es

Online Reservations

Dear Customer,

Our restaurant only takes reservations made using our web page or email (reservas@maido.pe). Please take into account that reservations via web or email can only be made with a minimum time of 48 hours in advance.

If you would like to make a reservation with less than 48 hours in advance, or modify an existing reservation during the same day in which you are coming to Maido you can do it over the phone (4462512 / 4477554) during 09.00hrs until 18.00hrs.

We would also like to remind you that besides our A la carte service you can also take our Nikkei Experience. This experience consists of 15 courses and has a duration of two hours and thirty minutes approximately with a beverage pairing option. During lunch time you can start the experience until 14.00hrs and for dinner until 21.00hrs. We recommend to book in advance since we have limited number of experiences that we can serve for lunch and dinner.

We will get back to you during the next 48 hours.

Thank you very much for writting us.

We will reply as soon as possible.

Please note that your booking request is not yet confirmed.

We are managing reservation requests no more than three months in advance.

Our reservation center will be contacting you within 48 hours to determine our availability.

We appreciate your preference.

Your request has been sent, a confirmation will be sent to your mail .

We recommend to see the menu

I would like to order:

Date

Dear Customers please note that online reservations can only be made 24 hours in advance at least, however, telephone reservations may be made even during the day requested.

Hour

N° of guests

Mitsuharu Tsumura


+ Follow

He is a Peruvian Nikkei, from Lima, and as from his first memories, he always remembers cuisine as a part of his life.

His grandmother Angelica was an excellent cook. Even though he did not have the chance to know her, he apparently inherited her passion for a good table, the creation of tasty dishes and the pleasure of cooking for many people.

When he graduated, he did not have a clear idea of which way to take, but it was his father who made him realize that his fondness for cuisine could be more than just that, it could become his profession. Finally, he made his choice, passed all his exams, was admitted and travelled to attend Johnson & Wales University at Providence, Rhode Island, where he learnt culinary arts together with the expertise needed to run a business.

A nikkei in Japan

Back in Lima, ingenuous and without experience, he was determined to open his own steak and sushi restaurant, but his father with a simple question put his feet on the ground: -“How are you going to prepare sushi if you have never been to Japan?”-. So, he got everything ready once again to travel to a completely different world.

Japan, more than a cultural shock, was a working shock. Even though he spoke the language and his grandparents were living there, his diplomas and mentions were not enough. Work was simply too strict.

At 21, thanks to a friend of his grandfather, he met Mr. Hirai, owner of a very well-known restaurant who was not interested in his studies, but just watched him fillet fish and make an tamagoyaki, and he said: -“I already saw what I wanted to see, I am not going to pay you anything, you can have lunch and dinner here. Just come and learn”-. And every evening at Seto Sushi was an amazing experience!!

Knife sharpening, talent sharpening

Remember this; in Japan everything has a reason. For four months he washed pots without touching a knife, only observing the work of others. It looked hard, but that is the only labor philosophy and you take one step at a time. Besides, supplies were so taken care of that he was not allowed to touch anything. To learn to make sushi he started by practicing with rice and gherkins one and thousand times until he succeed.

After learning to wash the pots properly, he learned the art of sharpening knives to cut and fillet fish, and when he succeeded it was a complete honor to sharpen the knife of every cook at the restaurant.

After that, he was in charge of the reception and cleaning of seafood, verifying that everything was fresh, filleting fish, preparing the tables, the stations, he learned to cook rice, cook for the personnel and finally worked at the bar, first preparing hot dishes and finally… sushi.

Two years had passed by since arriving in Japan, if he had returned before he would not have learnt anything and this intense learning experience would have been lost.

Even today he keeps several notebooks replenished with notes, as well as pictures that captured the details of every technique, because with so much to learn, one does not want to forget anything.

Peru in his heart

He stayed in the island working for eight more months until he received a call from the Sheraton Lima, where he had his professional internship, inviting him to be part of their team of chefs in Peru.

Thanks to his experience, he prepared Japanese dinners, organized events; he was station chef and also sous chef until he assumed the Food and Beverage Management. He was 25 by then, and he was in charge of 160 people to whom he had to prove he was qualified to perform the job.

Sheraton was his first job, he learned two things there: cuisine organization and production and creole taste since Sheraton has an excellent Peruvian cuisine.

At the age of 28, the corporation invited him to be a part of an intensive training, turning him into the youngest General Manager in the world, it was a unique opportunity, but it would have meant to forget his dream forever.

His father, realizing his big dilemma, said to him: “Son, you have proved to be a good worker and I am going to invest in you. Open your restaurant, I will support you.”

Later, “Maido” opened its doors with a Japanese and Peruvian concept, since those are his roots, and all he offers there comes from his imagination, nourished by his memories and new experiences until it becomes tasty.

The country has so much to offer that, knowing the origin of every product, contributing to its sustainability, meeting who cultivated or fished it, is more than a source of inspiration, it means to tell a story, and when one can tell the history of a country serving it on a plate, it is capable of expressing what Peru is.