Chef Waxin Fong has done it again with his newest restaurant, Inka Nikkei. If you've been to any of his other concepts, you know he doesn't cut corners when it comes to creating unique menus and delivering bold flavors. You can definitely see his vision coming together here.
Since the restaurant is still very new, they're clearly working through some opening kinks. They don't have a full cocktail menu just yet, but it's in the works. For now, they're serving Sangria and Peruvian beers like Cusqueña, which paired well with the meal.
The service was a little inconsistent, but the staff genuinely cared. We ordered drinks that were completely forgotten, but they recognized the mistake, apologized sincerely, and made it right. Our waitress, who I believe may have also been the restaurant manager, seemed to be juggling multiple responsibilities at once. Even though she was stretched thin, she worked hard to make sure everyone was happy and accommodated, and that effort didn't go unnoticed.
The restaurant was completely full, yet we were seated immediately, which was a pleasant surprise. There were quite a few employees moving around, and at times it felt like everyone was still learning the flow of the restaurant. That said, the kitchen and food runners did an excellent job. Everything we ordered came out organized and at a good pace.
As for the food, that's where Inka Nikkei really shines. The Butter Crab Roll was excellent, the pork belly was tender and flavorful, the crab arepas were delicious, and the tempura lobster appetizer was one of my favorites. The sushi rolls overall were very good. The only dish I probably wouldn't order again was the chicharrón with guacamole--it just didn't stand out compared to everything else. Overall ambiance was perfect.
We were hoping to finish the meal with the tres leches dessert, but unfortunately they had already sold out.
Overall, despite a few growing pains that are completely understandable for a newly opened restaurant, we had a great experience. The food is absolutely worth the visit, parking is easy, and you can tell the team is working hard to find their rhythm. Once they fine-tune the service and complete the beverage program, I think Inka Nikkei has all the ingredients to become another standout restaurant from Chef Waxin Fong. read more