MAZ
South American restaurant · Chiyoda
Japan, 〒102-0094 Tokyo, Chiyoda City, Kioicho, 1-3 東京ガーデンテラス 3F
Highlights
Peruvian-Japanese cuisine exploring biodiversity with innovative plating
Peruvian-Japanese cuisine exploring biodiversity with innovative plating
"If you’re going to do one fancy fine dining meal, make it Maz. It’s the sister restaurant of Central, the Peruvian fine-dining spot in Lima that many consider the best restaurant in the world. While we can’t speak of Central's quality firsthand, Maz picks you up and drops you into Peru’s nine altitudes—all without leaving Tokyo. Using 80% locally sourced Japanese ingredients, Maz channels the Peruvian sea using fuzzy Hokkaido crabs and the Andean mountains with tender beef cheeks. The waiter even brings out a small deck of colored washi papers, each with a different hue that corresponds with the course and altitude it represents. The unique experience feels equal parts theater and dinner in all the right ways, making it one of the most memorable meals we’ve had in Tokyo." - kiera wright ruiz
"If you’re going to do one fancy fine dining meal, make it Maz. It’s the sister restaurant of Central, the Peruvian fine-dining spot in Lima that many consider the best restaurant in the world. While we can’t speak of Central's quality firsthand, Maz picks you up and drops you into Peru’s nine altitudes—all without leaving Tokyo. Using 80% locally sourced Japanese ingredients, Maz channels the Peruvian sea using fuzzy Hokkaido crabs and the Andean mountains with tender beef cheeks. The waiter even brings out a small deck of colored washi papers, each with a different hue that corresponds with the course and altitude it represents. The unique experience feels equal parts theater and dinner in all the right ways, making it one of the most memorable meals we’ve had in Tokyo." - Kiera Wright-Ruiz
"The team behind Central in Lima, Peru — named the No. 1 restaurant in the world in 2023 by the World’s 50 Best group — opened Maz in 2022 in the Akasaka district. Chef Santiago Fernandez oversees the menu; like Central, Maz explores the vast biodiversity of locally sourced ingredients, with about 80 percent of the ingredients sourced from Japan. Fernandez has defined his cuisine as “based on the respect for nature.” In Japan that means unique ingredients like junsai (watershield, a type of water plant), sea vegetables including hijiki and umibudo (sea grapes), and a colorful variety of seafood including uni, octopus, and shellfish. Dessert is an exploration of different expressions of cacao. Must-try dish: Maz excels at vegetables, both from the land and sea." - Yukari Sakamoto
"A Tokyo restaurant offering non-alcoholic pairings with infusions and elixirs." - Annick Weber
"Freshwater–225 MASL watermelon, watershield, sweetfish: A Peruvian-inspired dish using Japanese ingredients, including char, watershield, and watermelon, interwoven with powdered sweetfish, creating a spiritual dining experience." - The MICHELIN Guide
