The Japanese-Peruvian chef Micha

Chef Mitsuharu Tsumura (Micha), head chef at Maido (the world’s best restaurant), visited Bilbao for a Nikkei cuisine event. Taking advantage of his visit to San Sebastián Gastronomika, the leading figure in Peruvian-Japanese fusion cuisine met with local chefs at the Waman restaurant in Bilbao, strengthening the city’s gastronomic connection.

Born in Lima, Micha, aged 44, is the owner and heart of Maido, currently considered the best restaurant in the world by 50 Best Restaurants. Maido means “thank you for coming” in Japanese.

At Maido, there are about fifty chefs, almost all of them Peruvian, who work in three shifts to provide excellent, uninterrupted service between 1 p.m. and 10 p.m. In addition, a fourth shift prepares some of the dishes for the following day during the early hours of the morning.

Bilbao Bizkaia Slowfood organised a lunch for the chef at the Waman restaurant in Bilbao, which served as a meeting place for influential chefs with Peruvian or Japanese roots. In addition to the host, Gabriel Huaman, they spoke with the creator of Maido, Tetsuro Maeda, from Txispa in Axpe-Atxondo; Daniel Lomana, from Kuma in Bilbao; Tatsuya Iwasaki and María José Vázquez, from Iwasaki in Getxo; and Katsuko Nakamura and Óscar Ferreras, from Ruda in Villacarriedo (Cantabria).

Accompanying Tsumura were Segundo Panduro, head of creativity at Maido; Akira Shiruma, head chef for cold dishes; and Oscar López, head chef for warm dishes.

“Transforming something bad into something good is easy; turning something good into something very good is difficult; turning something very good into something excellent is extremely difficult, because that’s where details that are almost imperceptible come into play”, said the chef. This way of thinking is the secret to Maido’s success.

He considers his recent recognition to be a great responsibility that goes beyond the kitchen. “It’s a time to convey messages that resonate and are positive, that help make the restaurant world a better place. To be able to focus on the problems that need to be addressed, on the needs that have to be met, and not just on the issue of recognition ”, he stressed.

‘Nikkei cuisine’ – a fusion of Japanese and Peruvian traditions

The current leading figure in the fusion of Japanese and Peruvian culinary traditions — the so-called “Nikkei cuisine”— expressed his appreciation and gratitude to Basque chef Eneko Atxa, and admired the way the world’s second-best restaurant, Etxebarri in Atxondo, treats its ingredients.

“Bittor Arginzoniz’s approach is based on simplicity, which is precisely the most difficult thing to achieve”. Micha enjoyed his day in Bilbao before leaving for Chile, where he is at the helm of Karai by Mitsuharu at the W Santiago Hotel.

Maido (thank you for coming) to Bilbao, Mr. Mitsuharu Tsumura.