Nikkei fusion like no other from a world-renowned chef


On the Pass

Mitsuharu Tsumura

Pastry Chef

Dalila Sifuentes

From the great mind of chef Mitsuharu Tsumura comes this eclectic synthesis of Peruvian flavour and precise Japanese technique. A pioneer of this cuisine, named Nikkei, Tsumura’s restaurant Maido wore the crown for Latin America’s 50 Best Restaurant for three consecutive years, from 2017 to 2019.

The 12-course degustation menu, enjoyed under a mesmeric ceiling of cascading ropes, may feature small plates such as udon noodles with Marcona sea urchins, trout eggs, egg yolk and tenkasu (a Japanese speciality of deep-fried flour batter), or beef gizzard with cabbage and spicy mustard. While the breath-taking dishes speak for themselves, hospitality plays a key role in the dining experience: guests are met by a collective shout of ‘maido’, meaning ‘welcome’ in Japanese.