Llama San, a Japanese Peruvian restaurant located in Manhattan, is set to close in early June after six years of operation. Celebrated for its impeccable Nikkei cuisine, the restaurant was awarded three stars by Pete Wells of the New York Times upon its opening. Despite its closure, the team behind Llama San will continue to operate their other locations, including Llama Inn and a new venture in Hudson Yards. The food, praised for its innovative blends and exciting flavors, was frequently highlighted in reviews as a remarkable representation of Andean cuisine.
It's been a wonderful ride and a great pleasure to serve you while showcasing Peruvian ingredients and the magic of Nikkei cuisine, the team wrote, encouraging diners to visit the lower Manhattan restaurant before it closes June 7.
What Ramirez is doing at Llama San constitutes a branch of Andean cuisine with less obvious (if growing) stateside representation, Sutton observed, citing the restaurant's virtuosity in the style that is Nikkei cuisine.
Wells noted quietly thrilling flavors and flying leaps on the menu in combinations such as green tea, chiles, coconut, and raw fish, calling the savory menu 'remarkable'.
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