

After the flight, enjoy a glass of your preferred sake and just go with the flow at DEN by Nikkei. And the day was just getting started...

After a few more rounds, I always settle down with a classic. The Kopi Old-Fashioned (P 650) by DEN by Nikkei features an elegant blend of Darkness 8 Years Whisky, Mancino Kopi Vermouth, Luxardo Espresso Liqueur, sugar syrup and J.M Cacao bitters. 

The deep nutty hints from the Mancino Kopi Vermouth, Luxardo Espresso Liqueur and J.M. Cacao Bitters brings a bold layer of flavor to the timeless Old-Fashioned with each sip draping the palate with even more intense yet soothing notes. I'll have one more round, please...

Other must-try libations include the Sakura Negroni (P 450), the sake and gin-based Tokyo By Night (P 550), the Kyoto Mule (P 495), Shibuya Gimlet (P 495), the wittingly named It's Pisco Thyme (P 495) and Raspberry Smash (P 595). You'll also find other cocktail classics like the Margarita (P 550), Whisky Sour (P 350), Amaretto Sour (P 350), Nikkei Mojito (P 350), Gin & Basil Smash (P 395) and Sangria (P 350) along with an extensive variety of Japanese spirits. 

Now that you've opened up your palate with a few rounds of refreshing libations, it's time for the much-anticipated taste of DEN by Nikkei. The Nikkei Group has long pioneered the rich flavors of Peruvian-Japanese cuisine and this tradition continues at their newest dining concept. Chefs Richie Buenaventura and Yonemoto Kazumasa bring their masterful expertise on grilling techniques to DEN by Nikkei with their exquisite renditions of Japanese Wagyu beef to elevate your dining experience along with their creatively inventive sushi and nigiri offerings. And no, the menu isn't what you'll find in a typical Japanese restaurant. Though the menu is inspired by traditional Japanese cuisine, the subtle infusion of Peruvian flavors brings a flavorful twist for an all new experience. Shaped by the land and geography from the Land of the Incas and embellished by history and migration, Peruvian cuisine has evolved into one of the world's distinctive culinary traditions. And that's what you can find at DEN by Nikkei...  

Behind the bar counter, the skilled sushi artisans at DEN by Nikkei prepare the first courses for the day...

...starting with the Maguro Foie (P 380), an intricate nigiri sushi with fresh and succulent tuna, truffle oil, parillero sauce and eel oil. The fusion of land and sea and Japanese and Peruvian flavors come together in an elegant handcrafted sushi nigiri creation made with the finest and freshest ingredients for some of the unique offerings at DEN by Nikkei. 

The briny sweetness of the fresh tuna becomes the first of many flavors to delight the palate followed by the deep earthy and savory richness of the foie gras for a complex yet delicately balanced blend of flavors. The play on flavors are then enhanced by the subtle notes of the sweet and mildly smoky hints of the chili-based parillero sauce capped by just a whisper of sweetness from the eel sauce. It's the perfect start to your culinary journey of Peruvian Japanese flavors served on a plate at DEN by Nikkei. 

Next, the Thai Maki (P 350-5pcs/P 680-10pcs) with fried prawns, avocado, cucumber, Amai sauce, Parmesan and eel sauce brings its own set of contrasting flavors and textures in an elegant weave...

...coming together in a tasty bite. The layers of subtle sweetness from the fried prawn, avocado and cucumber are perfectly tempered by the vibrant burst of flavor from the Parmesan and soy-based Amai sauce. Each seemingly distinct and contrasting note complements the other for another masterful play on Peruvian Japanese flavors. 

And go for the 10 piece plate, these sushi rolls go quite fast with only one piece remaining on the plate before you know it. The first two dishes served at DEN by Nikkei should give you an idea of their culinary style driven by the seamless blend of flavors Peruvian Japanese cuisine is known for, and there's more...

For the main course earlier that day, the beautifully plated Kare Raisu (P 680) with fork-tender and melt-in-your-mouth Wagyu Beef Cheeks topped with chalaquita relish laid on silky smooth potato and squash purée and served with batayaki rice with edamame is a feast that first feeds the eyes before the palate. 

Like butter, each bite of the Wagyu beef cheeks releases a savory richness elegantly smoothened by the sweetness of the potato and squash purée for the perfect match. The quality of the Wagyu is announced from that first bite, melting on the palate like butter. It's a savory and decadent dish, guaranteed to keep you coming back for another bite. 

Paired with batayaki rice with edamame, you might think it's too much carbs for one dish but it all makes sense after a bite of the Wagyu beef cheeks with potato and squash purée. You'll want a spoonful of soft moist rice after that bite of Wagyu beef cheeks. Trust me. 

Later that day, DEN by Nikkei reveals another side to its multi-faceted character as the sun slowly sets. Another round of cocktails are in order followed by tasty bites like the Hotate (P 480), another intricate and elegant sushi nigiri creation with plump and succulent Hokkaido scallop lined by a mildly sweet and smoky pepper-based rocoto sauce and topped with chalaquita relish garnished with sweet potato cracker. Like most Peruvian Japanese dishes, the Hotate by DEN by Nikkei offers multiple layers of flavors with each tasty bite bannered by the freshness of the ingredients. 

The Kazan (P 395-5pcs/P 780-10 pcs) with spicy crab meat, fried prawn, avocado, cucumber, parillero sauce and orange unagi sauce brings yet another symphony of flavors to the palate with its medley of flavorful ingredients enjoyed in one bite. The freshness and quality of the different components comes through laying its distinct notes on the palate. Freshness is, after all, real flavor. 

Served on a Konro Grill, the Razor Clams Batayaki (P 580-6pcs) with fresh and succulent clams topped with rocoto, batayaki sauce, sake and crispy garlic brings even more fresh flavors to your Peruvian Japanese feast at DEN by Nikkei. The briny sweetness from the fresh clams and gentle smoky hints from the Konro grill along with the various toppings combine for a fresh burst of flavors. A squeeze of lemon brings even more flavor with each bite. 

For heartier appetites, the Wagyu Chahan (P 480) is a solid meal in itself. Imagine Japanese style fried rice cooked in rich Wagyu oil and topped with Wagyu cubes, egg, white leeks and orange unagi sauce crowned by Wagyu tataki. It really just doesn't get better than this. 

DEN by Nikkei revolves around its steak, sushi and izakaya offerings and the evening's Peruvian Japanese feast is capped by the impressive Tomahawk (P 12,500). Carved, sliced and presented on a wooden board with chili corn, sea salt and truffle mushroom butter, the Tomahawk at DEN by Nikkei  is one of the many must-try offerings straight off the binchotan charcoal grill. 

The bold beefy flavors of the Tomahawk is perfect as is with its pure and clean yet savory and indulgent notes. A pinch of sea salt or a dab of the truffle mushroom butter are you need to enjoy the unrestrained flavors of the tomahawk. A spicy steak sauce is also served on the side, but this Tomahawk doesn't need much. The flavor's all there. 

From day to night, the transition is elegantly smooth reflecting the multiple facets of DEN by Nikkei in Forbestown. A soothing tipple or a hearty meal, DEN by Nikkei is your own special place any time of day. As The Nikkei Group continues to solidify its position as a pioneer in Peruvian Japanese cuisine, the evolution and continuous innovation of the brand with concepts like DEN by Nikkei keeps it relevant and top-of-mind among discerning consumers in a constantly changing culinary scene. And for me, this is my kind of Nikkei...