With New York City being one of the most culturally diverse cities in the world, finding restaurants that blend two cuisines is fairly common.
However, finding a restaurant that blends two cuisines and delivers delicious food is often hard to find. However, Papa San completely nails the assignment. Blending the bold, bright flavors of Peruvian cooking with the refined precision of Japanese technique, this Nikkei concept delivers a menu that feels energetic, unexpected, and deeply flavorful. We recently dropped in to check out the food and beverage program, and it’s easily one of the most exciting new dining experiences we’ve had in a while.
Scanning the drink menu, it immediately becomes clear how thoughtfully each cocktail blends Peruvian and Japanese elements. Even the names double as playful nods to signature dishes and ingredients from both cultures. The Chilcano Izakaya is light and tart, leading with honey and guava flavors that deliver a crisp, sweet, and herbaceous lift from ginger ale. If you lean toward bitter, complex drinks, the Paloma Porteña is something we recommend. It is reminiscent of an icy Fernet and soda, where it carries a refreshing, bitter melon note throughout each sip.
Photo from Vinesh Vora
When it comes to the food, Papa San’s take on Nikkei classics shines immediately with the Salmon Ceviche. The dish highlights incredibly fresh salmon tossed with red onion and crunchy toasted red quinoa. The dish is anchored by a bright, vibrant kabocha leche de tigre and sweet kabocha squash cubes. The tart citrus pops against the sweet winter squash, creating a beautiful balance with each bite. The sushi program also delivers incredibly thoughtful and tasty dishes. The Blue Crab Maki Roll comes slightly seared on the outside for a delightful crunch, topped with a rich, creamy tartar sauce that ties it all together.
Photo from Vinesh Vora
Moving into warm bites, the skewers and fried dishes were absolute standouts. The Chicken Thigh Skewer arrives juicy with a deep, smoky grill char, topped with a herbal, spicy shiso harissa and finished with purple potato chips for an additive crunch. Another highlight was the Skate Cheeks which were an elevated, lightly battered fish fritter with a delicate nori flavor, wrapped around tender, juicy fish and paired with a creamy kabosu aioli.
Photo from Vinesh Vora
For something genuinely unique, we cannot recommend the Eel Pizza enough. Built on an ultra-thin, crispy crust, it balances sweet and savory notes beautifully. Tender, delicate eel is layered with earthy shiitake mushrooms and bonito flakes for a powerhouse hit of umami, all finished with a sprinkle of toasted sesame seeds for texture.
To finish the night, Papa San offers a duo of soft serves that couldn’t be more different. The dairy-free, soy-based Black Sesame Soft Serve leans savory and rich which is perfect if you prefer a less sugary end to your meal. On the flip side, the Cherimoya Soft Serve with Mango is bright, tropical, sweetly satisfying, and the ultimate summer dessert.
Photo by Vinesh Vora
Whether you’re stopping by the bar for a quick bite or a great drink, Papa San proves that when Peruvian energy meets Japanese technique, it creates a tasty bite. Put this one at the top of your hit list.
