Gastronomic Dining Collection presented by MICHELIN Guide & Citi ULTIMA

Altitude On Plates

This edition will feature Chef Sun Kim and Chef Santiago Fernández, as both chefs feature biodiversity in their cuisine and highlight ingredients sourced from various altitudes such as Peru, Korea, and Tokyo.

Expect a menu featuring seafood and coastal produce from the Pacific Coast, including Busan (Sun Kim’s hometown) and Jeju, indigenous ingredients only found in the Amazon rainforest, and unique high-altitude grains, herbs and root vegetables.

Chef Sun Kim: ​Chef Sun Kim, Chef/Owner, leads Meta’s culinary team, featuring menus that showcase innovative and well-balanced dishes based on his Korean heritage, travels and culinary experiences.​

Originally born in Busan, Korea, which is famous for its beaches and seafood, Chef Sun moved to Seoul at a young age where he was exposed to the F&B business. His mother was a restaurateur and this early experience cultivated his love for food.

What MICHELIN Inspectors Say About Meta: Chef Sun Kim hails from Busan Korea and his refined modern cooking combines Korean traditions and bold flavours with minimalist plating. The single tasting menu is dominated by seafood and vegetables, as seen in steamed Jeju abalone with gochujang seaweed risotto – the tender mollusc, creamy rice and crunchy lily bulbs feature contrasting textures. In addition to wine pairing, the non-alcoholic Korean drink flight is also worth trying.

Chef Santiago Fernández: Following the completion of his training in Spain, Santiago ventured to Peru, where he worked under the guidance of Chef Virgilio Martínez and Pía León at Restaurant Central. He ascended to the position of Creative Chief, contributing to the development of innovative ideas and dishes for a period of five years, and played a fundamental role assisting Virgilio Martínez through his events, collaborations and projects all over the world.​

Bringing the flavors of South American fine dining to Tokyo’s Akasaka neighborhood, the menu, spans Peru’s Pacific coast, the Amazon rainforest and the Andean highlands, celebrating both the country’s diverse ecosystems and Japanese seasonality. Their menu served is designed to reflect the terrain found at various Peruvian altitudes.

What MICHELIN Inspectors Say About  MAZ: This gustatory experience is a journey through Peru. The menu features the culinary traditions of the Andes and the ecosystem of the Amazon basin. Each menu item lists the producing region and, uniquely, its elevation. Taking these altitudes as a guide, the meal traces a route through sea, mountain and river, weaving a tale of diverse natural environments. Dried foods from Peru combine with Japanese ingredients to bring forth a cuisine that is richly imaginative.

Citi ULTIMA 'Altitude On Plates' Dining Experience