Maido’s latest menu is a fusion of the Nikkei and Amazonian cuisine blend at Led by renowned chef Micha Tsumura, the culinary experience showcases the restaurant’s unique character while celebrating Amazonian rich food traditions.
Unveiling the Culinary Journey: Mitsuharu’s Amazonian Inspiration
Eighteen years ago, Mitsuharu Tsumura, a young Nisei chef, working at the Sheraton, during regional gastronomic festivals, encountered the vibrant flavors of the Amazon through Cindy Reátegui (from La Patarashca), igniting his curiosity and passion for exploring the depths of Peruvian Amazon, culture and identity.
The Amazon rainforest holds a special place in Mitsuharu’s heart. Recognizing its importance as the planet’s lungs, he has dedicated himself to supporting local producers and elevating their practices. From incorporating unique ingredients like mucilage from cocoa to showcasing the value of Brazil nuts in combating illegal mining, Maido’s commitment to the Amazon goes beyond the dining experience.
An Exquisite Fusion of Cultures: Nikkei and Amazonian Delights
Maido’s new menu seamlessly blends the sophistication of fine dining with the traditional Kaiseki style, resulting in an unforgettable gastronomic adventure. Let your senses be delighted by the carefully curated 11-course meal featuring a symphony of nine savory dishes and two delectable desserts. Each course tells a story of Mitsuharu’s love affair with the Amazon, taking you on a unique culinary journey.
Indulge in the Sakizuke, a trio of tempting bites, including Paiche ham and akami cylinders, representing the first burst of flavors. Next, experience the harmonious fusion of Amazonian beans transformed into tofu, a tribute to the union of the Amazon and the Orient. Follow by the delightful plantain cone filled with chorizo and cecina, served in a bowl of canchita. And soon, this will be replaced by preparation of turtle eggs with cecina showcasing the chef’s continuous exploration.
Each dish is a work of art from the day’s catch served in a refreshing tiradito with tendon dashi and sacha tomato to the visually stunning Sacha Cebiche, where tapioca tentacles meet a sea foam and tiger’s milk. Relish in the Gindara tempura, accompanied by a native potato sauce. The exquisite nigiri, elegantly crafted with a variety of fish that is tempered in the table a hot salt stone. And let the Suimono, a vital Kaiseki course, hit your palate with an Inchicapi infused with Amazonian dashi and a flavorful tsukune.
The marriage of the sea and the jungle is evident on their Udon noodles made from Taro, complemented by the rich flavors of sea urchins and kimchi. Then, delve into the Juane, an irresistible combination of pork jowl, and rice infused with Cocona and chonta, finishing the savory part with sweetbreads accompanied by black chili and plantain textures, using everything from the platain tree, flowers, skin and fruit, showcasing the culinary creativity of Maido’s team.
Complete your journey with the Mizugashi, a selection of delectable desserts dedicated to Theobroma. a Macambo ice cream with Amazonian chestnuts, chirimoya, and tangy limón rugoso. And don’t miss the Recuerdo de la Infancia, featuring a Chinese Copoazú gelatin with Brazil nuts, a Macambo popsicle, and a surprise Cacao bonbon.
Florencia Rey and her team expertly curated the wine pairing, offering an impeccable selection that blends wines from Peru, the new world, and the old world. Whether you’re a wine connoisseur or an enthusiast, the diverse range of wines at Maido will elevate your dining experience. While the non-alcoholic options are limited to a few cocktails, they are thoughtfully crafted and delicious.
Beyond the Plate: Maido’s Commitment to the Amazon Rainforest
Maido’s commitment to the environment and the Amazon rainforest goes even further. The menu and various other elements in the restaurant are crafted using recycled paper and vegetable by-products from Taller Bosques de Papel, a sustainable initiative based in Tarapoto. This partnership showcases Maido’s dedication to sustainable practices and its respect for nature.
Maido’s menu is a testament to Micha’s voice and culinary progress. Through his creative vision and his team’s efforts, they have achieved a remarkable fusion of flavors that beautifully represents the rich tapestry of cultures and regions found in Peru. Each dish tells a story and invites you to embark on a culinary journey like no other.
IN THE KNOW: Maido offers the option of regular “a la carte” or their amazonic tasting menu, which the most expensive the “Maido experience with paring” prices around 300 USD per person, they also offer a vegan and non alcoholic options, to reserve click here. They are usually booked so walk-in options are very limited. Opening hour are Monday to Saturday from 1 pm o 9 pm
