Address: 359 6th Ave, New York, NY 10014, United States
Opening Hours: Weekends 11:00am – 2:30pm, 5:00pm – 10:30pm, Weekdays 5:00pm – 10:00pm
Official Website: llamasannyc.com
Llama San, The Village, NYC
One of the most interesting restaurants I have tried during my last visit in NYC was Llama San. This zen, hip eatery serves eclectic Japanese and Peruvian flavors in large plates, something I wasn’t expecting with their limited menu. For a group of 3, you’ll land with trying every single dish on the menu with the 4 course Prix Fixe at USD 90 per head. I recommend that, since Llama San’s prowess can’t be seen in a few dishes.
Start with a glass of Japanese whisky-based cocktail, Susuwatari. It’s refreshing, not too strong for you to stun your senses before dinner, and surprise — some caramel popcorn and miso notes in your drink.
SCALLOP CEVICHE, YUZU KOSHO, PITAHAYA, NORI
This is one of Llama San’s strongest dishes. Served ceviche, the scallop is fresh, the restaurant doesn’t scrimp on portion sizes for every single diner, and there is depth in the broth that alternates between oceanic, acidic and a tang. A strong start to a long prix fixe.
MONKFISH SANCOCHADO, DAIKON, CABBAGE, BLACK TRUMPET MUSHROOM, TUYO
Don’t be deceived by the Monkfish. It’s hardly a light one served early in the Prix Fixe.
YELLOW FIN TUNA, BLACK TRUMPETS, WALNUTS, PONZU
The Yellow Fin tuna doesn’t overpower their predecessors. Loved the ponzu broth.
CABBAGE, SAIKYO MISO, NORI, ANCHOVY, KATSUO FURIKAKE
Surprisingly another interesting take on the usual Japanese cabbage salad. You get the crunch from the cabbage and furikake. Definitely enjoyed this dish especially it makes use of a simple ingredient.
TOFU, SHRIMP, AJI AMARILLO, POTATO, CRISPY RICE
I wasn’t too fond of the overly large tofu portion, but loved the interesting contrast, from the sponginess of the tofu to the mushiness of the potato and ending with the crispy rice.
IBERICO PORK TONKATSU, UDON VERDE, TSUKEMONO CUCUMBERS
This was a really heavy entree. Udon Verde is such a creamy pasta, with a gnocchi like texture. Served with Iberico Pork Tonkatsu, it felt like a meal within a meal. I was stuffed at the end of the Prix Fixe, leaving little room for dessert.
CHICKEN THIGH MAKI, AJI AMARILLO, WALNUTS, ALFONZO OLIVES
The meal ended with the Chicken Thigh Maki. Not a huge fan of it as well, especially as Llama San uses the same Aji Amarillo on the tofu.
Overall, I recommend Llama San for date nights, group catch ups, and those with an ever-curious palate.