{"id":3312,"date":"2026-01-26T07:21:39","date_gmt":"2026-01-26T07:21:39","guid":{"rendered":"https:\/\/choosychou.com\/?p=3312"},"modified":"2026-03-27T12:46:53","modified_gmt":"2026-03-27T12:46:53","slug":"tokyo_michelin_two_star_maz_fine_dining","status":"publish","type":"post","link":"https:\/\/choosychou.com\/en\/tokyo_michelin_two_star_maz_fine_dining\/","title":{"rendered":"Tokyo\uff5cTwo Michelin stars\uff5cMAZ-The Peruvian narrative that brought \"altitude\" to the table, using Japanese ingredients to grow a world again in Tokyo"},"content":{"rendered":"

MAZ is the Tokyo branch of Central (Peru), the former world's No. 1 restaurant. I originally thought that making an appointment would be almost impossible as in the legend, but in fact it was not as difficult as I thought. What really makes people remember is the form of the whole meal, which is very interesting and very much like taking a designed ecological journey.<\/p>\n\n\n\n

The menu here takes \"altitude\" as the main axis, and the interlacing of mountains and the sea and the transformation of ecological systems are laid out one by one through the cuisine. At the same time, it uses a lot of high-quality Japanese ingredients, presenting it in a delicate and unique \"Peruvian \u00d7 Japanese\" vocabulary. It's not just delicious, it's more like integrating visual art, research, techniques and flavors into a complete performance. The story is told from the moment you step into the restaurant, and every detail is taken care of very well: the service is professional, the rhythm is precise, and the dishes are so fine that they are even placed.The plates of tableware are all like works.<\/p>\n\n\n\n

#Tokyo Gourmet<\/a> #Tokyo Restaurant<\/a> #Tokyo Michelin<\/a> #TokyoFood<\/a>#michelinguide<\/a><\/h6>\n\n\n\n

(Dining in October 2025)<\/p>\n\n\n\n\n\n\n\n

Maz restaurant introduction and dining experience<\/mark><\/h1>\n\n\n\n

Journey starting point\uff5cMatter Table<\/h2>\n\n\n\n

\"Starting from here, your trip to Peru tonight officially begins-Matter Table. \u300d<\/p>\n\n\n\n

We start with a Matter Table, which symbolizes the starting point of the entire cooking journey. The restaurant has a research center Matter Iniciativa in Peru, which specializes in the study of local native ingredients; the dishes that will be tasted tonight come from these research results. If you are exposed to Peruvian cuisine for the first time, this table is the best guide: it is not just a display, but allows you to understand a world before you can eat it.<\/p>\n\n\n\n

\"\"<\/figure>
\n

Andes Mountains\uff5cChu\u00f1o (freeze-dried potato)<\/h3>\n\n\n\n

Chu\u00f1o is a traditional preserved ingredient in high-altitude areas, essentially a potato. The Andes mountains are extremely cold at night and have strong sunlight during the day. Potatoes naturally freeze at night and are air-dried by the sun during the day, forming a natural freeze-drying. This is not a gimmick, but a kind of wisdom to \"live in extreme environments\".<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n

Higher mountains\uff5cChaco (edible clay)<\/h3>\n\n\n\n

Chaco is powdered edible clay that locals mix with water or milk to drink. It is traditionally believed to soothe the stomach and intestines. Its flavor is not pleasing, but because of its excellent heat storage capacity, it will be used in cooking tonight. The focus is not on taste, but on physical properties.<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n

Pseudo-cereal family\uff5cQuinoa and Kiwita<\/h3>\n\n\n\n

Kiwita is from the same family as quinoa, with smaller particles, like mini caviar, and high nutritional density. It is an important super ingredient in Peru.<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n

Peruvian corn\uff5cPisicol\u00f3n<\/h3>\n\n\n\n

Peru has more than 700 kinds of corn, Pisicol\u00f3n is one of them. Just the matter of \"corn\" can show how amazing the diversity of Peruvian crops is.<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n

Achiote (annatto seed)<\/h3>\n\n\n\n

The bright red small seed is Achiote. It was once used by aborigines to paint their faces, and it is also a natural food coloring that brings natural color to cooking.<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n

The core of the Amazon Rainforest\uff5cThe Cocoa Family (Theobroma)<\/h3>\n\n\n\n

Come to the world of the Cocoa family: Capua\u00e7u, Macambo, Cacao. The research center has dedicated chocolatiers who have been studying native cocoa varieties for a long time, and desserts in the evening will see how these studies are translated into flavors.<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n

