2023/7 "Experience the Central flavors that are currently in the spotlight worldwide in Japan" by Akinton (..) Innovative 'MAZ' from Peru✨✨ The highly acclaimed restaurant "Central," which has been ranked first in the World's 50 Best Restaurants, has opened a new and exciting restaurant. It comes as no surprise that it has already been confirmed for the 2024 Michelin Guide. The chef is a Venezuelan who honed his skills at "Central" for five years. The restaurant opened in July 2022, located on the 3rd floor of Tokyo Garden Place Kioicho, just a 1-minute walk from Akasaka-Mitsuke Station on the Tokyo Metro. With only 20 seats available, the cuisine that captivates food lovers around the world is definitely worth a try (*´∇｀)ﾉ ■Courses ①VERTICAL WORLD ¥27,500 (excluding tax and service charge) ②VEGETABLE VERTICAL WORLD ¥27,500 (excluding tax and service charge) ■VERTICAL WORLD ¥27,500 (excluding tax and 10% service charge) Connecting with the origins from a vertical perspective, nurturing life, and discovering the micro-worlds of each. This is the source of our inspiration. A unique feature is that each dish is presented on a texture (paper) that represents the concept. ⚫Coral "Uni, Abalone, Seaweed" ①Sea pineapple, musk melon, graparamil spice - a delightful combination of flavors with a pleasant acidity and chilliness. The complexity of flavors is well-balanced and satisfying. ②Seaweed - Abalone liver powder - the abalone is tender and the taste of the sea fills the mouth. The abalone liver sauce adds a delicate flavor that complements the dish perfectly. ③Uni - Sea grape crisp - a dish that showcases a higher level of craftsmanship. It's clear that the chef's skill is top-notch. This sets high expectations for the rest of the meal. ⚫Coastline "Botan shrimp, Spirulina, Yakon" Another dish with a Peruvian twist. The vibrant presentation and unique flavors create a memorable experience. The algae foam adds an impressive touch. The sweetness of the botan shrimp, the crispy texture of sakura shrimp, and the addition of sweet potato leaves and yakon, all complemented by the Tiger's milk (lime-based) with seafood broth, offer a distinct Peruvian taste. ⚫Jungle Pond "Softshell turtle, Corn, Chincho" In Peru, turtles are a common delicacy. This dish features softshell turtle with corn, fritter, sour cream, and Chincho spice. Served with a separate stew (peanut, chili) on the side. The combination of flavors is exciting, with layers upon layers of taste. Despite the complexity, the harmony of flavors is maintained. ⚫Extreme Highlands "Beef, Taro, Andean Grains" Three types of grains, including quinoa, are layered with smoked wagyu beef on top. Served with two types of taro sticks on the side. The taro sticks are deliciously crispy and have a robust taro flavor. The wagyu beef is exceptionally tasty, with a smoky aroma. The combination of the beef umami followed by the aroma and umami of the grains is enhanced by the Peruvian spices. ⚫Freshwater "Watermelon, Junsai, Sweetfish" Salted iwana, coriander, topped with sweetfish powder. While using Japanese ingredients, the dish maintains a distinct Peruvian flavor. The salted iwana offers a rich umami flavor, while the watermelon and junsai provide a refreshing yet deep taste. ⚫Sea Mist "Octopus, Nori, Squid Ink" Freshly fried octopus, crispy nori, and squid ink sauce. The dish has a slightly salty taste but pairs well with alcohol. ⚫Andean Forest "Reedvo, Tunyo, Banka Pepper" Young corn baked in clay, served with Reedvo. The dish is very spicy, allowing the full flavor of Reedvo to shine through. The harmony between the ingredients and the young corn, which brings out the flavors of the sauce, is delightful. ⚫Highland Forest "Maca, Grapes, Cherimoya" "Macaroon butter crisp Maca" - a delightful crispy texture and buttery richness. The combination is unexpectedly unique. "Cherimoya mousse, Shine Muscat pollen thread" offers a new and refreshing taste experience. The fruitiness of Shine Muscat and the creamy Cherimoya mousse are enhanced by the pollen thread. ⚫Amazonia "Chonchoca"

