MAYU

Fresh corvina marinated in classic citrusy leche de tigre, balanced with sweet potato, Andean choclo corn, and crunchy cancha.

Fresh Corvina combined with a punchy yuzu and ají amarillo leche de tigre, garnished with crisp red onion, sweet potato, choclo, and fresh cilantro.

A savory blend of corvina and tender octopus dressed in a rich botija olive leche de tigre, creamy avocado, capers, and sweet potato.

Prime Yellowfin tuna infused with a sweet-sour tamarind-chancaca leche de tigre, sake, ginger, cucumber, roasted peanuts, and sweet potato coulis.

Plant-focused ceviche bathed in passionfruit leche de tigre, featuring torched avocado, baby heirloom tomatoes, pickled beechwood mushrooms, sweet potato, and choclo.

Indulgent barrio-style corvina and shrimp ceviche served alongside crispy fried calamari, rocoto leche de tigre, sweet potato, choclo, and a velvety acevichado drizzle.

Slices of fresh corvina draped in vibrant rocoto leche de tigre, accented with red onion, choclo corn, sliced avocado, and sweet potato.

Delicate yellowtail hamachi accented with citrusy yuzu-ají amarillo sauce, smooth avocado, sweet potato, and quick-pickled shallots.

Rich salmon slices bathed in passionfruit leche de tigre, finished with sweet potato, avocado mousse, chalaquita salsa, and luminous ikura salmon caviar.

Tender boiled Andean potatoes smothered in a rich, creamy ají amarillo and queso fresco sauce, finished with hard-boiled egg and black botija olives.

Layered yellow potato tower infused with ají amarillo pepper and fresh lime juice, stuffed with your choice of gourmet savory fillings.

Creamy Stracciatella cheese paired with tart aguaymanto (goldenberries), tossed in a miso-ají amarillo vinaigrette over fresh greens, heirloom tomatoes, and garden herbs.

A shareable platter of crispy golden-battered mixed seafood served with tangy salsa criolla, house-made tartar sauce, and lime wedges.

Sliced tender octopus over smooth causa potato, finished with koji-olivo sauce, crisp radish, olive chalaquita, and yuzu-avocado mousse.

Bluefin tuna, crispy shrimp tempura, creamy avocado, cucumber, togarashi-dusted chives, and crunchy yuca strips.

Seared Hokkaido scallops, shrimp tempura, avocado, and cream cheese enhanced with rich truffle parmesan butter and chives.

Spicy Bluefin tuna tartare, cucumber, avocado, crisp garlic, toasted sesame, and rocoto aioli, accompanied by ginger, wasabi, and Mayu rocoto sauce.

Chef's creative assembly of crisp seasonal vegetables, avocado, and house seasoning rolled with seasoned sushi rice.

Sautéed wild mushrooms, rich vegan tartufa truffle sauce, broccolini, fresh lime touch, and crushed toasted cancha corn.

Tender grilled skewers marinated in deeply smoky ají panca and hierba luisa chimichurri, served sizzling with golden potatoes, grilled Peruvian cheese, and choclo.

Wok-sear prime beef tenderloin stir-fried with onions, cherry tomatoes, and cilantro in a rich koji lomo sauce, served with crispy French fries and jasmine rice.

Slow-braised ossobuco cooked in a rich norteña herbal sauce, paired with creamy truffle risotto, pumpkin foam, ají amarillo, and saffron hints.

8oz grilled churrasco steak accompanied by sweet plantain puree, golden yuca fries, lemongrass-scented rice, and a crispy sunny-side-up egg.

7-ounce premium Wagyu beef served with nutty almond ocopa sauce, fragrant jasmine rice, caramelized plantains, pickled ginger, and a fried egg.

Pan-roasted wild salmon served over velvety parsnip foam, tart passionfruit glaze, and a crisp rainbow carrot salad.

Black cod glazed in rocoto-saikyo miso, accompanied by an apple-fennel salsa criolla, yuzu-pimentón coulis, onion ash, and white rice.

Delicately seared whole or filleted Branzino garnished with sweet-and-sour aguaymanto chalaquita, served with your choice of two sides.

A massive 20oz bone-in Cowboy Ribeye coated in rich ají-perigueux sauce and dark cachimazo salt, paired with fragrant lemongrass rice.

Char-grilled New York Strip steak topped with vibrant lemongrass-infused hierba luisa chimichurri, served with fragrant lemongrass rice.

Flavorful skirt steak marinated in ají panca sabayon, accompanied by crispy garlic yuca fries, fresh salsa criolla, and lemongrass rice.