Amazon Basin\uff5cPaiche (giant Freshwater Fish)<\/h3>\n\n\n\n

Paiche fish bones are displayed on the table, which can grow up to three meters and even need to be caught with bare hands. However, because it could not be shipped to Japan with the ideal freshness, the restaurant chose to combine Japanese seafood with Peruvian flavor logic, focusing on rebuilding the spirit of that land, rather than hard-moving ingredients.<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n

Amazon Edge Highlands\uff5cCoffee and Nuts<\/h3>\n\n\n\n

Amazon nuts, as well as biodynamic coffee beans called Huni (which look like peanuts), raw beans are shipped from Peru and roasted on site. End with coffee and experience Amazon's coffee.<\/p>\n<\/div><\/div>\n\n\n\n

Cooking record<\/h2>\n\n\n\n
\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n<\/figure>\n\n\n\n

Coastal Seafloor -10 MBSL<\/mark><\/h3>\n\n\n\n

Start 10 meters below sea level. The first paragraph opens with three dishes, \"pulling you into the water\" in the way that is closest to the ocean.
1. Hokkaido sea Urchin (Uni)
The sea urchin is placed on the \"pedestal of the Sea\" named Anodius. The small green tower has a light texture and a slight crispness, and the top is decorated like moss, allowing you to feel the contrast between the sweetness and taste of sea urchins in the most direct way.
2. Abalone
The abalone is stewed and blended with the flavor of the abalone liver, which is deeper in thickness. The outer layer is wrapped in a crispy dough made of jute and wheat, like a small appetizer, with distinct layers.
3. Okigai (Japanese crab)
The crab meat is placed in the hoisin sauce and paired with Rocoto chili. The spicy flavor is distinct but not rough, making the seafood outline clearer.<\/p>\n\n\n\n

\"\"<\/figure>
\n

Tara\uff5cAtacama Desert, Chile<\/mark><\/strong><\/h3>\n\n\n\n

The first cup takes people into the desert.
It comes from the Atacama Desert, one of the driest in the world, but because of the cold current of the Pacific Ocean and the thick daily fog, it has become the only oasis in the sand sea, known as the \"Garden of Atacama.\"
The aroma is clear herbs, wildflowers and a touch of saltiness, as if the wind is blowing through the wet sand. The acidity of the entrance is bright, and the wine is medium and light in body.
The most recognizable is Sauvignon Blanc, which comes from the salinity of sandy soil and the influence of sea mist, which makes the overall flavor very three-dimensional.
The aftertaste is clean and clear, leaving a herbal and mineral feeling, so that the taste buds are immediately awakened.<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n

High Valley Streams 1250 MASL<\/mark><\/strong><\/h3>\n\n\n\n

Entering the alpine stream ecosystem, two dishes unfold: the sweetness of the fresh river and the smell of the land's vegetables set off each other.
1. Sarigani (Japanese freshwater crayfish)
It is boiled with shrimp head sauce and shrimp meat stewed into a form similar to stew; the top is covered with autumn vegetable strips (beetroot, pumpkin, carrot), and the smell of the earth pushes the sweetness of the river fresher. Clean.
2. Sawagani (Japanese Saw Crab)
After treatment, it is crispy and can be eaten whole; and Sarigani shrimp tata is added to extend the flavor, inlaid with edible flowers, so exquisite that people can't bear to bite it down.<\/p>\n\n\n\n

\"\"<\/figure>\n<\/div><\/div>\n\n\n\n
\"\"<\/figure>
\n

Rosado Primero\uff5cMendoza, Argentina<\/mark><\/strong><\/h3>\n\n\n\n

The name is \"skin and bone\" in Spanish, but 100% Petit Verdot, a variety that should have appeared in heavy red wine, is used to make pink wine.
Produced in the Uco Valley of Mendoza, Argentina, the soil is intertwined with gravel and limestone, which makes the wine very refreshing and mineral.
30% of them are fermented in pottery urns (amfora), which has a little more spice flavor and texture level.
The acidity is bright, the mineral feeling is clear, and it is both refreshing and skeletal. It is a Ros\u00e9 that is \"not just cute\". Pottery urns bring subtle oxidation and spice levels, giving this pink wine more depth.<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n

