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.

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.