In 2023, the top-ranked restaurant in the World's 50 Best Restaurants was "Central" in Lima, Peru. Despite being a regular in the top 10, there were doubts about Peruvian restaurants. However, I recently learned that there is a restaurant in Tokyo, Kioicho, called "MAZ: Mas," which offers dishes inspired by Central's concept using Japanese ingredients. The chef, Santiago Fernandez, who worked on the creative program at Central, has been receiving attention since the restaurant opened in July 2022. I felt embarrassed about my unfounded prejudices and decided to make a reservation to experience their concept in Japan. The restaurant is located on the third floor of Tokyo Garden Terrace Kioicho. Upon entering, you need to input a reservation code sent to you in advance. The interior features a compact space with a counter on the left and Totora reed-made objects on the right wall. The seating includes four 2-person tables and three 4-person tables, with a maximum of 20 seats. Before being seated, guests are introduced to the Matel table, displaying nearly 10 ingredients used in the restaurant. I opted for the VERTICAL WORLD course, which represents different elevations. Each dish creatively showcases Central's world using Japanese ingredients. The dishes were not as complex as expected and were enjoyable to eat. The unique plates and cutlery added to the overall experience, making it a fantastic restaurant to indulge in. I look forward to revisiting and immersing myself in this world again. Thank you for the wonderful meal.

Second visit. It's the first night of the Bon holiday, but the main event of the Bon holiday. I was impressed by the taste, presentation, and atmosphere of this restaurant during my first visit in Golden Week, making it the most shocking restaurant of the year. Naturally, it was a definite revisit, and I made a reservation for today immediately. The genre is Peruvian cuisine, but it's quite innovative. By the way, the 2023 edition of "The World's 50 Best Restaurants" has been announced, and Santiago Fernandez, the head chef of Central in Lima, Peru, which won first place this year, is the chef of this restaurant. The operation is run by Granada, but is this the only sister restaurant of Central in the world? ■Access It's best to access from Nagatacho Station on the Namboku Line, exit 9. You can access directly to Garden Terrace Kioicho without going outside. As usual, I arrived 20 minutes early. I waited quietly outside until the reservation time, then entered on time. ■Inside the restaurant Received an explanation of today's ingredients at the entrance, got excited, and then sat down. The spiritual music and dimly lit interior are still moody. It's a waste of atmosphere for just one old man (laughs). Today, of course, was full with 7 groups, including 3 foreign groups. The staff provided excellent service with Japanese and foreign staff. ■Impressions I was impressed again this time! When you come to this restaurant, you can experience a completely unknown world of flavors! The ingredients used are Japanese, but the seasoning and combination of ingredients with Peruvian elements create a completely different world of food from what I know. The appearance is eccentric, but when you eat it, it's straight up delicious! I realized that there are still unknown flavors in the world. It may not be the exact taste of Central in Peru, but the DNA is definitely there, and you can experience the essence of the world's number one restaurant without having to go all the way to Peru. The price is quite high, but the way the foreign chef skillfully uses Japanese ingredients to create innovative Peruvian cuisine, I feel justified in the price for this well-thought-out content. The menu changes every 3 months, so I will definitely revisit. ■Today's course content is as follows Course 27,500 yen Soft drink cocktail 1,100 yen Mineral water 1,650 yen Herbal tea 1,200 yen Service tax 10% Total 34,595 yen ⓪ Watermelon and plum, Chinchona soft drink cocktail. Sweet but delicious with an unexpected change-up. ❶ Coral Uni, Abalone, Coastline, Frozen Mask Melon Slices, Abalone, Green Seaweed, Uni, Sea Grapes. Particularly impressed with the combination of Green Seaweed and Mask Melon. It's like a variation of ceviche, extremely delicious. ❷ Coastline Botan Ebi, Yacon Pickles, Spirulina Foam, Golden Grass, Tiger's Milk. Another taste I've never experienced before, with the use of Golden Grass being exquisite! ❸ Jungle Pond Softshell Turtle, Chili, Peanut Stew, Sweet Corn, Chinchona, Sour Cream. The crispy texture of the sweet corn is exquisite. And when eaten with the Softshell Turtle stew, the sour cream adds to it, and this made me groan! Delicious! ❹ Extremely Highland Beef, Quinoa, Andean Grains. The way the beef is smoked was a first for me. And when eaten with the two-colored potato-like item, the powerful taste of the potato and the smoked beef harmonize wonderfully. Fantastic! ❺ Freshwater Salted Trout, Watermelon, Water Shield, Dried Ayu Flakes. I never expected Water Shield or Ayu to be used! This menu was the only one that made me hesitate. ❻ Sea Mist Grilled Octopus, Hijiki, Nori, Squid Ink and Octopus Broth Sauce. Besides the taste combination, the innovative texture combination was impressive. The grilling of the octopus was delicate and delicious! ❼ Andes Forest Red Deer, Chuño, Bread or Pepper. I've had Red Deer many times, but this Red Deer grilled with chili is incredibly delicious. And when paired with the Young Corn steamed with clay, it's ==========

I visited this restaurant for the first time based on a friend's recommendation. The chef is still young, but I was impressed by the care and delicacy in each dish. The combination of each dish was original and creative. I haven't had much South American cuisine before, so I was a little nervous, but everything was delicious! I will definitely visit again! Thank you for the wonderful meal!

