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😍 5/5 - Food was exceptional, service could be better
By 👻 @Me L, 01/26/2023 3:00 am
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It’s no secret that I’m obsessed with Japanese food, so when I found out that one of the top restaurants in Lima was a restaurant that combined Japanese & Peruvian, what better way to mark my last meal/lunch in Peru before flying home. We start with 3 gone-in-no-time bites. I enjoyed all 3, but the duck was my favourite, being both extremely pretty and extremely tasty. The potato dish in black also gets special mention for the impossibly delicate shell. Very nicely done. And wham, we’re straight into the good stuff. Those scallops were so yummy with their confident mellow sweetness, which was that oh so light and airy and crispy wafer that also performs the seasoning for the dish. Goodness me, we are certainly off to a superb start. Who doesn’t love anything deep fried, and the tempura cod was spot on, with the light, crunchy batter and well cooked fish which was both firm and soft. I’m not sure the potato dipping sauce worked as a dipping soup, buy as a shot of soup, it was marvellous. It was burning hot though, and I’m sure I scalded my tongue The nigri sushi looks a bit different from normal sushi, with the rice on the inside. The dish was blowtorched at the table. The warm pillowy soft sushi rice and that greasy piece of tuna, made a great marriage. The only issue is that some of the gish tasted cold and other bits hot, which was slightly disconcerting. I guess flamming the food at the table could lead to some unevenness. I’m used to having raw tuna cold and cooked tuna hot, but having both in one mouthful just felt wrong. I still really enjoyed the dish though. 😝 Had a little mocktail to kick off the next part, I love the strong lychee flavours that came through in the drink. Toro. Marinated in ponzu. Blowtorched. Umbrrlellahwrpfffh. I don’t have the word. It melted in my mouth and melted my mind. Insanely good. If I can only eat 1 thing for the rest of my life, I choose this. Cerviche with a twist up next. I liked cerviche even before this holiday, but have always preferred if the pickling was done lightly, so that the freshness and natural flavours of the ingredient gets to shine through. I found in Peru off the leche de tigre too heavy, and I felt it was a tiny touch so here, but I still managed to enjoy the crab and clams. How do I describe the colour of the fish stew? Somewhere between mustard and radioactive, or maybe as Coldplay once said, they called it yellow. It tasted great. Creamy, subtly spicy, deeply umami. The various seaweed gave a lovely interesting textural variance from the soft grouper. The only negative I would say is that it could have done with a fork. Eating the clams with only a spoon was a little challenging. I ended up taking it all into my mouth and then spitting out the shell. Classy. One of my favourite meals in Peru was the traditional prawn stew that is Chupe de Camarones. I was therefore very excited with this twist on a Xiao Long Bao. It was perfectly delicious. I could have easily had 3 more. A perfect marriage of East meets West, even if it’s not quite Japanese. The bonus of having fish eggs to pop in my mouth for minutes after just just great. From the description, I was expecting ramen from the last savoury course, but I should have read the menu more closely. Ramen reduction does not equal ramen. After the disappointment of not having noodles, the actual dish was ok. Tasty pork, interesting crispy lattice, not the best dish, but not a bad dish. And onto desserts we go. First up is a deconstructed piña colado without the booze. You should know I’m not the biggest fan of coconut as a flavour, but this was a triumph. Super fresh, great balance of sweet and tart. The coconut was not overpowering, and I was practically licking the bowl. I was impressed. Lots of tasting menus are often let down by the desserts, but here the foot remains firmly on the pedal. The next sweet course was the mirror opposite. Where the first was light and refreshing, this was deep and indulgent. Chocolate and matcha. Ooh aah. Everything you want in a luxurious dessert without overdoing the sweet quotient. Also, how pretty. We end with a box of dorayaki & mochi. To be honest, after the 2 superb desserts that preceded it, this was a little superfluous. They were not bad, they were just not needed. The waiting staff were always polite, but the service felt perfunctory rather than great. I don’t think that it helped that I seemed to have been seated next to a hidden cabinet which the staff were constantly going in and out of, made me feel like I was in the broom closet. Also, after asking me what type of water I wanted as I was seated, no one bothered to come back to offer to take my drink order. I initially thought, if you can’t be bothered to serve, I’ll save my money, but decided that I wanted to enjoy myself despite the lacklustre service, hence the mocktail coming halfway through the meal. Also, if you are a restaurant where the menu is from a QR code, you should really have the wi-fi password on the table. My phone signal seemed very slow, and it made for a slightly frustrating time. Yes, I could have asked for it, but the point is that for a luxury experience, I shouldn’t have to. Ultimately, the food was some of the best I’ve ever had, so I was willing to overlook some of my misgivings.
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