Located in Peru, South America, far away from Japan, Central is a renowned restaurant that is attracting attention from around the world for its outstanding achievement of taking No.1 place in the World’s Best 50 Restaurants 2023. The restaurant is remarkable not only for the culinary philosophy of Director Chef Virgilio Martínez but also for his Peruvian food culture research center, Mater Iniciativa, and its unique project to create dishes based on the research results and findings. The culinary philosophy of this exceptional restaurant has been introduced to Japan through MAZ, which was opened, following a two-year preparation period, in Tokyo Garden Terrace Kioicho, connected to Tokyo Metro Nagatacho Station, by a chef who had developed an interest in Japanese ingredients.
The restaurant is helmed by Chef Santiago Fernandez. Hailing from Venezuela, he worked as Head Chef at Central with Director Chef Virgilio Martínez.
MAZ offers dishes that invite diners to explore the rich ecosystems of Peru while in Tokyo. The ecosystems of Peru are different from those of Japan. While Japan has four seasons that come and go from south to north throughout its flatland, Peru has no distinct seasons as they vary depending on altitude, ranging from below sea level to 4,000 meters above sea level in the Andes Mountains. Meanwhile, the climate of Peru is very diverse. In fact, it is said to have 30 of the 32 world climates. MAZ offers nine dishes to represent the nine ecosystems of Peru and provides a new gourmet experience that can stimulate taste, visual, and auditory senses and invite diners to explore the nature, culture, and art of Peru by featuring a variety of farm products, such as potatoes and cacao, as well as tableware crafted exclusively for the restaurant by Peruvian artists and natural sounds from Peru. Eighty percent of the ingredients are sourced from Japan, including Andes potatoes grown in Japan and Japanese char from Akita (used as a substitute for Peruvian freshwater fish), though Japanese guests may be surprised at how these familiar ingredients are transformed into intriguing dishes.
The wine list curated to match the dishes consists of a variety of wines, mostly from Chile and other South American countries. The pairing menu offers both alcoholic and non-alcoholic options. The drink menu also includes cocktails and other infusions (such as seaweed tea) created by Mater Iniciativa, the research center of Central. Highland dishes are paired with wines from highlands to allow diners to feel the landscape with their palate.
The dimly lit, modern, and mysterious dining room has only seven tables with seating for up to 20 guests. The walls are adorned with artwork made of totora reeds, which have been used to build boats and houses in Peru since the ancient times, to invite guests on an adventure to the mysterious Peru.
Enjoy this new gourmet experience that will stimulate your curiosity to explore the wonderful world of Peru.
Located in Peru, South America, far away from Japan, Central is a renowned restaurant that is attracting attention from around the world for its outstanding achievement of taking second place in the World’s Best 50 Restaurants 2022. The restaurant is remarkable not only for the culinary philosophy of Director Chef Virgilio Martínez but also for his Peruvian food culture research center, Mater Iniciativa, and its unique project to create dishes based on the research results and findings. The culinary philosophy of this exceptional restaurant has been introduced to Japan through MAZ, which was opened, following a two-year preparation period, in Tokyo Garden Terrace Kioicho, connected to Tokyo Metro Nagatacho Station, by a chef who had developed an interest in Japanese ingredients.
The restaurant is helmed by Chef Santiago Fernandez. Hailing from Venezuela, he worked as Head Chef at Central with Director Chef Virgilio Martínez.
MAZ offers dishes that invite diners to explore the rich ecosystems of Peru while in Tokyo. The ecosystems of Peru are different from those of Japan. While Japan has four seasons that come and go from south to north throughout its flatland, Peru has no distinct seasons as they vary depending on altitude, ranging from below sea level to 4,000 meters above sea level in the Andes Mountains. Meanwhile, the climate of Peru is very diverse. In fact, it is said to have 30 of the 32 world climates. MAZ offers nine dishes to represent the nine ecosystems of Peru and provides a new gourmet experience that can stimulate taste, visual, and auditory senses and invite diners to explore the nature, culture, and art of Peru by featuring a variety of farm products, such as potatoes and cacao, as well as tableware crafted exclusively for the restaurant by Peruvian artists and natural sounds from Peru. Eighty percent of the ingredients are sourced from Japan, including Andes potatoes grown in Japan and Japanese char from Akita (used as a substitute for Peruvian freshwater fish), though Japanese guests may be surprised at how these familiar ingredients are transformed into intriguing dishes.
