Peruvian ceviche meets Japanese technique. Join us on Monday, November 2 at 7 PM for a hands-on Nikkei Ceviche & Sake Class at Atlanta's first Peruvian ceviche bar, led by Madre Selva Executive Chef Mayra Dominguez.
Nikkei cuisine brings together the flavors of Peru and the craft of Japan, a tradition shaped by the Japanese families who settled in Peru and made its ingredients their own. The result is a ceviche that balances Peruvian lime and ají with Japanese touches like soy and sesame. Chef Mayra leads the class herself from the Chef's Table, moving between stations as you build your own Nikkei ceviche step by step.
Throughout the class, each guest will enjoy a pairing of three different sakes, Japan's traditional companion to fresh fish, plus a Nikka Whisky Sour. Smooth and clean, sake complements the brightness of the citrus and the warmth of the ají, making it the perfect match for Nikkei ceviche.
During the experience, you'll:
- Learn the story behind Nikkei cuisine and how Peruvian and Japanese traditions came together
- Prepare your own Nikkei ceviche step by step under Chef Mayra's guidance
- Enjoy a pairing of three sakes and a Nikka Whisky Sour
- Cook in an intimate, hands-on class limited to 18 guests
Tickets are $115 per person plus tax and gratuity, sake and Nikka Whisky Sour pairing included. Seating is limited to just 18 guests. Reservations are non-refundable.
