Mixela chef Gian Franco Brugaletta is known for his seasonal menus, inspired by European, Latin American and Asian cuisines.

This summer, Brugaletta is sharing his talents with the public at sushi classes on Mondays June 15 and June 22. Throughout the season, guests will learn knife skills, rice preparation, rolling techniques, fish selection, and the philosophy behind sushi. Each class is $108.

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“It’s more than a cooking class,” said Valentina Huerta, Mixela co-owner. “It’s a chance to connect with others, learn something new, and gain a deeper appreciation for the craft and ingredients.” 

The sushi classes are an extension of Mixela’s philosophy of serving no-frills seafood. Brugaletta looks for natural connections — where a Japanese technique complements a Latin ingredient, or where a European preparation brings out something unexpected. 

“Instead of forcing different cuisines together, we focus on finding the natural connections between them,” said Huerta, whose restaurant is at 24th Street and Osborn Road. 

“The challenge here is knowing when to hold back. Fusion works best when every ingredient serves a purpose. We don’t want dishes that feel like they’re trying to do everything at once. Usually, one cuisine takes the lead while another adds a technique.” 

Mixela’s specialty is “letting exceptional fish speak for itself,” she said. “We focus on sourcing high-quality seafood and preparing it with care and precision. Whether it’s bluefin tuna, seasonal selections or chef-curated offerings, our goal is always to highlight the fish, rather than cover it up.”

She’s not discounting the bold flavors that accompany dishes, like the signature yellowtail and truffle. 

“Our yellowtail and truffle showcases the quality of the fish, while reflecting the balance and style that define Mixela’s cuisine,” she said.

“The preparation is simple enough to let the tuna stand out but layered enough to make it memorable. For a pairing, I love it with a crisp rosé or one of our Junmai Ginjo sakes. Both work beautifully with the richness of the tuna without overpowering its delicate flavors.

“Arizona may be in the desert, but that doesn’t change our standards.”