![\"\"](\"https:\/\/ibiza-style.com\/wp-content\/uploads\/2024\/07\/niko-mondrian_ibiza-style-6.jpg\")
<\/p>\n\u201cIrasshaimasse\u201d means \u201cWelcome\u201d in Japanese, and with this word and a spectacular geisha at the entrance, diners are welcomed to Niko, the new restaurant at Hyde & Mondrian Ibiza. The hotels of the Ennismore chain seem determined to become the most interesting culinary destination on the island and with this new opening, which adds to their gastronomic spaces, they are positioning Cala Llonga as the new hotspot for foodies in Ibiza.<\/p>\n
Everything in Niko is a mixture of respect for tradition and absolute modernity, with large windows overlooking the sea and the beach of Cala Llonga and a careful decoration in warm tones and wooden lattices signed by Germ\u00e1n \u00c1lvarez, from the prestigious Cuarto Interior studio, which reflects the zen principles of Japanese architecture, but also embraces the Mediterranean essence, with an olive tree presiding over the space. Likewise, a DJ booth livens up dinners, turning them into a sophisticated and fun experience in the purest Ibiza style, while the dim lighting and exquisite service offer visitors a welcoming and relaxed space.<\/p>\n
At Niko everything is taken care of down to the smallest detail, with an extensive menu that seeks (and achieves) excellence in every dish. Borja Garc\u00eda, who has worked with sushi chefs of the stature of Hung Fai and Masao Kikuchi, is in charge of the cold side, while the hot dishes are in the hands of Gustavo Hernan, who trained with Mart\u00edn Berasategui, among others.<\/p>\n
Both chefs talk about the importance of working with the best products, using as much as possible km 0 vegetables from Ibiza\u2019s vegetable gardens and sustainable fish from local suppliers, including Ibizan prawns or sirvia, as well as ingredients imported directly from Japan and essential products on their menu such as wagyu, King crab or lemon fish. The essential thing, they insist, is the utmost respect for the product, using cutting-edge techniques and enhancing flavours with the right ingredients. All their preparations start from scratch, preparing homemade bases and sauces with a unique and differentiating touch. Honesty and respect for the customer are reflected in details such as the fact that their vegetarian dishes contain adaptations of sauces that traditionally contain fish. And that\u2019s another of Niko\u2019s attractions: any vegan can enjoy a myriad of delicious options, such as their Spring Rolls, the Crispy rice with edamame guacamole, the Mushroom Yakitori with an intense robata flavour or their original Eggplant Firecracker, with a spicy twist.<\/p>\n
Regarding the cold dishes, Borja comments: \u201cI try to respect nigiris as much as possible, as it is a very important part of the traditional Japanese cuisine, but I go a bit out of the tradition with the Rolls and the raw fish specials, innovating and fusing with local techniques and products\u201d. Customers who sit at the omakase bar to enjoy the chefs\u2019 work receive attentive explanations: \u201cWe always give a brief summary of what we serve with a smile, we try to offer the best we have at that moment\u201d. Highlights include their Nigiris of oh-toro, unagi or sea bass, which can be topped with a little caviar, the Spicy Double Roll of hiramasa or the chef\u2019s selections of sashimi or nigiri, impossible to go wrong. Cold dishes also include usuzukuri dishes of his own creation, including one of the most spectacular bites on the menu: the Carpaccio of lemon fish with truffle and daikon dashi vinaigrette.<\/p>\n
<\/p>\n
When it comes to hot dishes, Gustavo Hernan is very clear that his star dishes are the high-end cuts of meat, such as the Australian Wagyu Low Loin, and the tempuras. They also have a reinterpretation of the Katsu Sando, the traditional Japanese sandwich, with prawns instead of pork, and for fish lovers, the black cod with miso is a must. Also, depending on the market, they offer an interpretation of a typical Japanese squid dish. Niko also has an impressive drinks menu with a comprehensive selection of organic wines, small-batch sakes, cocktails and premium spirits to pair with every dish. The best thing to do is to get advice from Alessandro Giarritiello for the perfect choice.<\/p>\n
But Niko is much more than a unique dining experience. The restaurant hosts special events such as Kyabar\u00ea, an immersive Japanese cabaret show, and Kokoro Nights on Sundays, where DJ Shingon and singer Mimi Barber offer a fusion of Balearic sounds and jazz. In addition, this season Niko will host a series of culinary events under the prestigious \u201c50 Best\u201d brand alongside the world\u2019s most prestigious chefs, including Asia\u2019s No. 1 chef, Chef Pam, owner of Bangkok\u2019s Potong restaurant and the first (and youngest) woman to receive a Michelin Star on the Asian continent. In its short time of opening, Niko has already positioned itself as one of the most notorious restaurants on the island, offering unforgettable nights combining the best of Japan and Ibiza.<\/p>\n
<\/p>\n\n\t\t