Where Chefs Eat: Mitsuharu Tsumura on Lima, Peru | Condé Nast Traveler

"Dining there, I can feel Chef Mitsuharu Tsumura—Micha’s—philosophy: he has taken his 16-year-old restaurant to the top (named Best Restaurant in the World) by embracing nikkei techniques and culinary traditions of the Japanese diaspora, using ingredients from every corner of Peru — fish from the Peruvian Amazon, chilis dried in the Andean sun, and fermented beverages made with endemic fruits — and serving showstoppers like bluefin tuna carved tableside like a Spanish jamón. I appreciate that Maido doesn’t want to be just a one-time check-in but the place you return to; there’s both a tasting menu and à la carte options, travelers and locals mix at the bar, and the team and restaurant feel like part of Lima’s fabric." - Megan Spurrell