Tumi Peruvian Restaurant NYC

Reviews

• UC

  U. C.C

  5 days ago
  5.0
  I love Peruvian fooood! Like their seafood paella! And I think it fits well with their ceviche. (Ya I know maybe not authentic way to eat it…) But combing ceviche with seafood paella taste wonderful! And I like their chicha (I am sure I 99% spell it wrong lol)! Service was wonderful! Love it!
• PL

  Peter Lorence

  May 10, 2026
  3.0
  Dine here with my family and order pretty good amount of food! The ceviche is good and a must if you go here! The lomo saltado is just okay but it does the job. The octopus is 3/10 ngl. And the chicken with green sauce is 4/10! But the drink they have the COCO that says in the menu FRESH is not! It’s just a coconut water with tap water in a mix of pinacollada canned! It taste really bad and we bring it back to the server after 1 sip and he didn’t even take off to the bill as we said it doesn’t taste good. Server also told us that it’s with pinacollada mix that’s why but we are expecting just a coconut water. All in all not gonna go back, but atleast I already tried it. Maybe not for us! But please don’t get COCONUT WATER LOL! Service is 4 cause of the Latino busser that so accommodating!
• SR

  Sebastian Ramirez

  May 9, 2026
  5.0
  Had a great experience at Tumi! ⭐⭐⭐⭐⭐ The food was absolutely delicious, authentic flavors, beautifully presented, and every dish was outstanding. A special shoutout to Andres, our waiter, who provided exceptional service. He was attentive, friendly, and made our dining experience even better. Highly recommend this place if you’re looking for amazing Peruvian food and top-notch service!
• AP

  Alejandro Perez

  May 3, 2026
  2.0
  I really wanted to like this place. The menu sounded great and the presentation looked promising, but the execution fell short. The grilled octopus was badly overcooked: rubbery, tough, and hard to cut. What should’ve been tender and flavorful ended up feeling like a chore to eat. The “huancaína chicken pasta” was even more disappointing. The chicken tasted like basic nuggets, and the sauce was closer to boxed mac and cheese than a proper huancaína sauce. It was thick, artificial, and lacking any real depth. The classic ceviche was the only thing we actually enjoyed.
• RC

  Ryan Corl

  Apr 14, 2026
  5.0
  When organizing a cultural diversity dinner for a high-performing professional team, the goal is to find a venue that balances sophistication with an authentic, soul-warming atmosphere. Tumi Peruvian Restaurant, situated on 9th Avenue in the heart of Hell’s Kitchen, didn’t just meet those expectations; it provided an evening that was as intellectually enriching as it was gastronomically delightful. The Ambiance: Vibrant Yet Refined Tumi strikes a rare and perfect balance. The space feels intimate and warm, characterized by contemporary décor that pays homage to Andean heritage with vibrant colors and traditional motifs that avoid feeling like a caricature. For a team navigating the high-pressure environment of Manhattan’s corporate landscape, the transition into Tumi’s welcoming embrace was seamless. The lighting is sophisticated, and the acoustics—often a challenge for large group dinners—allowed for fluid, meaningful conversation across the table, ensuring our discussions on cultural perspectives were never drowned out by background noise. The Culinary Journey: A Tribute to Global Fusion Peruvian cuisine is, by its very nature, a masterclass in diversity—a historic fusion of Incan, Spanish, African, Chinese, and Japanese influences. This made it the ideal backdrop for our team’s event. • The Causa Trio: We began with an assortment of Causas. These layered masterpieces of seasoned mashed potatoes and lime were topped with everything from fresh tuna to creamy chicken. They served as a perfect introduction to the complexity of Peruvian textures. • Ceviche Clasico: The ceviche was a revelation. The fish was impeccably fresh, cured in a leche de tigre that possessed the perfect acidic bite and a hint of spice. It was a bright, energizing start that set a high bar for the rest of the meal. • Lomo Saltado: For the mains, the Lomo Saltado was the undisputed star. The wok-seared beef was exceptionally tender, and the integration of soy and vinegar notes perfectly illustrated the Chifa (Chinese-Peruvian) influence that is so central to the country’s culinary identity. • Aji de Gallina: This creamy chicken stew offered a comforting, velvet-textured contrast, showcasing the sophisticated use of the yellow aji pepper—flavorful and aromatic without being overbearingly spicy. Service and Hospitality From a logistical standpoint, the staff at Tumi handled our large group with impressive precision. In a fast-paced city like New York, finding a team that is both efficient and genuinely warm is a rarity. Our servers weren't just bringing plates; they were ambassadors of the culture, taking the time to explain the origins of the ingredients and the history behind the dishes. This added immense value to our cultural theme, turning a dinner into an educational experience. The Verdict Tumi is more than just a restaurant; it is a sensory journey. It provided our team with a platform to celebrate different backgrounds through the lens of world-class cuisine. It is rare to find a spot in Hell's Kitchen that feels this authentic while maintaining the level of service and professionalism required for a corporate outing. For any team looking to foster connection and celebrate diversity through food, Tumi Peruvian Restaurant is an absolute must-visit. We left with full stomachs, broadened horizons, and a renewed appreciation for the beautiful complexity of Peruvian culture. Pro Tip: Be sure to order a pitcher of Chicha Morada for the table. The purple corn, pineapple, and cinnamon blend is refreshing, traditional, and served as the perfect non-alcoholic toast to a successful evening of inclusion