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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.

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).

Click to ViewKión 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.

Click to View



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.

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.

Drinks

The setting - a combination of dining room and lounge - is a perfect match for small plates and finger foods paired with a bottle of sake or exotic cocktails such as the Peruvian favorite.


Pisco Sour (Pisco brandy, fresh lime juice, simple syrup and egg white), Lychee Martini (Stolichnaya, fresh lychee puree, Chambord, garnished with fresh lychee) white peach mimosa (a splash of peach schnapps, fresh white peach puree and topped with champagne) and fresh fruit caipirihas, mojitos and margaritas.

Space

The fusion of the setting was the work of co-owner Mariano Airaldi and Daniela Leonardi, who applied their experience in environmental and lighting to the interior design of the unique space.


Their concept is a fusion of organic materials with hi-tech luminous effects. Natural elements - wood, water, metal, air, fire, plants and stones - are represented throughout the bi-level space, highlighted by innovative LED lighting.

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