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WELCOME TO AKIRO

WELCOME TO
AKIRO NIKKEI

THE FIRST NIKKEI HAND ROLL BAR

NIKKEI CUSINE
Japanese roots · Peruvian soul

NIKKEI CUSINE

Japanese roots · Peruvian soul

In the late 1800s, Japanese immigrants arrived in Peru, bringing with them centuries of culinary tradition.

Over generations, their techniques merged with the vibrant ingredients of Peru: fresh seafood, citrus, chili, and bold seasoning.

From this encounter emerged Nikkei cuisine: a unique gastronomic culture where Japanese precision meets the expressive flavors of Peru.

Today, it is celebrated as one of the most exciting and dynamicculinary traditions.

Through the Akiro experience, this heritage continues to transcend.

THE EXPERIENCE

Luis Arévalo was born in Iquitos, in the Peruvian Amazon, a region deeply connected to nature and steeped in rich culinary traditions.

His journey into gastronomy began in Lima, where he first discovered Japanese cuisine.

Captivated by the philosophy of Japanese cooking, he moved to Chile to train with Japanese chefs, refining his technique and deepening his understanding of the unique culinary bond between Japan and Peru

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THE CHEF
Luis Arevalo

In the early 2000s, Luis moved to Madrid, where his work played a pivotal role in introducing and shaping Nikkei cuisine across Europe.

Over the past two decades, he has established himself as one of the leading figures of Nikkei cuisine in Europe.

In 2010, he brought his vision to life with his first restaurant, which quickly earned recognition from the Michelin Guide and the Repsol Guide.

Today, he continues exploring Nikkei cuisine through his restaurants and international collaborations.

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Luis Arévalo was born in Iquitos, in the Peruvian Amazon, a region deeply connected to nature and steeped in rich culinary traditions.

His journey into gastronomy began in Lima, where he first discovered Japanese cuisine.

Captivated by the philosophy of Japanese cooking, he moved to Chile to train with Japanese chefs, refining his technique and deepening his understanding of the unique culinary bond between Japan and Peru

READ MORE

In the early 2000s, Luis moved to Madrid, where his work played a pivotal role in introducing and shaping Nikkei cuisine across Europe.

Over the past two decades, he has established himself as one of the leading figures of Nikkei cuisine in Europe.

In 2010, he brought his vision to life with his first restaurant, which quickly earned recognition from the Michelin Guide and the Repsol Guide.

Today, he continues exploring Nikkei cuisine through his restaurants and international collaborations.

SHOW LESS

HOW IT STARTED

Faisal Barakat and Lucas León joined forces with Luis to bring Akiro to life.

Together, they developed the world’s first Nikkei hand roll bar, a concept centered around the immediacy of the hand roll: prepared at the bar and served seconds after it is made.

Akiro chapter one opened in Madrid in 2023, introducing a minimalist bar experience where craft, product and timing come first.

HOW IT STARTED

Faisal Barakat and Lucas León joined forces with Luis to bring Akiro to life.

Together, they developed the world’s first Nikkei hand roll bar, a concept centered around the immediacy of the hand roll: prepared at the bar and served seconds after it is made.

Akiro chapter one opened in Madrid in 2023, introducing a minimalist bar experience where craft, product and timing come first.

HOW IT'S GOING

Today, Akiro continues to grow internationally. Present across three continents and six cities, with Switzerland and the United Arab Emirates opening in 2026. Akiro is redefining the Nikkei experience on a global scale, staying true to its core:

Japanese precision, Peruvian flavor, and the ritual of the hand roll served fresh.

COMING

CHAPTER 5

ZURICH

CHAPTER 6

DUBAI

SOON

HOW IT'S GOING

Today, Akiro continues to grow internationally. Present across three continents and six cities, with Switzerland and the United Arab Emirates opening in 2026. Akiro is redefining the Nikkei experience on a global scale, staying true to its core:

Japanese precision, Peruvian flavor, and the ritual of the hand roll served fresh.

CHAPTER 5

ZURICH

CHAPTER 6

DUBAI