MAZ | Part I: Every meal I’ve had the pleasure of enjoying at MAZ has been absolutely delicious, and staff have generously provided both warm hospitality as well as their encyclopedic knowledge of the diverse biomes and produce of Peru🌎🇵🇪👏🏻.
VERTICAL EXPERIENCE
冷たい海 COLD SEA【−5MBSL】
Shrimp・Squid・Cucumber
◇アチオテオイルを合わせた白エビの下に球体のスビルリナ 中にはイカスミのペースト 🦐
Spheres of green spirulina filled with ika-sumi (squid ink) puree, topped with shiro-ebi (white shrimp) flavoured with achiote oil.
◇イカスミのクリスプ 塩漬けしたイカ 🦑
Ika-sumi crisp, salt-cured squid.
El Esteco Brut Nature (Argentina) 🍾
◇ボタンエビと海老の頭のエマルション、パクチー入、 ハイビスカスの酢に漬けたキュウリ、ボリジの花 🌺
Botan-ebi in a prawn head emulsion with coriander, hibiscus vinegar pickled cucumber, borage flowers.
Zorah Vosik (Armenia) 🥂
海岸砂漠 DESERTIC COAST【85 MASL】
Crab・Pumpkin・Uni
◇タラバガニ 海老の頭のソース、バターナッツスクワッシュのカボチャ海藻のパウダー 🦀
Taraba-gani (red snow crab) and prawn head sauce, butternut squash, pumpkin seaweed powder.
◇南瓜の生地の上にウニ、キャラメルソース 🎃
Pumpkin fritter topped with uni, caramel sauce.
Alpamanta Breva Rose Syrah (Argentina) 🍷
海岸線 SEA SOIL【0 MASL】
Scallop・Sweet Potato・Grapara Leaf 🌿
◇ホタテ、柑橘系ソース、マコモダケ、金時草
Scallops, citrus sauce, makododake (water bamboo) and kinjisō.
◇サツマイモのスイートポテトの網、グラパラリーフという多肉植物 🍠
Above the scallop dish, a delicate mesh made with interwoven strands of satsuma-imo (sweet potato) topped with grapara leaves (from a succulent called “ghost-plant”).
Reta ‘Quebrada Seca’ Chardonnay 2019 (Limari Valley, Chile)🥂
淡水 FRESHWATER【225 MASL】
Yellowtail・Persimmon・Chia seed🐟
イワナ、赤いチアシードがけパームハート、柿のスライス、とんぶり仕上げた
Akita caught Inada (baby yellowtail), red chia seed-coated heart of palm and persimmon, finished with tonburi (‘mountain caviar’ - the seeds of summer cypress).
海霧 OCEAN HAZE【−15 MBSL】
Octopus・Sea Grapes・Spirulina 🐙
タコのグリル、海藻のクリーム、タコスミとメレンゲ、海ブドウ、オカヒジキ、ブルースピルリナの泡
Grilled octopus, cream of seaweed, octopus ink meringue, umi budoū (Okinawa sea grapes), okahijiki and blue spirulina foam.
Nichi Nichi Yamada Nishiki Kimoto (Nichi Nichi Shuzō, Kyoto) 🍶
[Nov’ 22]
