N'kei

N'kei is a project that blends Peruvian and Japanese traditions, subtly incorporating them into the Siberian landscape, with the aim of expanding to other countries in the Middle East and Asia, and eventually the Western Hemisphere.

Ancient legends, magical rituals, and an incredible cuisine that has captivated the world. The 0.75 Group, led by Alexander Mitrakov, presents the most unique premiere of the year: the N'kei restaurant. This project seamlessly combines Peruvian and Japanese traditions, weaving them into the fabric of Siberia, with the ambition of expanding to other countries in the Middle East and Asia, and eventually the Western Hemisphere.

Beyond the threshold, guarded by three deities – the sun god Inti, the goddess of the sea and fish Mama Kocha, and the moon goddess Mama Killa – lies a completely different reality. The space, filled with symbols and artifacts, draws you in, gradually immersing you in the ancient history of the Incas and engaging all your senses. The initiation begins with the aromas, and the first sip of the welcome drink feels like the start of a gastronomic adventure. The textured walls evoke the rocks of the Sierra, the stone idols are mesmerizing, and the weathered wood benches and tables inspire you to touch them again and again. The lighting, textures, details, music, and the rhythmic sound of the gong create a mysterious and ritualistic atmosphere, reminiscent of Siberian shamanism, that evokes unforgettable emotions and enriches the experience.

The name N'kei, derived from the Japanese word for "circle," symbolizes the sun and, at the same time, the unity of people gathered around a table. Like everything in this project, its name is imbued with a double, or perhaps even a triple, meaning. It is here that the proximity of the Inca civilization and the Land of the Rising Sun is so clearly felt, bridging millennia to the present day, when Japanese immigrants settled in Peru, and the word used worldwide to refer to descendants of Japanese settlers became the name of the most vibrant and unique cuisine in the world – Nikkei. Nikkei is an amazing story of flavors born from the traditional ingredients and recipes of two countries. The strict simplicity and purity of Japanese cuisine, combined with the spiciness and intensity of Peruvian cuisine, created a unique combination that has conquered the world. Peru provided a whole ecosystem of wild and farm-raised ingredients, while Japan shared its recipes and traditions. The Japanese taught Peruvians how to eat raw fish, and in turn, Peruvians began to season it with aji pepper, combining it with yuca, potatoes, and corn. This is how Nikkei-style sushi and rolls were created, which are very different from traditional Japanese ones, with spicy sauces and exotic spices. Chef Alexei Kushchenko and Chef Nikita Khlynovsky have created a menu with a wide palette of ingredients and flavors, while consultant Nikanor Vieira, chef of the Olluco restaurant (the younger brother of the Peruvian restaurant Central, which ranked number one in The World's 50 Best Restaurants this year), brought a sense of authenticity. All three branches of modern Peruvian cuisine are reflected in the menu: the traditions of the Andes are represented by spicy soups and flavorful anticuchos (grilled skewers), the Amazon rainforest offers tropical fruits and recipes for game dishes, and the generous coastline has taught us to see fish and seafood as an endless source of inspiration. The menu, which is preceded by a glossary, includes a potato casserole with crab, seasoned with lime juice and aji amarillo pepper paste, tacos with shredded lamb in a seko sauce made with fresh herbs, duck anticuchos marinated with panko and amarillo peppers, served with a uancaina sauce, and wok-fried lomo saltado (beef stir-fry). And, of course, ceviche and tiradito – the most fertile ground for gastronomic experimentation. Scallops are served with red tiger's milk on sweet red pepper with chalaca (a Peruvian salsa) and quinoa. Salmon is served with yellow and dried corn. Langoustines are served with green sauce, charred avocado, and melon. Tiradito is made with octopus, sea bass, salmon, and scallops. The experienced team at 0.75 Group carefully blends its own identity into the richness and diversity of the ingredients and flavors. For example, the tiradito made with sea bass includes char (a type of salmon) roe, the tacos include smoked omul (a type of fish), and the hand roll includes marinated milk. This subtle culinary shamanism, which the creators of Nikkei would surely appreciate, is even more impressive against the backdrop of textured wooden tableware and handcrafted ceramics from their own workshop.

The bar menu is equally captivating. Head bartender Mikhail Poetov and bar manager Igor Kostenly have dedicated it to the unique geography of Peru, dividing the cocktails into three main natural regions. The coastal region, Costa, nestled between the Pacific Ocean and the slopes of the Andes, offers light and refreshing drinks with a strong oceanic influence. The tropical rainforest, Selva, is represented by cocktails filled with fruits, berries, herbs, and leaves. The mountainous region, Sierra, offers bold and intense mixes. The team's signature wit is reflected in the names of the cocktails: El Presidente shows its character with a combination of white rum and yuzu liqueur, El Niño unleashes a powerful tequila hurricane with lychee liqueur and arancini, and Blood & Sand Forever invites flirting over a glass of sparkling wine with sweet vermouth and cherry liqueur. The wine list at N'kei not only has its own philosophy but also its own divine patron. Mama Killa, the moon goddess, reminds us of the importance of lunar cycles in winemaking, and each section of the unique Moon Card menu is named after a corresponding lunar phase. From the light New Moon to the full Fool Moon and the eclipse-like digestive drinks. And it has never been so interesting and enjoyable to watch the phases of the moon.

Each ritual at N'kei offers a unique experience, allowing you to experience a visit to the restaurant as a trip to the theater, a museum, or a small journey. The interior, combining ethnic style with the Japanese aesthetic of wabi-sabi (finding beauty in imperfection), immerses you in a completely different reality for a few hours, where nothing reminds you of the place or time. And each time, you can choose a new place for your next immersion: the spacious main hall or the intimate raw bar, the lively bar or the welcoming communal table, or, if there's a special occasion, the banquet hall. And a new experience awaits. You can grind salt in a stone mortar while making a wish, choose bracelets for yourself and your friends, reading special meanings in their bright patterns, and take home lapacho tea to drink at home, inhaling its fragrant aroma and remembering the legends of the ancient Incas.