Cold Sea Water -5 MBSL<\/mark><\/strong><\/h3>\n\n\n\n

Cold water ecosystem: Compare the similarity of the two coldest sea areas in the world, the Atlantic Ocean and the coast of Peru. The most fascinating thing about this paragraph is that you will feel that the \"concept\" is not a narration, but that taste will testify to it.
1. Hokkaido scallops and seaweed
The surface of the scallops is covered with a variety of seaweed, and the seafood level is very complete.
The inner layer of the ultra-special edible bowl, the thin coating is smeared with an emulsified sauce made of scallops and seaweed, which echoes the main body; then depicted with spirulina, the color is the natural color of the sea, the point is that it can be mixed with vegetables to eat. When serving, pour Tiger's Milk (Leche de Tigre) and finish with the classic sauce of Peruvian ceviche marinated fish: slightly sour, slightly spicy, and well-defined.
2. Scallop egg chips
Dried scallop eggs are made into crispy thin slices, and the main body of the scallops in the bowl is tasted with a spoon, so that the crisp and tender, sour and fresh, cold and mineral sensations meet at the same time.<\/p>\n\n\n\n

\"\"<\/figure>\n<\/div><\/div>\n\n\n\n
\"\"<\/figure>
\n

Quebrada Seca\uff5cLimar\u00ed Valley, Chile<\/mark><\/h3>\n\n\n\n

Winemaker Marcelo de Tamal was the first to grow Chardonnay in the Limar\u00ed Valley\uff0c
He is also one of the key figures in this production area. He chose Limar\u00ed not because of the popularity\uff0c
It's because the limestone soil and cold climate here are highly compatible with the style of Burgundy that he is familiar with.
This Chardonnay is fermented in 100% French new oak barrels, with limestone soil and a cool and cold climate, but it is not heavy.
The acidity of the entrance is bright, and the body of the wine is medium and firm.
The new French barrel brings a delicate structure and texture, rather than a sweet and creamy feeling.
The limestone soil gives the wine clear mineral lines, making the whole very neat.<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n

Andean Plateau 3680 MASL<\/mark><\/h3>\n\n\n\n

The Andean Plateau symbolizes the rare animal husbandry culture in the high mountains. The restaurant uses Japanese wagyu beef as a counterpart to reinterpret the spirit of this terroir.
1. Wagyu beef, Peruvian spices
Simmered slowly with Peruvian peppers and spices, the meat is thick and warm; the chestnut-pumpkin foam is covered to balance the strength of the spices. Even the utensils themselves are made of real pumpkin wrapped in wax-the vision and concept are one.
2. Warm dough and smoked wagyu beef
A warm dough similar to a small bread, the filling is a sweet minced meat made from the same wagyu beef; the outer layer is covered with a very thin smoked sirloin, the meat flavor, smoke and temperature bite each other.<\/p>\n\n\n\n

\"\"<\/figure>\n<\/div><\/div>\n\n\n\n
\"\"<\/figure>
\n

RHU Mezcla Tinta 2016\uff5cElqui Valley, Chile<\/mark><\/strong><\/h3>\n\n\n\n

This cup took us directly to the top of the mountain.
From Alcoholaz in the Elqui Valley of Chile, the vineyard is located at an altitude of 2,200 meters and is an extremely high altitude production area.
The name \"RHU\" comes from the Quechua language of the Andean aborigines.\uff0c
It means: portal between divinity and humanity (portal between divinity and humanity).
For Garnacha-based blends, the high altitude makes the grape skin thicker and the tannins more concentrated, while retaining a clear sense of minerality and tension.<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n

Fresh Water 95 MASL<\/mark><\/strong><\/h3>\n\n\n\n

The freshwater ecosystem is inspired by the Amazon River, which is presented with Paiche imagery and fish cortex, and the bottom of the plate is also specially made with a hierarchical structure.<\/p>\n\n\n\n

Rainbow trout, mushrooms, fish eggs
Rainbow trout are flavored with fruit juice, oil and vinegar sauce; four different cut sizes of mushrooms make the taste more three-dimensional. The top is covered with small bamboo mushrooms (Kotake) frozen foam-like elements, bringing a deep mushroom fragrance and visual feast; then add Japanese mushroom Labneko and mix a small amount of salmon roe to add freshness and burst.<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n

Garage Wine Co. Old Vine Pale Ros\u00e9\uff5cMaule Valley, Chile<\/mark><\/strong><\/h3>\n\n\n\n

Truquilemu is located in the Empedrado (granite + clay) area of the Maule Valley and is a Garage Wine Co. One of the very representative old vine production areas.
This Ros\u00e9 uses structural grape varieties that were originally common in red wine. Through fermentation and slow pressing, it deliberately retains acidity, tension and taste lines, rather than pursuing color or sweetness.
The combination of Carignan and Monastrell has a lively acidity and is very appetizing. The aromas are red berries, slightly floral and herbal. The aroma is clean and not pompous. The finish is clean and neat, with a mouth-watering feeling that makes you want to take another sip.<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n

