Aziz Mountassar had master’s degrees in political science and economics when he first linked up with the top chefs in France. His first dish would take him in an entirely different direction.
“When I saw the smile on the people’s face, I said, ‘That’s what I want to do,’” Mountassar said.
Today, he’s Chef Aziz at Niku Kitchen & Sushi Bar, an upscale Japanese restaurant at The Farm in Zionsville. Niku, which is Japanese for meat, has a menu that blends Japanese cuisine with other cultures. The restaurant opened at the end of May.
For example, the marinated sea bass with miso butter includes a microgreen salad with citrus for a dish that combines Japanese and Mediterranean cuisine. Mountassar, who was born in Casablanca, Morocco, and grew up in France, said he wants to introduce people to new cultures when they visit Niku.
“My job in the world is to mix cultures,” he said. “If people can meet, what about ingredients?”
Mountassar, who lives in Carmel and speaks eight languages, is well-traveled. He cooked at Michelin Star restaurants in France, Italy and Spain before moving to the U.S. He attended Institut Paul Bocuse in Lyon, France. Typically reserved for the wealthy and well-connected, a chef supported Mountassar so he could attend the culinary school.
Fish is flown in twice a week from Japan. Rainbow sushi, made with tuna and salmon, topped with fish eggs is a featured dish. (Photo by Spencer Durham)
Mountassar regards himself as a sort of psychology doctor when it comes to food.
“My medicine is whatever I put on the plate,” he said. “Whatever I give you should make you feel better.”
Niku also offers one of the only omakase experiences in the Indianapolis region. Omakase is a Japanese dining experience where customers do not order from a menu, rather the chef chooses selections based on their preferences. Customers who opt for omakase, which translates to “I’ll leave it up to you,” have the food prepared at their table and can choose from nigiri or sashimi sushi.
Presentation and atmosphere is an important part of Mountassar’s craft. Every dish has a special touch.
“My goal is (for you to) remember the last bite,” he said.
Mountassar previously managed the kitchen at Anthony’s Chophouse in Carmel, worked at the Capital Grille in Indianapolis and opened Marrakesh Moroccan Cuisine & Bar at 49th Street and College Avenue. He was brought in as a consultant and ended up sticking around.
“This is what I call the baby,” he said.
Mountassar said he wants to put Niku on the map. Other locations are being considered.
Hospitality is an important part of Moroccan and Japanese cultures. Mountassar said in his home country it is commonplace for people to offer one a place to stay if needed. In Japan, hospitality is called omotenashi, where care of guests is emphasized and based on Japanese tea ceremonies.
It ties nicely into Mountassar’s approach for his kitchen and Niku’s dining experience.
“If I can mix the cultures, I can mix the flavors,” he said.
The Niku menu
Fish is flown in twice a week directly from Japan. Fresh ingredients are a staple of all Niku selections.
The menu includes A5 Miyazaki wagyu and Ibérico pork, which is known for its marbling. The pork comes from the Black Iberian pig. The pig’s diet, mostly acorns, gives the meat a special taste.
The roasted duck is another rare item at Niku. It is served with beet puree, Cointreau orange sauce and charred leeks.
For a full menu, visit niku-sushi.com/menu-food.
Niku is open from 11:30 a.m. to 3 p.m. and 5 p.m. to 10 p.m. Monday through Thursday, 11:30 a.m. to 3 p.m. and 5 p.m. to 11 p.m. Friday, 11:30 a.m. to 11 p.m. Saturday and noon to 9 p.m. Sunday.
The restaurant is at 11543 Sylo Xing, Zionsville. There will be a grand opening at 4 p.m. Aug. 6.