In 2022, the Peruvian restaurant "Central" ranked second in "The World's 50 Best Restaurants" list, and its first branch in Japan opened. In June 2023, during the Best 50 of that year, Central achieved the remarkable feat of being ranked number one in the world! The supervising chef is Virgilio Martínez, who leads Central. The concept is to unfold the natural richness of Peru from a vertical perspective called "altitude" in their cuisine. The menu is themed around various environments such as the Pacific Ocean, the Amazon, and the Andes mountains. The reviewer was amazed by the innovative and delicious dishes, with each dish showcasing the flavors of the ingredients while also being beautifully presented. The reviewer highly recommends Central for a special occasion, as it offers a truly unique and satisfying dining experience. The name "MAZ" is the chef's motto meaning "more of something" in Spanish, reflecting their spirit of curiosity and positivity.

The food at MAZ Tokyo is not only delicious, but also experimental and exploratory. It is a high-level cuisine that uses unfamiliar ingredients and cooking methods, leaving your taste buds amazed. This restaurant is not a traditional Peruvian cuisine spot, but rather offers a new interpretation of Peru's diverse ecosystems and ingredients. With a variety of ingredients sourced from Peru's unique ecosystems, the dishes at MAZ Tokyo are truly one-of-a-kind. If you are looking for a unique dining experience that will challenge your taste buds and senses, this is the place to go.

Peruvian cuisine, eating it for the first time. In Peru, there is a restaurant called Central, which just won first place in the World's Best 50 Restaurants a few weeks ago. MAZ is a restaurant created with the help of Martinez, who was the chef and director there. It incorporates Peruvian spices and unique ingredients to create innovative dishes. Upon entering the restaurant, you are greeted with a dark and fantastical atmosphere where Peruvian ingredients are introduced. The menu features dishes like "Jungle Pond" and "Andean Forest," with numbers on the right representing the altitudes, reflecting a concept of embarking on a journey through the diverse nature and ecosystems of Peru. The dishes are visually appealing and often have a slightly Nordic flavor with a hint of acidity. The flavors are surprising and may evoke a sense of wonder. It's not the type of cuisine you would eat every month, but it's worth experiencing the excitement it brings.

The previous visit was so impressive that I wanted to bring my daughters to experience it as well! The atmosphere is completely different from everyday life, just stepping inside makes you feel like you're on a trip. The dishes, inspired by altitude and elevation, are all unique and incredibly delicious!! They are quite different from French or Italian cuisine, with no overpowering flavors, and they really showcase Japanese ingredients. The food tastes even better than you can imagine from the photos! There is a fun surprise in every bite. The decorations and presentation are very exciting and Peruvian. The drink menu offers a rare selection of South American wine pairings, and the non-alcoholic pairings are also excellent! My wife and daughters were very happy♪ I truly believe this is a top-notch restaurant. I will definitely visit again!!

Delicious. No, it's difficult. To enter the restaurant, you need to enter a code on a keypad after being informed of the program, but they will be waiting outside for you. The interior is very modern, with no unnecessary items, and filled with handsome men. There was only one woman dining alone, and it was hard to tell what she was doing. It's a soothing space, with a table at the entrance displaying ingredients, and you receive an explanation shortly after sitting down. The food is hard to imagine as it consists mainly of dried goods. There is a menu for drinks, with unique and innovative strong cocktails that are delicious, so be sure to try one. The dishes range from Japanese-style dishes with a strong clam and scallop broth to dishes using South American ingredients like superfoods and cassava, with a bit of a twist. Dishes like fish with sour cream or citrus have a strong acidic taste. The venison had a strong gamey flavor, which was a first for me. The sauce was rich and filled with meat juices, and the slices were thin so I was able to finish it. The second dish, dessert, was amazing! A full cocoa course using cocoa in every form including jelly. It seems that appetizers and desserts being exceptionally delicious is universal, and perhaps the main dishes are unnecessary. The salsa sauce with chili and huancaina sauce were properly restrained, giving a sense of Peruvian cuisine. It may be a bit pricey, but it was fun and enjoyable! It's difficult to bring someone not used to gastronomy or innovative fusion cuisine, but I think visiting once a year at a different season would be enjoyable!! Thank you for the meal.