Creamy arborio rice prepared with your choice of protein and your preference of aromatic basil pesto, velvety huancaína sauce, or spicy yellow pepper cream.

Al dente fettuccine ribbon pasta tossed with your preferred protein in rich pesto, signature creamy huancaína, or spicy yellow pepper sauce.

Fluffy, fragrant steamed jasmine rice.

Sweet caramelized ripe plantains glazed with traditional cane sugar chancaca syrup.

Crispy fried yuca sticks tossed with aromatic black truffle oil and sea salt.

Seasonal vegetables flash-seared in a high-heat wok with garlic and soy infusion.

Golden, crispy french fries lightly seasoned with sea salt.

Seasoned jasmine rice cooked with giant kernels of Peruvian choclo corn.

Nutritious Andean quinoa salad mixed with fresh queso fresco, choclo, tomatoes, and olive oil vinaigrette.

Sweet corn tossed in the wok with ginger, garlic, ají amarillo furikake butter, fresh cilantro, and red onions.

Classic Peruvian relish of lime-marinated red onions, habanero/rocoto chili, and fresh cilantro.

Creamy blend of yellow ají amarillo peppers, queso fresco, and garlic.

Spicy mayonnaise infused with fiery red Peruvian rocoto peppers.

Zesty green sauce crafted from cilantro, huacatay, ají verde, and garlic.

Creamy, tangy ceviche-style dipping sauce.

Crunchy, toasted Peruvian giant corn kernels seasoned with salt.

Freshly sliced ripe Hass avocado.

Steamed Andean large-kernel white corn.

Savory shiitake mushrooms sautéed in a garlic-soy wok glaze.

Fresh broccolini spears charred over open flame with sea salt and lemon.

A sampler platter featuring your choice of any 5 sweet homemade treats.

Silky caramel custard flan served with smooth dulce de leche sauce.

Light, airy passionfruit mousse with a sweet-tart fruit coulis layer.

Creamy cheesecake flavored with exotic Peruvian lúchuma fruit on a biscuit crust.

Traditional Limeño dessert featuring smooth caramelized condensed milk pudding topped with port wine meringue.

Traditional Peruvian cold drink prepared from boiled purple corn, pineapple, cinnamon, and cloves.

Refreshing natural passionfruit juice served chilled.

Classic Peruvian golden cola served in a glass bottle.

Sugar-free zero-calorie version of the famous golden Peruvian soda.

Freshly squeezed house-made lemonade with real citrus.

Floral mocktail crafted with lychee juice, Jojo spearmint tea, and lemon juice.

Visually striking mocktail featuring butterfly pea tea, lemon, and simple syrup.

Sparkling mocktail combining citrusy yuzu, tropical lúchuma, fresh lime, and soda.

Refreshing green mocktail of ceremonial matcha, tart aguaymanto, fresh mint, lime, and sparkling water.

Fresh house-crafted Peruvian purple corn nectar enhanced with spices and citrus.

Non-alcoholic classic mojito crafted with muddled fresh mint, lime juice, simple syrup, and sparkling soda.

Generous catering tray of custom ceviche accompanied by sweet potatoes, choclo corn, crunchy cancha, and plantain chifles.

Catering platter of octopus and white fish tossed in creamy black olive leche de tigre, torched avocado, dehydrated olives, and cilantro.

Platter of Peruvian yellow potato causas stuffed with your choice of protein and dressed in your choice of signature sauces.

Skewers of grilled marinated beef heart served with golden potatoes, Peruvian cheese, and choclo corn.

Assorted platter of signature Nikkei rolls including Acevichado, Smoked Salmon Rocoto, and Toshiro Crocante rolls.

Catering order of tender potatoes smothered in creamy yellow pepper sauce with parmesan cheese.

Peruvian-Cantonese wok-fried steak strips with onions, tomatoes, and cilantro, accompanied by rice and french fries or fettuccine.

Flavorful Peruvian-Chinese wok fried rice cooked with eggs, soy sauce, scallions, peppers, ginger, and chives.

Large portion of creamy risotto or fettuccine pasta in your choice of fresh basil pesto or creamy huancaína cheese sauce.

Traditional shredded chicken in a rich, velvety yellow pepper sauce topped with parmesan cheese, hard-boiled egg, and botija olives.

Peruvian style seafood paella with mixed shellfish, ají panca pepper, pisco, white wine, sweet peas, and carrots.

Mixed crispy battered seafood platter accompanied by fried yuca roots and fresh Peruvian salsa criolla.

Generous side portion of your favorite side dish designed to serve up to 5 guests.

Take home a bottle of MAYU's signature artisanal sauce (Huancaína, Acevichado, or Rocoto).