Fusion Frenzy

There’s lots of unrest on earth these days, but people come together in the culinary world. People from all places work together in harmony, chefs travel the world to learn from other cultures. Maybe they should run things, they most certainly created their own little peace on earth. One of the by-produtcs of this is the fusion cuisine, which I happen to love. Here are a few examples of some stellar examples:

Sen Sakana

When in the late 1800’s Japanese immigrants traveled to Peru, they brought along their cuisine, and over time they melted into the Peruvian cuisine, creating a brand new one: Nikkei Cuisine. Sen Sakana is Japanese for One Thousand Fish, representing the 1,000 different fish found in the Peruvian seas. I find this utterly romantic, and it translates into some amazingly delicious food!

Just last week I stopped by to try this extraordinary cuisine. I started with a Pork Belly Miso soup with vegetables and Sen Rayu, deliciously familiar and different at once. Next was a Japanese Chicken Curry Emanada, which united flavors with ease. A side of Black Feather Chicken Wings (Crispy Tabasaki Nikkei, Aji Panca Amakara Sauce) was the highlight of my meal. They were unbelievably delicious. Next up was a sushi combo, I chose Spicy tuna, my favorite, and a Salmon Roll, it was yummy and super fresh. I closed out my meal with some Peruvian Chocolate Ice Cream, which was of course heavenly. This place deserves a Nobel Peace Prize….

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Bon Appétit’s Restauranteur of the year Richard Sandoval created culinary harmony is this restaurant, combining Latin and Asian foods. This place is large, rustic and comfortable, with a drink menu that’s beyond impressive, featuring over 400 Tequilas, stored in tequila lockers in “La Biblioteca”. That alone makes a visit worthwhile, but believe me, the food is fun and tasty as well.

My friend Mary and I went here for her birthday to celebrate. Our appetizers were Hamachi Croquettes with a spicy tomato sauce, and Chicken Potstickers with mushrooms, Napa cabbage and a red chili dashi sauce. For our main course I chose Vaca Frita, which consists of short ribs, mashed potatoes and Mojo de Ajo, while Mary had the Latin Cordon Bleu with house smoked bacon and cheddar cheese in a red bell pepper sauce. We closed out the meal with Apple Pie with miso caramel and cinnamon ice cream, and a chocolate lava cake (of course with a birthday candle). These flavor mixes were very successful, we loved everything!

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Do you want Japanese tonight? Korean? Ramen? Hey, there are plenty of Asian Fusion Restaurants these days that serve it all in one location. Some combine flavors, some, like Wagamama, serve classic dishes from their respective countries. Everything here is wholesome and fresh, healthy and delicious.

With my daughter in tow, I ordered a bunch of different plates to get a taste of Asia. First up was Tori Kara Age, crispy chicken thighs with a spiced sesame and soy sauce. Next was the Wagamama Ramen with grilled chicken, barbecue pork, chikuwa, prawns and mussels over noodles in broth with scallions, wake, menma and half a tea-stained egg. Amazing. Chicken Raisukaree was another dish we tried: chicken in a mild coconut and citrus curry, served with snow peas, peppers, sesame seeds and red chilies with white rice, loved this dish! But my favorite was the Steak Bulgogi. It was a marinated steak with miso-fried eggplant, served on soba noodles in a sesame and bulgogi sauce, perfected with kimchi and a tea-stained egg. It was a show stopper. It’s a great place with great prices and even greater food!

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Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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