Tokyo's new Mi Er 🌟🌟An ecological trip to Peru

MAZ, the sister restaurant of Central, the first restaurant in the World's 50 Best Restaurants, will be awarded two Michelin stars in Tokyo in 2024. It is one of the hottest restaurants in Tokyo this year. In the "VERTICAL EXPERIENCE ~ 9 different kinds of travel at different altitudes" menu, each dish is paired with a card representing the texture and totem of its terrain, and the dishes are served in tableware handmade by Peruvian craftsmen. The taste buds travel along the changing latitudes, landscapes and rivers of Peru, from the Pacific coast, forest highlands to the Amazon rainforest and streams, which is a great visual and taste shock. 20% of the ingredients come from Peru, including local unique varieties of vegetables, fruits, spices and other ingredients, and the rest comes from Japan. The clever combination of ingredients from the two places creates a dining experience full of surprises. 🔸Marine Reef -5MBSL The appetizer starts from the reefs under the sea and begins the journey with three kinds of seafood. First up is the fried seaweed wrapped sea urchin, the direct and rich umami flavor hits the taste buds directly; in the middle is ark shell and a kind of blue seaweed from Peru, very sweet and fresh; finally there is the northern clams and four kinds of citrus fruits, sour and fresh, it is the best choice to awaken the taste buds. 🔸Extreme Altitude 4150 MSAL After three courses of fresh flavors from the ocean and the coast, the fourth course is at the extreme highlands. The bowl contains air-dried Toyama bear ham, Kiwicha from the Andes, and slow-cooked Wagyu beef cheeks. The smoked bear meat has a strong aroma and flavor comparable to Wagyu beef. It is served with Chabla, a corn tortilla made from several types of Peruvian corn. It is like a taco combination, familiar yet novel. 🔸Woods in the Highlands 3260MSAL For the main course, the original Huatia earthenware kiln is presented first, paying tribute to the religious customs of the Andes region. The lily roots baked in an earthen kiln are soft and dense, and are eaten with the traditional sweet and sour and slightly spicy sauce Uchucuta. The other part is Hokkaido venison, which has delicate meat and is paired with sauce made from fermented corn wine Chicha de Jora and corn puree, which has a very rich and complex flavor. 🔸Amazonia 840MASL When talking about Amazon, of course, one thinks of cocoa. The desserts are mainly centered around cocoa, with six dishes that have sour, sweet, bitter, and diverse tastes, presenting the rich and mysterious ecology of the Amazon forest in a three-dimensional way. 📍 1-3 Kioicho, Chiyoda-ku, Tokyo #TokyoFreeTravel #Tokyo