MITSUHARU TSUMURA
Gaining his experience in the demanding Japanese kitchens, Mitsuharu returned to Peru where he worked for five years at the Sheraton Hotel in Lima, the first 3 years as Sous Chef where he learned about Peruvian cuisine.
SNACKS MACKEREL TIRADITO ABALONE CEVICHE CATACAOS YUCA SOBA AVOCADO MUSCHIAME FISH SANDWICH BLACK COD MISOYAKI WAGYU SHORTRIBS MUSSEL
112 - 2016 GELINAZ!
His passion for Japanese and Peruvian cuisine led him to create Maido, a Japanese restaurant with Peruvian heart. It is a fervent and unique love, Peru always being his source of inspiration. The landscapes, the products and the creativity of the Peruvian people are the ingredients that play in his mind and inspire his work. Here the cook is not the protagonist, but it is the top quality ingredients that promise the artist the creation of the unique work of art. It looks for customers to live a genuine Nikkei experience. This wonderful cuisine is the reflection of the Japanese influence on the Peruvian gastronomy. The ingredients of both cultures complement each other as if they had been born to be one. It is an honest cuisine with unique textures and flavors. Mitsuharu works with his team investigating and creating new culinary trends where Japanese and Peruvian cuisines live in harmony giving birth to Nikkei cuisine. One year after opening Maido, Micha was recognized as the best chef of 2010 in the “Luces Awards� of El Comercio newspaper, one of the most important newspapers in Peru.