Maido
Peruvian restaurant · Lima
Ca. San Martín No. 399, Miraflores 15074, Peru
9 Postcards
Highlights
Maido masters the art of Nikkei cuisine, seamlessly blending Peruvian ingredients and Japanese techniques in a chic, welcoming atmosphere.
9 Postcards
Maido masters the art of Nikkei cuisine, seamlessly blending Peruvian ingredients and Japanese techniques in a chic, welcoming atmosphere.
"Maido is recognized as the best restaurant in South America for 2024."
"Mitsuharu Tsumura’s Maido in Lima (which won first for three consecutive years between 2017 and 2019) takes third place."
"Rank: #11 "Simply put, Nikkei is a combination of Peruvian ingredients defined by Japanese techniques. But the dishes at Mitsuharu Tsumura’s Maido are anything but simple. Embodying this principle has taken Tsumura on a journey, much like the members of the Japanese diaspora (also named Nikkei)."
"Maido—in testimony to Japanese immigrants’ integration into Lima’s overall culture and, indeed, the positive benefits of a multicultural city—offers Peruvian-Japanese fusion food at its finest in a sleek, stylish dining room. Though renowned for sushi and other surfside delights, turf is also well represented on the menu in the form of steak, duck, chicken, and tofu. First-time visitors, especially seafood lovers, would do well to try the tasting menu, sure to offer unexpected taste sensations, courtesy of Chef Mitsuharu Tsumura. Fusion desserts range widely in taste and style and include such delights as mango-filled cannelloni, the typical arroz con leche as a crumble with passion fruit sorbet, and yucca cake with pineapple in ginger and azuki ice cream. The cocktails here are never boring, either. Reservations recommended, though bar seating can often be snagged at the last minute."
"Maido—in testimony to Japanese immigrants’ integration into Lima’s overall culture and, indeed, the positive benefits of a multicultural city—offers Peruvian-Japanese fusion food at its finest in a sleek, stylish dining room. Though renowned for sushi and other surfside delights, turf is also well represented on the menu in the form of steak, duck, chicken, and tofu. First-time visitors, especially seafood lovers, would do well to try the tasting menu, sure to offer unexpected taste sensations, courtesy of Chef Mitsuharu Tsumura. Fusion desserts range widely in taste and style and include such delights as mango-filled cannelloni, the typical arroz con leche as a crumble with passion fruit sorbet, and yucca cake with pineapple in ginger and azuki ice cream. The cocktails here are never boring, either. Reservations recommended, though bar seating can often be snagged at the last minute."
