"Maido embraces nikkei techniques and culinary traditions of the Japanese diaspora, with flavors from every corner of Peru-fish from the waters of the Peruvian Amazon; chilis dried in the Andean sun; and fermented beverages made with endemic fruits that pair perfectly with ingredients like bluefin tuna, carved tableside like a Spanish jamón."
""We really don't want to be just a check in your life," Tsumura says, of the 16-year-old restaurant's dining philosophy. "We want to be the place you go back to. That's what Maido means: Thanks for coming again.""
""You need at least two weeks of eating in Lima," says Tsumura. "And you still won't try everything. There's nikkei food, Italian-Peruvian, chifa (Chinese Peruvian), regional cuisines, and creole cuisine. They are all very different, though there's some shared Peruvian DNA, like the chilis we use.""
Chef Mitsuharu Tsumura (Micha) leads Maido, named Best Restaurant in the World by World's 50 Best. Maido embraces nikkei techniques and Japanese diaspora culinary traditions, sourcing flavors from across Peru: fish from the Amazon, chilis dried in the Andean sun, and fermented beverages made with endemic fruits. Bluefin tuna is carved tableside like a Spanish jamón. Maido offers both tasting menus and à la carte options, attracting travelers and locals and forming part of Lima's fabric. Lima's food scene includes nikkei, Italian-Peruvian, chifa, regional, and creole cuisines, sharing Peruvian DNA such as chilis; at least two weeks is needed to sample widely.
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