We all know Dubai has a blasting restaurant scene. But after a while — it seems like you have already tried everything and it is hard to be surprised… And yet, we have one trick up our sleeve. Have you ever heard that Peru and Japan had a shared cuisine? It is called Nikkei and if you thought that Japanese or Peruvian cuisines couldn’t be better — well, you were wrong. This mixture is extraordinary, truly. But how did this happen?

The word Nikkei refers broadly to Japanese emigrants and their descendants living abroad, literally meaning "Japanese out of Japan.” But in the world of food, Nikkei cuisine has come to mean a unique and extraordinary fusion of Japanese and Peruvian culinary traditions.

The story begins in the late 19th century, during the Meiji Era (1868–1912), when thousands of Japanese, many from Okinawa, migrated to Peru in search of work. They often found themselves in the fields alongside Chinese labourers, harvesting crops and living far from their homeland. Inside their homes, however, they preserved their traditions — especially their food. Mothers cooked the dishes they had known in Japan, adapting them with Peruvian ingredients like chili peppers, corn, sweet potatoes, and citrus.

Over time, as these families opened their homes and businesses, their cooking mingled with Peruvian flavors, creating something entirely new: fresh ceviches paired with soy sauce, sashimi-style cuts matched with Peruvian spice, and braising or pickling methods. It is fair to say, Nikkei is a natural expression of migration, adaptation, and cultural blending.

As noted by Chef Erik Alonso — “Peru has influences from around the world. We received people from Africa, from China, and then also people from Japan. The moment that the children of immigrants started mixing with Peruvians, they opened up their homes and kitchens — and that’s why Nikkei cuisine became what it is today.”

What makes Nikkei cuisine special is its respect for tradition paired with a spirit of openness. The knife skills, presentation, and restraint are unmistakably Japanese. The bold flavours, colourful ingredients, and earthy soul are unmistakably Peruvian. Together, they create dishes that are light yet vibrant, precise yet passionate.

Here are some of the hallmark dishes and styles you will encounter:

All of the divine dishes above are present at Chef Erik Alonso’s place — Above Eleven.

That discipline, mixed with Peru’s vibrant food traditions, shaped Chef Erik’s craft. Today, he brings those lessons into every plate, seeing cooking as both art and choreography — fluid yet precise.

To respect his admiration for the Nikkei, Chef Alonso created a whole gourmet trip for all of us in Dubai — a three-part menu that narrates the migration story through food, called “Journey to Nikkei”. It is a culinary theatre that is now on and will have its performance until the end of November. ‘The Migration’, which is the part present in the restaurant in September, is spotlighting dishes like Dobin Mushi (Japanese soup with Peruvian flair), Short Ribs Nikkei, and Tuna Tiradito — some of these you already know from the above.

Future chapters celebrate integration and global relevance, continuing the story month by month. Each month we will learn and experience how Okinawan traditions adapted to Peruvian flavours.

In terms of what you shall look forward to in the present part of the journey, Chef Erick is answering — “If I had to choose one dish from the Migration menu, I’d highlight the first course. With its infusion technique, it brings together mushrooms, spring onions, and oils in a way that opens your palate the moment you smell it — you just know it’s going to be a good start [yes, we confirm, this is an absolute mind-blow — ST team]. Another standout for me is the short rib. It combines three or four techniques that weren’t common in Peru at the time, from Arabic and Chinese pickling methods to Japanese glazing. And when you eat it with your hands, it becomes personal — that’s what makes it unforgettable.”

If you are onto exploration — here is our plan to prep you:

Other good places for such experience could be — CLAY in Bluewaters, INTI in Downtown.

Both places are very high-end and definitely are a great place for a date night.

In the end, Nikkei is more than fusion. It is history on a plate. History of migration told through flavour.