Restaurateur Juan Correa and Chef Erik Ramirez are the brains behind Llama Inn and now this New York hotspot, where Nikkei cuisine blending Japanese and Peruvian influences is given a playful twist. Papa San’s menu is cheeky in tone (there’s even a “best friend” section for your favorite sides) with dishes inspired by Ramirez’s heritage as well as travel to Tokyo. Zansai, or small plates, as well as robataya (grilled items), donabes and maki comprise most of the offerings. Don’t miss the ceviche, especially the fluke atop an avocado leche. Seared wagyu tri-tip is even better with a dollop of yuzu bearnaise that’s so good you’ll want to bottle it and take it home.
