KureijiKureiji

Behind its striking façade — dominated by a large window of asymmetrical lines inspired by wabi-sabi, the Japanese philosophy that finds beauty in imperfection — lies a restaurant dedicated to celebrating the cultural fusion of Brazil and Japan. The culinary concept is under the direction of chef Adriano Kanashiro — always well accompanied by his partner Reinaldo Queija — who weaves Brazilian ingredients into Japanese cooking with remarkable elegance. Here, guests may choose individual dishes à la carte — we particularly loved the Mochixinha, made with mochi dough filled with chicken, kimchi and Ghanaian sauce; the Ramu Kuromai, a black piagui rice served with cubes of lamb; and the Pirarucu Yaki, an Amazonian fish confit with Korean miso — or opt for the Chef's Counter Experience menu, which is available in a shorter version at lunch. A fun fact? The chef spent eight years working in Ghana, which is why certain dishes also surprise with culinary references to that African country. Image Credit: Michelin Restaurants Source: https://guide.michelin.com/us/en/sao-paulo-region/sao-paulo/restaurant/kureiji Price: A moderate spend