What happens when you pair traditional Japanese culinary techniques with Madeira’s finest local produce? You get Nikkei, a remarkable dining concept exclusive to the Savoy Signature brand. Located within The Reserve Hotel, this exclusive experience is open only to hotel guests, serving as one of the finest perks of staying at this luxury property.
Driven by passion and precision, Chef Bruno masterfully integrates Japanese and Madeiran cultures to bring a completely unique style of cuisine to the table. Nikkei elevates the traditional, relaxed Izakaya style into a high-end, immersive Omakase experience.
“I think we are one of the most authentic and peculiar concepts because we are bringing Asian roots to Madeira. We always try to focus on these two worlds: Madeira and Japan.”
The genius of Nikkei lies in a shared obsession from both cultures, plus Chef Bruno’s clear passion for food. This bold, cross continental concept is like a thrilling new language in the food world. Pristine local seafood and produce, sourced with the same commitment to quality found across the Savoy Signature collection, all combined with the clean knife work of a master sushi chef (Chef Bruno), is the absolute cutting edge of Madeira’s dining scene. I assure you, it will make any foodie weak at the knees!
A Leading Culinary Collection
Nikkei’s distinct personality highlights exactly why Savoy Signature has become, Madeira’s leading culinary collection. Rather than forcing its restaurants to compete, the group has curated them to complement one another. Where Galáxia offers elevated, emotional interpretations of local island history, Nikkei delivers a global, high concept culinary adventure in a totally new genre.
This solid commitment to exceptional quality, creativity and sustainability is exactly why the group continues to hold its place on the international stage, retaining their prestigious two and one MICHELIN Key distinctions in the 2026 MICHELIN Guide hotel selection. Nikkei operates within this exact same ecosystem of luxury, where the standards are exacting but the experience feels personal rather than formal.
Omakase in Maderia
To add to its sex appeal, Nikkei offers an Omakase experience with Chef Bruno where you can perch at Chef’s table in this glamorous, intimate restaurant and watch your dishes be lovingly prepared with total skill and precision. This is always one of the best ways to dine in my opinion and it’s so exclusive with only a few seats, that Chef is able to easily interact with each guest. Bruno does this with such ease whilst slicing his sashimi, you are totally immersed in his world. He sums up the overall guest experience as “I just want them to feel happy and embrace it, you know?”.
Bruno has refined his technical skills through direct training from visiting Japanese master chefs, and has just been to Japan for the very first time, which I am sure will have enlightened him even more bringing some fresh energy and ideas back to the island. And despite Chef being the main face, the supporting chefs and team at the restaurant are just as involved in the development of the dishes for the restaurant.
Additional highlight: Celebrating my birthday at the Chef’s Table was nothing short of magical. The entire team went above and beyond with unexpected surprises. They treated me to a personalized cocktail bearing my name, a divine matcha fondant and a beautiful birthday cake paired with a glass of bubbles while the whole team sang to me! But even without the celebratory flair and flawless service, the culinary artistry alone makes this a meal etched into my memory forever.
Combinations so wild, they shouldn’t work…
Priced at €140, the nine course Omakase menu is a stunning display of gastronomic storytelling and another stellar offering from Savoy Signature. Sitting at the Chef’s Table, you get a front row seat to this unforgettable and sensory experience.
The menu has been designed around the identity of regional Madeiran producers and only features fish exclusively from local waters, with the solitary exception of Norwegian salmon (due to historical guest demand). Bruno advised “One of the first things that we decided when we opened this restaurant was to try to work only with fish from Madeira”.
The multi-course extravaganza features some mind-blowing combinations, some of which you might question before you try, only to realize from the very first bite that this flavour fusion is a match made in heaven. Bruno is not shy to share his opinions and reasons for such concoctions and the very example I want to give you is tuna, foie gras and passionfruit! Passion fruit is the most popular variation of Poncha, the island’s signature drink made with sugarcane rum and honey, but it is often used in more savoury dishes because of its versatility. I have to admit that I was so sceptical with this as Bruno stood in front of me and blow touched this dish to perfection. The tuna was fresh, the foie gras was so smooth and delicate and somehow the passionfruit added to the top brought it all together. In my mind, it shouldn’t work but Bruno managed to make something so unique, I could have eaten it four times over and still be as astonished at the combo.
Sashimi is cut from daily catches like fresh parrotfish or premium local white fish, and prepared using the traditional Ikejime technique. The gyoza is beautifully elevated using the finest beef (usually Wagyu), while the Shusai (main course) features slices of tender Wagyu beef that taste like pure heaven. Watching each dish be meticulously prepared (until about course 7 when the kitchen takes over), is such a special dining experience. As the sun sets over Funchal, you are treated to a front row seat to what is easily the finest dining spectacle on the island.
Beyond Inspired
You leave Nikkei feeling deeply inspired. An evening at this ultra-exclusive table opens your mind and senses to an entirely new breed of fusion, resetting the bar for what a truly unforgettable meal should be. It is a prominent reminder that Savoy Signature truly know their craft, effortlessly operating at the absolute pinnacle of luxury hospitality. And another reminder why I keep visiting, again and again!
Review and Images by Zoe Laing @_zozogram_
Some images supplied
