“Best Nikkei Restaurant in Casco Viejo? Chef Masaki’s Enkai Explained”
Introduction
Casco Viejo (also known as San Felipe) has always been a crossroads — Spanish fortresses, French ambition, American influence, Panamanian soul. And now, perched on these cobbled streets, comes a dining experience that could easily stand among the world’s culinary capitals. Enkai, led by Chef Masaki Uyema, is not just another restaurant. It’s the culmination of heritage, travel, discipline, and inspiration — the kind of place Anthony Bourdain would have stumbled upon and called a gift.
I sat down with Chef Masaki this week in his Casco Viejo dining room, and his story is as compelling as the plates that leave his kitchen.
A Culinary Story That Starts at Home
Born in Peru to Japanese grandparents, Chef Masaki grew up at the intersection of two worlds. English, Spanish, and Japanese rolled off his tongue before he could tie his shoes. But the real spark ignited at age eight, when he watched his grandmother prepare a celebratory family meal.
When she stepped out to fetch a forgotten ingredient, young Masaki took matters into his own hands — laying out the dishes, organizing ingredients, and creating his version of her menu. By the time she returned, the kitchen smelled alive. That early act of confidence shaped his life.
Training at Le Cordon Bleu and Beyond
After high school, Chef Masaki committed himself fully to the craft. He enrolled at the Le Cordon Bleu Academy, alma mater of culinary legends. There, he wasn’t just learning recipes; he was building a toolkit to blend cultures.
Hungry for real-world lessons, he took an internship at the Ritz-Carlton Palm Beach, Florida, where kitchen management, discipline, and precision became second nature. This, he told me, was where he first realized that cooking wasn’t just about flavor — it was about leading people, managing pressure, and expressing identity.
The San Francisco Chapter: Puerto 27 and Nikkei Roots
From Palm Beach, Masaki’s path led him to Puerto 27 in the San Francisco Bay Area, a restaurant known for Peruvian classics with Nikkei flair. Here, Masaki reconnected with his Japanese heritage while experimenting with the colors, textures, and chiles of Peru.
“Nikkei cuisine,” he explained, “is about respect. Respect for ingredients, respect for both traditions. Japanese technique meets Peruvian soul. It’s not decoration — it’s balance.”
What Is Nikkei Cuisine?
For those who might not know, Nikkei cuisine is the marriage of Japanese precision with Peruvian boldness. It was born out of immigration — Japanese families settling in Peru in the early 20th century — and has since grown into one of the most exciting culinary movements on the planet.
- Ceviche meets sashimi – Fresh fish prepared with the citrus of leche de tigre.
- Soy and ginger meet ají amarillo – Creating layers of depth and spice.
- Delicate technique meets bold color – A plate that looks refined but tastes explosive.
Globally, Nikkei is seen as a cuisine of identity and creativity. In Peru, it’s part of the national story. In Casco Viejo, through Enkai, it’s becoming part of Panama’s story too.
A Master’s Degree and a Meeting with Bourdain
Masaki returned to Peru to earn his Master’s at Le Cordon Bleu, where he worked shoulder to shoulder with chefs from around the world. “It wasn’t just about technique,” he said. “It was about feeding off each other’s vision of the future.”
Back in San Francisco, he took on greater responsibility at Puerto 27. And then came a moment that changed everything: an interview with Anthony Bourdain.
I asked what stayed with him most. His eyes lit up:
“Bourdain told me to travel as much as I could. To embed myself in cultures. To sleep on floors if I had to. To learn from people, to stay humble. That was the gift he gave me — a way of seeing the world.”
Hearing this, the pieces fell into place. On CascoViejo360.com’s Enkai listing, I’d noted Bourdain’s influence without realizing how direct it was.
Back to Peru, and Then Casco Viejo
Pre-COVID, Masaki came to Panama to open a boutique hotel restaurant in Casco Viejo. The pandemic shut it down before it found its feet, and he returned to Peru. But in 2022, he came back with conviction, opening Enkai.
Why Casco Viejo, I asked? Why not Panama City proper, with its million-plus people?
“Because here I feel connected,” he said. “The pace, the fabric, the history. I see myself building here for the long term. Casco is enough for me — it has soul.”
Chef Masaki Expands Into San Francisco, Panama City
What began quietly in the cobbled streets of Casco Viejo is now evolving into something larger. Just weeks ago, Chef Masaki opened a brand-new restaurant in San Francisco, Panama City — one of the capital’s fastest-growing culinary districts.
For those unfamiliar with Panama City, San Francisco is not San Francisco, California. It is a modern residential and dining neighborhood filled with professionals, families, cafés, cocktail bars, and some of the city’s most competitive restaurant concepts. In many ways, it represents a completely different rhythm from Casco Viejo.
And that contrast is what makes this next chapter interesting.
Casco Viejo gave Chef Masaki history, texture, and intimacy. The narrow streets, the churches, the travelers wandering in after rooftop cocktails — it suited the storytelling side of Nikkei cuisine. San Francisco, Panama City, on the other hand, brings a more local and urban energy. The diners are different. The pace is different. But the philosophy remains the same.
Precision without arrogance. Flavor without confusion.
The new restaurant in San Francisco, Panama City, allows Chef Masaki to reach another side of Panama City while continuing to refine the balance between Japanese discipline and Peruvian soul that defines his cooking. It is not about duplication. It is about evolution.
The restaurant also includes a mezzanine dining level that accommodates more than 30 guests — a warm, elevated space designed not only for regular dining, but also for private dinners, celebrations, and small group gatherings. In a city where intimate private dining space is often difficult to find, it adds another dimension to the restaurant’s appeal.
