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 Less