In the heart of Lima, where vibrant cultural symphonies converge, lies Maido—a culinary gem that perfectly encapsulates the essence of Nikkei cuisine. Led by the visionary chef Mitsuharu ‘Micha’ Tsumura, this elegant restaurant is a testament to the rich tapestry of Peruvian ingredients woven together with Japanese culinary traditions. From the moment diners step into the sleek space, they are greeted with the warm, welcoming phrase “maido,” a Japanese expression that embodies hospitality—a fitting introduction to an unforgettable dining experience.
Chef Tsumura’s journey is deeply rooted in history and personal narrative. His ancestral ties to the culinary traditions of Japan date back to 1889 when his forebears migrated to Peru, bringing with them their cultural ethos and cooking techniques. Born in Lima, Tsumura honed his skills in the United States before embarking on a transformative trip to Osaka, Japan, where he specialized in Japanese cuisine. This amalgamation of backgrounds and experiences culminated in the establishment of Maido in 2009, where Tsumura began exploring the intersection of Japanese techniques and the exceptional produce of Peru.
Over the past 15 years, the restaurant has developed a reputation synonymous with culinary innovation and excellence. The philosophy remains steadfast: to highlight the best local ingredients, ensuring that the menu evolves with the changing seasons. Each dish tells a story—a narrative rich in flavor, heritage, and artistry. At Maido, every meal is not merely a feast; it is an odyssey that transports diners through the diverse landscapes of Peru while celebrating its exquisite biodiversity.
The Maido experience is encapsulated in its tasting menu, a sensory journey featuring over ten meticulously crafted courses. Diners may encounter delicate dishes such as “The Triple,” a harmonious symphony of avocado, eggs, tomatoes, and chashu—braised pork belly that melts in your mouth. Another highlight is the caracoles al sillao—succulent sea snails drizzled with soy sauce, served alongside a yellow chili foam and Nikkei sauce. Diners are also treated to an imaginative squid ramen featuring Amazonian chorizo and a duck dumpling, alongside expertly prepared nigiri.
For those who prefer a more tailored experience, Maido offers an à la carte menu, showcasing seasonal products and the catch of the day, allowing guests to select dishes that resonate with their individual tastes. The versatility of the menu reflects Tsumura’s commitment to not only staying true to his roots but also embracing the dynamic nature of the culinary landscape.
In recent years, Maido has increasingly drawn inspiration from the vast and verdant Peruvian Amazon, integrating both ingredients and traditional cooking methods into its repertoire. One can expect innovative creations like the miniature jaune parcel—a delightful combination of pork jowl and palm heart that pays homage to a staple of rainforest cuisine. Additionally, the sustainable snacks crafted from paiche fish, known for its sustainable attributes, alongside yucca served with Amazonian beans, further highlight the rich biodiversity that Peru has to offer.
The accolades that Maido has garnered over the years reflect the restaurant’s stellar reputation in the global gastronomic arena. Since making its debut on the Latin America’s Best Restaurant list in 2013, Maido has clinched the prestigious title of Latin America’s Best Restaurant four times. The recognition doesn’t stop there; in 2024, Maido was distinguished as The Best Restaurant in South America, and just recently, it has ascended to the pinnacle of culinary achievement, being named The World’s Best Restaurant for 2025, sponsored by S.Pellegrino & Acqua Panna. This remarkable accolade affirms Tsumura’s status as a leading figure in the culinary world, further enhanced this year when he received the esteemed Estrella Damm Chefs’ Choice Award—an honor voted on by his peers in the gastronomic community.
The 15th anniversary of Maido was marked with a special “Maido Experience” menu, a celebration of the restaurant’s past, present, and future. This milestone not only pays tribute to the journey of Chef Tsumura and his team but also reaffirms their dedication to evolving the dining experience while remaining rooted in the spirit of innovation that has defined Maido since its inception.
As one steps into Maido, it becomes evident that the culinary artistry presented is a reflection of a greater narrative—one that honors the intersection of cultures, the blend of flavors, and the reverence for local ingredients. At its core, Maido is not just about food; it’s about community, history, and the celebration of life through the medium of cuisine.
In conclusion, dining at Maido is an experience that transcends the ordinary. It invites guests to explore the profound connections between Japan and Peru, all while indulging in dishes that are as visually stunning as they are delicious. Maido is more than a restaurant; it is a vibrant testament to the power of culinary storytelling, where every plate serves a purpose—narrating the journey of a chef who has spent years mastering his craft. The magic of Maido awaits those willing to embark on this unforgettable gastronomic journey.
Add comment