Mitsuharu Tsumura is the chef behind Maido, one of the most recognized Peruvian restaurants worldwide for the Nikkei cuisine it offers its diners. This fusion of Peruvian and Japanese cuisine has great fans who do not hesitate to book and visit this establishment. If you are one of those who has not yet gone to sit at the Maido table, here we detail how much it costs to do so.
‘Micha’ offers two experiences: the Nikkei and the veggie, the first at 699 soles per person and with pairing at 1149 soles, while the veggie at 450 soles. These experiences will be available from Monday to Saturday from 1 pm to 9 pm
But they also have a menu that offers Sashimi by the piece: seafood for 14 soles, catch of the day for 16 soles and Toro sashimi for 35 soles. In the ‘Our bar’ section there are options from 49 soles such as ‘Que tal concha’, made with Paracas shell, green pallar, huacatay oil, miso, smoke, codium, and ‘Undon’, made from Tsuyu, Marcona sea urchin, trout eggs, free range yolk, tenkasu. And the options of 149 soles such as the Tiradito de toro (bull (tuna belly), seafood, subtle leche de tigre, cream of zarandajas, chalaca) and Tartar de Toro (bull (tuna belly), avocado tofu, ponzu, rice crisps, sea urchin cream, shari).
Nigiris are also offered from 35 soles such as those of Guratán (breaded shrimp, avocado, cheese, chimichurri nikkei, tare) and those of A lo pobre (Entraña Angus, quail egg injected with ponzu) at 69 soles. While the Temakis are available in three options: Negitoro (Toro, Chinese onion, ponzu) at 69 soles and cevichero (Chicharrón of squid, tartar and criolla gel) and TNT (Shells, spicy olive sauce, avocado) at 59 soles.
In ‘Entre tiempo’ there are a number of options such as little sandwiches of fish rinds or crispy bacon at 45 soles or Tempura Moriawase made of Prawn, white fish, silverside, loche, sweet potato and aubergine at 85 soles. In the main dishes, there is the inevitable Ramen at 65 soles and also a choice of whole fish, fried or sweated, at 189 soles per kilo.
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