Ocean Haze -35 MBSL<\/mark><\/strong><\/h3>\n\n\n\n

It is about 35 meters deeper into the ocean and is presented in the rich seafood stew vocabulary of \"Parihuela\".<\/p>\n\n\n\n

Mussels (Mussel), Parihuela
The mussels are cooked in Parihuela sauce, with a strong and layered flavor; the top is covered with fish ink foam, and the dark ocean flavor is stronger.<\/p>\n\n\n\n

Two-color crispy mesh
\u2022 White mesh: made of light vegetable stock
\u2022 Black mesh: made of octopus ink
Vision and taste are in contrast.<\/p>\n\n\n\n

Inner element: eggplant
Eggplant plays the role of softness and absorption of flavor, and undertakes seafood soup and ink fragrance.<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n

Joyas de Murga\uff5cPisco Valley, Peru<\/mark><\/strong><\/h3>\n\n\n\n

Produced in the Pisco Valley of Peru, an area that has long been used only to produce Pisco.
The grapes here used to be produced only for distillation.
In recent years, winemakers like Joyas de Murga have begun to try to think in reverse: what if they don't distill, but keep the texture and aroma of the grapes intact?
As a result, these grapes, which were originally \"born for spirits\", were fully presented in the form of wine for the first time.
This wine uses Pisco's native grape, Dollar, for skin contact (fermentation with skin), and then matures in a brand new concrete egg.
There is no oak and no decoration, leaving only the outline of the grape itself and a little gentle tannin from the peel.
However, this small number of wines produced are still numbered, and only MAZ in Asia has the wine brought back by the team.<\/p>\n<\/div><\/div>\n\n\n\n

\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n<\/figure>\n\n\n\n

Tropical Woodland 430 MASL<\/mark><\/strong><\/h3>\n\n\n\n

Enter the Amazon ecosystem with the theme of the ancient cooking technique Guatia (using the earth as a pot): fire, stone, and underground stewing are the original wisdom of time and temperature control.
1. Chaco clay \u00d7 Lotus Root \u00d7 Homemade Sausage
It is covered with edible Chaco clay, and the interior is replaced by Japanese autumn lotus root; the lotus root holes are filled with homemade sausages (made of fresh pork trimmings) to form a connection in the use of ingredients in the whole meal.
2. Charcoal grilled pork \u00d7 rice with pig juice
Iguate pork is grilled over charcoal and spread on rice cooked in the same pork gravy; Amazon-style ingredients are added, and finally the original pork juice is combined with Amazon spice sauce to finish. What it wants to talk about is: how the cooking methods of the ancient land are reinterpreted in different places.<\/p>\n\n\n\n

The color of the wine is light brick red, and the aroma is not fruity cracking, but dry red fruits, soil, spices and a sense of time slowly emerge. After the entrance, the acidity is still clear, the tannins are delicate, and the structure is quiet but deep.<\/p>\n\n\n\n

\"\"<\/figure>
\n

Chacra Cincuenta y Cinco 1955\uff5cPatagonia, Argentina<\/mark><\/strong><\/h3>\n\n\n\n

It comes from Patagonia, Argentina, a cold, dry, barren but extremely pure production area.
The name of the wine is Sincuenta y Sinco. The winemaker is a descendant of the founding family of Sassicaia. It refers to the old vine planted in 1955. The old vine has extremely low production, but it concentrates all energy into the fruit.
The old vine Pinot Noir planted in 1955 has a strong flavor, but it is still cold, delicate, and elegant. The aroma is of red cherries, cranberries, and dried rose petals, and the bottom layer is full of cold ore and delicate soil.<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n

High Jungle Rainforest 750 MASL<\/mark><\/strong><\/h3>\n\n\n\n

After the main meal, enter the sweet and refreshing section. The highland jungle rainforest is located between the Andes and the Amazon, and fruits and herbs are extremely prosperous.<\/p>\n\n\n\n

Volcanic rock texture \u00d7 seasonal grapes
With a magma-like texture as the base, it is paired with three Japanese seasonal grapes: Pioho, Koshu, and Masato, showing differences in maturity and sweetness.<\/p>\n\n\n\n

Citrus, nuts and fermented elements
Shredded lemon and shredded grape lengthen the flavor lines; Confit of Pink Walnuts noodles bring a soft nutty fragrance.<\/p>\n\n\n\n

Lemon ice \u00d7 fermented coconut
Made from lemon, Ravena (vanilla) and fermented coconut, it is cold and slightly sour, with a fermented flavor, between fruity and forested.<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n

