On one side, a passion for the saxophone. On the other, a love of cooking, with a particular interest in the Far East-especially Japan. Bruno Borges is the host of a sensory journey that unites distant geographies, at Nikkei, the signature restaurant of The Reserve.
At the far end of the dining room, the chef’s table becomes a stage for a theatre of flavours. This is where the dishes—especially the Omakase Menu, a nine-course journey of Japanese-Madeiran fusion—are finished in front of the guests in a dynamic show cooking format.
The chef’s table experience ties in closely with the name Nikkei, which traditionally refers to the descendants of Japanese people living abroad. Here, however, it symbolises the fusion of Japanese culinary tradition with ingredients from Madeira.
Each dish tells a story and reveals part of the chef’s journey and his deepening connection to the island. A commitment to local ingredients, the fight against food waste, sustainability, and respect for seasonality are guiding principles. The menu features standout dishes such as tempura prawns with kimchi mayonnaise, beef gyozas, wagyu ponzu, fried rolls, nasu dengaku (miso aubergine), zuke tuna usuzukuri, wagyu donburi, and ramen.
The new Nikkei menu is clearly structured into sections — nigiri, gunkan, rolls, and various sashimi options. There is always a balance between tradition and innovation, seen in dishes like Sogizukuri sashimi of charuteiro (a local fish), or the Wagyu A5 nigiri, seared tableside with garlic butter and fleur de sel, in homage to the traditional Madeiran espetada. Also on offer: a surprising tempura of black scabbardfish, and scabbardfish gyozas served with passionfruit foam, among other creations.
Outside the chef’s table, the main dining room (with 30 seats) offers an alternative menu — the Kaizeki, a seven-course tasting experience — as well as à la carte options.
Meals can be paired with a thoughtful beverage selection that may include hot matcha served at the table, sparkling sake, or Portuguese wines — including Madeira — alongside a full cocktail list. These are developed by Nikkei’s in-house bar team and feature Japanese rum, gin, and vodka bases, blended with house-made syrups.
