The St. Regis Mumbai is set to welcome Maido, the World No.1 restaurant on The World's 50 Best Restaurants list, to India for the first time, bringing Chef Mitsuharu “Micha” Tsumura and his celebrated Nikkei cuisine to Mumbai.

Presented through Masters of Marriott Bonvoy and Culinary Culture, in association with American Express, the exclusive culinary experience will take place on September 25 and 26, 2026, at Koishii, The St. Regis Mumbai.

Chef Mitsuharu “Micha” Tsumura and his team will travel from Lima to Mumbai to present a tasting menu featuring signature dishes from Maido. The experience will showcase the restaurant's distinctive interpretation of Nikkei cuisine, bringing together Japanese heritage, techniques and precision with the ingredients and culinary traditions of Peru.

Born in Lima, Chef Micha opened Maido in 2009 at the age of 28. The restaurant has since become one of the defining names in contemporary Latin American dining, having been named No.1 on Latin America's 50 Best Restaurants list four times.

In 2025, Maido was named The World's Best Restaurant by The World's 50 Best Restaurants.

The restaurant's name comes from the Japanese greeting “Maido”, reflecting Chef Micha's Japanese heritage and the warm welcome that guests receive when entering the restaurant.

More than 15 years after its opening, Maido continues to explore Peru through a Nikkei perspective, combining Japanese culinary traditions with the diversity of Peruvian ingredients.

"Hello India! I am Chef Micha from Maido in Lima, Peru. Very soon my team and I will be flying from Lima to Mumbai, and it will be our first time in India. I am very interested in learning from your culture, your country and your cuisine, and it will be a pleasure to show you what we do at Maido. See you soon!" said Chef Mitsuharu 'Micha' Tsumura, Chef-Founder of Maido.

Commenting on the collaboration, Khushnooma Kapadia, Vice President, Marketing, South Asia at Marriott International, said, "We are delighted to bring the World's No.1 restaurant Maido and Chef Micha to India for the first time. Masters of Marriott Bonvoy has consistently brought the very best of global gastronomy to India, and Chef Micha's artistry sits perfectly with that ambition."

She added that the collaboration with Culinary Culture continues the platform's efforts to bring international culinary talent and dining experiences to Indian audiences.

For Nishanth Vishwanath, General Manager, The St. Regis Mumbai, hosting Maido at Koishii represents a natural extension of the restaurant's Nikkei identity.

"It is a privilege for The St. Regis Mumbai to host the World's No.1 restaurant. Koishii has long been India's home for Nikkei cuisine, which makes it the most natural setting anywhere in the country for Chef Micha and the Maido team," he said.

Raaj Sanghvi, CEO of Culinary Culture, said the organisation had been working to bring Maido and Chef Micha to India for some time, making the collaboration particularly significant while the Lima restaurant holds the World's No.1 title.

The collaboration between Culinary Culture and Masters of Marriott Bonvoy has previously brought acclaimed international restaurants and chefs to India, including Mirazur from France, Osteria Francescana from Italy and Central from Peru.

With both evenings already fully booked, Maido's first appearance in India has generated significant interest among diners from Mumbai and beyond.

About Culinary Culture

Culinary Culture is an Indian culinary platform founded by Vir Sanghvi and Sameer Sain and led by CEO Raaj Sanghvi. Its properties include Ultimate Restaurant Ratings, FoodSuperstars and Street Food Superstars.

The platform also works on international culinary collaborations, having brought chefs including Massimo Bottura, Mauro Colagreco, Virgilio Martínez, Alain Ducasse and Heston Blumenthal to India.

About The St. Regis Mumbai

The St. Regis Mumbai is a luxury hotel in Lower Parel, Mumbai, offering accommodation, dining, events and lifestyle experiences. Its culinary portfolio includes Koishii, which focuses on Japanese and Peruvian-inspired Nikkei cuisine.