Lima was our final stop in Peru. After 5 days of hiking and exploring the Sacred Valley, we were starved for good food. We landed in Lima around noon, dropped off our luggage at our Airbnb in Mira Flores and then walked over to Maido for our 1:45PM reservation.
We were greeted warmly by the receptionist who offered to check out jackets and bags, then led us upstairs to the bar. We reserved the 11 course Nikkei experience and asked for seating at the bar. I enjoy engaging with the chefs and watching them at their craft. The chefs were friendly, as were all the servers and restaurant staff we encountered. We even had the privilege of meeting the Executive Chef Mitsuhara Tsumua who was kind enough to take photos with several of his patrons.
We snagged the only available reservation during our time in Lima, and feel fortunate we got a chance to experience this at all, let alone for our first meal. While we left really full, it energized us to enjoy a leisurely walk around the area and make our way slowly back to our lodging.
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Maido located in Mira Flores
maido.pe |
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Course 1 - SNACKS
This was an excellent introduction to the meal to come. L to R: Tomatoes marinated in mirin, grilled avocado, crispy chicken skin, free range hen eggs from Huacho, homemade bacon. R: Amazonic sausage, roasted banana, sachatomare emulsion, crispy black cracker, ponzu. bottom- Aji negro chawanmushi |
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| POD CEBICHE (mackerel which is a fish normally do not enjoy raw as it has a bit of a strong, fishiness. However, this mackerel was extremely clean and tender. Really well done) |
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CHICARRON SANDWICH
Steamed bun, pork belly, kimchee emulsion and creole sauce. |
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| SUDADO (catch of the day) |
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CUY-SAN
Cauliflower cream, garlic and rocoto cream, torikara sauce, Pachacamac Greens
We didn't know this was Cuy (guinea pig) which I'm glad I didn't know when we were eating. It tasted like chicken thigh - kind of a thick somewhat fatty cut of white meat and surprisingly, had absolutely no gaminess to indicate it was a different type of protein. |
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| Nigiris. The middle was my favorite and I could eat 10 of those. Scallop topped with uni. Tuna belly to the right was also amazing. Left was waygu beef topped with egg yolk |
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GINDARA MISOYAKI
This was one of my favorite plates-I really like cod marinated in miso. Just wish it came with a small side of white rice to balance out the flavor. |
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BEEF SHORT RIB 50 HOURS
Very, very tender....the little black dots were black garlic and I wish I could buy of bottle of that. Huge flavor in that small serving. |
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Sea Urchin Rice
I don't like sea urchin, but I liked this one. Creamy goodness. |
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| Tofu cheesecake. By this course I was stuffed, but the cheesecake was very good....and somehow, I did manage to finish it. |
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| Granadilla with mandarin sorbet, mucilage foam, cacao nibs, lucuma ice cream and raspberries. |
