The initiative, which had a successful first edition, features new creations developed by gastronomic director Juan Alfonso Urrutia and executive chef Jossefp Reyes. These small plates are inspired by the restaurant's nikkei universe but incorporate seasonal ingredients to offer renewed nuances without losing the establishment's identity.
The four new dishes include the Umi Tiradito, with catch of the day and octopus in crab and miso tiger's milk; the Tuna Tamago, combining bluefin tuna and quail yolk with kabayaki sauce; the Kani Taco, with nori seaweed, Ossetra caviar, and truffle yellow chili; and the Gyutan Brasa, featuring smoked Angus tongue with pickled shiitake, corn cream, and black garlic.
These creations join Osaka Nikkei's classics, such as nigiris, ceviches, tiraditos, and makimonos, and can be ordered individually or integrated into the diner's usual experience.
The experience is complemented at Kero Bar, the cocktail space led by Julián Gómez. With the arrival of summer, its terrace is presented as an 'oasis in the middle of Castellana,' ideal for enjoying signature cocktails with Japanese and Peruvian influences, as a starting point or conclusion to the evening.
Osaka Nikkei, founded by Diego de la Puente and Diego Herrera and part of the MCK Hospitality Group, aims to fuse cultures through unique gastronomic experiences. The group operates various brands in several countries, combining fine dining, mixology, and design.
Kero Bar, with Julián Gómez as Bar Manager and Miguel Macías as Head Bartender, offers a liquid proposal with pisco cocktails and Japanese flavors like yuzu or matcha, also exploring Peruvian ingredients and DJ sessions.
