The global culinary spotlight has firmly settled on Peru. In 2023, Lima's Central, led by Chef Virgilio Martinez, became the first restaurant outside Europe and the US to be crowned the world's best. Two years later, another Lima establishment, Maido, claimed the top spot. Now, a taste of that award-winning culinary wave has arrived in the Philippines, bringing the celebrated Nikkei cuisine to Cebu's shores.
A Doorway to a Culinary Fusion
At the heart of this arrival is DIP Nikkei, the restaurant at Sheraton Cebu Mactan Resort. Helmed by Chef Rodrigo Serrano, the establishment is not a typical Japanese restaurant. You won't find ramen or teriyaki bowls here. Instead, it delves into the rich, century-old fusion born from Japanese immigration to Peru. "Nikkei has two souls: the Peruvian and the Japanese," Serrano explains.
Since its opening in April 2024, DIP Nikkei has made a significant mark. Its refined approach earned it a prestigious spot as a Michelin Selected restaurant in the 2026 Michelin Guide. Chef Serrano's credentials are impressive, having worked under the legendary Virgilio Martinez himself. Yet, he considers his work with DIP Nikkei to be his most defining chapter, especially the year it entered the Michelin Guide.
Mar-Raíces: A Holiday Feast from Sea to Roots
This December, the restaurant invites diners on a special journey with its curated six-course holiday menu for two, titled "Mar-Raíces" (Sea and Roots). The menu is a testament to Serrano's philosophy of using superb local produce while honoring Peruvian-Nikkei traditions.
The experience begins with an otoshi (seasonal appetizer), followed by a vibrant Ceviche Bar featuring tuna, tamarind, and avocado. The Sushi Bar course presents a savory reinterpretation of chirashi, served with smoked yellow tiger milk and quinoa crackers.
A standout is the Pulpo & Andes course, where Serrano demonstrates his belief that every octopus deserves unique treatment, aiming for a texture that is soft yet retains a subtle snap. The Shiro Miso & Cod features Black Cod with a chili miso that showcases a Peruvian technique of boiling chilis multiple times to extract flavor without excessive heat.
While 70% of the menu highlights seafood, the land offers powerful flavors too. The Seco de Carrillera presents an eight-hour braised beef cheek with cilantro reduction. The meal concludes with the dessert Maracuya Mango and Coco, a celebration of Cebu mangoes, coconut sorbet, and dragonfruit foam.
Rooted in Local Waters, Inspired by Global Masters
Chef Serrano emphasizes a conscious focus on the Peruvian soul of Nikkei in the Philippines, supported by remarkable local ingredients. "We source local produce," he states. "For our catch of the day, we use Grouper, Maya-Maya, Katambak. The General Santos tuna was a big surprise when I arrived." While premium imports like Hokkaido scallops and Australian Tajima wagyu have their place, the foundation is proudly local.
The name DIP Nikkei itself is playful, hinting at sauces and the idea of going "into the deep"—into Peruvian culture, into local produce, into layered flavors. It stands as a meeting point of the Pacific, where migration, memory, and culinary mastery converge. For Cebuano diners, it offers a thrilling passport to flavors that have traveled across the world, reminding us that sometimes, they arrive exactly where they belong.
