Posted by Rowena Dumlao - Giardina 6/19/2023

Newkkey Proposes Nikkei Cuisine in the Heart of Rome

It's fusion but not confusion. These are the words of Enrique Jose Huentemil, the General Manager of the new Newkkey Restaurant inside Hotel Scenario the heart of Rome. Nikkei cuisine is a synthesis between the culinary traditions of Japan and South America, and in this case, Chile where Huentemil comes from. The combination of both puts together the strengths of the two territories in one plate - the precise techniques of Japan and the vibrant flavors of South America. Newkkey, a contemporary fusion restaurant, wants to convey the clear-cut tastes of Nikkei cuisine to the capital in the hands of their chef, Mouhamed Barro.

Enrique Jose Huentemil was born in Santiago, the capital of Chile, to an Italian mother and Chilean father. Having a mixed culture, he grew up with two different traditions of cooking, Italian and South American and from this childhood stems the cuisine of Newkkey. His experience has reached different key cities of the world including Riyadh, Zurich, Moscow and Germany before Rome.

Chef Mouhamed Barro, born in 1997, became passionate about Nikkei cuisine after a period of training in Germany and during his experiences in Asia and in Saudi Arabia at the Four Seasons Hotel in Riyadh. "In the dishes, I bring my creativity, my experience, my passion for Japanese and South American cuisine and the desire to let customers explore new flavors, making them come into contact with a crossover cuisine," states Barro.

The food experience at Newkkey expresses a harmonious balance between Japanese and South American characteristics, giving life to creative dishes with fascinating flavors and spectacular presentations including dry ice smoke that covers the entire table. Fresh and quality raw materials from South America and Italy, homemade sauces and the chef's constant experimentation are the basis of Newkkey's kitchen.

There are two reference locations for this new brand: Newkkey Scenario, which is located on the ground floor of Hotel Scenario and Newkkey Barbieri, which is in front of Hotel dei Barbieri, both near Torre Argentina, in the center of Rome. The two spaces designed elegantly with minimal lines of stone, glass and wood, were created by the Morq Studio while the themed installations are creations of the famous flower designer Dylan Tryipp who was inspired by the colors of the Nikkei kitchen. Newkkey Scenario has thirty seats inside and more on the terrace during the warm season, while Newkkey Barbieri has about twenty seats plus a characteristic bar counter at the entrance.

The menu opens with the starters like the Ceviche, a typical Peruvian dish based on fresh fish that the chef prepares with salmon, tuna, sea bass and scallops marinated in lime, lemon, orange juice and “leche de tigre”, mango salsa, coriander leaves, red onions, sweet potatoes and crispy rice. There's also a plethora of tartare, crudités, sashimi, uramaki and variations of rolls ranging from the Signature ones such as Scenario (homemade smoked salmon with dried herbs, Newkkey cream cheese, avocado, crunchy sweet potatoes and spicy sauce) and Andino (grilled meat fillet with chimichurri sauce, covered with carpaccio of wagyu, guacamole and dried onions). Do not miss the Tre Sfumature di Nero (Three Shades of Black), a cuttlefish ink roll with marinated amberjack sweet miso paste, black olive crumble and crunchy seaweed.

The Combinations are impressive, a colorful and intriguing riot of preparations such as the Romantik Pack, recommended for two people, made with sashimi of the day, nigiri, shangri-la roll, the real california roll and crispy salmon roll. The menu is completed by the Main Courses of meat (black Angus picanha, Argentine fillet, duck breast) and fish (black cod, salmon fillet, prawns and scampi) brought to the table on a very hot volcanic rock which makes the gastronomic experience more scenographic. The fusion soul of Newkkey also shines through the desserts, such as the White Orchid and the Italian Mochi.

At lunch, the formula changes to lighter ones and, for a substantial break with fascinating chromatic contrasts, the Bentos based on meat and fish arrive, to which the vegetarian proposal is also added. The wine menu has a selection of Italian, Argentinian and Chilean wines, with particular attention to bubbles from Franciacorta. If your choice is not wine, there are also cocktail proposals to pair with the food. The pride and joy of the distilled list is the selection of the gin featuring 50 fine labels from Italy, Germany, France, Holland, United Kingdom and Japan.