Lima Nikkei: authentic Japanese-Peruvian cuisine in Madrid Chamartín
A Nikkei bar with a solid foundation, top-notch technique, and premium ingredients, where the fusion of Japanese and Peruvian cuisine isn't just a formula, it's a philosophy: intense flavors with a Lima heart. A restaurant that proves that Nikkei cuisine, when done right, is truly exciting.
Nikkei cuisine has arrived in Madrid to stay, and Lima Nikkei proves it with every dish. Far from empty formulas, this restaurant, located at 8 Rosario Pino Street in the Chamartín district, offers an authentic Japanese-Peruvian experience, characterized by elegance and masterful technique.
Under the direction of Lima-born chef Tito Bravo, trained at Osaka Lima and São Paulo, who arrived in Madrid after a solid career in Latin America and at restaurants like Kirei by Kabuki and 99 Sushi Bar Marbella, and with the support of businessman Ernesto Ascenzo—founding partner and director of the restaurant—Lima Nikkei has become a place where the product is respected, flavors are refined, and fusion is honored in every recipe. Here, sushi coexists with anticuchos, and udon noodles are bathed in huancaína sauce. But beyond labels, what you'll find is cuisine prepared to order, a balance of intensities, and impeccable attention to detail.
A kitchen that is sharpened with knife and fire
Tito Bravo offers a personal, refined, and carefully crafted menu designed to thrill. The menu features sashimi and nigiri made with wild-caught fish, premium cuts, and impeccable Japanese technique: Balfegó tuna, sea bass, Gillardeau oyster, eel, scallop… But it also includes hot dishes where the Nikkei influence intensifies: Udon a la Huancaína with Lomo Saltado, Crispy Duck with teriyaki sauce, Salmon Tataki with oriental chimichurri, Seafood Gyozas, or Hot Ceviche with ají amarillo. Each dish strikes a perfect balance between acidity, umami, and freshness, without forced combinations, yet with a distinct identity.
The raw materials are a separate chapter altogether. They work with products brought from Japan by Cominport and with fruits and vegetables from Frutas Eloy. The pisco—Sarcay, one of the most prized—comes directly from Peru, and the food is always prepared to order. Ernesto Ascenzo, founding partner and director of Lima Nikkei, along with his wife Pilar, decided to invest in the Spanish capital as the first European destination for the Embarcadero 41 group. A well-founded hunch that today has resulted in one of the most established and elegant Nikkei restaurants in the city.
Warmth, elegance and cocktails with pisco
The restaurant—bright, with clean lines and an open kitchen—can accommodate 50 people per seating. The atmosphere is relaxed and unpretentious, with friendly service and dishes explained discreetly. It also boasts a terrace, perfect for enjoying al fresco dining. The cocktail menu complements the menu with a variety of pisco sours, chilcanos, and other citrus or spiced drinks that pair perfectly with each course.
With history, technique, and a great deal of respect, Lima Nikkei isn't trying to be the next trendy spot: it's trying to stay. And it has succeeded.
What to try:
- Seafood Gyozas
- Crispy Duck Nikkei
Featured cocktails:
- Pisco Sour (classic, cucumber, red fruit or spicy mango)
- Chilcano Nikkei
- Lychee with ginger
