A study in contrast. Precision and fire. Restraint and vibrancy.

Nikkei is the meeting point of Japanese technique and Latin American soul, most famously shaped through Peru’s bold, expressive flavours. It is where delicate slices of sashimi meet the heat of ají amarillo, where umami is lifted with bright citrus, and where every dish feels both refined and unexpected.

For one night only, Colombian Head Chef Diego Cardenas presents a four-course menu inspired by this dynamic culinary dialogue. Each course is thoughtfully composed to balance elegance with intensity, honouring tradition while pushing into new territory.

Paired alongside a curated selection of House of Suntory Japanese spirits, reimagined through Latin American–inspired cocktails. Each pour is designed to complement and elevate the experience, with guidance from a Suntory ambassador throughout the evening.

An immersive dining experience. Layered, expressive, and fleeting.

This is Nikkei Nights.

The Menu

Platter of assorted premium sashimi, market nigiri and maki rolls, wakame, tiger’s milk, yuzu ponzu

Burnt Butter & Plum Old Fashioned made with Hibiki whisky

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Slipper lobster anticucho, nitsuke sauce, katsuobushi

Japanese Slipper meets Whisky Highball made with Hibiki whisky

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Wagyu striploin MB 6–7, yakiniku sauce, apple

Huancaína risotto

Mixed leaves, kyuri

Sakura & Jasmine Gin cocktail made with Roku gin

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Japanese cheesecake, lucuma ice cream, miso caramel sauce

Coconut Matcha dessert cocktail made with Haku vodka

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