A medium sized place located on the second floor of a modern corner building, Maido’s main decoration is long ropes dangling from the second floor ceiling. They make an interesting visual affect but also provide a sound buffering to an otherwise set of hard surfaces including lots of mirrors and an increasing volume of music as the night goes on. Upstairs is decorated with tons of framed write ups and accolades the chef and restaurant have obtained, which you can admire on your way to the bathroom. The restaurant offers a Peruvian-Japanese fusion style of food and we pre-ordered The Experience which is a 15 course menu. They also have a sushi bar with seats and a regular bar, but there were no seats by it. Service was a little spotty but friendly.
The menu started with snacks which were fun. How can you go wrong with crispy chicken skin?
Next was an Amazonian snail that was presented in a giant shell and flavored with cilantro, chili and lime. It was great.
The cebiche had some corn that added grit, too much mayo taste, something really tart and was semi frozen. I’d call it ok.
The sandwich was a delicately fried fish on a steamed bun. Paiche is a very firm fish from the Amazon.
The Japanese dumpling was a little gummy in the center but the edge was nicely crisp. It was easy to hold and tasty.
The sushi was nicely accented with the crunch of the leaves on the side. There was a slight bit of spice and tons of flavor in both the squid and scallop piece.
The next dish had yucca sliced to look like noodles to accompany the fish. It was mild but fun textures.
The pork belly was with yucca and ended up being like a pork and stuffing with a sweet gravy. It was fun to eat but not the amount flavor you would expect.
The crab was served with sweet potatoes and clams and garlic. It was good.
The sweetbread was charred by flame at the table and served with a marinated piece of beef and egg that came out of the kitchen on a sizzling platter. The beef had a nice grilled taste and the sweetbread was also very good. A stand out course.
The avocado cream was plated with a small spatula for eating which worked well for the dish. It came with membrillo which is known to me as quince and was a pretty orange color and perfectly sweet. The avocado was a bit too creamed for my tastes whereas the beans were barely cooked. The crispy crackers with the dish were nice but it wasn’t a great success.
The black cod with mashed potatoes was served with shaved chestnuts on top. A winner here! The chestnuts were incredible and the fish had been slightly caramelized which just loaded it with flavor as well as being really attractive.
The short rib was served with a rice cannoli and egg yolk which worked great together. The beef was sweet and tender – another winner here.
A cocoa pod housed the first dessert that also had some fruit ice cream and a lot of chocolate goo with heavily toasted nuts as well as cocoa powder and other unknowns that all worked together nicely.
The second dessert was plantain ice cream, tapioca and rice milk. It was a surprisingly fun combination and a great way to end the meal.