13 Nov We’ve got news! Nikkei Bar & Restaurant, Surry Hills

The last 12 months or so have been seriously full-on for #TeamTokyoBird. And we have more news…!

The hectic period probably started with all the work and preparations around opening Banchō, our Chinatown cocktail and whisky bar, last year. Chuck in an end-of-2018 Tokyo Bird wedding, impending changes at Sando next door and tonnes of exciting whisky- (and gin-) fuelled events – including the massive Ramen Alley by Osaka Trading Co. and Roku Gin Sakura Pop-Up Bar – and we’re at about halfway of the fun.

You may have read in recent publications about our news. It’s kind of big. We’re about to open our fifth venue! And it’s literally 10 steps away from us on Commonwealth Street, Surry Hills.

On the one hand we were genuinely sad to see Bodega leave the hood earlier this year – these cool cats have been the best neighbours we could ask for from our beginning five years ago. We’ve shared bin stories, ice cubes for wine, thermal and toilet rolls, and all the greatness that is this end of Surry Hills.

And on the forward-looking hand we’re very excited about Nikkei Bar & Restaurant, particularly as we hope to continue the legacy built by Bodega with a South American and Japanese concept.

Nikkei refers to Japanese immigrants and their descendants who live in foreign countries. It also refers to the cuisine of Japanese-Peruvians, which has developed over more than a century starting from the first Japanese who immigrated to Peru in the late 1890s. Nikkei food blends Japanese recipes, flavours and techniques with local Peruvian ingredients, like aji chillis and corn. In more recent times Nikkei cuisine has hit global headlines through the likes of Nobu internationally and Maido in Peru, one of the World’s Top 10 restaurants.

Have you met Marco Oshiro Giron (at Osaka Trading Co. and previously at Tokyo Bird)? The one in the patterned shirt, above. He’s actually Nikkei-jin with both Peruvian and Japanese heritage. You’ll be seeing Marco at Nikkei Bar as he’ll be leading the team in our new 55-seat restaurant.

With his South American background and passion for all things Japanese, you’ll also see Lucas (also from Osaka Trading Co. and previously Tokyo Bird; pictured back, far right) in the kitchen, alongside our resident sushi/seafood master Justin (who’s worked across all our venues; pictured back, far left).

Nikkei Bar will showcase a modern shared style of Japanese-Peruvian cuisine. We’ll have signature ceviche and tiradito (the latter a quintessential Nikkei dish with Japanese influence through sashimi-style slicing), more-ish bar snacks flecked with Peruvian aji chillies, and vibrant share dishes featuring loads of local fresh produce including an Andean variety of potato and a South American sausage from LP’s Quality Meats.

We’ve got some serious guns on the floor and wine front: Group Sommelier Phil McElroy (ex Firedoor and Sokyo) has selected more than 40 wines for a progressive list full of coastal and maritime influences. You’ll also meet Reuvin Lim (ex Tayim, Tequila Mockingbird, Sake Double Bay, Cho Cho San) on the floor here and see some other familiar faces, like Jason, Chris and Tina. And Marco and new recruit Xander Ramirez (ex Tayim, Lucky Suzie, Bentley Bar & Restaurant) are super excited about their Peruvian flavoured cocktail list featuring ingredients like pisco, anisado, chicha morada, oregano tea and quinoa milk.

We’re mere days away from opening now. It’s exciting, slightly stressful times but also a time of celebration as we’re reaching new milestones. Venue number five with a fresh and exciting concept. Five years at Tokyo Bird and one at Banchō. Exciting things in the pipeline for Sando and Osaka Trading Co. And we’ve grown a lot as a family with new and old faces at all our venues, doing the things we love.

We hope to see you at Nikkei really soon!