A gastronomic roundtrip from Japan to Peru


On the Pass

Mitsuharu Tsumura

Pastry Chef

Dalila Sifuentes

What’s Maido? In Japanese, ‘maido’ means ‘welcome’, a greeting that the team gives to each and every diner entering this Japanese restaurant with Peruvian heart.

Who’s in charge? Mitsuharu ‘Micha’ Tsumura is the chef and tour guide on this trip around the two countries, where he combines Japanese techniques and Peruvian ingredients into Nikkei cuisine. Tsumura’s ancestors moved to Peru in 1889 and the chef was born in Lima, then completed a culinary arts programme in the US and finally travelled to Osaka to specialise in Japanese cuisine. He returned to Peru and opened Maido in 2009.  

What’s on the menu? Ten to 14 courses form the exciting gastronomic trip that those who choose the tasting menu will undergo. An à la carte menu is also available, created with seasonal products and the catch of the day. Dishes could include Nigiris a lo Pobre (thinly sliced Angus beef and quail egg injected with ponzu), Tiradito de Toro (fatty tuna, seafood, tiger’s milk, zarandaja bean cream and chalaca sauce) or Nikkei Sudado (fried fish, shrimp dumpling, sudado stew reduction and mussels).

Creativity as the main ingredient: The imaginative menu changes according to the seasons and may amuse diners with snacks served on coral rock or edible stones made with Amazonian black potatoes, chorizo and cream.

The pairing: The drinks pairing includes local beers, sakes and wine, as well as a wide range of colourful and striking cocktails.