I first visited MAZ when Chef Santiago Fernández was at the helm, and it left a strong impression on me. This was my third visit.MAZ is a special place where you can experience the world of Central, a globally renowned restaurant in Lima, Peru, right in Tokyo. Central, created by chefs Virgilio Martínez and Pía León, has a unique concept of expressing the Peruvian ecosystem through cuisine. It’s famous for capturing elements like altitude, climate, soil, and culture in a single dish, making you feel as if you are traveling through Peru.At MAZ, this philosophy is beautifully carried on, allowing you to feel as if you are experiencing the land, culture, and nature. Throughout the entire course, I felt as if I was on a journey through Peru, encountering flavors and combinations I had never tasted before, which is truly unique to this restaurant.During Chef Santiago's time, the atmosphere felt very much like the original Central. In contrast, Chef Nakamura's courses seamlessly blend the Peruvian worldview with Japanese sensibilities, offering a more delicate depth in flavor and storytelling. My interest in Peruvian cuisine and Latin American food culture deepened during this visit.One of the highlights was the non-alcoholic pairing. From start to finish, I was thrilled by drinks I had never tasted before, ranging from sweet to smoky. Each drink was a stroke of genius, enhancing the flavors of the dishes and creating a cohesive experience that felt like a work of art. I highly recommend this pairing.Before the course began, Chef Nakamura personally came to greet us, which was a delightful surprise. His friendly demeanor heightened my anticipation for the meal.Moreover, MAZ's menu presentation is truly impressive. It features the altitude and allows you to experience the Peruvian ecosystem, with each dish accompanied by a unique piece of art-like paper. The texture and quality of the paper vary slightly, creating a world that encompasses not just the food but also the visual and tactile experience.We started with three finger foods.What’s remarkable about MAZ is that while it’s "difficult to explain," it’s "incredibly delicious." Honestly, there were many moments when I wasn’t sure what I was eating. However, the more I ate, the more delicious it became, and I encountered flavors I had never experienced before.During my first visit, my father and I were so shocked that we talked about the dishes all the way home. I remember being genuinely moved by how much food can astonish people.To describe the finger foods: the first dish was a warm soup reminiscent of dashi. However, it was not your ordinary dashi; it had a complex and deep flavor that gently enveloped my body.Next was a shellfish served on a shell. It was incredibly fresh, with a beautiful ocean aroma.Finally, there was a croquette-like dish topped with powdered aonori (green seaweed). The inside was creamy, with a hint of curry spice, and it was another flavor I had never tasted before. The warmth and creaminess were truly comforting.Next came a butternut squash soup. It had a nutty aroma, richer and sweeter than regular pumpkin. The pairing with the powder on top was fantastic, making me think, "I want to drink this again."The next appetizer featured avocado. It contained raw seafood, and contrary to its mild appearance, the flavor was quite refreshing. The lime and citrus acidity paired beautifully with the creaminess of the avocado and the raw fish.Then came a visually striking dish featuring venison. The raw deer meat was mixed with vegetables and chips, which surprised me at first, but it was incredibly delicious. Drinking the deer broth while eating enhanced the umami, making it a memorable dish.Next was a dish that strongly reflected Chef Nakamura’s style.It combined mango and cold cream cheese foam with fried fish. The fish also contained cream cheese, and the balance of the crispy texture, the acidity of the cheese, and the sweetness of the mango was truly wonderful. It was a dish that offered enjoyment not just in flavor but also in texture, and I personally loved it.The dish that impressed me the most this time was the main course featuring smoky black sauce, octopus, and risotto-like rice. I can’t even begin to describe the flavor, but it was unbelievably delicious. My father praised it, saying he wanted to eat a bucket full of it.This is truly a dish you must try at least once.Next was another favorite main dish.This was my third time having it, and I was genuinely happy to enjoy it again. Previously, it was prepared using traditional Peruvian cooking methods with lily bulbs, but this time they returned to the potatoes they served at the opening. I found it very impressive to hear that it was a return to their roots.What stood out the most was the combination of smoky sauce reminiscent of Bolognese and pork. The balance of fat was perfect, and eating it with the crispy yellow bits created an amazing texture. I truly wondered how such an idea could come about; it was genius. I already want to eat it again.For dessert, we had a sorbet-like ice with strawberry jelly. It was pleasantly sweet and very refreshing.Finally, we enjoyed the signature chocolate desserts made with Peruvian cacao.The moment I tasted the warm melted chocolate with a wooden spoon was pure bliss. Among them, the crème brûlée was possibly the best custard I’ve ever had.Additionally, the dark chocolate treat with a unique texture that was neither brownie nor cookie was exquisite. The combination with the slightly bitter, crispy chocolate was superb.The entire course felt uncompromising until the very end.Even with the change from Chef Santiago to Chef Nakamura, the concept and impact of MAZ remained unchanged, and it was truly wonderful once again. In fact, the addition of Japanese delicacy brought a different charm.At the end, Chef Nakamura and Karla, who was the Head of Hospitality & Culture at the original Central, came to see us off. They watched us until we were out of sight, and their demeanor conveyed their kindness and the restaurant's philosophy.This restaurant is complete not only in its cuisine but also in its hospitality. It’s a place I want to visit regularly; it’s one of my favorite restaurants.