MAZ Tokyo is a unique restaurant that reflects the nature and biodiversity of Peru, and its beautifully presented dishes are like works of art. Upon entering the restaurant, we were first introduced to Peruvian ingredients and their characteristics. Each menu is structured around various altitudes in Peru. The dishes are served in unique and lovely Peruvian dishes, each one fun and delicious, making you look forward to the next course. Each dish comes with an image card. Personally, I wasn't a big fan of the catfish, but overall, it was an amazing restaurant.

At the time of booking, I thought, "It's quite expensive, haha," but after actually dining there, I was satisfied. The restaurant offers dishes made with carefully selected ingredients and with a story behind them, along with excellent service from the staff. The cuisine is innovative rather than traditional Peruvian food. While there were elements that reminded me of South America throughout, the flavors were comforting and not too outlandish to enjoy. Being in the restaurant felt like going on a journey. Thank you for the wonderful meal. I would love to visit again.

Located in Nagatacho, this is a Peruvian restaurant run by the chef of Central, which has been selected as one of the best restaurants in the world. They offer a non-alcoholic pairing option as well. The dishes are truly an encounter with the unknown, with meals that involve examining the ingredients. The presentation is fantastic, with postcards depicting the dishes and courses that evoke the natural beauty of Peru's highlands.

First time trying Peruvian cuisine. I think it suits Japanese taste buds. The presentation is beautiful and visually appealing. The wine pairings are unique and enjoyable, adding to the experience. The combination of food and pairing might be a bit pricey though.

MAZ in Kioicho is a new restaurant managed by a research institution that explores Peruvian food culture. The courses are themed around the sea floor to the Andes Mountains, with each dish described as being at a certain depth or altitude. The dishes express the diversity of nature and the creatures that live there through food, making it highly artistic. It may seem a bit complex to understand, but if you approach it with a casual mindset like "I'm going to Peru on a culinary journey," you'll have a great time. Even if you don't fully understand it, it's delicious!笑

First visit. A restaurant that has caught my attention for a while but I was too scared to go (lol). The chef of the restaurant "Central" in Lima, Peru, which ranked 2nd in the World's 50 Best Restaurants, opened a restaurant in Japan in July 2022. The operation is run by Granada, which also operates the modern Spanish restaurant "Tingana" in Ichigaya, and I am definitely not a Granada spy (lol). The course fee is quite high, and honestly, the unfamiliar dishes? If I fail, I won't be able to recover, so I haven't had the courage to go. However, I have become a fan of modern Spanish cuisine, and after being enlightened by Peruvian cuisine I tried at "Bepoca" the other day, I decided to challenge this place. On the first day of the Golden Week, I bravely went alone for the main event of the Golden Week. ■Access The location is on the 3rd floor of Garden Terrace Kioicho, where Yahoo Japan is located in Akasaka. It is directly connected from Nagatacho Station. I was given a reservation time of 5:15 pm, and I arrived 30 minutes early due to nervousness. The exterior wall looked very Peruvian, although I have never been to Peru (lol). I wandered around the building and killed time. The entrance was locked with a passcode, and I received the passcode notification in advance. When I returned to the restaurant right on time, a cute foreign staff member was standing at the entrance and suddenly spoke to me in English, which made me flustered. But when I told her my name, she opened the entrance for me (lol). ■Interior As soon as I entered, a presentation about Peruvian ingredients started at the entrance, and I couldn't contain my excitement as the unexpected development unfolded (lol). This is why reservations are staggered at 15-minute intervals, so be sure to arrive on time. The inside of the restaurant is dimly lit with a healing music playing in the background, giving off a vibe similar to a sauna. It was a completely different atmosphere from any restaurant I had experienced before, and I felt like I had traveled to a foreign country, which further boosted my excitement (lol). The restaurant is quite spacious, with 3 tables for 4 people and 4 tables for 2 people, with a relaxed spacing. It was a complete open kitchen, but the distance from the tables was too far to see the cooking process, which was a bit disappointing. It would have been perfect if it were a counter seat. The staff consisted of two Peruvian chefs, one Japanese assistant, two Japanese male staff, and two foreign staff members. ■Impressions In short, I can say that it was a restaurant worth visiting and I had a wonderful sense of satisfaction. Everything was delicious, and above all, it was so much fun! The menu was not as bizarre and surreal as I had imagined, but it had a grounded taste, and everything was delicious without any hesitation. Although all the flavors were new to me, I think anyone would find them delicious. Compared to the Peruvian cuisine I had at "Bepoca" the other day, it was a modern version of Peruvian cuisine using Japanese ingredients, with quite complex techniques, but still easy-to-understand flavors. And the concept is fantastic. The menu title is "Vertical World," and the dishes are served based on the altitude where the ingredients are found, from the sea to the Andes Mountains, making it feel like you are traveling through Peru in a cross-sectional way, which is really interesting. As someone who tends to focus on the four seasons, the concept was eye-opening for me, and I received an explanation at the start, which made my excitement skyrocket. The price is not cheap, but it is understandable to eat the food of the world's 2nd best foreign chef in Japan. It is not a parade of luxury ingredients, but the well-thought-out concept and its output are excellent, maybe it's the cost of their skills. And the atmosphere, presentation, and performance were not superficial like some pseudo-innovative places, but filled with a convincing sense of authenticity, which kept this middle-aged guy excited throughout (lol). For those who are tired of the taste, atmosphere, and presentation of ordinary restaurants, this place is definitely a must-visit. Wow, I was impressed by Peruvian cuisine again after Bepoca. I'm totally hooked. I'll definitely come again! ■Today's course contents are as follows. Course 27,500 yen Soft drink cocktail 1,650 yen Mineral water 1,100 yen Herbal tea 1,200 yen Service tax 10% Total 34,595 yen ❶ Peru is often associated with cold mountains and sea, but it actually faces the sea and uses the abundant seafood of Peru, such as Japanese surf clam, red clam, and surf clam.

