Nikkei: Peruvian-Japanese food at its best in Kolonaki


It's been ten years since Nikkei, with its colourful courtyard, first opened just above Dexameni Square in Kolonaki. Nikkei combines Peruvian and Japanese cuisine and offers outstanding cocktails.



Since last summer, the menu has had more of a Japanese influence. This is evident when visiting the special sushi bar they have built in the upper part of the covered courtyard.

This year, executive chef Nikos Psilou's signature is again on the dishes, but chef de cuisine Dimitris Katsaras and Ivan Netsitelenko prepare them daily.


The two ceviches I tried were balanced without being too tart. I loved the one with the sea bass and crispy squid, although the other one with the tuna has a more summery character with the ponzu and watermelon sauce. The fluffy bao stuffed with king crab and a yuzu aioli had a nice tanginess and a light capsule.

The scallop nigiri, which had a nice hot mayo and some wasabi, was also nice, as were the tempura shrimp and smoked eel rolls.

Even the gyoza filled with dry-aged beef (30 days old), parmesan cream, and plenty of freshly grated truffle is addictive.

The chicharrón de escado is a breaded and lightly fried sole fillet served with a yuzu and kosho sauce and Peruvian coleslaw.

Finally, the slow-cooked ribs with sweet glaze on fried rice were interesting.


As for the cocktails, it continues in the same pattern as last year with well-made sours (the one with pisco is worth trying) but also signature drinks that tap into the combination of ingredients that the kitchen also uses to combine with the dishes.

Nikkei Floresta is fun. It's summer. And its courtyard, with its many and various colours, is one of the most suitable to spend a beautiful, cool evening.

Info: 10 Xanthippou & Deinokratous, Kolonaki, tel. 210 7239 366
40 to 60 euros without drinks

Vasilis Dimaras is a columnist for Cantina. Translated by Paul Antonopoulos.

READ MORE: Térre Mouikis: A fine dining version of Kefalonian cuisine.



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