Mitsuharu "Micha" Tsumura, born in Peru to Japanese parents, is one of the most renowned chefs for brilliantly merging Japanese and Peruvian cuisine, giving rise to Nikkei cuisine. As the head of Maido in Lima, Tsumura has transformed the flavors of these two cultures into a unique gastronomic experience, earning him numerous international accolades. His restaurant has regularly been ranked among the best in the world, especially in the prestigious World's 50 Best Restaurants list.
Mitsuharu Tsumura was born and raised in Peru in a family of Japanese descent. His interest in cooking developed early, influenced by his family's culinary history and the abundance of fresh ingredients available along the Peruvian coast. Determined to follow his passion, he moved to the United States, where he studied at the renowned Johnson & Wales University.
After graduating, Tsumura traveled to Japan, where he honed his skills working with renowned chefs in the art of traditional Japanese cuisine. This experience helped him understand the subtleties of Japanese techniques, ingredients, and culinary philosophy, which he later fused with Peruvian cuisine.
In 2009, Mitsuharu Tsumura opened his restaurant Maido in Lima, a place that perfectly embodies the fusion of Japanese culture and Peru's rich culinary traditions. The term Maido means "welcome" in Japanese, a word that reflects the hospitality and warm reception Tsumura aims to offer his diners.
Through Maido, Tsumura created a space where Peruvian flavors meet Japanese techniques. Ingredients like fresh fish, potatoes, and corn are combined with miso, soy, and other Japanese elements to form a unique harmony. Each dish is an exploration of both cultures, and Maido's menu regularly changes to incorporate local and seasonal ingredients.
Mitsuharu Tsumura's exceptional talent and innovative approach to Nikkei cuisine have earned him worldwide recognition. Maido has been consistently ranked among the best restaurants in the world, especially on the prestigious World's 50 Best Restaurants list. In 2019, Maido was named the best restaurant in Latin America.
Tsumura's Nikkei cuisine is not only a celebration of flavors but also a reflection of Peru's multicultural identity. His culinary approach emphasizes the importance of innovation while respecting the deep cultural roots of both ingredients and techniques.
As a leading figure of Nikkei cuisine, Mitsuharu Tsumura has played a key role in promoting this unique cultural fusion worldwide. He is regularly invited to participate in international culinary events, and his contribution to gastronomy has helped solidify Peru's position as a top global culinary destination.
Under Tsumura's direction, Nikkei cuisine has become a source of inspiration for many young chefs who seek to combine tradition and innovation in their culinary creations.
Like many great contemporary chefs, Mitsuharu Tsumura is also committed to promoting sustainable practices. He works closely with local fishermen and Peruvian producers to ensure that the ingredients used in his restaurant are sourced responsibly and in an environmentally friendly manner. This commitment reflects not only his respect for nature but also his desire to preserve resources for future generations.
With Maido and his unique vision of Nikkei cuisine, Mitsuharu Tsumura continues to push the boundaries of culinary innovation while honoring the traditions that define Japanese and Peruvian cuisines. His ability to fuse these two culinary worlds has not only redefined cuisine in Peru but also inspired a new generation of chefs to explore novel combinations of flavors and cultures.
Through his dishes, Tsumura tells a story of mutual respect between cultures, creating dining experiences that transcend borders. His impact on global gastronomy continues to grow, and he remains one of the foremost ambassadors of Nikkei cuisine.