Nikkei Nama Bar relishes in the taste of Japanese-Peruvian cuisine

Nikkei Nama Bar

In its sophisticated yet relaxed ambiance, Nikkei Nama Bar settles patrons into a tasteful dining experience. “Nama” is a Japanese word that typically means “fresh,” particularly in relation to sushi and sashimi. According to the restaurant’s website, the namesake reflects the lightness and freshness of the just-procured local market ingredients used in their dishes. 

Dim the lights, it’s time to feast!

Nikkei Nama Bar’s menu offers a wide variety of Japanese-Peruvian cuisine ranging from fresh sashimi, sushi rolls, rice bowls – and more! Customers may even delight in their daily Bounce Back Hour (happy hour) drinks from 2PM to 6PM at a promo price. 

We tried the Okinawa Daiquiri (P295) and Ruby Sake Soda (P295) from their selection of cocktails. While the Okinawa Daiquiri had an intriguing taste, reminiscent of medicinal herbs, the Ruby Sake Soda was our favorite between the two: it was refreshing like juice and had a deceptively subtle taste of alcohol but packed a powerful punch with every sip. 

Salmon Sashimi (P480), Unagi Nigiri (P250), and Aburi Salmon (P300)

The first of our orders to arrive was the Salmon Sashimi (P480) that was just the right amount of briny and sumptuously melted in your mouth. Following this was the grilled freshwater eel or Unagi Nigiri (P250) with a sweet and savory glaze, then the Aburi Salmon (P300) topped with tuna, which added a rich fatty texture to each bite.

Soft Shell Crab Roll (P340 for 5 pieces) and Chalaca (P225)

The Soft Shell Crab Roll (P340 for 5 pieces) was equal parts savory and tangy, thanks to the unique combo of crab, mayo, mango, and cucumber. Next up to be served was the Chalaca (P225): thinly sliced white fish sashimi topped with onion, cilantro, red chili, green apple, and corn. It was a decadent mix of soft, chewy, and crunchy textures. 

Yuzu Prawns (P620) and Chipirones Fritos (P520)

The Yuzu Prawns (P620) perfectly married the tenderness of the seafood to the citrusy notes of the Japanese fruit. The mayo dressing was creamy but not overpowering. Actually, we ordered another plate of this because of how much we liked it! 

The Chipirones Fritos (P520) were pieces of baby squids covered in batter, fried to a nice crisp, and coated in miso and rocoto mayo. A single order of this was enough for all nine of us to have a try.

Kurobuta Gyoza (P380) and Salmon Huevo (P280)

The Kurobuta Gyoza (P380) mirrored the typical taste of Japanese dumplings – rest assured, you get the classic flavors of the pan-fried and then steamed dough-wrapped, ground-meat-and-vegetable-filled appetizer. 

What was unusual was the Salmon Huevo (P280). Seared succulent salmon garnished the seaweed-wrapped rice, with a quail egg mixed in which surprisingly complements the fish adding a delightful twist to the plate.

Lomo Saltado (P620)

The Lomo Saltado (P620) consisted of bite-sized Peruvian sauteéd tenderloin pieces and vegetables, and a side of french fries and a poached egg. While the tenderloin still had that umami flavor, I think the bell peppers were a bit overpowering. The bite-sized pieces of the steak were also chewier than I prefer. The french fries and the poached egg, on the other hand, were satisfying – the fries crispy on the outside yet a little soggy on the inside, and the poached egg was silky.

Truffle Gyudon (P480), Unagi Don (P795), and Seared Steak Bowl (P1,350)

The Truffle Gyudon (P480) added a spin to the rice bowl with a luxurious taste of truffle oil. The concoction was made of the usual gyudon main ingredients: thinly sliced beef (in this case, USDA beef short plate), caramelized onions, and a soft-cooked egg. If you’re a fan of truffles, this is a dish you may want to try – they weren’t stingy with the truffle oil.

The Unagi Don (P795) had the authentic and delicate taste of grilled eel, served atop steamed rice and with a side of onsen egg (a boiled egg that cooks into a custard-like and creamy texture). 

Another rice bowl we ordered was the Seared Steak Bowl (P1,350). It was a hearty meal consisting of US wagyu steak cut into strips over a bed of steamed rice. This was also served with a fried egg and topped with a Peruvian-style chalaca (salsa). One of the pricier meals we ordered, but definitely a value-for-money menu item. 

Pollo Saltado Donburi (P450) and Gyu Anticucho (P695)

The last rice bowl we had was the Pollo Saltado Donburi (P450). It was like a straightforward chicken teriyaki – a glossy, sweet but savory soy-based glaze coated the grilled chicken strips – only it had been served with egg.

To round up the main courses, we had the Gyu Anticucho (P695) which was two sticks of grilled US wagyu with Peruvian anticucho sauce. The meat was tender and the sauce – traditionally made with aji amarillo, a Peruvian yellow pepper – gave a spicy kick to the dish. 

Tres Leches (P350)

We finished the night off with the Tres Leches (P350): a sponge cake soaked in custard cream and crowned with a generous amount of sliced mango. The cake was fluffy and milky, and the mangoes were extra sweetened with glazed sugar. The serving was also good enough for two to three people!

Nikkei Nama Bar offers an extensive array of Japanese and Peruvian-inspired dishes. Their dining set-up provides an intimate and laid-back atmosphere, perfect for eating out with friends and family. I’d be happy to return.

Nikkei Nama Bar is located on the 2nd floor of One Bonifacio High Street Mall at 5 28th Street, Taguig. You may visit their website for more information.