If you’re looking for a dash of freshness and a perfect blend of seasonal ingredients, you can’t miss out on you might grab from a takeout. Enter Hikki, a new Japanese-Peruvian dining restaurant and bar that opened on March 26 at Malviya Nagar's Eldeco Centre.

The 44-year-old consultant chef for Hikki, Vaibhav Bhargava, has carefully curated the menu—from choosing the flavours to overseeing how the food is prepared—ensuring it stays true to the foundational [Japanese] elements. “The curation process here begins with a deep respect for Japanese culinary traditions. We aim to present flavours that feel honest and rooted,” says the chef. Rightly so, the menu offers an explosion of Japanese flavours throughout.

A Balanced Blend Of Japan And Peru

We began our Japanese-Peruvian culinary journey with the Beetroot Carpaccio (₹595), which featured pickled yellow and red beetroot, umeboshi, takuan, yuzu goma dressing, and rice crackers—a perfect fusion of Japanese techniques and Peruvian ingredients.

Next, we moved on to Gyozas and Potstickers. For the uninitiated, gyozas are Japanese dumplings filled with ground pork, vegetables, and spices, wrapped in thin dough and cooked by pan-frying, steaming, or boiling. Potstickers, on the other hand, are a type of Chinese dumpling—similar in preparation—but typically pan-fried and then steamed for a crispy-yet-soft texture. They're often filled with ground pork as well.

To stick closer to the Indian palate, we opted for something with a chicken filling and tried the Nikkei Chicken Gyozas (₹795). These became an instant favourite—perfectly ground chicken, mixed with carrot, water chestnut, bell pepper, soy, aji amarillo, sake, and parmesan came together in a deliciously balanced sweet-and-sour bite. For variety, we also tried the Duck & Hoisin Potstickers (₹995). The braised duck, blended with coriander root, had a wonderfully fresh flavour. The cherry on top was the dumpling’s texture—crispy on the outside, yet soft within.

Speaking of Nikkei cuisine, the chef agrees that it’s truly a blend of Japanese techniques and Peruvian ingredients. While both the gyozas and potstickers are rooted in classic recipes, there’s also an effort to reimagine them for today’s "discerning palate."

“The goal is to strike a balance between deep, comforting flavours and a sense of lightness and finesse. We focus on precision—thin, delicate wrappers with just the right bite, umami-rich fillings, and careful cooking methods to achieve that contrast between crispness and tenderness,” says Bhargava.

Moving on, we of course had to try the sushi—how can you visit a Japanese fine-dining restaurant and not? It would be almost sinful. To explore seafood flavours, we went with the Salmon & Avocado Sushi (₹1045). As the chef describes, the use of black rice makes it a playful yet intentional expression of Nikkei cuisine—merging the finesse of Japanese technique with the bold, vibrant flavours of Peru.

“At its core, it’s sushi—a deeply traditional Japanese form—but we reimagine it through a contemporary lens,” says the chef.

The pop of flavours came from the mango salsa, which added a sweet-tangy brightness, a nod to Peruvian flavours. The orange tobiko brought bursts of salinity and texture. Then there was truffle mayo for umami depth, and tanuki for crunch. The black rice was a deliberate choice—not just for visual appeal, but for “its nutty undertone and slightly chewy texture.”

For the main course, we tried the Yaki Udon Noodles (₹675) with assorted vegetables. While this dish brought our fine-dining experience to a satisfying close, I felt that the bold flavours—like garlic or pickled ginger—may have slightly overpowered the subtle magic of the udon. Nevertheless, it’s a menu worth relishing.

What truly stood out to me was the bar menu, curated to complement both Japanese and Peruvian flavours. Midnight in Peru looked and tasted like a dream—with earthy tones and a passion fruit jelly topping that added a splash of colour. My personal favourite, however, was the Wasabi Picante—a tequila-based cocktail that delivered exactly what I wanted. Ending the night with Burnt Basque Cheesecake (Rs 595), which had a melt-in-the-mouth-like texture, truly stole the show for me!