VI
EN
JW Marriott Hotel & Suites Saigon has just introduced Nikura and Pisco Hana – two distinct yet seamlessly connected service models within a single experiential journey, where the contemporary Nikkei spirit is recreated through cuisine, cocktails, music, and emotionally rich spaces, opening up a lifestyle with a cultural fusion, where the ever-evolving Peruvian-Japanese culinary traditions are told in a vibrant, sophisticated, and profound way.
Peruvian flavors meet Japanese precision.
At Nikura, Peruvian flavors, Japanese techniques, and local ingredients coexist in a menu built on a spirit of skillful adaptation. The distinctive ingredients that define Peruvian cuisine bring new depth to familiar Japanese dishes, opening up an experience that is both bold and harmonious.
Chef Ivan Casusol's Tiradito Concha recreates Japanese sashimi techniques blended with the vibrant flavors of Peruvian chili peppers.
“Nikura is a journey of experiencing cultural transformation and understanding how this culinary tradition has been preserved and passed down through generations. Cuisine is never static; it is always evolving through experimentation and new perspectives. Today, Nikkei has become an integral part of Peruvian cultural identity,” shares Nikkei Chef Ivan Casusol from Lima, Peru.
“The flavors at Nikura are rich in umami but maintain a balance between tangy acidity, mild spiciness, and richness. For us, authenticity begins with the quality of the ingredients, many of which are imported directly from Peru. Aji amarillo and aji panca peppers are two core ingredients that create the soul of Nikura’s cuisine,” Casusol said.
Among the dishes that clearly reflect the restaurant's spirit, Tiradito Concha is a choice that Casusol particularly mentions – a dish that combines Japanese sashimi techniques with the vibrant layers of flavor from Peruvian chili peppers, creating a sensation that is both subtle and explosive.
The vibrant colors of Peru blend seamlessly with the minimalist spirit of Japan at Nikura.
The experience at Nikura extends beyond just the food. The vibrant Peruvian ambiance, set against a minimalist Japanese backdrop, creates a lively yet sophisticated atmosphere, while energetic music with a contemporary South American spirit subtly guides the emotions, allowing every experience to unfold naturally, freely, and with a strong sense of connection.
Cocktails embody the spirit of Nikkei cuisine.
Meanwhile, cocktails at Pisco Hana are shaped by the interplay of Japanese fruits, flowers, and spirits, along with distinctive Peruvian spice notes, subtly infused with seasonal Vietnamese ingredients as a way to connect with the natural rhythm of the local area. Behind the drink menu is Bar Manager Nguyen Huu Phu, who views cocktails as a way of storytelling through flavor, where the spirit of Nikkei cuisine is recreated through each layer of taste.
“We use modern cocktail techniques to build three layers of flavor in each glass: from the top notes, the middle notes to the aftertaste. Alongside our own creative cocktails, we also want to reinterpret classic recipes in a more refined and elevated way,” he shared.
The Tiger Milk drink, created by Bar Manager Nguyen Huu Phu, is inspired by the leche de tigre sauce in Peruvian ceviche.
At Pisco Hana, each cocktail reflects different facets of culture and history – from the signature Japanese highball to the iconic Peruvian pisco. Tiger Milk is considered the clearest embodiment of the brand's spirit.
“This drink is inspired by leche de tigre – the signature sauce in ceviche Nikkei. Although it doesn’t use fish broth, the cocktail is completed with a garnish that resembles fish bones, creating an unexpected yet delightful association,” the bar manager explained.
Besides the creative and distinctive cocktails, the low-alcohol mocktail and cocktail options also broaden the tasting experience towards a lighter and more balanced one. "With low-alcohol or non-alcoholic cocktails, guests can still fully enjoy the depth of flavor without worrying about feeling tired the next day," Phu added.
Pisco Hana's space reflects a balance between Peruvian flair and Japanese serenity, where the bar becomes the stage for contemporary cocktails.
That spirit is further reflected in the space of Pisco Hana – where the restrained yet profound design suggests a balance between the free-spirited energy of Peru and the serene elegance of Japan.
The bar is designed as a stage for contemporary mixology, where contrasting flavors, smooth aftertastes, and precise movements blend together to create an experience that is both sophisticated and emotionally rich.
Nikura and Pisco Hana at JW Marriott Hotel & Suites Saigon embark on a contemporary Nikkei journey, where cuisine, cocktails, music, and emotions blend together in two captivating parallel experiences.
With Nikura and Pisco Hana, JW Marriott Hotel & Suites Saigon offers two parallel expressions of Peruvian and Japanese culture: one told through Nikkei cuisine, and the other conveyed through contemporary cocktails, music, and an emotionally rich atmosphere.
Throughout the spirit of both models is the perspective on Nikkei cuisine as a vibrant culture, rather than just a fleeting "fusion" trend. It's a journey of cultural exchange nurtured over more than a century between Peru and Japan – two cultures with distinct histories, geography, and identities that find harmony in a natural and profound way.
