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Since 2019, chef Erik Ramirez has been cooking up his interpretation of Nikkei cuisine at Llama San in the West Village. Not just a favorite among various media outlets, the restaurant was also credited with the boom of Peruvian flavors on a worldwide stage (per the New York Times). Yet among all its accolades and fanfare, the team announced yesterday that it would be coming to an end.
In an Instagram post, the Llama San team announced the closure. “They say all good things must come to an end. After almost 6 years in business Llama San will be closing on Saturday June 7,” the announcement read. “It's been a wonderful ride and a great pleasure to serve you while showcasing Peruvian ingredients and the magic of Nikkei cuisine.”
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Following the very successful Llama Inn in Brooklyn, the team took to the city in 2019 to open a sister spot Llama San. Continuing the exploration of chef Erik Ramirez's Peruvian-Japanese heritage through Nikkei cuisine, the restaurant was a clear hit from the beginning, nabbing a three-star review from the New York Times and was named Eater's “Restaurant of the Year” in 2019. Time Out New York gave it a four-star rating, praising chef Ramirez for his interpretation of Nikkei cuisine, even calling the scallop ceviche “one of the best dishes we’ve tasted in 2019.”
According to their PR rep, the team is "focused on closing out these last few weeks of service and spending time together with their regulars and team." Ramirez’s remaining Peruvian concepts now include Llama Inn in Williamsburg, London and Madrid, as well as his most recent project, Papa San, which debuted in Hudson Yards this past February.
The social-media post finished with gratitude to the restaurant team. “Above all, thanks to our amazing current and past teams, many of whom you will find now at Papa San or Llama Inn: you all created magic out of a little and humble space.”