Juan Correa and Erik Ramirez bring Nikkei cuisine to life at Llama San through a creative menu featuring ceviches, makis, and robata-grilled items. The restaurant showcases a deconstructed chicken dish and incorporates diverse influences, such as cacio e pepe udon and yuzu Bearnaise. The ambiance is vibrant with neon accents and an open kitchen, enhancing the guest experience. Furthermore, expert mixologists from Tres Monos crafted an inventive cocktail menu to complement the dynamic flavors, establishing Llama San as a must-visit destination for food enthusiasts.
Their Nikkei also crosses paths with other cuisines in cacio e pepe udon, unagi pizza and yuzu Bearnaise, showcasing a fusion of flavors and styles.
They serve ceviches, makis, tiraditos, and robata grill items, reflecting the rich culinary heritage of Nikkei cuisine while adding their unique twist.
Consultants from Tres Monos, a notable Buenos Aires bar, helped shape the cocktail menu, blending innovative drink options with the diverse dining experience.
The industrial space, filled with neon accents and an open kitchen, complements the creative menu, enhancing the dining atmosphere for guests.
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