MAZ

• "Vertical Gaze" Nine-Course Menu Exploring Ecosystems
  MAZ Tokyo offers a unique nine-course tasting menu called "Vertical Gaze," which takes diners on a gastronomic journey through Peruvian ecosystems while harmonizing with Japan's diverse landscapes. Each dish reflects a different altitude or region, blending Peruvian biodiversity with Japanese seasonal ingredients to create a multi-dimensional dining experience.

• Fusion of Peruvian and Japanese Ingredients with "Flying Seeds" Philosophy
  The restaurant sources over 80% of its ingredients locally in Japan by cultivating Peruvian plant varieties known as "flying seeds." This innovative approach allows MAZ to maintain authentic Peruvian flavors while using Japanese-grown ingredients, exemplified by dishes like fava bean pods stuffed with Japanese mountain vegetables baked in Andean medicinal clay salt crust.

• Immersive Ambiance with Artisanal and Sensory Elements
  Located in an unassuming Tokyo business tower, MAZ features an intimate setting with only seven tables. The interior includes a feature wall made of South American totora reeds and a custom soundscape created by a Peruvian sound engineer. Guests receive a textured square of Japanese washi paper as a creative representation of each dish, enhancing the sensory and artistic dimension of the meal.

The most honored or signature ingredients at the Michelin-starred restaurant MAZ in Tokyo are:

• Cacao: A core ingredient imported from Peru, used to represent the biodiversity of Peru and incorporated into sophisticated dishes reflecting Peruvian ecosystems.

• Biodynamic Coffee: Another key Peruvian import, highlighting the restaurant's commitment to authentic Peruvian flavors and terroir.

• Dehydrated Potatoes: Used to evoke the Andean highlands and traditional Peruvian staples, adding texture and depth to dishes.

• Edible Chaco Clay: A unique ingredient from Peru, symbolizing the earth and natural elements of Peruvian terrain, used creatively in plating and flavor.

• Seasonal Japanese Ingredients: While not a single ingredient, the use of seasonal Japanese produce complements the Peruvian imports, creating a fusion that respects both ecosystems and seasons.

These ingredients are used in signature dishes that explore Peru’s vertical ecology, such as dishes inspired by the Pacific coast, Amazon rainforest, and Andean highlands, often combining Peruvian tradition with Japanese precision and seasonality. For example, dishes like arroz con pato are elevated with innovative techniques and local Japanese elements to honor both culinary cultures.