Lima, Peru


  • Dish 1
  • Dish 2
  • Interior

Nikkei: the delectable meeting between Peru and Japan

What's it all about? Maido blends the culinary boundaries between Peru and Japan with a Nikkei menu that focuses on Japanese flavours and techniques under a distinct Peruvian vision.

How it works: While diners can order off the Japanese sushi or Nikkei menus, the 15-course Nikkei Experience explores Peru’s unique biodiversity, incorporating both Nikkei and Japanese cuisines. In the latest tasting menu, Maido uses rare ingredients and cooking techniques from the Amazon jungle to add another layer of depth to the intricate style.

On the menu: Highlights include sushi a lo pobre; ceviche selva with river prawns, pejerrey, chonta, charapita, farina and leche de tigre Nikkei-style.

What’s the room like? An impressive rope installation covers the entire dining room of the Miraflores restaurant, which appears as both the Peruvian and Japanese flags, depending on the guest’s position.

Worth noting: Lima-born Chef Mitsuharu Tsumura is a modern day master of Nikkei cuisine. His vision is to create simple, flavourful dishes that unite Peruvian and Japanese cultures.

Maido wins the Highest Climber Award 2016, sponsored by Lavazza


On the pass

  • Mitsuharu Tsumura

Pastry chef

  • Dalila Sifuentes

Style of food

  • Nikkei

Standout dish

  • 50-hour wagyu beef short rib