We’d love to invite you to a special collaboration with chef Martin Gnecco on December 1st and 2nd, featuring an exclusive 20-course meat menu.

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For over 1,300 years, Buddhist traditions meant Japan didn't really have a meat-eating culture. Because their focus was entirely on the ocean, the Japanese language developed an incredibly detailed vocabulary for seafood. With tuna, for example, cuts just centimeters apart have their own distinct names—like Jabbara, Otoro, Shimofuri, Chutoro, and Chiaigishi.

While Japan created dozens of micro-names for what English simply calls "tuna belly," Western butchers spent centuries mastering the anatomy of beef. This goes so deep that modern Japan actually borrowed Western words for beef cuts, like sirloin (saaroin), rump (ranpu), and aitchbone (ichibo). For this event, we're bringing these two worlds together. Let’s see if our vinegared rice can elevate meat in the exact same way it does fish!

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Taking over the grill alongside us is Martin Gnecco. Originally from Colombia, his background includes working at Quintonil in Mexico City and leading the team at Maaemo here in Oslo. Today, he’s at Varemottaket—a charcoal grill restaurant focused on personal, technique-driven dishes that reflect both the seasons and his global journey.

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To complete the experience, Maizo has put together a special wine pairing curated specifically for this menu.