Chef Mitsuharu Tsumura
Visited: November 12th, 2015
Maido, in my humble opinion, was the best dining experience in all of the restaurants that we visited in Perú. Without a doubt, this restaurant is in the top 3 of my best restaurant experiences.
Maido introduced me to the delicious world of “Nikkei” cuisine, which is the perfect marriage of Japanese and Peruvian gastronomy and food. Nikkei originated from the history of Japanese immigration to Perú. Back in the late 1800’s, Japanese workers came to Peru with the promise of jobs in farming, particularly in sugarcane. After their work contracts were done, many decide to stay in Peru, start families, build small businesses, and immerse themselves into their new country. Back then, there were no markets for Japanese food. The Japanese immigrants had to learn how to cook with Peruvian food, while adding little touches of their own. A little soy sauce here, a little ginger there, substituting seafood instead of meat – these were the humble beginnings of Nikkei cuisine.
Amuse-Bouche and Apéritif Service
The snails were cooked in Shoyu, which added a nice Japanese twist to the flavours. Dale Dale foam was made from a Peruvian tuber that has a subtle, smooth and buttery notes to it.
One of the most creative Cebiches we ate in Perú. The heat of the Ají Amarillo peppers provided a nice contrast to the leche de tigre that was frozen with liquid nitrogen and turned into a powder form.
Sushi from the Sea
This was a stand-out dish of the night. The soba was made from the purple Peruvian tuber or root vegetable called “sachapapa”. The crab added sweetness to this dish.
Sushi from the Earth
A visually striking dish that is loaded with all the beautiful textures – creamy softness from the avocado, freshness from the cilantro, crunchiness from the quinoa, and delicate meatiness from the beans.
Another stand-out dish of the night. The cod was perfectly cooked and the roasted bahuaja nuts added toastiness and sweetness to the dish.
The dish that changed my life. This piece of beautiful Wagyu was cooked for over 50 hours. The beef was very flavourful and just literally melted in my mouth. The raw egg yolk paired phenomenally with the luxurious beef.
Our overall experience at Maido was phenomenal. Service was very attentive and staff members engaged in fruitful conversations despite my broken Spanish. The food was not just beautiful and delicious, but it also highlighted the historical significance of Japanese immigrants and how they have influenced Peruvian cuisine, through Japanese techniques on Peruvian ingredients.
Eating at Maido made me fall in love with Nikkei cuisine. It tells a beautiful story of how two very different cultures with distinct cuisines managed to perfectly intertwine and enhance each other’s flavours. This journey of a 15-course Tasting Menu at Maido was something that I will always treasure.
Calle San Martin 399, Miraflores, Peru