There are some restaurants where the concept sounds intriguing on paper, but it’s only once you sit down and start eating that everything clicks. Lima Nikkei in Brighton is exactly that kind of place! Fun, fresh, fabulous, fusion…and as we saw in our interview with Brighton local and foodie friend Fatboy Slim, he agrees!
Tucked away in a tidy little spot on Marine Parade, and overlooking Brighton’s stunning seafront, Lima Nikkei brings together two incredible food cultures: the bold flavours of Peru and the precision of Japanese cooking. This fusion is known as Nikkei cuisine, born from the Japanese community that settled in Peru and began combining traditional techniques with local ingredients and flavours.
The result? Fresh fish, citrus, chilli, tiger’s milk, sushi influences and colourful Peruvian ingredients colliding on one seriously exciting menu. Nom!
Two cultures and cuisines in one fab restaurant
Before we’d even ordered, my date Lucy and I loved how Lima Nikkei told its story through the décor. Cushion stealing was discussed at length.
Owner Alejandro graciously welcomed us and explained all about the historical concept of Peruvian meets Japanese fusion. Because the two countries share the same Pacific Ocean, although on opposite sides, much of the sea life is the same, so when the Japanese came to Peru they already knew how to work with similar ingredients. This is why the restaurant is playfully split between its two influences, with Japan represented on one side and Peru on the other. Every inch is colourful, characterful and fun, with Japanese-inspired details sitting opposite the warmer, brighter personality of Peru. My favourite being their fully stocked sake bar juxtaposed with a screaming llama photo, comedy gold!
Not only is it a feast for the eyes, but a clever introduction to what’s about to happen on the plate: two very different traditional styles brought together under one roof to make culinary magic!
Starting with a Pisco obvs!
If I’m eating Peruvian food, there’s only one sensible place to start: a Pisco Sour.
Pisco is a grape-based spirit and one of Peru’s most famous exports. In a classic Pisco Sour, it’s shaken with citrus, sweetness and egg white to create that unmistakable silky foam. Lima Nikkei’s version was beautifully refreshing, tart and zingy, followed by the warmth of the pisco, with a soft, creamy texture balancing everything out. Dangerously easy to drink…
My lovely date had the Pisco Spritz Macerado, made with pineapple juice, prosecco and a fresh zing of lime. The pineapple brings juicy sweetness and bright acidity, while the spritz keeps everything light and refreshing. Sunny, playful and definitely a poolside summertime drink that we will be recreating at home!
Bao bun bliss
“Winner winner chicharrón dinner!”
There is fusion, and then there is Lima Nikkei fusion. Ladies and gentlemen, may I introduce you to my newest obsession: the Chicharrón Bao Buns.
These are pure fun flavour fabulosity (it’s a word I promise)! Soft, pillowy bao wrapped around impossibly crispy chicharrón pieces and topped with a pickled onion. Winner winner chicharrón dinner! Pork bao is already amazing, but then they turn the crunch up, and you get the fluffy, slightly sweet bun followed by the crunch and richness of the pork, with bright pickle cutting through everything. They’re colourful, crunchy and slightly messy in the best way.
This was one of our fav bites of the night, and the type of dish you want to show off to your foodie friends, delish.
Just roll with it…
The Acevichado Roll was a brilliant example of Lima Nikkei’s Japanese and Peruvian influences meeting on one plate. Tempura prawns and creamy avocado form the heart of the roll, with their signature Acevichado sauce drizzled on top.
Acevichado sauce is mayonnaise blended with fresh lime juice, soy sauce, and a hint of Japanese fish stock. It adds richness, umami and zing without overpowering the sweetness of the prawns, while Togarashi Criollo adds warmth and spice.
Crunchy, creamy, spicy and fresh all at once, this colourful roll sums up the Nikkei concept beautifully.
You had me at Ceviche
“Nothing feels added simply for the sake of fusion; every ingredient earns its place.”
The Ceviche Nikkei really gets to the heart of what this restaurant is about.
Fresh fish is served with tiger’s milk, sweet potato, Andean corn, chilli, onion and umami nori, creating a dish that moves between fiery, salty, sweet, savoury and citrusy with every mouthful.
The tiger’s milk brings that essential ceviche hit: sharp, punchy and mouth-wateringly-acidic, lightly curing the fish while allowing its freshness to remain the star. Chilli adds warmth and the sliced onion brings crunch and bite.
I particularly loved the sweet potato. Against all that citrus and chilli, its natural sweetness softens the dish, and the Andean corn adds another completely different texture, slightly earthy, wonderfully balanced.
Then there’s the nori, bringing the Japanese influence back into focus with its salty, umami flavour. Nothing feels added simply for the sake of fusion; every ingredient earns its place.
Something new that is all too familiar
If ceviche demonstrates how beautifully Peruvian and Japanese flavours work together, the Tiraditos take that relationship to the next level.
Tiradito is Nikkei cuisine in action. Beautifully sliced fish has an obvious connection to Japanese sashimi, but here it’s dressed with the vivid flavours of Peru.
Aji Amarillo, tiger’s milk, avocado, Andean corn, radish and Andean oil come together to decorate the plate and allow you to pick and choose your next bite. Aji Amarillo, one of Peru’s signature chillies, brings more than heat; it has a wonderful fruity quality that gives the dish warmth and complexity. Combined with tiger’s milk, it creates a citrusy, vibrant dressing.
Creamy avocado mellows those punchier flavours, radish adds a crisp peppery bite and Andean corn brings crunch. It’s a delicate dish, but definitely not a shy one. Japanese precision meets Peru’s love of citrus, chilli, colour and texture.
Something sweet perhaps?
Before tonight Lucy and I had never even heard of Lucuma, and our adorable waitress Francesca was all too happy to recommend it. On her suggestion we continued our authentic Peruvian adventure with their speciality Lucuma pudding, served inside a hand-pressed baked banana cup.
For those who don’t know (like me!) Lucuma is a fruit native to the Andean valleys of Peru, known for its naturally sweet, creamy flavour with hints of caramel and maple.
The pudding itself was smooth, creamy, rich and comforting, while the crisp baked banana cup added sweetness and texture. Breaking pieces of the cup into the creamy lucuma made it even more fun to eat, a clever combination and a lovely way to finish the meal, Lima Nikkei style.
Brighton Meets Nikkei
What we enjoyed most about Lima Nikkei is that the Japanese and Peruvian combination never feels like a gimmick. There’s a genuine story behind Nikkei cuisine, and you can taste that relationship throughout the menu.
There’s beautifully prepared fish alongside tiger’s milk and chilli; silky avocado against crunchy Andean corn; nori meeting sweet potato; and pillowy bao wrapped around crispy chicharrón.
Even the restaurant reflects that meeting of cultures, with its Japanese and Peruvian sides creating a colourful backdrop to the experience.
Add a Pisco Sour or a pineapple-packed Pisco Spritz Macerado and a view of Brighton seafront, and Lima Nikkei makes for a refreshingly different Brighton dining experience.
My advice? Go hungry, order plenty of dishes for the table, and absolutely start with the pisco. You can thank me later!
We sat down with Alejandro to hear more about Lima Nikkei’s story and his journey in hospitality. Read the full Q&A here.
