Above Eleven On West Palm Launches New 3-part Tasting Series 'Journey To Nikkei'

Above Eleven, West Palm’s stunning rooftop restaurant is launching a three-part tasting series called 'Journey To Nikkei'.

Designed to educate audiences about how Nikkei cuisine came into being, each month, for the next three months audiences can taste a different chapter of the Nikkei journey with three rotating menus. Priced at AED 365 for a six-course menu, for those who try every menu, there are successive discounts available. And for a further AED 150, there is a beverage pairing menu.

With the term Nikkei, [日系], apocope de nikkeijin, assigned to Japanese immigrants and their descendants, the aptly named, three-month tasting series, ‘Journey Through Nikkei’, has been created to take guests (and their palettes) from Meiji Era Japan, to modern-day Peru. Blending story-telling and culinary craftsmanship, each month introduces a different chapter of the Nikkei journey.

Created by Head Chef Erick Alonso, a Peruvian culinary expert with over 12 years of global experience, the menus blend storytelling, tradition and innovation, giving diners not just a meal, but a narrative on a plate. Each tasting menu consists of seven artfully designed courses, and includes dessert.

// Chapter 1: The Migration (Now until end of September)

The first in the trilogy, the ‘Migration’ menu, has been designed around the migration of thousands of Japanese immigrants to Peru who were unable to find work during the industrial revolution of the Meija Era (1868 – 1912). Many of these immigrants were from Okinawa, the ancient kingdom of Ryukyu which only became part of Japan at the end of the nineteenth century.

This menu shows the adaptation of Okinawan culinary traditions to Peruvian ingredients and is illustrative of how the two culinary languages began to blend. Highlights include Dobin Mushi – a delicate Japanese-style soup enriched with Peruvian flair: fresh catch fumet, coriander, shiitake and cancha; Short Ribs Nikkei – an early cultural collision dish; tender beef short ribs paired with nori and pickled radish; and Tuna Tiradito with Tenkatsu & Ponzu – a tribute to Japanese slicing precision and Peruvian punch.

Priced at AED 365 per person.

// Chapter 2: The Integration (throughout October)

The second part of the series, the ‘Integration’ menu shows how the second generation of immigrants adapted to keep the gastronomic traditions of their homeland alive. This era saw the opening of cafés and small bodegas and the first encounters between the two worlds; Japanese: disciplined, serene, rigorous; and Peruvian: colourful, exuberant, mischievous.

While made in Peru, these dishes are steeped in Japanese soul. Highlights include Pulpo al Olivo – a Nikkei icon: octopus, purple olive mayo, and crispy textures. Pan con Pescado – the ultimate Peruvian street snack reimagined with tempura technique; and Lomo Saltado – a stir-fry that’s pure Nikkei: soy-marinated beef, tomatoes and aji amarillo with crispy potatoes.

Priced at AED 365 per person (or AED 328.50 if the first chapter is completed).

// Chapter 3: The Identity (throughout November)

The culmination of the series ends with the ‘Identity’ menu. This showcases Nikkei as a global cuisine – one adopted by culinary icons including Nobu and Sato – and while Japanese at heart, it’s still very much, and always will be, rooted in Peru.

Celebrating Nikkei as a contemporary global cuisine, highlights include Ceviche Nikkei 2011 – Sato – a bold reimagination of Peru’s national dish with octopus, ponzu and seaweed; Tiradito New Style – Nobu – flash-seared sashimi in hot sesame oil; and Asado de Tira – Nikkei comfort elevated: short rib with carrot-ginger purée and sautéed rice.

Priced at AED 365 per person (or AED 292 if the first and second chapters are completed).

Reservations: reservations@aboveelevendubai.com | 04 666 1420.