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fusion(fyu-zh&n)noun - merging
of diverse, distinct, or separate
elements into a unified whole.
Kión Redefines Fusion
with Peruvian Japanese Cuisine in
a Setting that Blends Dining and Lounging.
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From the merging of Japanese and
Peruvian flavors, to the melding of
a lounge atmosphere with comfortable
dining, Kión brings together
diverse elements to create a unique
experience.
With food that is seriously delicious,
yet fun; festive cocktails; and a
long list of sakes all served in a
sparkling setting, Kión –
Peruvian for ginger root -- is a place
to entertain and to be entertained.
Peruvian cuisine
is a natural melting pot: It brings
together culinary influences from
Spain, Portugal,
Africa, Italy and China.
 But
perhaps the most compelling impact
comes from Japanese cuisine, which
shares a focus on fresh, raw fish
served in dynamic style. The influence
of Japanese techniques and flavors
on Peruvian cooking was fostered by
the emigration of Japanese to South
America (and popularized by Nobu,
who lived in Peru and brought Peruvian
flavors and techniques, such as citrusy
ceviches into his Japanese cooking).
 Kión
is the creation of co-owners Juan Carlos
Burga, Mario Martinez, who handles
day to day operations, and designer
Mariano Airaldi, who joined together
to share their South American heritage
with New York. The owners and the
chef present a cuisine with strong
roots in Peruvian cuisine with Japanese
influences.
- Concept: hip, downtown,
food and décor driven, loungy,
late night, cocktailish, great service,
interesting.
- Atmosphere: relaxed, celebratory,
hip and comfortable.
- Multiple offerings under one
roof: bar, lounge, dining room,
tataki room, communal dining, sushi
bar, dj, late night, event space.
- Culinary Elements: Japanese,
Peruvian, wide price range, great
presentation and product.
- Architecture/Design/Décor:
Stunning design, artist driven,
very cool.
- Beverage Program: Great
cocktails, interesting wines.
- Location: hip, down town,
touristy, New York-ish.
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Chef Miguel Aguilar, a native of
Lima, first came to the United States
as a championship surfer, but
because his family was here, he decided
to stay.
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With a family of exceptional cooks
– his great grandfather owned
a restaurant in Lima – it wasn't
surprising that this passionate surfer
also had an intense interest in cooking
and an expertise at making ceviche.
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