Meet: Sergio Nakayoshi
Executive Chef at NYC's newest Izakaya Peruano
Full Name, Age and Where are you from?
My name is Sergio Nakayoshi. I’m Peruvian Japanese, and grew up in St. Louis Missouri. Shout out to Sexxy.
What is your title and where do you work?
I’m the Executive Chef here at Papa San.
What are some of the more challenging parts of opening a restaurant that the general public might not think about?
The most challenging part of opening a restaurant is the amount of hours that go behind planning, training, organizing, opening, and operating. My favorite quote by my friend Drake Maret is “everyone has a plan until you get punched in the face”. There are always gonna be things that don’t go as planned, you just need to be a rock and make the best decision possible and keep going. There is always light at the end of the tunnel.
What have been your top family meals as of late?
We take pride in our family meals. The best one so far was made the first week when all the sous chefs and chefs were starting to work with each other and learn about each other. We had a chicken adobo from Dan–he is from Cambodia–, an Aji verde from Jose Luis from Mexico, Tania is Tex Mex and made rice and pico de gallo, Sang’s our CDC from Korea so he brought the kimchi, Aaron from Seattle made a cucumber salad, and Nat brought the chips and guacamole. It was a delicious meal where everyone contributed a piece of themselves. It was also the top family meal because it was the first time cooking for each other as a team of chefs so you didn’t want to not bring it.
How would you describe Papa San’s cuisine?
Papa San’s food is a new interpretation of Nikkei food. Peruvian food has been so influenced by the marriage of these two cultures in the last century, that I feel the food we make is a product of the evolution of Peruvian food. Nikkei food is a marriage of these two cuisines in Peru, and Papa San evolves as the migration of Nikkei food to another country and culture–this third factor now being New York.
It's your night off, what restaurant have you been meaning to try?
It’s my night off, I want a beer. My mind takes me to get the kilo of meats at Carnitas Ramirez. That’s all I crave.
What are some of your favorite ingredients utilized at Papa San that people might not be familiar with?
I love using my Peruvian Chiles that are available in the United States. Aji Amarillo, Aji panca, Aji limo, We also use a lot of katsobushi and dried shiitake mushrooms, can’t forget perilla oil and leaves. These Japanese ingredients marry so well with our cooking.
What are three things you can’t live without right now? (Restaurants, kitchen utensils, books, it can be anything!)
3 things I can’t live without right now are my Apple Watch, my headphones, and Citi Bikes. It’s my daily meditation for 45 min on my way to work. Got to keep zen.