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We dined at Maido (#5 in the world!) and it’s now in our Top 3 of our Top Table Travels series. Chef Mitsuharu Tsumura’s Nikkei cuisine blends Japanese precision with Peruvian flavors, and the Maido Experience was flawless. Next up: Kjolle (#16) and Mayta (#41)! #2travelingafter1 #TopTableTravels
An Unforgettable Culinary Journey at Maido – #5 in the World! This past weekend, we had the privilege of dining at Maido in Lima, Peru—currently ranked #5 on the World’s 50 Best Restaurants list. After experiencing the Maido Experience tasting menu, we can confidently say it’s in our personal Top 3 of our Top Table Travels series. For those new to following us, one of our many global journeys is visiting the world’s best restaurants as we explore new countries and cities. With two more Lima-based spots on the list to visit this month, Kjolle (#16) and Mayta (#41), we’ll soon hit nine of the world’s Top 50! Chef Tsumura, a Lima native with Japanese heritage, trained in Japan before returning to Peru to redefine the Nikkei experience. His ability to seamlessly blend Japanese precision with Peru’s rich biodiversity has catapulted Maido to its elite ranking. His dishes are both technically flawless and deeply personal, telling a story of cultural convergence through flavor, texture, and presentation. A Look at the Maido Experience 🍽️ AMAZONICZIGZAG – Cecina (Amazonian smoked pork), creamy loche squash. 🍽️ BUTIFARRA DE PAICHE – Smoked paiche ham, aji dulce, honey from stingless bees. 🍽️ A LO POBRE – Wagyu beef, crispy rice, quail egg yolk. 🍽️ TROUT AND AJI AMARILLO – Trout from Cerro de Pasco, aji amarillo powder, olive oil. 🍽️ UMAMI-SWEETBREAD – Dashi, smoked sweetbread, pickled corn, tenkasu. 🍽️ SEA URCHIN & SCALLOPS – Atico sea urchin, Paracas scallops, arracacha & tumbo cream. 🍽️ CUY SAN – Guinea pig with rocoto and fresh greens. 🍽️ TORO CORTADO EN MESA – Unagi, tare sauce, Amazonian ponzu, Hiroshima nori. 🍽️ SORBET – Arequipa papaya with wasabi. 🍽️ GINDARA – Black cod nitsuke with sekihan rice, fukujinzuke, cocona chalaca. 🍽️ OLLUCO – Wagyu jerky, huacatay, mashua aji negro, Paria cheese. 🍽️ CHORIZO REGIONAL ICE CREAM – Maduro, Bahuaja nuts, soy milk crackers. 🍽️ ANTOJITOS – Lucuma mochi, 72% chocolate, crispy native potatoes.
February 12, 2025 at 3:30 PM