Bon Vivant Communications teams up with the celebrated chef owner of Latin America’s Best Restaurant Maido on a powerful culinary quest.


It’s with pleasure that we present Mitsuharu ‘Micha’ Tsumura of Maido in Lima.

With no real further introduction needed, as this Peruvian Nikkei has taken most of the culinary world by storm and crowned it last fall by having Maido voted as “Latin America’s Best Restaurant”, while also moving rapidly up The World’s 50 Best Restaurant List, from #42 in 2015 to an impressive #8 in 2017.

Soon a gastro voyage by the Japanese/Peruvian gastro wizard will go through the world’s cultures and cuisines. It kicks off with a hectic two-week tour through the North and Central-Eastern part of Europe with destinations such as Copenhagen, Amsterdam and Warsaw.

But the adventure first begin at the rocky coastlines of Norway.



Up in Norway, inside one of the fjords where vikings used to hang out, a very local food symposium has taken its place over the past 6 years. And even though this annual happening hasn’t had the attention of the world, it has previously managed to attract the great minds of René Redzepi, Heston Blumenthal, Rasmus Kofoed and Magnus Nilsson.

The for non-Scandinavians difficult name to pronounce; Sjømat på Sørlandet (Seafood in Southern Norway) has for the past two years collaborated with Bon Vivant on attracting great culinary figures to participate in the growing evolvement of this region that produces a grand variety of pristine products.

Figures as culinary explorer Diego Muñoz, Latin America’s Best Female Chef 2016 Kamilla Seidler, caviar prince Jonathan Berntsen of CLOU, as well as having facilitated the presence of Esben Holmboe Bang of 3*Michelin Maaemo.

A Qualified Quartet.


This year we’ve intensified things even further, with Mitsuharu Tsumura having his first stop in Norway and will be accompagnied by:

Elena Arzak of 3*Michelin Arzak in San Sebastián, New York City-based original Noma co-founder Mads Refslund, and Purveyor of Pannonian Cuisine Alain Weissgerber of Taubenkobel in Austria; one of 18 chefs globally to be featured in “Michelin Stars – Tales from the kitchen”.

Please find the full list of speakers that also includes Roger Asakil Joya of the Michelin-awarded 10-seat Tokyo-omakase counter Sabi Omakase in Stavanger, and legendary Danish vegetable guru and decade-long supplier of Noma, Søren Wiuff. The list of Sjømat på Sørlandet’s speakers is stated in Norwegian.

Sjømat på Sørlandet, April 4-5, Rosfjord, Norway. Mitsuharu Tsumura speaks Wednesday April 4th.



Combining traditional Japanese cooking with Peruvian ingredients, Maido introduced Nikkei cuisine to the world and gave Peru one of its absolute finest restaurants; the ingredients of both cultures complement each other as if they had been born to be one. It’s an cuisine with unique textures and flavours.

Micha brings this cultural enheritage and philosophy to Denmark by the use of classic Peruvian products while also combining them with those of the Nordic.

He does so at the immensely sexy and design-winning Latin American restaurant Llama, where walls and floors are lined with handcrafted Mexican cement tiles, melding iconic design influences from Latin America with Copenhagen cool.

Mitsuhura Tsumura congratulated by friend and colleague Virgilio Martínez of Central which was Latin America’s Best Restaurant for 4 years until 2017.

On Thursday April 5th Llama celebrates their 4th Anniversary by having Latin America’s Best Chef cooking a delightful tasting menu for local patrons, socialites, gourmands and selected press. During a night of grand celebration Mitsuharu Tsumaru cooks 8 courses of the finest Nikkei possible when being away from his own kitchen and producers.

On Friday April 6th Micha & Co joins Llama on running a “normal” night at the pumping restaurant that turns into a buzzing nightclub on weekends. On a grand a la carte menu of opportunities Maido assists Llama with three tantalising servings on the restaurant’s 8-course tasting menu.

More info on this matter, menu etc. regarding this great event is to come in the near future. Should you already now wish to reserve table then please reach out to Llama through their website.




For Micha, Maido is an expression of the ongoing story of Peru, nourishing guests with memory and imagination.

From start to finish, diners are treated as if they’re at home and taken on a gastronomic journey through Peru’s finest produce. After four years in the top echelon of Latin’s 50 Best Restaurants, this year Maido takes the top spot – a deserved accolade for a cook who is liked and respected across the world.

In Amsterdam the Nikkei Inspirator cooks in the hectic but supremely efficient and fun, grand open kitchen of 1*Michelin RIJKS at the Dutch National Rijksmuseum, where he alongside blonde patron Joris Bijdendijk and his brigade of 17 dedicated chefs cooks a collaboration menu of highly executed and tasty plates for lunch and dinner over two days.

Local hero Chef Joris Bijdendijk of RIJKS.


Previous guest chefs at RIJKS before Latin America’s No. 1 are Virgilio Martinez – also of Lima, André Chiang of Singapore, Kamilla Seidler, then of Gustu, Fergus Henderson of London and Tim Raue of Berlin.

The Rijksmuseum tells the story about the Netherlands. Influences from countries far and near can also be seen. At RIJKS the swanky restaurant with a sizzling open kitchen follows this pattern: quality, authenticity and uniqueness translated to: the kitchen, the chefs, the interior and the location.

Basically RIJKS is the Rijksmuseum served up on a plate. Monday April 9th and Tuesday 10th Mitsuharu Tsumaru cooks alongside the super team of RIJKS for lunch and dinner. To learn more about RIJKS and this event, please follow this link to the restaurant’s website.



As the final stop on his hectic European endeavour Mitsuharu Tsumura teams up with six other international chefs in Warsaw. Cutting edge culinary figures from four continents travel to “Phoenix City” for three days to experiment, share and exchange their knowledge in the dynamically developing and vibrant capital of Poland.

With its multi-culture heritage, centuries of traditions and superb quality produce Poland has the potential to become a lively culinary scene. So to start a real movement the organisers with Lexus in front want to drive the attention to the region by organising Lexus Hybrid Cuisine.

Lexus Hybrid Cuisine includes a Chefs Creative Meeting, where the welcomed chefs for a day spar with up to 100 local Polish colleagues, a second day of Grand Gala Dinner and a third of Open Gourmet where the international chefs serves their creations to the Polish public.

Besides Mitsuharu Tsumura the global attendees are Zaiyu Hasegawa of Den in Tokyo, Søren Selin of AOC in Copenhagen, Dani García of Dani Gracía in Marbella, Fredrik Berselius of Aska in New York City, Josean Alija of Nerua in Bilbao and Jonathan Berntsen of CLOU in Copenhagen.

For more information on Lexus Hybrid Cuisine April 11-13th in Warsaw, please visit the official website (in Polish).

On all matter of press or/and interest in The Maido Voyage and partners please reach out to Kristian Brask Thomsen at:


Bon Vivant Communications is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 3000+ luxury diners around the globe.


Hungry for more? View this video from Latin’s 50 Best Restaurants 2017.