The story
Papa San calls itself a "little slice of culinary chaos," and the description fits. This Nikkei izakaya in New York City’s Hudson Yards—inside the Spiral at 501 West 34th Street—is the product of a team that includes Creative Chef Erik Ramirez, Managing Partner Juan Correa, General Manager Orland Delgado, and Chef de Cuisine Sang Lee. Their story, as they tell it, "connects Lima and Tokyo, makes a pit stop in Buenos Aires, and somehow ends up in New York City." It’s a fusion that feels both deliberate and wonderfully spontaneous.
The menu is built around the intersection of Japanese and Peruvian cuisines, a tradition known as Nikkei. You’ll find ceviches like the Salmon Ceviche with aji amarillo leche de tigre, avocado, and sweet potato, and maki rolls such as the Wagyu roll with aji panca yakiniku and lomo saltado sauce. Small plates range from a BBQ Eel Pizza with shiitake and pecorino to Miso Black Cod on nori polenta. The robataya skewers are a highlight—try the Wagyu skewer with papa salt and yuzu béarnaise, or the "Around the World" option that samples all six. Larger Donabe Bowls include a Beef Short Rib Estofado and a Barley Yakimeshi with spring vegetables.
Cocktails come from the "3 Monos" with a Latin American twist: the Papa Sour uses Pisco, green apple, and sandalwood; the Lychee De Tigre pairs mezcal with leche de tigre. The wine list is notably interesting, with selections from Argentina, France, and California, plus sakes by the glass.
Papa San describes itself as a "Nikkei izakaya"—a casual, lively spot where Peruvian flavors meet Japanese traditions. The energy is warm and unpretentious, with a playlist that might include The Clash’s "Straight to Hell." It’s a place to come for the food and stay for the stories.
Papa San earned a Michelin Recommended designation for 2026, a nod to its bold, confident cooking and the seamless melding of two distinct culinary cultures.
Recognition
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