Kansha, meaning “gratitude” in Japanese, is a new Japanese-Peruvian restaurant by Executive Chef-Owner Jorge Dionicio, embodying the sentiment he holds for his mentors who taught him Japanese cuisine. A seasoned industry veteran, Chef Dionicio has honed his skills alongside acclaimed Japanese chefs at prestigious establishments. Now, he is bringing his passion for Japanese cuisine and his Peruvian heritage to the Nikkei menu.

Originally from Peru, Chef Dionicio immigrated to the U.S. in 2002. He began his career at UCHI in Austin, Texas, where he started his love affair with Japanese cuisine. He then travelled to Japan to perfect his sushi craft at the World Sushi Skills Institute, where he received the Kuro Obi (black belt) certification in sushi-making.

He also competed and placed 7th in Tokyo’s renowned World Sushi Cup before returning to Peru to stage at Cala, voted one of the top 5 restaurants in Peru, and Maido in Lima, Peru, known for its Nikkei cuisine. He now returns to New York City with his first solo restaurant venture, Kansha.

Kansha uses all imported seafood from the Toyosu Market in Japan, as well as indigenous Peruvian ingredients such as corn, quinoa, and aji amarillo peppers. The menu is curated into six distinct sections: Cold Tasting, Nigiri, Maki, Starters, Hot Tasting, and Desserts. Each section reflects a deep reverence for Japanese culinary techniques and Peruvian flavors, textures, and traditions, showcasing innovation and authenticity in every dish.

Cold Tasting: Kaki, seasonal oysters served with Peruvian mignonette; Ceviche, catch of the day atop leche de tigre and finished with cilantro and ika; Tuna Tasting of akami, chutoro, and otoro, topped with Ossetra caviar and daiginjo soy sauce; and Tiradito, bluefin tuna, aji Amarillo, and chalaca.

Maki: Acevichado, seabream, avocado, leche de tigre, and madai (red seabream); and Wanka Maki, a warm roll of salmon, avocado, and aji Amarillo paste

Starters: Tori Gyoza, Peruvian chicken filling with aji Amarillo; and Kaiso salad, three types of seaweed, goma, and shiso.

Hot Tasting: Sakana a lo Macho, spicy seared king salmon, aji panca, and seafood; Tori Meshi, cilantro-based chicken and rice, finished with huancaina; Lomo Saltado, a Peruvian stir-fry of striploin, tomato, aji amarillo, red onion, and chunks of crispy potatoes; and Parihuela – aji panca, yuca, and soft shell crab.

The Omakase Tasting Menu will feature five appetizers with Peruvian emphasis, edomae-style nigiri courses, handrolls, miso, tamago, and dessert.

Dessert: Japanese-inspired house-made ice cream like matcha or sesame Ice Cream; Picarones, Peruvian “donuts”; Japanese Okinawan sweet potatoes; and winter squash, Kabocha, to make a sweet fried doughnut.

Beverage selection features a small, well-curated list of French red and white wines, as well as an extensive sake list. There is a full liquor bar that will showcase cocktails like Pisco Sour and Matcha Martini. Also available are non-alcoholic beverages such as Chicha Morada, a traditional Peruvian super drink made from purple corn and chunks of apple, garnished with dried pineapple, reminiscent of a sangria.

1312 Madison Avenue at 93^rd Street
@kanshanyc
www.kanshanyc.com

Monday – Sunday, 12 p.m. – 3 p.m., 5 p.m. – 10 p.m.
Capacity (Downstairs): 16
Capacity (Omakase Counter): 6
Okamase Tasting: $145