MAZ Tokyo

First time back at @maz.tokyo since they were promoted to 2 Michelin stars! An offshoot of World’s Best Restaurant @centralrest in Lima, the tasting menu is an exploration of Peru’s biodiversity through 9 different altitudes. What sets MAZ apart from Central is that only 20% of ingredients are from Peru while the rest is sourced in Japan - resulting in truly unique dishes. Bold and exciting complete with an interesting wine pairing, the meal was both a feast for the eyes and the mouths. Thanks @santiago.maztokyo @jocelyn_tastytrip for the wonderful night!

Our menu:

SEA REEF (-5 MBSL)
Kegani - Seiko gani - Zuwai gani

COASTAL FIELDS (0 MASL)
Kabu - Avocado - Ise ebi

COLD WATERS (-10 MBSL)
Hotate - Ankimo - Spirulina

EXTREAM ALTITUDE (3800 MASL)
Bear - Kiwichas - Corns

AMAZONIC BARKS (225 MASL)
Duck - Porcon - Cañihua

OCEAN HAZE (-15 MBSL)
Octopus - Algae - Squid

ANDEAN FOREST (3260 MASL)
Game - Yurine - Chaco

LOW JUNGLE (120 MASL)
Lucuma- Acai - Bahuaja nut

AMAZONIA (750 MASL)
Chuncho cacao - Macambo - Copoazu
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2*, MAZ
Tokyo, Japan
#supermelJapan #supermelTokyo Less

MAZ | Part II: Our culinary journey continued from extreme altitude to the deepest Amazon. 🇵🇪🌎🌽🍫🙌🏻

極端な高地 EXTREME ALTITUDE【4200 MASL】
Corn・Dry Aged Beef・Huacatay 🌽
トウモロコシのピューレ、紫とうもろこしのクリスプ、卵黄のヒモ、山形県産の熱成牛肉のスモークにワカタイを焦がしパウダーを半分かけた
Corn puree, purple corn crisp, egg yolk string, smoked, dry-aged Yamagata-raised beef with half charred and powdered Peruvian huacatay (“black mint”).

◇パン: マカを練り込んだもの、とうもろこしのパウダーがけ🥖
‘Bread’ made from maca root flour, sprinkled with choclo (Peruvian corn) powder.

Mil Zuccardi (Mendoza, Argentina) 🍷

アンデスの森 ANDES FOREST 【3760 MASL】
Chaco・Beef Cheeks・Kiwicha 🥔
◇ペルーのチャコという食用の粘土を塩と合わせて塩釜にしたものに紫のジャガイモを入れて蒸し焼きにしたもの
Nagano-grown purple potatoes that are salt-baked/steamed in a paste made from Peruvian chaco (edible clay) and salt.

◇牛頬肉 ペルーの唐辛子のソースに２４時間煮込んだものキノコ、紫芋のピューレ、牛の出汁ソース、牛のハツを削ったもの、２色(黄色・茶色)のキウィチャをかけた 🥩
Beef cheek, braised for 24 hours in a Peruvian chili (mole) sauce, covered with mushrooms, purple potato puree, beef broth sauce, shaved beef hearts and two colours (yellow and brown) of kiwicha.

Garage Wine Co. Isidore Vineyard D.O. Maule Semillon 2020 | F3 (Maule Valley, Chile) 🥂

高地の森 HIGH FOREST【1890 MASL】
Cabuya・Guava・Coconut 🌵
◇レモングラスのグラニテ、カブヤというサボテンのミツココナッツとキヌア、バワハナッツのシリアル
Lemongrass granita, cabuya cactus nectar, coconut, quinoa and bahuaja nut ‘granola’

◇グアバ、銀杏、ターメリック 、ココナッツの泡 🥥
Guava, ginkgo, turmeric, coconut foam.

O-Tuber Oxalis Tuberosa 🍸
A ‘sweet wine’ made from fermented ocas (oxalis tuberosa) that are organically grown in Cuzco , Peru. O-tuber is the set pairing at both CENTRAL and MAZ for the HIGH FOREST course.

アマゾニア AMAZONIA【750 MASL】
Chunchu Cacao・Macambo ・Copoazu 🍫
◇コポアス 果肉のシャーベット
Copoazu pulp sorbet.

◇マカンボ 種のクレームブリュレ🍫
Macambo (white cacao) seed crème brûlée.

◇マカンボのヌードル🍫
Macambo noodles. Had a delightful texture similar to moochi.

◇カカオの粘液のゼリー🍫
Gelée of cacao mucilage (the white pulp surrounding the cacao beans)

◇チュンチュカカオのスポンジケーキ🍫
Chunchu cacao sponge cake.

◇カカオニブペースト🍫
Cacao nib paste

Q’Aqe 3685 MSMN🌿
A herbal bitters made with herbs, roots and other wild plants foraged near Mil, in Moray.

#maztokyo #centralrestaurant #peru #tokyogourmet Less

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]

#maztokyo #centralrestaurant #peru #tokyogourmet Less