Experience The Unique Fusion Of Japanese And Peruvian Cuisines In The Heart Of Manhattan

Sen Sakana specializes in Nikkei Cuisine, a delicate yet impactful fusion of Japan and Peru's culinary explorations

Ruprecht

After a much anticipated wait, Sen Sakana opened its door to the public in July 2017. The restaurant serves Nikkei Cuisine, a style of food that was born out of Japanese immigrants who traveled to Peru in the late 1800s. Diners at Sen Sakana can enjoy everything from tiradoto ("sashimi meets ceviche") and robatata grilled skewers to high-quality sushi & nigiri and large plates of cooked food. Sen Sakana also offers the Nikkei Experience, a $125/person 10-course tasting menu.

ROOT VEGETABLE CHIPS

Ramp up your appetite with a basket of crispy Root Vegetable Chips with a side of flavorful Charred Tomato Rocoto Dip.

STARTERS - COLD

Served on a wooden platter are bite-sized Causa "Onigiri" - one is spicy crab meat on top of purple potato causa, while the other is spicy salmon covered in flavorful furikake with ikura on top of yellow potato causa. On the right is a bowl of pudding-like House Crafted Tofu with bonito flakes, Dashi Amarillo, ikura, oba, and avocado slices.

STARTERS - COLD (CONT.)

In this duo of "Sashimi meets Ceviche," you can enjoy Nikkei Ceviche, which features torched salmon marinated in yuzu sauce with pickled onion, Peruvian corns, and crisps, along with Madai Tiradito, or slices of red snapper and mango with shio kombu, aji amarillo mango sauce, and Harumaki crisps.

STARTERS - HOT & KUSHIYAKI

This perfect platter features all the hot - both figuratively and literally - items from the appetizer menu. From the Shrimp Crab Gyoza with crispy edges and Black Feather Chicken Wing in sweet and savory Aji Panca Amakara sauce to two different kinds of Empanadas - one stuffed with minced chicken in Japanese curry and the other with pisco roasted Porcon mushroom - to Robataya Skewers (Tsukune, or chicken meatball, and Anticuchos de Corazon, or beef heart).

FIRST MAIN

The rich Salmon Belly prepared Kasuzuke-style is cured in Sake Lees, and served with creamy uuzu miso cheese and grilled vegetables (maitake mushroom, asparagus, and bell pepper).

SECOND MAIN

You get a choice between two excellent fried entrees: Chicken Nanban (pictured above), which features deep-fried black feather chicken breast with crispy quinoa in black vinegar and aji tartare sauce and topped with creamy egg salad, or the Ton Katsu, or deep-fried pork loin in panko batter and katsu sauce. Both are served with a side of Japanese potato salad, root vegetable chips, and arugula.

NIKKEI NIGIRI

These melt-in-your-mouth platter of Nikkei Nigiri includes Chu-Toro (seared fatty tuna), Botan Ebi (sweet shrimp topped with miso), Hamachi with Peruvian green sauce, and Madai (red snapper)

DESSERT

For dessert, you get two scoops of rich, creamy ice cream topped with white chocolate crunchies. The flavors range from matcha and mango to chocolate and banana.