The wine list curated to match the dishes consists of a variety of wines, mostly from Chile and other South American countries. The pairing menu offers both alcoholic and non-alcoholic options. The drink menu also includes cocktails and other infusions (such as seaweed tea) created by Mater Iniciativa, the research center of Central. Highland dishes are paired with wines from highlands to allow diners to feel the landscape with their palate.
The dimly lit, modern, and mysterious dining room has only seven tables with seating for up to 20 guests. The walls are adorned with artwork made of totora reeds, which have been used to build boats and houses in Peru since the ancient times, to invite guests on an adventure to the mysterious Peru.
Enjoy this new gourmet experience that will stimulate your curiosity to explore the wonderful world of Peru.
Located in Peru, South America, far away from Japan, Central is a renowned restaurant that is attracting attention from around the world for its outstanding achievement of taking second place in the World’s Best 50 Restaurants 2022. The restaurant is remarkable not only for the culinary philosophy of Director Chef Virgilio Martínez but also for his Peruvian food culture research center, Mater Iniciativa, and its unique project to create dishes based on the research results and findings. The culinary philosophy of this exceptional restaurant has been introduced to Japan through MAZ, which was opened, following a two-year preparation period, in Tokyo Garden Terrace Kioicho, connected to Tokyo Metro Nagatacho Station, by a chef who had developed an interest in Japanese ingredients.
The restaurant is helmed by Chef Santiago Fernandez. Hailing from Venezuela, he worked as Head Chef at Central with Director Chef Virgilio Martínez.
MAZ offers dishes that invite diners to explore the rich ecosystems of Peru while in Tokyo. The ecosystems of Peru are different from those of Japan. While Japan has four seasons that come and go from south to north throughout its flatland, Peru has no distinct seasons as they vary depending on altitude, ranging from below sea level to 4,000 meters above sea level in the Andes Mountains. Meanwhile, the climate of Peru is very diverse. In fact, it is said to have 30 of the 32 world climates. MAZ offers nine dishes to represent the nine ecosystems of Peru and provides a new gourmet experience that can stimulate taste, visual, and auditory senses and invite diners to explore the nature, culture, and art of Peru by featuring a variety of farm products, such as potatoes and cacao, as well as tableware crafted exclusively for the restaurant by Peruvian artists and natural sounds from Peru. Eighty percent of the ingredients are sourced from Japan, including Andes potatoes grown in Japan and Japanese char from Akita (used as a substitute for Peruvian freshwater fish), though Japanese guests may be surprised at how these familiar ingredients are transformed into intriguing dishes.
The wine list curated to match the dishes consists of a variety of wines, mostly from Chile and other South American countries. The pairing menu offers both alcoholic and non-alcoholic options. The drink menu also includes cocktails and other infusions (such as seaweed tea) created by Mater Iniciativa, the research center of Central. Highland dishes are paired with wines from highlands to allow diners to feel the landscape with their palate.
The dimly lit, modern, and mysterious dining room has only seven tables with seating for up to 20 guests. The walls are adorned with artwork made of totora reeds, which have been used to build boats and houses in Peru since the ancient times, to invite guests on an adventure to the mysterious Peru.
Enjoy this new gourmet experience that will stimulate your curiosity to explore the wonderful world of Peru.
------------------------------------------------------------------
* The availability of this webpage does not guarantee that the restaurant presented provides services in English, unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
Access
1 minute walk from Akasaka-mitsuke Station Exit D
