MACAU: Mitsuharu Tsumura’s New Aji Restaurant at MGM Cotai
March 7, 2018
Mitsuharu Tsumura of Maido in Lima, Peru, opened his first Asian outpost– Aji at the MGM Cotai the same day as the hotel on February 13, 2018– the first Nikkei restaurant in China (Photo by Cheryl Tiu)
Mitsuharu “Micha” Tsumura of Maidoin Lima, Peru– the No. 1 restaurant in Latin America (No. 8 in the World) in 2017— has opened his first restaurant in Asia— Aji at the MGM Cotai in Macau— last February 13, 2018. Aji, which means “chili pepper” in Spanish and “flavor” in Japanese, is also the first Nikkei restaurant in China, which is inspired by the chef’s Japanese-Peruvian heritage. (Nikkei means Japanese people living outside of Japan, and also refers to the Japanese workers who migrated to Peru in the 19th century. Fusion would be an incorrect way to describe this cuisine as its history began when the Japanese living in Peru wanted to cook–at a time when there wasn’t market for Japanese cuisine; hence prompting them to cook Peruvian food but not without adding their own touches little by little– from infusing dashes of lime and soy to incorporating more seafood. Today, Nikkei cuisine has grown to become reflective of a culture– Peruvian ingredients with Japanese techniques– where the style has become “intentional, rather than out of necessity.”)
The menu at Aji is largely ala carte (starting from MOP 88 or USD13 or PHP696), but also has set menu options (five courses start at MOP 628 or USD 78 or PHP4,060; with the inclusion of free-flowing pisco sour, it’s MOP 758 MOP or USD 94 or PHP4,900). Maido signatures and best-sellers are available here, and likewise Aji originals, with the menu being divided into cebiches and tiraditos; nigiri sushi; from the kitchen; and sweet ending. While Micha is based in Lima, the kitchen is helmed by chef de cuisine Edwin Guzman Navarro and sous chef Aldo Shimabukuro, both from Maido, and both Peruvian.
Chef de cuisine Edwin Guzman Navarro and sous chef Aldo Shimabukuro– both from Maido and both Peruvian– run the kitchen at Aji at MGM Cotai (Photo by Cheryl Tiu)
Taste ranks very high here at Aji– it was a meal that my companion and I had described as “excellent” without having to even think twice– there was no dish that we didn’t LOVE. Beverage director Kelvin So recommended cocktail pairing as he said the drinks pair “better” with the dishes but I opted to stick with wine as that’s personally how I like to enjoy my dinner. (I loved how they had Japanese wine!) Notwithstanding my preference for wine, I found that the smokey chilcano (pisco, lime juice, ginger, bitters) cut through the fat of both the meat nigiri of foie gras and wagyu, and likewise the white negroni with the gindara and purple potato puree.
GOOD Japanese wine is hard to find! And Aji serves Koshu– a Japanese indigenous Vitis Vinifera cultivation variety– that is said to be a unique grape varietal in Asia. (Photo by Cheryl Tiu)
I’ll let the dishes do the talking. I’ve separated it to Maido signatures and Aji originals. Definitely come here on your next visit to Macau! xx
AJI (MACAU) ORIGINALS
This was so fresh, with the flavors so delicately complementing each other. USUZUKURI: Thinly sliced sole, ponzu, rocoto chili, concasse tomato, crispy garlic, olive oil (Photo by Cheryl Tiu)Mmm… classic Peruvian seafood ceviche topped with fried calamari.. yummm. CARRETILLA CEBICHE (Photo by Cheryl Tiu)So gorgeous and fresh– Aji’s signature nigiris. NIGIRI OF THE SEA: Toro from Nagasaki with soy sauce and ponzu + Scallops from Hokkaido with maca emulsion grape and chalaca (Photo by Cheryl Tiu)OCTOPUS ANTICUCHO: Grilled octopus skewer, served over causa potato and olive emulsion (Photo by Cheryl Tiu)I try hard to avoid carbs but this was sooo good, I goobled it up in 3 spoons! SEA URCHIN CREAMY RICE: Sea urchin, baby corn, aji amarillo, wanji (cloud ear fungus), avocado cream (Photo by Cheryl Tiu)A nice, not overly filling or cloying way to end the evening. TOFU CHEESECAKE: Tofu cheesecake ice cream, breadcrumb sand, sweet potato, apple with wakame, raspberry, mango and crapes tapiocas, soy milk (Photo by Cheryl Tiu)
MAIDO (PERU) SIGNATURES
These meat nigiri were incredible, especially when paired with beverage director Kelvin So’s chilcano cocktail, which cuts through the fat. NIGIRI OF EARTH: foie gras with eel sauce, and wagyu with ponzu sauce, topped with quail egg. (Photo by Cheryl Tiu)One of Maido’s signature dishes– the aji amarjillo sauce is done in nitrogen form! AJI AMARILLO CEBICHE: Abalone, sea urchin, Tiger’s milk with aji amarillo nitro, cebiche jelly, avocado, cancha-toasted corn (Photo by Cheryl Tiu)
*Watch how the aji amarillo cebiche is prepared HERE.
How amazing to have a PURPLE potato puree?! This is just one of the many potatoes in Peru! GINDARA MISOYAKI: Black cod, saikyo miso, amazonic nuts, native potato cream, Potcon mushroom powder (Photo by Cheryl Tiu)For this Maido signature, the fried rice is mixed with creamy native potato kinda like a hash brown– with the rice texture gorgeous like a risotto. SHORT RIB 50 Hours: 50 hours sous vide Kagoshima beef short rib, nitsuke sauce, crispy garlic, creamy native potato with rice naan, egg yolk, aji gel (Photo by Cheryl Tiu)With the chefs of Aji! The girl next to me, Maya, is the sole rose among the thorns and she’s Filipina! Thank you guys for an amazing experience!
Aji is located at the MGM Cotai in Macau, China. It is open Tuesdays to Sundays from 11am – 3pm and 6pm – 11pm. For reservations, phone +(853) 8806 2308 or email reservations@mgm.mo
