Visiting South American fine dining venues is always a thrill , you are subjected to a never ending bevy of new ingredients and flavours , and the education process adds a great deal to the experience . @maz.tokyo in the hands of @santiago.maztokyo has captured great acclaim with 2 Michelin stars and a spot in Asia Top 50 restaurants, it is of no great surprise as the care and imagination that goes into the menu is very evident as a diner .
The menu is structured to showcase the diversity of Peruvian culture , highlighting the differing altitude and eco systems .
I would do no justice to the intricate story telling and dish descriptions so below is a truncated version of the dishes served .
Highlights were a turtle Tsukune with turtle blood which had a pork like flavour and texture , with a turtle ragu served to mimic a jungle pond .
A Wagyu tongue which you top on a flatbread filled with herbs and rich Toyama goats cheese .
And the dish of the night , superb wild venison with incredible baked lily bulbs accompanied by acidic and harmonious chilli sauces .
Female snow crab meat rocoto
Male snow crab leg chilli
Hairy crab tart
Turtle leg and turtle blood sausage
Turtle meat ragu in pond
Hokkaido scallop and uni , spirulina and scallop roe cracker
Wagyu tongue flatbread with Japanese vegetables , Toyama goats cheese
Botan ebi , clam broth
Octopus , shirako
Venison , lily bulb , chilli sauce .
Mikan and citrus , coconut ice
