Philosophy
At Nanika, we don’t do fusion for its own sake, no pun intended! Our menu is defined by Japanese craft—sushi, sashimi, clear broths, and tempura—done right, no showboating.
Much of the rest is Peru—ceviche that snaps, causa that comforts, ají that wakes you up. When the two meet, it’s through well-tested Peru-born recipes that earned their place.
You’ll also spot an occasional seasonal detour, but the compass stays true. Fresh fish. Bright citrus. Sharp knives. Pull up a chair, sip on a cup of sake (or pisco) and dig in!
The Master Of Ceviche
Roberto Sihuay is a Peruvian chef whose path began in Lima, training in renowned kitchens before moving to Spain. In Barcelona he studied at Bell Art and immersed himself in Mediterranean technique. He went on to open Ceviche 103—followed by Nikkei 103 and La Turuleca—and in 2014 his duck with rice was named Best Dish of the Year.
Roberto has worked in several Michelin-starred restaurants, including Dos Palillos, and consulted for Del Cambio. At Nanika, he safeguards the authenticity of our Peruvian and Nikkei dishes—setting standards for technique and sourcing, calibrating recipes (from leche de tigre to the balance of ají), and training the team so every plate is true to its roots.
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