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Even though the first Asian offshoot of chef Virgilio Martinez’s multi-award-winning Central restaurant in Lima has only been open since 2022, it has already firmly planted itself in the upper echelons of Tokyo’s international restaurant scene (and gained two Michelin stars along the way).
From his open kitchen behind a windowless facade on the third floor of an unassuming mall/office tower, chef Santiago Fernández (who spent six years cooking alongside Martinez at Central) takes diners on a journey around Peru’s various altitudes and their corresponding ecosystems. Each dish in the nine-course tasting menu zeroes in on ingredients from a different corner of the country—from the soaring heights of the Andes mountains (beef cheek, wild mushrooms and Andean choclo corn) to the Amazon jungle (cacao-infused creme brulée with roasted macambo beans) and the deserts hemming the coast (scallops with squash and uni).
Unsurprisingly, each course comes paired with a South American wine or locavore cocktails with spirits such as Peruvian apple cider, mead from Apurimac honey, and spirits distilled from high-Andes tubers. —Chris Schalkx
<a href="https://maztokyo.jp/?lang=en" target="_blank" rel="noopener">maztokyo.jp</a> 
+81 3 6272 8513 
<a href="https://maps.app.goo.gl/i3dwjZWMqhE1geXE7" target="_blank" rel="noopener">3/F Tokyo Garden Terrace Kioicho, 1-3 Kioicho, Chiyoda-ku, Tokyo, Japan</a>

A chef at Maz plating up some of the dishes on the tasting menu.

Maz: Peruvian Pleasure