In what I self-coined as one of the hottest reservations in Manhattan, my dinner at Llama San was one to remember. To frame this let me just say two things: their logo is a hot pink llama in a tux with a Japanese headband (think Batsu) and they serve Peruvian-Japanese cuisine which apparently has a name – Nikkei. With that out of the way you can now envision how the dishes and flavors here probably don’t resemble your typical meals out. Have I ever tasted duck breast and banana, uni and matcha or fried Iberico pork and basil udon? Certainly not. In this day and age of food, chef Erik Ramirez of the Llama-trifecta – inclusive of Llama San, Llama Inn and Llamita – has outdone himself on the novelty scale.
Although off to a bit of a rocky start – we’d made the res over a month ago and were seated at the (uber uncomfortable) wooden bar instead of a table – our spirits were quickly turned around after a few bites of our first dish: the scallop ceviche (pictured above) in which a silky piece of scallop and chunky avocado washes down with a very drinkable tangy, tart marinade. The sesame seeds add a tinge of spice and the sprinkled flowers are just plain pretty.
Our second raw dish, the hamachi, uni, and matcha foam (pictured above), is the kind of bite that makes you nod immediately after tasting. The nod is the simple approval as in “how has no one done this before?”. The matcha foam is light enough to add texture and an ever-so-slight flavor and the rich yet tangy coconut sauce – often found in traditional ceviches – makes for a powerful bite.
If you’re looking to spend $26 on 4 bites, the duck breast and banana will do the trick. If you hadn’t considered a fruit and meat dish previously, start with these two. The complementary textures – mushy and chewy – blend together to form a deliciously novel bite.
A first bite of the shrimp, tofu and potato curry brought an immediate smile to my face as I was reminded of a tastier, more complex version of butter chicken. Anyone’s guess is as good as mine where the tofu ended and the shrimp began, but I could douse my meats and fish in this sauce all day. Don’t be fooled by the tofu – it’s quite large and filling.
The lobster and beef heart – not your average surf’n’turf – was packed with flavor. I much preferred the lobster side as I found the sauce mesmerizingly spiced but the beef heart made for a good contrast. I highly recommend ordering this duo.
Finally, you can’t miss the Iberico Pork (fried a la katsu) and udon verde. The basil sauce on the udon likens itself to an Italian pesto pasta and complements the crispy, salty and piping hot fried meat. For those expecting a simple fried pork by this point should know that dishes are never as they sound. I only wished it had come earlier on in my meal so I would have had been less full and more able to enjoy.
For those enticed to grab a reservation, be prepared: come hungry and come open-minded.
Coleslaw Etc. 