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Memory, technique and imagination

Restaurant

It takes talent to take to a restaurant, only a year after opening, to be considered one of the best foreign food in Madrid. A Sun in the Repsol Guide, a Metropolis M in the Guide (to obtain this distinction only in the edition 2012), Metropolis Award for Best Restaurant Revelation of 2011 and the Gastronomic Award for Best Foreign Cuisine Restaurant of the Chiles Sauce Blog Carlos critical Maribona (ABC), recognize good performance of the Nikkei 225 and its chef Luis Arevalo.

The fusion of Peruvian-Japanese cuisine is the main menu style and consolidated by his chef. A refined technique learned Japanese during his long experience in different restaurants in Peru, Chile and Spain, evoking flavors of Peruvian cuisine, tradition that grew Arevalo, can offer a cuisine that he calls' evocative '.

Memory to create technique to express and imagination to unleash successful dishes are part of the basis of your kitchen. From it arise Niguiri delicacies like fish kebab butter sauce or a long list of uzusukuris that make nods to the popular Peruvian tiraditos. Dishes which now account for a shrimp Suck, which reinvents a traditional Peruvian recipe adding oriental touches, or the hamachi sashimi crumb crusted red pepper sauce, with subtly pronounced Arevalo Mediterranean recipes.

The head waiter and sommelier, Lai Rueda, accompanies these proposals with products that also have their own light. A valuable warehouse constantly renewed and champagnes from small producers as well as a selection of Burgundies, are part of this daring gastronomic.

Since January 2012, Nikkei 225 is also open on Saturdays at noon.

More information:

Address: Paseo de la Castellana, 15. Entrance on St. Ferdinand
Tel: 91319 March 90
Hours: 13:30 to 16:00 h and 21:00 to 00:00. Closed Sundays.