The first year of Nika Club Omakase: gluten-free japanese cuisine

It feels like it’s been around for a while. It’s not often that a Japanese restaurant gains such acceptance and quickly establishes itself in the community. However, it's only this month that Nika Club Omakase celebrates its first anniversary. Located in Palermo, this spot combines high-end sushi, 100% gluten-free Japanese cuisine, wine tastings, and of course, the authentic omakase experience, which in Japanese means “to entrust” or “to trust in someone else's hands.” This is precisely the idea behind this place, offering a tasting experience curated by sushi chef Fabián Masuda.

October is the anniversary month, and they will be hosting several events and collaborations with friends of the house, including talks, tastings, producer visits, and special dinners — you can check their Instagram updates to stay on top of everything.

A little spoiler? (We’ll share all the details in the article) In October, Italian wine producer Federico Ceretto will return to Nika for a unique evening. There will be a Japanese brunch with a DJ and wines, a blind tasting hosted by sommelier Nati Rocca, and much more.

How did Nika Club Omakase come to be?

When a capable and expert team, a fertile ground for good (and new) ideas, and precise techniques come together, nothing can go wrong. This is what happened with Nika Club Omakase a year ago when restaurateur Roberto Costa decided to assemble the best team to create a Japanese restaurant with a different concept.

“Nika is the realization of a gastronomic dream for me,” says the experienced sushi chef Fabián Masuda, who met Costa when he opened his first restaurant, Club M, in the iconic building that once housed the famous tango venue Michelangelo, in San Telmo. They also worked together in 2012 when Costa opened Argentina’s first omakase club at Nika’s current location. “Over time, we had the opportunity to grow and move to a larger venue, just a few steps from the original location. In the space where we launched the first omakase, we began a project that has now transformed into what Nika is today,” narrates the Japanese-descended chef.

Masuda explains that when they began envisioning Nika, they aimed to create a place where they could develop some premises they had set as objectives. They brought in chef Leo Lanussol to work together to develop a gluten-free, low-sodium, and low-sugar cuisine, among other principles. “We’ve always aimed to create a place where food could be prepared and consumed more consciously. We also began producing our own ferments and, in every creative process, we tried to respect our Japanese customs and roots,” affirms the chef and sushi master.

"We’ve always aimed to create a place where food could be prepared and consumed more consciously"

Nika Club Omakase is located on the first floor, with large windows inviting the light in while preserving the intimacy of the diners. Every detail is designed to play into the harmony of oriental aesthetics. It’s a tranquil space that doesn’t overwhelm, allowing the focus to remain on the culinary experience.

"Nika is a tranquil space that doesn’t overwhelm, allowing the focus to remain on the culinary experience"

What’s on the menu at Nika Club Omakase?

The menu is straightforward, with no unnecessary embellishments. Sushi, sashimi, and fish are the stars. The menu is rounded out with bowls: miso, roasted eggplant, trout, or sweetbreads, each with its own magic. Additionally, some standout dishes include Japanese omelette with cabbage, Yakisoba noodles, bean sprouts, and either bacon, shrimp, or mushrooms; or Octopus cooked in the Kamado with potato mousseline, Ume, and sesame oil. Everything is made with impeccable technique, delicacy, and top-quality ingredients.

The desserts deserve special mention. From the indulgent chocolate mousse—Nika’s version includes raspberries and sablée dough—to the adventurous green tea ice cream, you’ll want to try them all.

As for drinks, the selection is designed to pair and enhance the flavors offered in the house. While wines take center stage, with plenty of options, there are also beers and, of course, sakes.

A curious fact about Nika is that, unlike many Japanese restaurants in Buenos Aires, they are open for lunch and even offer a unique Japanese brunch, featuring various small plates, always with the same commitment to quality and Japanese essence, to share or enjoy alone.

"Unlike many Japanese restaurants in Buenos Aires, they are open for lunch."

How is Nika celebrating its first anniversary?

Here’s the agenda for all the month’s events, so you can book your spot for the one you like the most, and here’s the link to reserve.

• Thursday 3rd – 8 PM: Omakase with Juan Matsuoka and Sol Tony. An eight-course Omakase paired with wines from their cellar, selected by Sol Tony.
• Saturday 5th – 8 PM: Federico Ceretto returns to Nika. A masterclass on Barbaresco and Barolo, tasting both styles with Federico Ceretto, accompanied by a cheese and charcuterie board. This experience will feature two styles of wine from two different vintages.
• Tuesday 8th – 7 PM: A talk with winemaker Matias Michelini, featuring tastings of his new wines from Spain. You’ll try the latest vintages from Tiro al Blanco, his project in Ribeiro, and Pequeñas Puertas, his project with Viña Zorzal in Navarra, paired with a cheese and charcuterie board.
• Friday 11th – 7 PM: A talk with Gaby Dvoskin about her cold-weather Pinot Noirs, paired with a cheese and charcuterie board.
• Saturday 12th – 7 PM: Omakase with Marcelo Elefoso from Buri Omakase. This exclusive experience is limited to eight guests, split into two sittings from 7:00 to 9:30 PM and 10:00 PM to 12:30 AM, with a menu paired by Nika’s sommelier, Nati Rocca.
• Monday 14th – 7 PM: Rodrigo Calderón, sommelier and winemaker, will host an intimate talk featuring his latest wine releases, accompanied by a cheese and charcuterie board.
• Friday 18th – 8 PM: Edgar Kuda joins Fabián Masuda and Maria Belen Higa for an Omakase, paired with wines from Nika’s cellar.
• Monday 21st – 7 PM: Agustina De Alba, sommelier, leads a tasting to celebrate 20 years of Zalto ‘Denk Art’, with a tasting of three wines, accompanied by a cheese and charcuterie board.
• Thursday 24th – 7 PM: Germán Massera, winemaker from Valle de Uco, will present his wines from Altamira and El Peral, featuring his finest bottles, paired with a cheese and charcuterie board.
• Saturday 26th – from 11 AM to 4 PM: Japanese Brunch with Ness. Leo Lanussol and his team will join Nika’s brunch, with music by G.U.I.L.L.E and wines from NODO of Valle de Uco.
• Thursday 31st – 7 PM: Blind Tasting at the Club. Nati Rocca will guide a sensory experience, featuring six high-end labels from Nika’s cellar. A Petit Omakase will be served at the end of the tasting.

Where: Nicaragua 5952, Palermo.