Source: 50 Best

On June 19, during a gala ceremony at Lingotto Fiere in Turin, Italy, Maido was named The World’s Best Restaurant 2025, presented by S.Pellegrino & Acqua Panna. Rising to the No.1 spot from its previous No.5 ranking, Maido—helmed by chef-owner Mitsuharu “Micha” Tsumura—represents not only the pinnacle of Peruvian gastronomy, but also the global resonance of Nikkei cuisine, a distinctive fusion of Japanese precision and Peruvian soul.

This accolade reaffirms Maido’s position as a defining culinary institution—not just for Lima, but for the global dining landscape.

Since opening its doors over 15 years ago, Maido has remained steadfast in its philosophy: meticulous technique, indigenous ingredients, and an ever-evolving menu that tells a layered story of migration, identity, and modernity. Each guest is welcomed with the greeting “Maido!”, a nod to Tsumura’s Japanese heritage, setting the tone for a tasting journey that is as warm and thoughtful as it is intricate.

The menu unfolds over a series of finely orchestrated courses—delicate sashimi paired with Amazonian citrus, umami-rich broths accented by Andean herbs, and impeccably plated dishes that strike a balance between restraint and flair. It’s not simply about fusion—it’s about dialogue. Between continents. Between generations. And between diner and plate.

This year’s World’s 50 Best Restaurants list spanned 22 territories across five continents, with ten new entries and several dynamic shifts. Following Maido, Asador Etxebarri in Atxondo, Spain secured the No.2 spot, while Quintonil in Mexico City claimed No.3. Rising stars such as Potong in Bangkok (No.13) earned the Highest New Entry Award, while Ikoyi in London (No.15) claimed the Highest Climber Award, leaping 27 positions.

Honors were also given for standout leadership across the industry. Massimo Bottura and Lara Gilmore, of Osteria Francescana and Casa Maria Luigia, received the Woodford Reserve Icon Award for their continued impact on global culinary culture. Albert Adrià, chef-owner of Enigma (No.34), was awarded the Estrella Damm Chefs' Choice Award, the only honor voted on by his culinary peers.

Paris-based Maxime Frédéric, pastry chef at Cheval Blanc Paris and Plénitude, took home The World’s Best Pastry Chef Award, while Mohamed Benabdallah, sommelier at Asador Etxebarri, was honored as The World’s Best Sommelier.

Beyond the headline awards, the evening celebrated visionaries shaping the industry’s future. Celele in Cartagena (No.48) earned the Sustainable Restaurant Award for its commitment to local sourcing and biodiversity. Angélica Ortiz, currently working at Oxomoco in New York, won the 50 Best Restaurants Scholarship, granting her mentorships at both El Celler de Can Roca in Spain and SingleThread in California—a career-launching opportunity for the next generation.

There were also nods to hospitality as cultural preservation. Chef Mindy Woods was honored as a Champion of Change for her work at Karkalla On Country in Australia, while Hong Kong’s Wing earned the Gin Mare Art of Hospitality Award, and Cairo’s Khufu’s received the Resy One To Watch Award.

For Maido, this recognition is not simply a win—it’s a legacy milestone. It marks a global embrace of culinary storytelling that honors history without being bound by it. Tsumura’s lens on Nikkei cuisine is both reverent and progressive, making Maido a model for restaurants seeking to innovate without losing authenticity.

The achievement also spotlights Latin America’s growing prominence on the international food stage, a trend that’s no longer emerging, but firmly established.