About Us
Welcome to Izakaya NANIKA, a Nikkei restaurant in Matosinhos where classic Japanese technique meets the vibrant flavors of Peru. Our kitchen celebrates the dialogue between the two traditions—honoring the roots of each cuisine while showcasing the natural harmony where they intersect.
Why “Nanika”?
In Japanese, nanika (何か) means “something.” It’s our nod to the izakaya tradition—chef-driven, seasonal, and a little unpredictable. While most of our menu is firmly Japanese and Peruvian, we always leave room for that something: a market catch, a fleeting idea, an off-menu bite that appears just for the night.
At Nanika, the guiding philosophy is simple: cook with integrity, respect the originals, and let great ingredients shine. You’ll find time-honored Japanese dishes—sushi and sashimi, tempura, seasonal broths—alongside beloved Peruvian classics like ceviche, causa, and comforting home-style staples. Our Nikkei signatures bridge both worlds: bright tiraditos, soy-lime marinades, aji amarillo accents, and charcoal-kissed seafood that brings depth without overpowering freshness.
Every plate is crafted with meticulous attention to detail, using techniques passed down through generations and refined with thoughtful, modern touches. The result is a menu that feels both familiar and new—true to tradition, yet unmistakably Nanika.
Join us in Matosinhos for an inviting dining experience that celebrates Japanese and Peruvian culinary heritage—along with the creative spirit of Nikkei cuisine. Whether it’s a date night, a family gathering, or a table of friends, we’ll make it special—one carefully prepared bite at a time.
Meet the Team
Chef Roberto Sihuay — Director of Peruvian Gastronomy
Lima-born and Barcelona-honed, Chef Roberto Sihuay is Nanika’s compass for authenticity and precision. He trained at the Universidad San Ignacio de Loyola (Lima), continued studies at Bell Art (Barcelona), and has spent nearly two decades refining a product-led Peruvian style with a clear Nikkei current.
Roberto helped anchor serious Peruvian cooking in Barcelona, opening Ceviche 103 (2014) and then Nikkei 103 and La Turuleca—projects that showcased ceviches, tiraditos, and the breadth of Peru’s coast-Andes-Amazon pantry. His arroz con pato earned Time Out Barcelona’s “Best Dish of the Year” (2014).
Beyond Barcelona, his résumé spans stages and consulting with Michelin-level kitchens—including Dos Palillos and advisory work at Del Cambio (1★, Turin, 2016–2017)—plus seasons leading the stoves at Cantina Canalla (Ibiza). He has also taught Peruvian cuisine at schools such as the Culinary Institute of Barcelona. In 2025, he returned to Barcelona to open Macambo, his first solo restaurant—an elegant, contemporary take on Peruvian cuisine.
At Nanika, Roberto trains the team, oversees recipes, and guarantees authenticity across our Peruvian and Nikkei menus. Expect calibrated leches de tigre, disciplined knife work, and balance over bravado—the hallmarks of his kitchen.
Arekkusu — Founder
Arekkusu is a cook shaped by the Atlantic and refined across Lima, Barcelona, Osaka, Tokyo, Yokohama, Bangkok and back in Portugal. He moved to Porto in 2020, fell for Matosinhos’ markets and flame-kissed fish, and—after a formative trip to Peru—set a simple mission: if Porto has world-class seafood, it deserves world-class ceviche.
After culinary school he specialized in Peruvian cuisine and connected with Chef Roberto Sihuay in 2023, training under him in Barcelona and deepening his understanding of Nikkei. He then headed to Japan for more training—ramen in Osaka and sushi in Yokohama during 2024. In 2025 he returned to Japan for an Izakaya stint in Tokyo and rigorous training in a prestigious omakase Sushi-Ya in Yokohama—where he picked up the nickname “Arekkusu,” and it stuck.
At Nanika, he leads the vision and works a live cooking station during service—clean cuts, precise seasoning, and the honest heat that first hooked him in Lima.
Our Promise
Nanika exists to honor two culinary traditions and the living conversation between them. Expect clarity of flavor, proper heat, disciplined technique—and the kind of hospitality that makes a great meal feel easy.