Day 77 25.09.15
I woke up really late, and wasn’t feeling great at all. It felt like I was what normally happens after high intense work, which is feeling horrible when you get time to relax and to slow down, when your body decides to let go of all illness thinking it has the time to cure it out, instead of doing so during high adrenaline periods of time.
Now was such a time when I could just relax, stay in bed, and not get up to do anything in particular.
The hunger did creep up though, and so, as I had made a reservation at the Asian place last night for 2pm, I headed out by taxi and went to indulge on a Japanese and Peruvian cross cuisine.
The restaurant is called Maido. I was lucky, because as I was having my first course, I realised the guy next to me was going through the same courses and so we were able to bond over these different courses, finding out what they were made from.
This is the menu I had:
1. “Snacks” Top: Crispy chicken skin with pachikay sauce (on the left). Middle (at base): Rice senbei with sausage of Seseena (It’s a wild boar from the Amazon.) roasted plantain toast, and sachatomate (tamarillo) emulsion.
2. “Churos” River snails with chalaca, and dale dale foam.
3. “Lapas Cebiche” Cebiche of lapas (limpet clam) with yellow chili powder (made via liquid nitrogen).
4. “Paiche Sandwich” Steamed bun with crispy paiche (arapaima) from the Amazon, and lulo criolla. [endif]
5. “Gyoza Cuy” Gyoza with cuy (guinea pig). Served with Amazonic ponzu soup.
6. “Sushi — Sea” Left: Hotate (scallop) with chia.
Right: Ika (squid).
Chefs preparing the food right infront of our eyes.
7. “Amazonic Cebiche” Cebiche of river prawns from the jungle and pejerrey (Peruvian silverside). With Nikkei leche de tigre, charapita, chonta (heart of palm), and farina.
8. "Chancho with Yuca" Pork belly stew with yuca (cassava), mishquina, crispy pork skin, reduced tonkotsu with Amazon chili, and cocona.
9. “Sacha Soba” Sachapapa soba (noodles made from rice) with vongoles (molluscs) and crab.
10. “Sushi — Earth” Left: Sweetbreads with potato cracker, garlic emulsion, and tomato. (Amazing!!!!)
Right: “A Lo Pobre”- Angus beef with a quail egg that was injected with hoisin sauce.
11. “Regional Beans” Avocado cream with cilantro, regional frijoles (beans), ponzu gel, crispy quinoa, and coffee crumble.
12. “Gindara” Miso-marinated gindara (black cod) with fermented casho, Bahuaja nut (Brazil nut, I think), and Sangre de Toro (a wine) potato cream.
A bit too sweet for my liking.
13. “Short Rib” 50-hour–braised Wagyu short rib with egg yolk, cecina fried rice, and 3 chilis from the Amazon. [endif]
14. “Cacao” 70% cacao from Piura, Peru, with yuzu, shica shica ice cream, mochis, Bahuaja nut, and cacao nibs.
15. “Maduro” Plantain ice cream with shoyu, camu camu (a fruit from the Amazon), and taperiba tapioca. With crispy coconut, coconut water jelly, and rice milk. [endif]
The view from the bathroom.
Side snack: Maki of sea urchin
It was so delicious, that I decided to take some take away back to the hotel with me, to indulge in during the evening.
Back at the hotel I relaxed, tried to recooperate still and enjoyed more time on the internet.
