Llama San

Peruvian, Japanese.  Ever have a dish so outrageously addicting, you’re tempted to get seconds?  This happened not once, but twice during my recent dinner at Llama San. Part Peruvian, part Japanese, wholly genius.

Everything their kitchen churns out is golden.  I began with one of the ceviche (tuna, black trumpet mushrooms, ponzu, walnuts).  The flavor combination and textures make it easy to understand why they’re known for this dish. You’ll need your spoon to finish every delicious drop.

Order the tofu, shrimp, potato, jasmine rice, and you’re gifted another spoon.  All the better to scoop up the aji amarillo, practically soup-like beneath this supremely tasty creation.

On to the addictions!  The lobster, beef heart, Hoshihikari rice.  Maybe it’s the sweet, slightly smoky flavor of the aji panca bathed meat, but this dish is pure perfection.  It was hard to imagine being so devoted to anything else.  Until I encountered the Wagyu short rib (potato, mustard, quinoa). If you think Wagyu couldn’t be more flawless, you have to try it with these compelling counterparts.

Ultimately, it was good that I passed on more of the same because there would have been no room for dessert.  I opted for their miso, banana, Oxapampa honey, white sesame invention.  It’s a sweet, heavenly marriage of Japan and Peru.

As if the meal weren’t enough, the entire staff is unrelenting in their water pouring, table clearing and enthusiasm.

If you look up occasionally from your plate, you’ll notice the lights are nicely dimmed, the ceilings high, the room full.

And their music is a mix of songs you’ll know – most with a bop along, rap-a-fied touch.  Of course it totally works, like everything else.

Llama San. Don’t wait.