At Sheraton Cebu Mactan Resort, a unique dining concept called DIP Nikkei, short for “Deep Into Peru-Japanese Cuisine,” has been introduced. The restaurant offers a fusion of Peruvian and Japanese flavors, creating a culinary experience that celebrates cultural heritage and innovation.
Welcome to DIP Nikkei
From left: Ruby Nepomuceno; DIP Nikkei and BUHI Bar outlet manager Francisco Tobar; Chef Rodrigo Serrano, DIP Nikkei chef de cuisine; and Dottie Wurgler. The team behind DIP Nikkei is dedicated to bringing an authentic Nikkei experience to Cebu.
Fusion Cuisine
The Sushi Bar features Chira Shi del Mar: sashimi, smoked yellow tiger milk and quinoa cracker, reimagined through Nikkei flavors. This dish exemplifies the creative blend of Peruvian and Japanese techniques.
Signature Dishes
One of the standout offerings is Shiro Miso and Cod: black cod, yuzu beetroot and chili miso. Another favorite is Seco de Carrillera: eight-hour braised beef cheek with cilantro reduction.
Mar Raices Tasting Experience
Recently introduced was a six-course tasting experience called “Mar Raices,” which captures the essence of “Sea and Roots,” where the richness of the ocean meets the depth of heritage. The curated menu brings together refined selections of Peruvian-Japanese cuisine, turning dining into an exploration of culture, flavor and technique.
Chef Rodrigo Serrano
Leading the kitchen is Chef Rodrigo Serrano, who has more than 15 years of experience and a deep reverence for his Peruvian heritage. Through his approach, Nikkei cuisine becomes a dialogue between cultures.
History of Nikkei Cuisine
Rooted in history, Nikkei cuisine dates back to the early 1900s, when Japanese migration to Peru led to a distinct culinary fusion blending indigenous Peruvian ingredients with Japanese techniques. At DIP Nikkei, this legacy takes on a Cebuano touch.
Local Influence
From vibrant ceviches and delicately composed sushi to slow-braised specialties, “Mar Raices” presents a progression of flavors that highlights both global influences and local identity. The experience reflects a philosophy where food becomes a form of storytelling, where every ingredient has purpose and every dish creates a connection between past and present. The flavors are not only tasted but remembered long after the final course.
