Papa San

"In Hudson Yards, Papa San is the third NYC restaurant from the team behind Llama Inn, and Llama San. The new spot combines Peruvian Nikkei flavors with izakaya dishes. Of course, there are ceviches on the menu—like one with razor clams and lychee—but also a “whole chicken experience” for two, which includes bone broth, yakitori, chicken breast escabeche, and oyakodon ($90). They’ll also have a section of robata-grilled items, as well as donburi. Tres Monos, a "punk rock bar" in Buenos Aires, is behind the cocktails." - will hartman, bryan kim

"A Nikkei-style izakaya created by Juan Correa and chef Erik Ramirez, offering a fusion of Peruvian and Japanese cuisine. Located in Hudson Yards, NYC, it has become a popular after-work destination and a hotspot in a rapidly developing neighborhood." - Scott Lynch

"Papa San in Hudson Yards is the first foray into the world of business lunches for the Llama San and Llama Inn people. It seems to be working. Midweek at midday, the bright, plant-filled dining room is filled with coworkers eating $35 bento sets with a choice of rice or potato, a salad, and  protein—like a nice piece of pork belly with singed edges and jello-like layers of fat. Other highlights include an eel pizza—really more like a large cracker—topped with shiitake mushrooms, shiny glazed chunks of eel, and wriggly bonito flakes. Some dishes are more puzzling, like a deep-fried maki roll topped with crab salad and a chili oil laced with Frank’s RedHot. Still, even when it’s puzzling, Papa San is a breath of fresh air among Hudson Yards’ more Italian-dominated upscale options. photo credit: William Jess Laird" - Willa Moore

"A Japanese Peruvian izakaya offering a blend of Japanese and Peruvian dishes." - Emma Orlow