THE expansion of Guyana’s tourism and hospitality sector has exposed not only foreigners but also locals to new concepts in the form of entertainment, cuisine, and other alluring attractions.

Cognisant of the existing plethora of varieties, especially in the area of cuisine, and the need to introduce more tantalizing options to the wide local menu, Victor Padron and his business partners will soon introduce Nikkei (pronounced Nee-Kay), a new Japanese/Peruvian fusion restaurant.

Padron, who is also the Executive Chef, gave the Sunday Chronicle some insight into the “new restaurant on the block.”
According to Padron, Nikkei is the collective result of life experiences when it comes to cooking. He related that he had the opportunity to travel to a number of countries, where he gathered “little pieces of experience” which allowed him to be where he is today.

“When I lived in Copenhagen, (Denmark), I got to experience what it is to work at the level of a three Michelin star restaurant. I learnt techniques that are really valuable and are going to be part of what we do here at Nikkei,” he said.
Additionally, while living in Peru, Padron attained a Master’s Degree in Culinary Arts, and specialised as a sommelier (a wine specialist).

Initially, he recalled that he went to Peru to do his masters, and stayed to do his career as a sommelier, and then to teach.
“And then I had the opportunity to work for one of the best restaurants in the world, which is specialised in Nikkei food,
“Nikkei for us, is the name of our restaurant but it’s not only that, it’s the name of the culinary tendency that we are going to be executing here,” Padron shared.

Giving a brief history, Padron said a number of Japanese people migrated to Peru in the early 90s, and because of that migration a fusion was created.
The Japanese had their techniques and their cultural roots when it came to cooking; however, they couldn’t find all the ingredients that they would have found in Japan.

As a result, they used the many ingredients they found in the South American country: The richness from chili peppers, and the many varieties of potatoes, corn and limes.
“So they started cooking the food that they were used to eating in Japan, but with the ingredients that were available in Peru.

And that fusion, that first generation of Japanese descendants that grew in Peru, were called Nikkei, hence the fusion between Japanese and Peruvian cuisine, is called Nikkei,” Padron related.
He said that, at the restaurant, they aim to cater to patrons who are willing to experience different flavours and experiences. Padron said they want to bring the level of experience found in international countries to Guyana.

He said that they intend to take pride in this, as they try to make those living in and visiting Guyana stay here because they have a place like Nikkei to find an amazing experience.
The restaurant will have affordable prices, all depending on what the meal is. Some of their menu items will include a number of cocktails, curated wine lists/wine parings, signature dishes created by the Executive Chef.

Additionally, he shared that some of the dishes being prepared will require the chef to go to the table and finish the dish in front of the customers, offering a different level of exposure for the chefs working behind the scenes.
Padron said that they are looking forward to the support of the Guyanese public and remarked that this is the result of an amazing team and people, with the same ideals and goals.

“We definitely want to share with you the love we have for this place and make you feel it through our service, through our food and throughout the whole experience with Nikkei,” he related.
What is also worth mentioning is that Nikkei brings chefs from multiple nationalities (including Nigeria, Venezuela, Jamaica, Trinidad and of course, Guyana) to prepare the many dishes customers will indulge in.

For more information and updates, persons could visit Nikkei on Instagram @nikkeiguyana. The restaurant is located at Lot 3 Sandy Babb Street Georgetown, the second floor (under Altitude Bar), and seats approximately 50 people.