509 E 6th St, New York, NY
Peruvian is a cuisine I am just starting to get acquainted with. Unlike many of the Spanish Speaking countries in South America, which share many of the same dishes with just regional variations, Peru seems to have a totally separate and unique food culture. But apparently, even taking this into consideration, there is the entire Asian aspect and sub-cuisine layered onto the Peruvian food landscape that we really don’t get much exposure to here in the US. Besides the indigenous ethnic groups in Peru, there is also the influence of the Japanese culture in Peru due to many years of immigration. While the Japanese are no longer such a large ethnic group in the country (a significant re-emigration to Japan occurred in the early 1990’s) 80,000 Japanese still live in Peru and represent the 3rd largest population of Japanese living outside Japan (Brazil and the US ranks 1st and 2nd).
Kion, in Alphabet City, which opened less than a year ago, is a swanky bar and restaurant featuring Japanese/Peruvian fusion cuisine. It is among one of the most unique restaurant concepts in New York, with a groovy environment and fantastic food to match. If you’re looking for something different than the typical Sushi experience, Kion should be on your watch list. It could be said that Kion is similar to Nobu, in that it stylistically represents Japanese/Peruvian fusion. However, unlike Nobu, it shows its Peruvian side more than it shows its Japanese side.
The bar has some interesting liquors on-hand, including a number of very good premium Rums.
This may look like a girly-man drink, but it is actually a Pisco Sour, the national cocktail of Peru.
An assortment of Peruvian inspired Sushi Rolls.
Coco Tuna Appetizer (full)
Perfectly Rare Skirt Steak, with Argentine Chimichurri Sauce.
Spicy Mussels with Rocoto Pepper
Chulpa, a type of seafood bisque.
Traditional Peruvian Ceviche.
Closeups of some of the other Ceviches as well as the crunchy oysters.
Coco Tuna Ceviche, in coconut milk, along with a Pepino Rollo, a cucumber stuffed with salmon, avocado and seared tuna in sesame Yuzu sauce.
Toro Con Patta, Tuna belly tartare with avocado mousse, capers and lime juice.
Zapallitos Picante, Roasted Zucchini filled with shrimp, crabmeat and goat cheese
Causa, a traditional napoleon of of shrimp, crabmeat, ceviche, avocado and potato.
Filet Mignon with Gnocchi
Lomo de Cerdo, grilled pork loin chops with Aji Panca served on a bed of Carapulca (naturally freeze dried potato from the Andes mountains) with salsa criolla.
Tramboyo, crispy whole fried fish.
Seco, a braised lamb shank in “dry” cilantro auce
Pollito Asado, Peruvian style roast chicken.
Dessert Sampler with Tempura Fruit and Chocolate Wontons.
Owner Mario Martinez and Chef Miguel Aguilar
Steps heading into basement bar area
Psychadelic tatami room
You can learn Samba here, but I’d advise against too many Piscos beforehand.
Outside bar area.