Nikkei Food – Peruvian-Japanese Blend
Maido, No. 8 / 50 Best 2017, No. 1 / 50 Best Latin America
Two years ago we already introduced another cook from Lima, Virgilio Martinez. There is a very good reason for this, as there is hardly another city to have developed into one of the most important culinary hotpots worldwide as Lima has done. The food scene here is led by three great personalities and representatives of the “new Andean cuisine”: the aforementioned Martinez from Restaurant Central, Gaston Acurio, and Mitsuharu Tsumura. The restaurant owned by the latter is ranked 8th in the World’s 50 Best, as the second Peruvian restaurant in the Top Ten. This year, it also achieved first place in the list of Latin America‘s 50 Best.
The new Andean cuisine has been shaped by the different traditions of the immigrants in destination country Peru. The staple is the homegrown produce. Thus, in the puristic, stylish Maido with its Japanese atmosphere, one encounters a wonderful cuvée of Peruvian and Japanese cuisine called “Nikkei Food”. The Nikkeis – people who, like Mitsuhara, come from Japan – have a tradition of over 100 years in Peru. Mitsuharu was born in Peru, and trained and worked in the USA and in Japan before opening his restaurant on the first floor of a modern building in Lima at the age of 28. Mitsuhara Tsumura serves Guinea-Pig Confit with Japanese-style pickled gherkins, a Nikkei Ceviche or the Short Rib Estofondo Nikkei.