Pacha Nikkei
Peruvian restaurant · Westchase ·
Japanese and Peruvian fusion dishes, ceviches, sushi, and cocktails
Japanese and Peruvian fusion dishes, ceviches, sushi, and cocktails
"As the only restaurant in Houston serving Nikkei food, there’s truly no other place like Pacha Nikkei in Westchase. The restaurant’s menu covers just about every classic Peruvian dish, with a dozen ceviche options topped with culpe and tender anticucho skewers. Come here when you want a raspberry pisco sour or a maki roll dressed in tangy acevichado sauce, or are just in the neighborhood and need some cuttlefish ceviche." - gianni greene, chelsea thomas, julie takahashi
"This Westchase newbie brings inspired Peruvian Japanese food to H-Town, resulting in a fusion of incredible twists on familiar classics, like spicy tuna rolls and fresh ceviches. Don’t miss the pan con chicharron, a Sunday Peruvian staple, made of braised pork belly, sweet potato, rocoto aioli, shiso, and sarza Criolla." - Brittany Britto Garley
"Self-billed as Houston’s first Nikkei restaurant, Pacha Nikkei is known for its savory and delicate ceviches and pan con chicharron, but its desserts that blend Peruvian and Japanese flavors deserve some praise, too. The lucuma cheesecake is made with Peru’s native and ancient lucuma fruit, dark chocolate shavings, and a graham cracker crust for a balanced combination of sweet and slightly fruity." - Brittany Britto Garley, Megha McSwain
"As the only restaurant in Houston serving Nikkei food, there’s truly no other place like Pacha Nikkei in Westchase. The restaurant’s menu covers just about every classic Peruvian dish, with a dozen ceviche options topped with culpe and tender anticucho skewers. Come here when you want a raspberry pisco sour or a maki roll dressed in tangy acevichado sauce, or are just in the neighborhood and need some cuttlefish ceviche." - Gianni Greene
"Though certainly not a bar, this restaurant, which specializes in Peru’s Nikkei cuisine, serves up cocktails too good not to include. Pacha is pouring up specials on sakes on Thursdays through September, and features a whole menu pisco, with variations like La Diablada, made with bell pepper-infused pisco, with lime, Combier, aji amarillo tincture, and aji amarillo salt, or the Maracuya pisco sour, made with passion fruit liquor, lime, egg white, and simple syrup." - Brittany Britto Garley, Kayla Stewart