43

Maz

Tokyo

Combining the Peruvian landscape with Japanese seasonality in a celebration of biodiversity

Peruvian biodiversity: Maz stands at the forefront of culinary innovation, showcasing the rich biodiversity of Peru intertwined with the reverence Japanese culture has towards nature. This culinary project is overseen by Virgilio Martinez of Central in Lima, the first restaurant in Latin America to top The World’s 50 Best Restaurants list, in 2023. Inspired by research arm Mater Inicitiva’s motto, afuera hay más (there is more outside), the restaurant pays homage to the Peruvian landscape and Japanese seasonality, crafting a distinct dining experience.

All about altitude: When guests arrive at Maz they can expect an immersive vertical expedition of Peru’s various altitudes, reflecting the nation’s multitude of ecosystems. The menu is presented as moments of a travel experience, whereby natural elements are reinterpreted through a gastronomic lens.

On the Pass

Santiago Fernández

Menu mainstays: On the restaurant’s menu since opening night, a Peruvian traditional method for roasting potatoes underground – huatia – is adapted to incorporate Japanese produce, such as yurine (lotus root), takenoko (bamboo shoots) and sansai (wild vegetables). This method not only highlights the inherent flavours of the temporal flora but also pays homage to ancient cooking practices.

Collecting accolades: Since its opening, Maz has quickly garnered a roster of awards, debuting on the extended list of Asia’s 50 Best Restaurants 2024 and earning two Michelin stars in its inaugural year. Chef Santiago Fernández, who leads the kitchen, has also been honoured with a spot in Forbes' 30 Under 30 Japan 2023, further solidifying Maz’s reputation as a leader in the culinary landscape.

Contact