Sen Sakana

The Japanese Peruvian Cuisine Nikkei

"A buzzy Midtown Manhattan restaurant showcasing Nikkei (Japanese‑Peruvian) cuisine in a lofty multi-level space where genre‑bending dishes feel grounded in centuries of culinary history. Diners can sample inventive plates such as ceviche with shrimp dashi, Japanese curry–filled empanadas, and chirashi con choclo prepared behind a limited‑seating sushi bar, while cocktails are frequently spiked with pisco or finished with katsuobushi. Led by Peruvian‑American executive chef Mina Newman with chef Taku Nagai and a team of Japanese and Peruvian cooks, the kitchen deliberately resists the dismissive label of “fusion,” instead highlighting the long, cross-cultural traditions that produced Nikkei food. Examples of their approach include a Nikkei ceviche of salmon in a yuzu‑inflected leche de tigre, a quinoa‑crusted reinterpretation of Chicken Nanban, sushi service flavored with Peruvian ingredients like chica de jora and sweet potato sauce, and a mostly traditional tonkatsu plated with potato salad and salsa criolla. The restaurant’s name translates to “one thousand fishes,” reflecting an emphasis on Peru’s abundant seafood and on teaching guests how Japanese techniques helped refine local fish preparations." - Hannah Walhout