A bold new culinary gem has arrived on Manhattan’s Upper East Side—Kansha, a Japanese-Peruvian fusion restaurant from Executive Chef-Owner Jorge Dionicio. Named after the Japanese word for “gratitude,” Kansha reflects Chef Dionicio’s deep appreciation for the mentors who guided his journey in Japanese cuisine and pays homage to his Peruvian roots.
A native of Peru, Chef Dionicio began his culinary career in the United States in 2002, working at acclaimed restaurants such as UCHI in Austin and honing his sushi skills under the guidance of world-class chefs at Morimoto, O Ya, Akashi, Azabu, and Sushi Noz. His dedication took him all the way to Japan, where he earned the Kuro Obi (black belt) in sushi-making at the World Sushi Skills Institute and placed 7th in the prestigious World Sushi Cup in Tokyo.
Now, with the opening of Kansha, Chef Dionicio brings his expertise in both Japanese and Peruvian culinary traditions to life through an inventive Nikkei menu that seamlessly blends precision, flavor, and storytelling.
Elevated Nikkei Cuisine with Japanese Precision and Peruvian Soul
Kansha’s menu is divided into six sections: Cold Tasting, Nigiri, Maki, Starters, Hot Tasting, and Desserts. Each dish showcases premium imported seafood from Tokyo’s Toyosu Market, paired with vibrant Peruvian ingredients like aji amarillo, quinoa, and purple corn.
Highlights from the Cold Tasting section include seasonal oysters (Kaki) with Peruvian mignonette, ceviche in leche de tigre, and a decadent Tuna Tasting featuring akami, chutoro, and otoro topped with Ossetra caviar. The Tiradito, combining bluefin tuna with aji amarillo and chalaca, perfectly captures the essence of Nikkei fusion. Sushi lovers will appreciate the creative maki rolls, like the Acevichado with seabream and leche de tigre, and the warm Wanka Maki, filled with salmon and aji amarillo paste.
The Hot Tasting menu explores traditional Peruvian flavors with Japanese refinement—dishes like Sakana a lo Macho (spicy king salmon), Lomo Saltado, and the seafood stew Parihuela are standouts.
For a curated experience, the Omakase Tasting Menu includes Peruvian-influenced appetizers, edomae-style nigiri, and a rotating dessert selection featuring Japanese matcha ice cream, Picarones, and sweet Okinawan potatoes.
Design Meets Culture
The bi-level space is both elegant and welcoming. Guests enter through a beveled glass front into a minimalist room wrapped in soft Hinoki wood, punctuated by rich red banquettes and Peruvian textile pillows. A dramatic staircase leads to an upstairs omakase counter, crafted from a 100-year-old Hinoki tree, offering an intimate and immersive dining experience.
Thoughtful Beverage Program
Kansha’s drink list includes a refined selection of sake, French wines, and inventive cocktails like the Matcha Martiniand Pisco Sour. Non-alcoholic options, such as Chicha Morada, add authenticity and balance.
A Must-Try Japanese-Peruvian Experience in NYC
With its artful approach to Nikkei cuisine, Kansha is a standout addition to the New York City dining scene. Chef Jorge Dionicio’s first solo venture is more than a restaurant—it’s a love letter to two cultures, blending Japanese discipline with Peruvian warmth in every bite.
