MAZ Tokyo

Event Report: Chef Virgilio Martinez from Central Visits JapanRenowned Chef Virgilio Martinez, known for his restaurant "Central" in Peru, has come to Japan for a limited three-day event titled "Mater Universe by Central," immersing guests in the world of his Mater Group.Currently, the Mater Group consists of:- "MAREL"… a biological cultural research institute studying Peru's ecosystems- "MIL"… a restaurant in Cusco, Peru (elevation 3,600 meters)- "KJOLLE"… a restaurant in Lima, Peru (on the second floor of Central)- "MAZ"… our restaurant- "MASI"… commercialization of MATEL's research results- "CENTRAL"… a restaurant in Lima, Peru (ranked 1st in the World's 50 Best Restaurants 2023)The course menu is composed of dishes featuring each establishment and institution. While "Central" is famous, you might wonder, what is Peruvian cuisine? What is "Mater"? What does it mean to be a research institution? For answers, please watch the Netflix series "Chef's Table."In addition to Chef Martinez, Chef Sang Jung from Central (Korean) also visited Japan, and together with Chef Yuya Nakamura from MAZ, the three chefs participated in cooking, table service, and even posed for commemorative photos at this luxurious event.The course consists of nine dishes, similar to the regular menu, and since all dishes are from the Mater Group, there is a cohesive theme throughout. However, due to the abundance of snacks and salads, while each dish is unique, the overall course felt somewhat monotonous compared to the previous regular service at MAZ, which I found to have a better balance of flavors and pacing.I understand that the costs for the two chefs' travel and ingredient procurement contribute to the high price of this event, but the participation fee of JPY 121,000 is more than double that of the regular service. While I appreciated the opportunity to experience this unique event, I want to convey to those who couldn’t attend that the regular service at MAZ is equally commendable.**Genre:** Innovative (Peruvian) **Chefs:** Virgilio Martinez, Sang Jung (Central), Yuya Nakamura (MAZ: Michelin Two Stars) **Price:** JPY 121,000 (tax and service included, pairing included) **Menu:** Available **Atmosphere:** The interior beyond the restaurant's door is dark, with a dining area featuring three tables for four and three tables for two, not very spacious. There is a console for ingredient presentations (not used this time) on the left front, and an open kitchen at the back left. Although there are many foreign staff members and half of the guests are foreigners, it doesn’t feel like being in Japan.**Pace:** Slow-paced, possibly due to the event. **Service:** The explanations of the dishes and drinks are clear and detailed. The atmosphere feels more like a high-end bar service than that of a fine dining restaurant. **Usage Scene:** Reservations for one person are limited, so it is primarily for groups of two to four. It’s a great option when you’re tired of French or Italian cuisine, rather than for business meetings or celebrations.**Wine:** Both alcoholic and non-alcoholic pairings are available, which usually incur an extra charge during regular service, but are included in this event. The alcoholic pairing consists of nine drinks: white wine from Uruguay, red wines from Chile, red wine from Peru, and a cocktail made by Mater. However, I found the combinations of wine with salad, spicy soup, and spicy dip to be unappealing. Additionally, the servings were so small that I was told each glass was 40-60ml, but they seemed to be only 30ml (totaling less than 270ml), so I didn’t feel any effects from the alcohol.1. Mater "Marine - Sea Soil, Biomaterials"… A seafood dish (sea urchin, scallops, shrimp, seaweed) served with a mini tom yum-style soup.2. Mater "Andes - Diversity of Peruvian Corn"… Chips made from various types of corn, served with a sauce containing finely chopped duck meat. Accompanied by a spicy mini soup.3. Mater "Amazon - Piranha"… Piranha skin and corn snacks (front), banana salad (center), and fried piranha (back). They used dried piranha for cooking, and it was quite tasty.4-1. MIL "Cooking and Preservation with Clay - Seasonal Vegetables"… Japanese sunchoke was used instead of Peruvian potatoes. The dip is spicy.4-2. Same as above… A carefully plated salad, but it’s a common mini salad for high-end restaurants.5. KJOLLE "Harvesting Root Vegetables - Oyuco, Oca, Mashua"… A salad of three types of root vegetables and finger food.6. MAZ "Extreme Altitude - Venison"… New lotus root and Man-gaji peppers… Venison tartare was used instead of alpaca tartare. The venison tartare (left) is eaten with the salad (right).7. MASI "Amazon Ecosystem - Amazon Nuts, Andes Root Vegetables"… Finger food flavored with cacao and a salad of sliced root vegetables.8. CENTRAL "Beef, Elevation 3,500m - Cheek, Tongue, Heart"… Braised beef cheek (at the bottom front) topped with heart seasoning (back).9. CENTRAL "Theobroma, Elevation 1,500m - Cupuaçu, Cacao, Macambo, Subinicanum"… Various cacao-based sweets. The back is jelly-like, and the front right is marshmallow-like. Given the JPY 121,000 event fee, it would have been nice to include a café, but this was charged separately without prior notice, just like during regular service. The JPY 2,310 espresso was watery and sour, lacking bitterness (×). Less

