The Forbestown area at BGC is in the midst of a revival, and the newly opened Den by Nikkei is right in the thick of this resurgence. It’s perfectly timed, as the evening crowd congregating in the area is always on the search for new, exciting dining options, and the Den by Nikkei provides this by offering a fresh, dynamic menu and an expanded dining and bar format.

It’s all about sushi, steak, and izakaya at the Den by Nikkei, which still highlights Peruvian-Japanese cuisine but adds new dimensions of a speakeasy ambiance and late-night action, with DJs on specific nights of the week. It’s resonating with the Forbestown regulars, who have been showing their appreciation for the gustatory delights and post-dining carousing.

My dining experience at the Den consisted of seven courses of their new offerings. First up, was the Usuzukuri Nikkei, which that evening consisted of white fish expertly sliced as sushi, with tobiko, ponzu, chili oil and uhucuta. The uhucuta of ground chilies being the Peruvian element that literally elevated this starter; while the tobiko is flying fish roe. 

The Hotate Nigiri is Hokkaido Scallops with rocoto sauce, chalaquita, and a sweet potato cracker. This may well be my favorite as I love scallops and this one was quite different from the grilled version we find at Nikkei Robata. Here, the rocoto chili sauce and the cracker brought both flavor and texture to this one preparation. 

Yokai Nigiri should be made "illegal," as after you’ve tasted this salmon nigiri, all others will pale in comparison. It’s Salmon with Amai sauce, batayaki parmesan, and truffle oil. It’s sushi with a kick, thanks to the creamy dollop of sauce that’s on top of the salmon.

Spicy Tuna Tartare is made with tuna, wasabi, mayo, layu, black tanuki, cucumber amasu, togarashi, negi, and orange. You mix the dish up when it gets to your table, and it transforms to a wonderful play of flavors and textures. 

The Kazan is fried prawns, avocado/cucumber, spicy crab meat, parillero, orange unagi sauce - a potent combination that’s a torched delight.

Kare Raisu was my meat dish. It’s Wagyu cheek, with a potato and squash pureé, batayaki rice, edamame, and chalaquita. My little reservation here would be how as it’s Wagyu quality, the abundant sauce doesn’t allow the quality to take center stage.

The Uni Chahan is a true winner; fried rice with uni butter, white leeks, topped with fresh uni and Ikura (salmon roe). If you’re the type who needs to be having rice early on, or decided to order the Tomahawk or other Wagyu cuts, insist on this and have it brought along with your mains, as this one is a stellar course!

Den Nikkei is in its salad days, but it has my two thumbs up. It stays true to the Nikkei, Peruvian-Japanese DNA, while offering several new dishes, and they’re outright winners.