While Nikkei—or Peruvian/Japanese—cuisine is commonplace in Peru, it wasn’t until Nikkei chef Mitsuharu Tsumura returned from a tough training stint in Osaka that he was ready to open an establishment focusing on fine dining. The result is Maido, ranked 13th in the World’s 50 Best Restaurants and the list’s highest climber in 2016. Sit at the fish counter for a close-up of the culinary action, and choose the 15-step tasting menu. Delights include Nitsuke beef short rib cooked for 50 hours and guinea-pig nigiri. Suits and tourists alike swarm here.