Mistela Ana Mar\u00eda\uff5cPeru<\/mark><\/strong><\/h3>\n\n\n\n

The wine label says in Spanish: \"Las verdaderas historias de amor no tienen final\", a true love story with no ending.
Sweet, but not monotonously sweet.
Mistela is a traditional liqueur that is distilled from grapes before it is fully fermented.\uff0c
In Peru, it is inextricably linked to Pisco culture.
This Mistela Ana Maria uses traditional Peruvian grapes: Quebranta, Moscatel, Negra Criolla, and adds its own grape distilled wine to completely retain the fruity aroma, sweetness and alcohol balance.
Under a cold drink, it looks like a mature, restrained South American liqueur.<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Amazonia 840 MASL <\/mark><\/strong><\/h3>\n\n\n\n

Officially entered the Amazon, the world of the Cocoa family (Theobroma), and the true origin of chocolate. The sense of \"research\" in this section is very strong, but it is also delicious at the same time. It is one of the climax of the whole journey.<\/p>\n\n\n\n

CCupua\u00e7u: The refreshing transformation of the pulp
The white pulp of the large fruit Cupua\u00e7u is made into Sorbet, which is refreshing with tropical fruit acid.<\/p>\n\n\n\n

\ud83d\udd38Macambo: An extension of nutty flavor
The seeds are fermented, baked and ground into a sauce; Macambo particles are larger and made after baking\uff1a
\u2022 Macambo Praline (Praline)
\u2022 The filling is fudge (Fudge) made from baked Macambo
The flavor is nutty, warm and deep.<\/p>\n\n\n\n

CCacao: Full use from pulp to chocolate
\u2022 Pulp: Cocoa fruit vinegar is made after fermentation (salad seasoning)
\u2022Dripping juice: converted to Gelato
\u2022 Cocoa body: Made into Peruvian chocolate sauce, sprinkled with Cacao Nibs, the taste is smoother when the chocolate is slightly warm.<\/p>\n\n\n\n

\"\"<\/figure>
\n

Q\u2019AQE\uff5cPeru<\/mark><\/strong><\/h3>\n\n\n\n

This is not a simple spirit, but a high mountain of botanical notes that are put in a bottle.
Q'AQE was born in the highlands of Peru and was co-produced by the research center and the botanist Manuel. The name comes from the Quechua language, which symbolizes \"the passage between man and divinity\", and it also accurately explains the meaning of the existence of this wine. It is not to please, but to convey.
The body of the wine is centered on high-altitude wild plants, combining dozens of herbs, rhizomes, flowers and peels, including alpine herbs, wildflowers, citrus peels and cocoa shells. The overall flavor trend is not aggressive bitterness, but layers of dry herbs, ore flavor and restrained cocoa bitter rhyme, with a long and very structured aftertaste.
The restaurant's presentation is not pure drinking, but in the form of a cocktail: chocolate ice made from cocoa shells, sprayed with South American cocoa fermented vinegar, paired with homemade absinthe and Q'AQE itself, the bitterness, sourness, aroma and temperature are intertwined into a very recognizable cocktail.<\/p>\n\n\n\n

\"\"<\/figure>\n<\/div><\/div>\n\n\n\n
\"\"<\/figure>
\n

Additional purchase of birthday cake<\/strong> 1,650 yen<\/mark><\/h3>\n\n\n\n

I can't eat it with just one bite. Sliced hazelnuts are spread on it. It's a very special cake.<\/p>\n<\/div><\/div>\n\n\n\n

Drink pairing<\/h2>\n\n\n\n

The wines paired with each theme are also storytelling, and most South American wines are used very carefully. The overall collocation is not just \"pairing\", but more like another line extending the narrative.<\/p>\n\n\n\n

Personal feelings<\/mark><\/h1>\n\n\n\n

The whole meal experience was very surprising, and there was a feeling of \"opening your eyes\". To be honest, I don't necessarily understand most of the dishes, probably because I haven't been to South America yet. This meal is more like abruptly expanding the taste memory bank. Some dishes do not have to be understood immediately, but first see the logic of a world. After you have really been to South America and eaten those traditional dishes, you will look back and you will better understand what the chef is doing.<\/p>\n\n\n\n

Each theme will be \"decompressed\" into many dishes, with more than 18 dishes in the whole game, plus 9 glasses of wine, and finally it is really full to the top of the sky.
But I must also say that MAZ is very worthy of two stars and will keep saying \"Amazing\" involuntarily. Its setting is the most creative of all the restaurants I have ever been to, and even the cutlery plates are designed to be impeccable. This is an experience that combines food and art-you don't have to understand it, but you must have been here once. It's an honor to experience it on your birthday.<\/p>\n\n\n\n

\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n<\/figure>\n\n\n\n

Overall rating and cost<\/mark><\/h1>\n\n\n\n