Nikkei and Japanese Cuisine
1. Osaka
Osaka is Nikkei at its finest in Quito. It doesn’t stop at sushi or ceviche: wagyu with kabayaki sauce, bold tiraditos, scallops with foie gras that burst with flavor. The international brand sets the standard, but here every plate proves technique and courage. With refined clientele and a space built to impress, it’s an essential experience.
In Quito’s Las Casas neighborhood, chef Junior Córdova has redefined Japanese cuisine. Sushi, sashimi, and nigiri share space with creations that experiment with fermentations and local ingredients like lupin beans, sacha inchi, chocolate, and coffee, executed with high level technique that break clichés and reshap the Nikkei conversation in Ecuador.
Ueya brings its culinary “mestizaje” to Guayaquil, fusing Japanese sensibilities with Ecuadorian flavors in an intimate, uncompromising, and aesthetic experience. With no menu, chef Juan Camilo Samán curates omakase tastings of up to fifteen courses, built on local ingredients: where rigor, sustainability, and a touch of theater turn every dish into a delight.
Nubori has secured its place as one of Quito’s must visit destinations for Japanese cuisine, the creation of acclaimed chef Noe Carmona. The menu strikes a balance between sushi, rolls, sashimis and lesser known dishes, elevated by bold sauces and textures, and rounded out by cocktails that make it an urban, playful dining experience.
Mikka brings the best of Nikkei spirit to Guayaquil. Ceviches, rolls, 48 hour braised ribs, fresh seafood, and daily catch from the oven shape a menu that balances Peruvian zest with Japanese refinement. Set in Plaza Lagos, Mikka is a culinary portal where the palate travels freely across borders.