I visited MAZ, excited to enjoy Peruvian cuisine!As a huge fan of Peruvian food, I had been curious about this Michelin-starred restaurant for a long time.I was thrilled to see what innovative Peruvian dishes would be served.The restaurant's door is locked, adding a special touch as it creates an exclusive atmosphere.Upon entering, we were introduced to the Peruvian ingredients that would be used that day.The variety of ingredients that are rarely seen in Japan was truly fascinating.Each dish was presented with its elevation in meters, which added to the excitement of what was to come.The thematic illustrations accompanying each dish sparked my imagination visually, showcasing the restaurant's attention to detail.The tableware is crafted by Peruvian artisans, featuring unique designs that transport you to another world.Every dish was incredibly delicious, and the tangy flavors typical of Peruvian cuisine paired perfectly with the drinks.I highly recommend this restaurant.I would love to visit the original location in Peru if I get the chance!Before I knew it, I had spent over three hours there.It was a delightful experience.Thank you! Less

After being seated, I received an explanation about Peruvian cuisine and South American ingredients. It was all new to me and incredibly fascinating. The pairings featured unique combinations of ingredients that you won’t find elsewhere, and I truly enjoyed the experience. The cutlery and dishes were all quite novel, making for a wonderful experience overall. The octopus risotto was particularly delicious. It was my first time trying Peruvian cuisine, and I was deeply moved by the dessert, which thoughtfully considered the background of its ingredients. If you're looking for new experiences and stimulation, I highly recommend visiting this place. Given the quality of the food and experience at this price point, I believe it offers great value for money. From what I've read in reviews, the menu changes with the seasons, so I plan to bring my friends who love trying new things. Less

Not only was it a delightful culinary experience, but it also felt like a journey to the Amazon, engaging all five senses in a truly impressive and intriguing way.From the moment I stepped into the restaurant, I was enveloped in an atmosphere reminiscent of wandering into the Amazon jungle, with an introduction to local ingredients marking the beginning of the experience.The dishes were thoughtfully arranged by altitude, allowing diners to savor the flavors while feeling the essence of each land and environment. The accompanying cards evoked the unique landscapes and ambiance of those altitudes, beautifully resonating with the appearance, aroma, and taste of the dishes.The pairings were also remarkably impressive, offering not only alcoholic options but also non-alcoholic pairings that were full of surprises, perfectly complementing the dishes. Less

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. Less

February 23, 2026 In 2023, Central in Lima was awarded Best Restaurant t by World’s 50 Best. Maz is their Tokyo outpost with ⭐️⭐️ @michelinguide. A virtuoso performance by Chef @santiago.fernandezsaim combining daring and unique presentations with Peruvian flavors and flare. A great way to spend the Emperor’s Birthday in the company of good friend @theprofessionaleater.

#thequest #mystorywithmichelin #maztokyo #tokyofood #japanfood Less

As every seasoned diner knows, a good meal is improved by an even better story.

At @maz.tokyo , as it is with its sister restaurant, Virgilio Martinez’s @centralrest , in Lima, this story is told across 9 altitudes spanning the Amazon rainforest, Andean highlands and the Peruvian Pacific coast. Only here the idea is filtered through Japan. Much of the pantry is local — including wild Hokkaido bear, tamed into glossy curls of “guanciale” so thin they dissolve on your tongue — and illustrated through a deck of postcards, each a portrait of an ecosystem. The servers here could double as oratorians, romancing you with the premise that you’re there, too, unearthing culinary treasures from land to sea.

But even if the narrative doesn’t land — and it does — the food would, because it’s spectacular. A meal begins with clams three ways, followed by “Jungle Pond,” a riff on turtle stew, resembling a triptych from Paul Klee: colorful vegetables pressed thin over an achiote crisp. Yes, those are charred turtle heads staring at you, and I tried to look unfazed. But their flavor is the point: meat and blood worked into a sausage with the kind of Maillard depth that stays in your head like a Wagnerian leitmotif. The plunge into cold seas is also noteworthy: scallops dropped into a bowl painted with undulating waves, its surface stained with seaweed pigments so precise it’d feel almost rude to disturb it.

The props here are a big draw. Logs as platters; kelp tucked inside a pomelo the size of a crystal ball; and honeycomb ice dotted like gemstones. But the one that haunts me is the lily bulb baked in cacao clay, split open to reveal a deeply savory core that you pair with uchutua — Andean herbs and chile stitched into something green and urgent.

Peru may be the most dynamic food destination on earth. Maz doesn’t try to recreate it; in fact, the dining room is refreshingly spare, while the service matches your energy. There’s a show-and-tell to start. And no one will scold you for missing cues or refusing to submit to the spell of “chef.” This chef, though, deserves your attention.

Best of luck on your next chapter, @santiago.maztokyo .

📍Maz, Tokyo. 🍽️ Feb ‘26. Less

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