Osaka Nikkei Announces 2025 Chicago Opening

Osaka Nikkei, the Peruvian-Japanese restaurant with origins in Lima, Peru, has announced its 2025 opening in Chicago’s Fulton Market district. Located at 1101 West Lake Street, the debut adds a cultural experience to Chicago’s dining scene – uniting globally inspired cuisine and craft cocktails with music and design.

Founders Diego de la Puente and Diego Herrera, longtime friends and colleagues, embarked on their culinary journey 23 years ago by merging their love of surfing, travel and diverse cuisines. Their shared experiences led to the creation of Osaka in 2001, a concept that began on Lima’s beach area with a modest bamboo structure, three tables and a few wooden benches. Although its stay at this spot was brief, it marked the beginning of a culinary journey that endures to this day. In December 2002, Osaka opened its doors in a more permanent location in Lima’s San Isidro area. Since, the brand has become known worldwide for its Nikkei cuisine, a seamless fusion of Peruvian and Japanese culinary traditions, and spans locations in cities throughout South America and in the United States. Osaka is housed under the duo’s hospitality group, MCK Restaurants (Mixing Cultures & Kitchens). Chicago marks the second U.S. outpost, following an introduction of Osaka in Miami five years ago.

“Osaka’s growth to Chicago marks a significant milestone for our brand,” said Diego de la Puente. “This is one of the most thrilling, highly respected culinary destinations in the world, with so much diversity and distinction. We want the Osaka experience to weave seamlessly into the tapestry of the Chicago’s world-class dining landscape.”

Culinary direction is led by Peruvian-born, Global Culinary Director Juan Alfonso Urrutia. With more than two decades in the kitchen (more than 10 of those at Osaka) Chef Urrutia earned his degree from Le Cordon Bleu in Lima, after which he lived and worked in Japan for several years. There, he found expansion, discovering culinary threads that merged with his own heritage cooking. His passion for pre-Hispanic and Japanese cultures have been key to Osaka’s culinary offering. Chef Urrutia will hire, train and continually guide a seasoned culinary team in Chicago.  

Joining Chef Urrutia in the leadership of Osaka’s culinary direction is Peruvian-born Global Corporate Itamae Chef Rogger Quispe, with over 24 years of experience. Chef Quispe began his career in traditional Japanese cuisine before joining Osaka in 2002, where he has spent more than two decades. He combines the precision of Japanese techniques with the flavors of Peru and Latin America. Chef Quispe has played a role in opening Osaka locations across South America and has contributed to various gastronomic festivals. As the leader of Osaka’s sushi bars, he continues to guide the culinary team, ensuring each dish embodies the brand’s spirit and commitment in Chicago.

Osaka Nikkei blends the culinary traditions of Peru and Japan, offering a dining experience that transcends borders. The menu features dishes such as Wasabi Ceviche, a combination of scallops and white fish bathed in a citrus wasabi sauce, and Carpassion Tiradito, where salmon meets the sweetness of passion fruit honey, complemented by crispy strips and a touch of lime. The nigiris are an expression of balance: Tumbo Shrimp presents a crispy contrast, with shrimp enveloped in a slightly spicy curuba sauce, while Asado Gyüdon features braised short rib, paired with pachamanquero rice, crispy sweet potato, and a hint of pickled onion, creating a blend of textures and flavors. Each dish will be crafted with local ingredients and adaptations inspired by Chicago's culinary scene.

“Chefs Urrutia and Quispe are in a league of their own,” added de la Puente. “The flavors of Peru and Japan come together in a truly special way under their care. You can taste that their dishes are a culmination of years of passion, creativity and constant refinement.”

Another highlight of Osaka Chicago will be the Kero Bar, a concept within a concept. With a social seating configuration, Kero Bar will showcase a craft cocktail program and DJ talent. Whether sipping a signature cocktail or enjoying international beats, Kero Bar will offer an immersive atmosphere for those seeking an experience before or after dinner – or all on its own – into the late-night hours.

“Music is integral to Osaka,”explained Diego Herrera. “It’s not just about what’s on the plate or in the glass; it’s also about the environment and the energy we create. We and our guests champion music so much that it led us to even create our own sound platform.”

Osaka Chicago will occupy the ground level space of a building dating back to 1895, a former cargo storage facility situated along Chicago’s rail line. The 100-year-old space, reimagined by the London-based Afroditi Studio, will blend the artisan craftsmanship of Peru with the clean materials and minimalism of Japanese design. 

The approximately 180-seat space will include 93 seats in the main dining room, 65 at Kero Bar, 12 sushi counter seats and a private dining room seating 10 guests.

Leading into its 2025 reveal, Osaka will host a series of pre-opening events, giving Chicagoans a sneak peek into the cuisine, cocktails, music and cultural celebration.