Chef Rodrigo Serrano and the way of DIP Nikkei

CEBU, Philippines – At Cebu’s first Peruvian Nikkei restaurant, DIP’s head chef, Rodrigo Serrano, mans the kitchen with freedom and courage as his “most essential” ingredients.

His main station is nestled along the shores of Barangay Punta Engaño, Lapu-Lapu City, in the Mactan Island of Cebu. DIP Nikkei, Sheraton Cebu Mactan’s specialty restaurant, is where he serves a style of cooking that originates from Peruvian soil and Japanese creativity.

“Deep into Peru,” Serrano said about the restaurant’s philosophy.

Serrano was born and raised in Peru — a land that saw the rise of Japanese migration in the early 1900s and, subsequently, a fusion of domestic and foreign flavors in the form of Nikkei.

In 1899, the immigrant ship Sakura Maru brought over 700 Japanese immigrants to the Callao port in Peru, according to the Japan International Cooperation Agency. Since then, descendants of Japanese immigrants, referred to as Nikkei (which translates to “of Japanese ancestry”), helped develop new recipes using Peruvian ingredients and Japanese techniques.

For the chef, every Nikkei meal is an opportunity to recollect history and connect culture from foreign lands to the Philippines’ most dedicated gourmands.

“One dish that carries a particularly strong emotional connection [is] our beef cheek. The technique, the slow cooking, the depth of flavor — it reflects how my mother would prepare it at home,” the head chef said.

The meal, Serrano said, represents a “transmission of care and love through food” to be passed on from one generation to the next.

“While the original dish would traditionally be served with rice or beans, my interpretation incorporates elements she would have appreciated, honoring the memory while allowing it to evolve,” Serrano added.

Latin warmth and passion

The restaurant first opened in December 2022 and relaunched in April 2024, introducing Serrano as chef de cuisine.

Serrano told Rappler that DIP’s menu reflects a unique dialogue between Peru, Japan, and the Philippines. 

“Globally, many Nikkei restaurants lean heavily toward Japanese influence. My approach is distinctly Latin, prioritizing warmth, expressiveness, balance, and emotional connection, while maintaining technical precision and respect for tradition,” DIP’s head chef said.

Serrano has had more than 15 years of experience, traveling and learning local recipes from the lands of France, Tanzania, the Maldives, Singapore, and the Philippines.

“My path into the kitchen was unexpected. I originally dreamed of becoming a doctor, but cooking was always a quiet passion that eventually became impossible to ignore,” Serrano said.

Early in his career, the head chef shared that he had learned discipline and leadership from two highly respected mentors in Peru who became very important figures in the development of his cooking and, subsequently, his kitchen in DIP.

Under the tutelage of these mentors and through time spent in foreign lands, Serrano observed the “natural evolution” of his cooking from traditional Nikkei to his present style, balancing the classical with the contemporary and taking inspiration from home and the unfamiliar. 

“I believe creativity in the kitchen requires openness and courage. A certain level of freedom, even madness, is essential. What I present today is not just food; it is an extension of my personality, my past, and my passion, shared openly with our guests,” Serrano said.

Nikkei, culinary dialogue

At DIP, the Mar-Raíces six-course menu pays homage to the Nikkei cuisine and what Serrano describes as a “deeper exploration of origin, memory, and flavor.”

The menu begins with an Otoshi or a small appetizer, which the chef determines based on the season and playfully sequences into a display of ceviche made from locally sourced tuna, tamarind, and avocados, before guests are introduced to the Chirashi del Mar and more main dishes.

The Seco de Carrillera, Serrano’s slow-braised beef cheek, is the chef’s signature in the Mar-Raíces menu. The tenderness of the beef is paired with a cilantro reduction and carefully selected Nikkei spices.

DIP’s head chef shared that Peruvian cuisine, the foundation of Mar-Raíces, is deeply connected to geography and a traditional understanding of three worlds: the jungle, the mountains, and the sea. 

“I come from a region rooted in the mountains, Raíces, where tubers, native crops, and a profound respect for Pachamama, or Mother Earth, define our culinary identity. At the same time, Peru’s coastline offers one of the richest marine ecosystems in the world, shaping iconic dishes such as ceviche,” Serrano said.

In Spanish, Mar means sea, and Raíces means roots.

Recognition and home

On October 30, 2025, DIP was ceremoniously recognized in the first selection of Michelin Guide Philippines restaurants, marking it as a highly recommended food destination in the globally renowned culinary red book.

“DIP boasts ocean views and designer interiors that blend exotic flair and modern elegance. Herringbone parquet, mosaic walls, and rattan chairs make for a refined yet unpretentious atmosphere,” the Michelin Guide website wrote about DIP.

Serrano said that DIP being selected in the Michelin Guide was an unexpected and humbling moment for the team.

“Of course, earning a Michelin star is now a clear aspiration. However, the priority remains unchanged: preserving our identity, our integrity, and the experience we offer our guests,” he added.

For him, recognition only has value if it reflects authenticity.

Moving forward, the Nikkei champion wishes to learn more and refine his craft — the style that he attributed to the Philippines becoming his home and a safe space to rediscover his cuisine through new ingredients and perspectives.

“Ultimately, my goal is for DIP Nikkei to stand as a true gastronomic destination, one that is emotionally resonant, culturally grounded, and internationally relevant,” Serrano said. – Rappler.com