Nikkei cuisine born from Japanese techniques and Peruvian ingredients


On the Pass

Mitsuharu Tsumura

Pastry Chef

Dalila Sifuentes

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.