Two Coasts in Conversation: Craft, Seasonality, and the Making of NiNi at 1 Hotel Tokyo

When 1 Hotel Tokyo opens its doors this spring, it will introduce a dining experience defined not by contrast, but by coexistence. At NiNi, Chef Nikko Policarpio presents a menu shaped by two culinary cultures, French and Japanese, allowed to sit side by side with ease. Rooted in the relaxed elegance of the French Riviera and guided by Japanese seasonality, restraint, and precision, NiNi is designed as a place where food, atmosphere, and time move together naturally.

Drawing from sun-washed Provençal flavors such as olive oil, citrus, fresh seafood, and herbs, Chef Nikko approaches Japanese ingredients with care and clarity, allowing each element to speak for itself. The result is a menu that feels familiar yet quietly surprising, refined yet inviting, and intentionally designed for sharing. From light, luminous daytime dining to a more social, evening-driven energy, NiNi moves with the rhythm of the day, offering guests a place to gather, linger, and return.

We sat down with Chef Nikko to talk about the philosophy behind NiNi, the ingredients shaping the menu, and what it means to open a restaurant designed for return visits rather than single moments.

A Conversation with Nikko Policarpio, Head Chef of NiNi 

NiNi is shaped by the idea of two coasts and two culinary cultures, bringing French Provençal technique into conversation with Japanese ingredients. When you first began imagining this restaurant, what story did you want the food to tell?

I wanted the ingredients to speak for themselves without over complicating things, something that I feel both Provencal and Japanese cuisine value. At NiNi, I wanted to incorporate the soul of Provecnal cooking while allowing Japanese ingredients to shine in a natural way.

Tokyo has an incredibly refined dining culture, often rooted in formality. How did that context influence the way you thought about approachability and service at NiNi?

Tokyo has such a deep respect for craft and precision, and that’s something I really admire. At NiNi, we wanted to honour that refinement while balancing it with warmth.

The ease and comfort that Provençal cooking has was something we wanted to highlight at the restaurant. The attention to detail and technique are always there, but the food and service should never feel intimidating.

Sustainability shows up quietly but intentionally on the menu, from wild boar to responsibly sourced tuna. How do those choices shape creativity in your kitchen?

For us, sustainability really comes down to balance and seasonality. When we focus on what’s abundant and responsibly sourced, the menu develops more naturally.

It keeps us cooking in rhythm with what’s available instead of forcing ingredients onto the plate. In that sense, sustainability doesn’t limit creativity, it guides us and keeps the food grounded in what makes sense for the season.

For someone visiting NiNi for the first time, how would you suggest they experience the menu and what do you hope they leave feeling?

For a first visit, I’d say order a few dishes and share everything. The menu is meant to be enjoyed together, trying different plates, enjoying time with your company, and just having fun.
I hope people leave feeling satisfied and relaxed, already thinking about when they can come back and try other dishes. The menu follows the seasons, which means it’s always evolving, with something new to discover each time.
 

DISCOVER THE RHYTHM OF NINI

As the menu begins its seasonal rhythm and the doors prepare to open, we invite you to be part of the first chapter. Visit our website to secure a table and follow @1hoteltokyo for updates, behind-the-scenes moments, and a closer look at the dishes shaping this two-coast conversation.