DIP Nikkei Restaurant at Sheraton Cebu Mactan Resort

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DIP Nikkei Restaurant at Sheraton Cebu Mactan Resort brings Japanese and Peruvian culinary traditions together in a distinctive Nikkei dining experience. Its menu explores the balance of fresh ingredients, bold flavors, and contrasting textures, with à la carte selections and set menus offering guests different ways to discover Nikkei cuisine during their stay.



Leading DIP is Peruvian Chef Ruben Rodrigo Serrano Cabrera, whose 12 years of culinary experience include a strong focus on Nikkei cuisines. His international exposure to different culinary traditions shaped his culinary approach, while his expertise brings authenticity to DIP, recognized as Cebu’s first and only specialty Nikkei restaurant.

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The restaurant combines contemporary interiors with a relaxed coastal atmosphere, creating a comfortable setting for intimate dinners and leisurely meals. Guests can choose air-conditioned indoor seating or dine outdoors with views of the sea. The open-air option brings the surrounding coastline into the experience, particularly during sunset.

DIP Nikkei Restaurant Sheraton Cebu Mactan Resort 📍 Punta Engaño Road, Lapu-Lapu City, Mactan Island, Cebu, Philippines 🕛 12:00-14:30 | 18:00-22:00 ☎️ +63 (032) 520 5500 📕 A La Carte Menu | Beverage Menu

Recommended Dishes

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Golden Gallina Broth Hen Essence, Tori Chashu, Confit Yolk, Somen Noodles, Ginger Oil, Warm Clarity



Bata-Teriyaki Tajima Wagyu Carrot Peanut Emulsion, Garlic Crumble, Seasonal Vegetables



Nikkei Fried Rice Seasonal Vegetables, Soy Sauce, Sesame, Ginger Oil



Matcha Burnt Cheesecake Burnt Matcha Basque Cheesecake, Citrus Sorbet, Kinako Crumble, Crisp Rice Paper

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Mar•Raíces (6-Course Set Menu)

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Otoshi Chef's Seasonal Selection a small prelude from the chef - a Nikkei expression of the season



Ceviche Bar Tuna - Tamarind - Avocado sweet tiger milk, truffle aroma, tropical acidity, and umami depth



Sushi Bar Chirashi del Mar sashimi, smoked yellow tiger milk, quinoa cracker - the sea reimagined
with Nikkei finesse



Pulpo & Andes Octopus - Anticucho Essence - Potato Foam Peruvian soul in marine textures - charcoal aroma, Andean root foam,
and crispy cracker



Shiro Miso & Cod Black Cod - Yuzu Beetroot - Chili Miso roasted fish glazed with amarillo miso, resting on earthy beetroot
and bright citrus layers



Seco de Carrillera 8-hour Braised Beef Cheek - Cilantro Reduction slow-braised tenderness, Peruvian herb emulsion, and Nikkei spice harmony



Maracuyá - Mango - Coco Sabayon Foam - Nut Crumble - Mango Cebuano - Coconut Sorbet tripical freshness and Andean warmth - a final ode to balance and light

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