Sen Sakana
Kosher restaurant · Midtown West ·
Nikkei cuisine: Japanese-Peruvian fusion dishes
Nikkei cuisine: Japanese-Peruvian fusion dishes
"This groundbreaking restaurant specializes in the Nikkei cuisine of Peru, which incorporates Japanese elements into traditional Andean dishes. Hence, at Sen Sakana one can feast on fluke ceviche flavored with ginger and lime juice, rice balls with a spicy tuna dip, branzino done on a robata grill, and lomo saltado — a classic Peruvian stir fry of beef strips, tomatoes, and onions." - Eater Staff
"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
"Sprawling Sen Sakana in Midtown is cited as another notable Nikkei presence in the city, illustrating that Nikkei cuisine is slowly gaining traction in New York beyond a handful of chefs." - Carla Vianna
"New York’s early Nikkei entrant opened in 2017 and initially received a lukewarm reception as diners struggled to understand the cuisine; run by a team that included a Peruvian and a Japanese chef, the restaurant’s leadership emphasizes that Nikkei is distinct from generic “fusion,” often describing it as Japanese-Peruvian and feeling responsible for educating the public about the culture and flavors." - Monica Burton
"I note that Sen Sakana is another fine‑dining example that has long been no‑tipping." - Carla Vianna
