Kayao

At Kayao, we aim to showcase the dynamic flavors, techniques, and ingredients that unite Peruvian and Asian culinary traditions. Kayao is a melting pot of cultures and cuisines, where guests are invited to embark on a culinary journey that transcends borders and opens hearts. Through our commitment to authenticity, creativity, Kayao seeks to create intrigue while also pushing the boundaries of culinary innovation.

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Come spend Saturday, August 1st with us as we celebrate the coastal and Nikkei flavors of Peru. We’ll be highlighting our Ceviche Nikkei, a fresh take on the classic dish with yellowfin tuna, passionfruit leche de tigre, and edamame. We’ll start the afternoon with a welcome Pisco Sour on the patio, then dive into a hands-on masterclass with Executive Chef Gonzalo Castillo. You’ll prepare, marinate, and plate your own ceviche using professional techniques and learn how to balance traditional flavors. Afterward, enjoy your creation during a family-style lunch on the patio. Event: Kayao Ceviche Masterclass & Patio Luncheon Date: Saturday, August 1, 2026 Time: 1:00–3:00 PM Included in your experience: - Welcome Pisco Sour - Ceviche-making masterclass with Executive Chef Gonzalo Castillo - Hands-on preparation and plating - Tasting of your own Ceviche Nikkei - Family-style patio lunch Optional Add-On: Pisco Cocktail Flight (+$35) A handpicked lineup of craft pisco cocktails made to complement the meal. Invite your friends to join us for an afternoon of hands-on learning, delicious food, and the lively flavors of one of Peru’s favorite dishes, reimagined with a Nikkei twist.

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