What's the concept? Chef Mitsuharu Tsumura of Maido brings together the two renowned cuisines that are the backbone to his world – Peruvian and Japanese – into one restaurant, to create the delicious union that is Nikkei.
And the experience? ‘Maido!’ – that’s the jolly and timeless unanimous greeting from the chefs that welcomes diners when they enter the first-floor restaurant in trendy Miraflores. While those with time constraints should order from the sushi counter, the tasting menu offers the full breadth of Tsumura’s concept: Experiencia Nikkei. High ceilings are framed by an artistic rope installation that replicates the Japanese flag, creating intimacy but also a sense of movement that reflects the activity in the kitchen.
On the plate: Having undergone valuable training in Osaka, Tsumura applies his learnings to the nigiri a lo pobre and the toro with Amazonian ponzu, which are particular strengths at Maido. New to the Experiencia Nikkei menu is the Tarragona tuna belly, rolled out on a trolley then sliced, prepped and crisped with a blowtorch tableside.
Any other ventures? During the pandemic, Tsumura tapped into Peruvians’ love for rotisserie chicken with the opening of Tori Pollería, a spot for Korean-style chicken legs and Nikkei wings. There are now two branches in Lima.
Award winner: Maido is a former No.1 in the region: it was named The Best Restaurant in Latin America for three consecutive years between 2017 and 2019.