Chelsea, Manhattan · restaurant
Peruvian-Nikkei cooking anchored by the namesake ceviche: fresh corvina in leche de tigre with red onion and cilantro. The Ceviche Nikkei swaps in yellowfin tuna and citrus ponzu tiger's milk with pickled daikon, pulling the Japanese-Peruvian thread further. Pisco cocktails and the Lomo Saltado, wok-fried filet mignon with crispy yellow potatoes, make a strong case for the full table.
Happy hour runs Mon, Tue, Wed, Thu, Fri, 3:00 PM to 6:00 PM.