Walk On The Delicious Side With DEN By Nikkei

Izakaya is a Japanese word that literally translates to ‘stay-drink-place’ and ‘dine-in sake shop’. Basically, it’s a place where one can go to chill, have a bite to eat, and a few drinks—Japanese style. Taking inspiration from the traditional sake shops and little bars around Tokyo and Kyoto, the Nikkei Group  recently opened DEN by Nikkei. Still anchored in the flavors of Japanese-Peruvian cuisine, this could just be BGC’s new trendy dining spot.

Located in the middle of ForbesTown Road in BGC, DEN fits right in with the restaurant and bars that have become favorite watering holes in the area. Bonus points because there’s a lot of parking available! As the newest kid on the Nikkei block, the restaurant does an artsy modern take on Zen, with large scale geisha paintings on the wall and cozy wood interiors imbued with a sleek city vibe. The lights began to dim by 8 p.m., giving the place a bit of a club feel despite the early hour. It would make for a great spot to either begin or end the night.  

The menu at Den by Nikkei focuses on three core elements — steak, sushi, and Izakaya—envisioned by the group’s executive culinary team Chef Yonemoto Kazumasa, with his over four decades of culinary experience spanning New York to Tokyo, and Chef Richie Buenaventura. For this dining concept, they bring to the forefront their deep expertise in grilling, showcasing much-desired meat cuts of Wagyu beef and Tomahawk ribeye. As with their other restaurants, they have a curated menu of sushi and seafood selections that partner well with the more robust meats. Complementing the menu is a wide selection of carefully curated sake, Japanese beers, and sake-based cocktails.

One of the things Nikkei regulars have come to expect from the place is their consistently good food. Not exactly a big fan of "fusion cuisine," but they have found their sweet spot between traditional Japanese techniques and bold Peruvian flavors. With each plate, Chef Yonamoto shows why he is a master of Izakaya cuisine, shifting between traditional and modern presentations with ease. As they say, the way a dish looks teases the palate, then his work hit all the right spots. 

Opening the meal that evening were a quartet of dishes that had your tastebuds guessing what was up next. The Razor Clams Batayaki were lightly grilled as it made its way to the table, brushed with batayaki sauce and some fiery rocoto pepper. In contrast was the classic Pulpo Al Olivo, with a tasty chalaquita. The sushi round came by way of the Carretillero, which is a salmon nigiri topped with a yellow pepper sauce, and then the Thai Maki (yes, Thai!) which had prawns, avocado, and three different sauces. Each bite was a delightful flavor bomb.

The mains went for the whole nine yards in its fusion approach, delivering a hefty dose of umami with each forkful, or shall we say chopstick-ful. The Arroz Con Pollo took a bit of deciphering at first, as it had crispy pieces of karaage served atop a steaming bowl of Peruvian-style curry rice dotted with edamame and salsa criolla. The sour-spicy aji and rocota uchucuta sauce did serve as a welcome tangy break to the savory paella-esque dish. Then there was the Kare Raisu, which was braised Wagyu beef cheeks on top of a potato-squash puree. Rich and unctuous would be an understatement, and the meat was so tender. Honestly, this is a dish that one should have on its own, or just paired with maybe one starter, as it is on the heavy side. Maybe skip the Batayaki rice (which was delicious too) they serve it with for a lighter option. 

Among all the restaurants in the Nikkei group, DEN by Nikkei exudes more of a sophisticated vibe, with the combined allure of sake and the artistry of Japanese cuisine. It’s a great spot for date night, or as a pre-game spot for a party night with friends—if you don’t end up staying there for the drinks as well. Walk in expecting the usual delicious gustatory experience that Chef Yonemoto and Chef Richie have gotten us used to, and walk out pleasantly surprised (and maybe a little sake-induced happy) with how they still manage to surprise us on a plate. Now the question is, when to go back and try the rest of the food. The Gyokai-rui with lobster, crab, scallop, and prawns awaits. 

DEN by Nikkei | Unit A3 & B4, Forbestown Road, Taguig, Metro Manila. | Open Sundays to Thursdays,  4 pm to 1 am | Fridays to Saturdays, 4 pm to 2 am | FB: @nikkeiph | IG: @nikkeiph.

Photos courtesy of Nikkei Group