"With Ramirez and partner Juan Correa's latest project, Llama-San, they plan to take Peruvian cuisine even further with a focus on Nikkei cuisine that reflects the influence of Japanese immigrants on Peruvian gastronomy. 'It's a little more elevated, a little more controlled. It's not as chaotic as Llama Inn,' Ramirez says. The New York restaurant scene has been anxiously awaiting for this restaurant from Ramirez and Correa, which opened to the public on September 5. 'Nikkei hasn't really been done in the United States,' Ramirez shares as to why he chose to focus on it at Llama-San. With the restaurant, he hopes 'to raise more awareness of the culture and the cuisine—to push forward Peruvian gastronomy.' He continues, 'It's two cuisines that New Yorkers love: they love Japanese food and they love Latin food. It was the perfect opportunity and a good combination that we thought New Yorkers would really enjoy.' On the current menu, that fusion translates into dishes such as Japanese eggplant with pine nut, huacatay (Peruvian black mint), fresh cheese and grapes; octopus, crab, mussels, egg, rice, dashi and soy; aged duck breast nigiri, cilantro, banana and nasturtium; and Ibérico pork tonkatsu with udon verde. There is also a selection of ceviches on offer that have been pretty popular with customers so far, such as a scallop version with chirimoya, avocado and sesame." - Aaron Hutcherson