What is becoming clear is that Chef Masaki is no longer simply building a restaurant inside Casco Viejo. He is quietly building one of the more interesting culinary identities in Panama City.
And perhaps that was always the trajectory.
The chef who moved between Peru, Japan, San Francisco, and Casco Viejo was never likely to remain still for long.
Inspirations: Gastón Acurio
When asked which chef he most admires today, Masaki didn’t hesitate: Gastón Acurio, the Peruvian icon who brought Peruvian cuisine to the world stage.
Acurio’s philosophy — blending tradition with innovation, uplifting communities, and celebrating Peru’s biodiversity — mirrors Masaki’s path. Just as Acurio encouraged Peru to embrace its food heritage with pride, Masaki is championing Casco Viejo with his own Nikkei signature.
It’s a lineage of inspiration: Bourdain telling him to travel, Acurio showing him how cuisine can be culture, and Masaki translating those lessons into dishes that speak for themselves.
Signature Dishes at Enkai
When I asked Chef Masaki Enkai Restaurant what dishes best express his style, he gave me three essentials:
- Omakase Platter (12 pieces of sushi) – A tour of textures and flavors, where Nikkei subtleties meet the discipline of Japanese craft.
- Causa Masaki – His own interpretation of a Peruvian classic, layered with his vision.
- Tiradito Acevichado (Catch of the Day) – Citrus, spice, and precision in perfect balance.
And, of course, he admitted with a smile, he still loves cooking Lomo Saltado, a dish that fuses wok technique with Peruvian staples.
Lunch Specials and Local Flavor
Enkai isn’t only a dinner destination. Stop in at midday, and you’ll often find daily lunch specials, two or three dishes built around Masaki’s instincts.
One day, it might be a poke bowl with tropical accents. Another day, a ceviche crafted from the morning’s catch at the fish market. He lets the market and his mood lead him.
And the crowd reflects Casco itself: embassy staff from France, delegates meeting at the Presidential Palace two minutes away, travelers wandering between museums and churches. You may see a table of businesspeople alongside a family exploring Casco’s plazas. That mix is what gives the room its heartbeat.
Atmosphere: More Than Food
Enkai is not a “white tablecloth” kind of restaurant. There’s no regimentation, no starch, no attempt to mimic fine dining theatre. Instead, the space is warm, modern, and unpretentious. The lighting is soft, the walls echo Japanese minimalism with Peruvian warmth, and the music balances lively and chill.
It’s the kind of restaurant where you could eat alone and feel comfortable, or bring a delegation and feel respected. Like Bourdain might say, it’s a place to “eat well and relax.”
Why Enkai Belongs on the Global Map
What strikes me about Enkai is its lack of pretension. Foodies arrive with no expectations, and leave realizing they’ve stumbled upon a world-class Nikkei restaurant in the heart of Panama’s most historic quarter.
Normally, you’d have to fly to Tokyo or Lima for this kind of experience. Here, it’s woven into Casco’s cobblestones.
Fast Facts About Enkai Casco Viejo
- Location: Casco Viejo, Panama City, Panama
- Chef: Masaki Uyema (Peruvian-Japanese heritage)
- Cuisine Style: Nikkei (Japanese techniques fused with Peruvian flavors)
- Must-Try Dishes: Omakase Sushi Platter, Causa Masaki, Tiradito Acevichado, Lomo Saltado
- Good For: Lunch specials, dinner with friends, embassy delegates, solo travelers, or anyone chasing authentic Nikkei cuisine
Q&A with Chef Masaki Enkai Restaurant
A: Fusing the colors and textures of Peru with the precision of Japan. It’s not about decoration; it’s about balance.
A: Travel, embed yourself in culture, stay humble — that’s the gift that lasts.
A: Connection. Casco’s history and rhythm fit my vision. It’s where I belong long term.
A: Gastón Acurio — he showed us that cuisine can be both tradition and innovation, and that it can lift communities.
A: Start with the Omakase platter, then the Causa Masaki, and the Tiradito Acevichado. That’s Enkai in three courses.
Closing Thoughts – Chef Masaki, Enkai Restaurant
Chef Masaki & Enkai Restaurant — it’s a story. Of a boy cooking for his family at eight, of Le Cordon Bleu discipline, of Ritz-Carlton kitchens, San Francisco innovation, and Bourdain’s words carried across continents.
Casco Viejo is fortunate to have Chef Masaki Uyema. And if you’re here — whether for the churches, the palaces, the rooftop bars — take a seat at Enkai. Order freely. Let the Nikkei journey surprise you.
Because opportunities like this don’t come often in travel: to eat humbly, richly, and globally, all at once.
🌟 Thanks for reading! Casco Viejo is all about people, places, and personal stories—and there’s always more to discover.
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🔔 Want your business featured? Let’s talk — we’re locals, and we love sharing what makes Casco so special.
🧭 Out and about with James—see you in the neighborhood.
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PLAN YOUR TRIPJames P. Rice
James P. Rice purchased a home in Casco Viejo in 2008 and brings more than 40 years of hospitality, restaurant, tourism, and convention industry experience to CascoViejo360.com.
His background includes leadership positions with Ritz-Carlton and Hyatt Hotels, executive roles with major convention centers, and ownership of restaurants and pubs in both the United Kingdom and the United States.
Articles, hotels, restaurants, rooftop venues, attractions, and experiences featured on CascoViejo360.com are selected through local knowledge, personal experience, and professional review, with consideration given to visitor experience, service standards, authenticity, and their contribution to the overall Casco Viejo and Panama City, Panama visitor experience.