I was finally able to visit the highly acclaimed Central, which has opened a new restaurant in Japan called MAZ. The interior of the restaurant has a fantastical atmosphere, and before being seated, they show and explain Peruvian ingredients, which increases the excitement. The menu lists the altitude next to each dish, based on the ingredients and concept, which is innovative! The dishes are incredibly creative, using Japanese ingredients to their fullest potential. It's surprising and moving to see Japanese ingredients elevated in such a wonderful way! And most importantly, the food is incredibly delicious. It's difficult to convey the deliciousness through photos, but as a Japanese person, I can say that the food is fantastic! The dishes are different from the innovative French cuisine I usually eat, and it feels like witnessing a new invention. The entertainment value is also high, with chefs preparing dishes in front of you and showing unique ingredients. The numerous innovative dishes are so amazing that I decided to skip explanations, as I might make mistakes. Please try it for yourself! The drinks, both alcoholic and non-alcoholic pairings, are also innovative, developed at Central's research lab and only available at Central in Peru and MAZ. You'll feel like you've traveled to a foreign land and forgotten you're in a restaurant in Tokyo. I heard they will have a new menu in mid-June, so I definitely plan to visit again!

I visited a pop-up restaurant in central Tokyo twice before, and I found it really interesting. I heard that they were going to open a branch in Japan, so I was looking forward to trying it out, but it took a while for them to open. Lima is too far away. They also opened a branch in Russia before Tokyo, but it seems like they are not operating there now. When I go to these world-class restaurants, I usually expect to spend at least 3-4 hours, but the dishes came out at a very fast pace, and everything was served in about 1 hour and 30 minutes. The food included many ingredients I had never heard of before, and the unique approach made me feel like I was in a modern art museum. When I left the restaurant, I felt like I had just returned from a trip.

The dinner was enjoyable not only in taste but also in appearance and aroma. Each dish had a strong impact of sea or herbal scents, which were delightful even before tasting. The scents were bold yet not overpowering, and everything was very delicious. The addition of an illustration on each dish, reflecting the concept, was a lovely touch.

Peru's representative restaurant, Central, has opened in Japan. The chef combines indigenous Peruvian ingredients and traditional cooking methods with Japanese ingredients and the latest cooking techniques to create a completely new type of gastronomy. The courses take diners on a journey through different locations in Peru, with each dish reflecting the elevation of that area. Textures (imagery/photos) are placed on the table for each dish, adding to the unique dining experience. Despite the dishes being completely new to most, each one is accompanied by a detailed explanation, making diners feel as if they are traveling through Peru. The pairing with rare South American wines adds to the overall enjoyment.

I felt that this chef is becoming more and more enjoyable. The combination of ingredients is something that we Japanese people wouldn't easily think of. Crab with coconut cream, who would have thought it would have such a deep flavor. Some dishes were fantastic, while others could use a little improvement. The dessert might need some tweaking, but the cocoa was delicious. I would like to visit this restaurant again when the seasons change.

I visited this restaurant for the first time for Christmas dinner. Each dish was innovative in appearance, and the taste was unexpectedly delicious! I was continuously surprised and impressed by the dishes. It was interesting that each dish had a specific theme. These dishes are truly unique and cannot be replicated. I would love to visit this restaurant again in the future.