Papa San, a Japanese Peruvian restaurant, opens in Hudson yard in New York City

I don’t hang in Hudson’s yard often, but for Dad’s Holy yard, I do. Chef Erik Ramirez and restaurateur Juan Corea started their fifth home, which they joined in 2015 with the Japanese-Perovia fusion cuisine in New York, In the dining scene in Madrid and London, it was opened to the public on Thursday, February 18, 2015. , I took a walk, somehow surpassing the rather demanding wind, from after get off work crowds coming from 10th Avenue to corner restaurant West 34th Street.

Papa San is a vast street space in a spiral building (a sustainable glass skyscraper that debuted in 2023 with the terrace spinning around its 66 stories). Inside, the place glows magenta due to the neon dad’s holy name hanging above 18 round rods. The dining room is large and narrow, with 120 table seats, a long open kitchen with blue hats in blue hats, working under yellow lights.

Still happy hour, I took a stall on the side of the bar. From my point of view it is one of the best attractions in the house and cements the Camel Group’s intention to keep dad casual, a contemporary approach that improves from the contemporary approach of Llama Inn and a more focused focus in Llama San, A more focused method. Next to my desk is a high pink spiral staircase and a tree-lined tree that offers a buzzing bar scene, kitchen and commuters in the world that exists around this pink Peruvian shelter, Beverages and shareable snacks are provided by Izakaya in Tokyo: Japanese bars or Japanese bars or bars, perfect for gathering late at night.

“Dad Saint is about accessibility and fun. Ramirez told Observer that its design is a vibrant, hospitality space, where Japanese-Perovian cooking tastes in a kind of flavor Prepare in a relaxed and tempting way.

Nikkei is the heart of the restaurant Ramirez and Correa. “Nikkei aims to respect the nature of both cuisines – enjoying the precision, balance and purity of Japanese culinary traditions while embracing the bold, vibrant and ingredient-driven nature of Peruvian food,” Ramirez said. “The result is a foodie.” , deeply rooted in history and constantly developing, which is shaped by generations of cultural exchanges.”

That’s what the menu is. Unless you choose “the whole chicken experience of both”, everything should be shared and recommended three to four dishes per person (six to eight dishes for two tables). For $90, which includes the whole bird, all can be eaten so diners can taste each part, including bone broth, Yakitori (bite-sized roasted pieces), chicken breasts cooked in vinegar, one called Oyakodon chicken and egg rice bowl and plates of crispy skin. Seeing that I wanted to try more dishes, I wouldn’t be addicted to it, but another night I was in a mood…for chicken.

My server is from Peru, knowledgeable and charming and describes each dish easily. The bartender who radiates drinks belongs to the club, and the host is very attentive from the greeting center to say goodbye. The meal, although intended to be low-key and modest, was still guided by attentive service, which is always appreciated. It is naturally relaxed and optimistic. For dinner, the bar area and most restaurants are filled with a variety of young New Yorkers, lifting chopsticks from the board to the plate and drinking a small cup of cerveza.

Typical features of Peru, ceviche and tiladitos (sliced ​​raw fish in spicy sauce) Start menu. Apart from the vegetarian “ceviche” with a Ponzi scheme and walnuts, each dish features a unique feature: fruit. Grilled and marinated octopus with persimmon and mustard; razor clams and Lychee (one of Correa’s favorites), mackerel with Koshihikari Rice and Banana; and avocado and grapes of fluorine-the highlight of my meal. Fresh, delicate diced raw fluoride and milk diced avocados are diced and bathed in sweet guacamole. A hint of spice balances the creamy flavor when cut by the juicy sweetness of the grapes. A puffed piece of rice provides texture for a balanced bite.

Makis (Peruvian sushi rolls) and Zensai (“set menu” on the menu) emphasize the bold, bright flavors of Peru with Japanese ingredients and talent. Makis goes to indulge in cream additives and fried shellfish. All three contain cucumber, avocado and seaweed rolling rice and then suffocated in the defined toppings. Raw scallops swim in Parmesan sauce, so rich, with vivid mustard tobiko growing. Rock shrimp tempura kicks with some coconut and pickled Serrano. Blue crab, my “I’ll get this again” order, topped with homemade tartar sauce with chives and rolled in spicy, sticky togarashi sauce.

For Zensai, Ramirez and Correa send out a quick Italian with udon cacio pepe and Walker squid, as well as an eel pizza with shiitake mushrooms and pecorino. There is Pork – A cozy egg cream chawanmushi with vegetables, nuts and sausage pork, another with crispy pork belly with tsukemono cucumber. Some of the lighter pieces include Bok Choy-Apple salad and cucumber with fungus mushrooms and white sesame seeds.

The power supply is still suitable for smaller, shareable bites, including Robataya (a choice of meat, seafood and vegetables on the grill) and Japanese clay pot stews and soups. After passing the appetizer, I chose the yellowfin tuna in Pangzu sauce, as well as the root vegetables and rice cake skewers. The tuna is simple, straightforward when paired with “Best Friends” and touches the heat, which is a great thing, with the pop priced at $5 and I highly recommend using any protein dish. This moment does feel like an izakaya – my chopsticks pair rectangular rice cake with fermented cabbage; kimchi and vinegar cucumber, sweet and spicy yellowfin tuna.

As for the part of the drinking, both cocktail and non-alcoholic cocktail programs take advantage of adventurous flavor combinations, such as in Mango No. 5 (save, mango, black garlic and beer) or Golden Curry (Toki Whiskey, Vanilla, Vanilla, Salsa Tres Tres Chili Chili), coriander, clarified lemon and curry Aji Amarillo, is native to Andes) or non-alcoholic, velvety purple Chicha Morada, made of purple corn, pineapple, apple and cinnamon (if you like sweetness, or more Good to cut into small amounts of sugar with soda). Through the glass, the drink menu offers Latin American and Japanese beer, South American, European and Oregon and sake wines.

Dessert remains in the inventive Nekkei Lane of Daddy Sapa, and a happy choice like Chicha Morada Kakigori (a seasoned shaved ice with ice on top of rice), and a soft serving ice cream that honors Japan (vanilla soybeans) Milk, served with Matcha and sesame and sesame and peru and Peru (Lucuma) and Peru (Lucuma) with chocolate sauce, olive oil and salt). Plus, for the Sweet Tooth group, there is a sundae party with ice cream, toppings and fried dough sticks.

“We want to have fun and continue to show New Yorkers everything in Peru. “We Peruvians almost disagree with everything, but the greatness of our food is one thing that unites us. ”