Maido
Peruvian restaurant · Lima ·
World's #1 Nikkei restaurant, fusion of Peruvian & Japanese flavors
World's #1 Nikkei restaurant, fusion of Peruvian & Japanese flavors
"Sitting in the dining room, I could really feel the restaurant's mentality at work: chef Mitsuharu Tsumura—Micha—has taken his 16-year-old restaurant from a Limeño nikkei champion to being named the Best Restaurant in the World by World's 50 Best. Maido embraces nikkei techniques and the culinary traditions of the Japanese diaspora, pairing flavors from every corner of Peru—fish from the Peruvian Amazon, chilis dried in the Andean sun, and fermented beverages made with endemic fruits—with showstopping touches like bluefin tuna carved tableside like a Spanish jamón. The team is part of the city's fabric, and the dining philosophy is clear in his words: “We really don't want to be just a check in your life…We want to be the place you go back to.” There is both a tasting menu and à la carte options, and you'll find travelers and locals alike lingering at the bar or lingering over long meals." - Megan Spurrell
"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
"Nikkei cuisine is the meeting of two ancient cultures that, through years of adaptation, gave birth to a new style of Peruvian cooking that’s left its mark on criolla cuisine. The term, cocina Nikkei is now universal. At Maido, Mitsuharu Tsumura navigates all the territories of Peru with this concept in mind, translating it into a colorful tasting menu and an à la carte section that runs from flamed toro nigiri to one of Lima’s best lomo saltado, a dish that has earned him accolades. The space is playful and dynamic: a garden of towering wooden trunks welcomes diners, followed by the omakase nigiri bar. Thick rope lianas fall from the ceiling, and light filters down onto simple polished wood tables surrounded by mirrors, making Maido perfect for celebrations and solo fine dining." - paola miglio
"Nikkei cuisine is the meeting of two ancient cultures that, through years of adaptation, gave birth to a new style of Peruvian cooking that’s left its mark on criolla cuisine. The term, cocina Nikkei is now universal. At Maido, Mitsuharu Tsumura navigates all the territories of Peru with this concept in mind, translating it into a colorful tasting menu and an à la carte section that runs from flamed toro nigiri to one of Lima’s best lomo saltado, a dish that has earned him accolades. The space is playful and dynamic: a garden of towering wooden trunks welcomes diners, followed by the omakase nigiri bar. Thick rope lianas fall from the ceiling, and light filters down onto simple polished wood tables surrounded by mirrors, making Maido perfect for celebrations and solo fine dining. RESERVE A TABLE" - Paola Miglio
"Mitsuharu Tsumura’s 16-year-old restaurant, just named the Best Restaurant in the World by 50 Best, where he has perfected nikkei cooking." - Megan Spurrell