MAZ

26/03/2026

Maz Restaurant and team are truly honored to once again be part of Asia’s list!! We are grateful with our team and supporters since the beginning . From april chef and hospitality and culture manager will lead our new chapter where the whole team will remain focused and committed to continuously enhance the experience that has brought us here in the first place.

Thank you to the entire 50 Best community for your continued support.

Afuera hay Maz !!!

13/02/2026

MAZ is looking for talented culinary and hospitality professionals to join us in Tokyo and commit to this exciting project. Feel free to DM any questions you may have.

Link in Bio to apply.

MAZ Tokyo は、この度新たなプロジェクトへ共に挑戦してくださる情熱あふれる料理人およびホスピタリティのプロフェッショナルを募集します。

ご応募前にご質問がございましたら、お気軽にDMにてお問い合わせください。

詳細・ご応募はプロフィールのリンクよりご覧ください。

13/02/2026

27/01/2026

From April 2026, Yuya Nakamura steps into the role of Head Chef, alongside Carla Ferreyra as Head of Hospitality and Culture. Together, they carry forward MAZ’s ongoing exchange between Peru’s cultural and geographical diversity and the precision, seasonality, and produce of Japan.

Working as a complementary leadership duo, Yuya and Carla bring cultural sensitivity and a multidisciplinary approach, while further strengthening MAZ’s relationship with Mater, the interdisciplinary research center led by Virgilio Martínez and Malena Martínez.

This exchange between territories, cultures, and knowledge has been central to MAZ since its creation. To date, this dialogue has been brought to life by Chef Santiago Fernández, whose contribution was fundamental in shaping the concept’s identity. We are deeply grateful for his commitment and for the lasting contribution he leaves at MAZ, and we wish him continued success as he begins a new chapter focused on personal projects.

MAZ continues as a living bridge between Peru and Japan, where cuisine and hospitality move forward together.

2026年4月より、中村侑矢がヘッドシェフに、カルラ・フェレイラがヘッド・オブ・ホスピタリティ＆カルチャーに就任します。
2人は、ペルーの文化的・地理的多様性と、日本の精緻さ、季節感、そして食材への深い敬意を結ぶ、MAZの継続的な対話を未来へと引き継いでいきます。

リーダーシップデュオとして、文化的感性と学際的な視点をもってプロジェクトを牽引すると同時に、ヴィルヒリオ・マルティネスとマレナ・マルティネスが率いるリサーチ機関「MATER」との関係性を、さらに深めていきます。

土地、文化、そして知の体系をつなぐこの対話は、MAZ創設以来、常にその核にあり続けてきました。
これまでこの対話を体現してきたのが、シェフ・サンティアゴ・フェルナンデスです。彼の献身的な取り組みは、MAZのコンセプトの礎を形づくるうえで欠かせないものでした。ここに深い感謝を表するとともに、個人プロジェクトへと進む彼の新たな章に、心よりの成功を願います。

MAZはこれからも、料理とホスピタリティが共に歩みながら、ペルーと日本をつなぐ　生きた架け橋　として進化し続けます

04/01/2026

Verticality x Horizontality
Peru x Japan
Listening as a point of encounter.

01/07/2025

Celebrating 3 years of .tokyo where we’ve shared countless experiences with amazing people, ingredients, and moments. Our passion for learning, improving, and discovering remains as strong as it was on day one.
We are sincerely grateful to all our guests, providers, and team members who have been part of our journey and helped make Maz what it is today. Here’s to many more experiences and learnings. . .tokyo の3周年を迎えました！この数年、素晴らしい人々や食材、そしてたくさんの経験を共有してきました。学び、向上し、発見し続けたいという情熱は、開店当初と変わりません。
これまで支えてくださったお客様、パートナーの皆さま、そしてチームの皆さまに心から感謝申し上げます。みなさまのおかげで、Mazは今日の場所となることができました。これからも成長と素敵な瞬間を共に紡いでいきたいと思います。

14/06/2025

Intertwined

Two territories woven into one expression.
It’s a dialogue, a crossing of roots, matter, and intention.

From to MAZ, this is a gesture of convergence.
Where ingredients migrate, and landscapes echo one another.

A shared act of transformation, guided by what the earth offers — here and there.
A union born of respect, curiosity, and the desire to understand the context of the other.
Not by blending, but by listening.

On July 25th, the team from Naar lead by chef will join us at MAZ for a one-night dinner,
bringing their ecosystems to life through Japanese ingredients,
without losing their Indian mountain essence.

Reservations open on June 25th at 12:00 JST.

26/03/2025

We are eternally grateful for the support of the entire Asian restaurant community, who in such a short time have opened their arms to us and made us feel comfortable. We are proud to be part of a list with teams we admire so much.

To our team, big thanks, because you have taken our small restaurant to places we never imagined we would go. This makes us think there is still so much more to achieve.

Afuera hay Maz