Foodle

TUJU — São Paulo

São Paulo talvez seja o mercado de restauração mais competitivo do mundo. Numa cidade onde a oferta parece infinita, o verdadeiro desafio não é conquistar turistas, mas fazer regressar os paulistanos. É precisamente aí que assenta o sucesso do Tuju.

Ivan Ralston trocou a música pela cozinha e construiu um restaurante onde criatividade e identidade caminham lado a lado. Com Katherina Cordás, pesquisadora e sua parceira, percorre o Brasil à procura de ingredientes locais, variedades esquecidas e pequenos produtores. Dessa investigação nasce uma das cozinhas mais originais da nossa época.

Cada prato conta uma história contemporânea do Brasil, sem folclore nem concessões. A investigação tem tanto peso como a execução, mas nunca resvala para um gabinete de curiosidades. Aqui, os ingredientes raros não existem para impressionar mas para servir a cozinha. Cozinha essa profundamente pessoal, de enorme subtileza, que nunca sente necessidade de elevar a voz para se fazer ouvir.

O Tuju prova que a alta gastronomia continua a ser um poderoso instrumento para preservar cultura, valorizar território e criar desejo. Num mundo em que a técnica se tornou uma commodity, são a identidade e a hospitalidade que criam verdadeiras idiossincrasias. Um restaurante absolutamente obrigatório. Less

A GRANDE BELEZA

A excelente carta de vinhos, cuidadosamente alinhada com todos os códigos vínicos da época, combina na perfeição com a elegância da cozinha. O produto e a técnica são irrepreensíveis e o menu parece saído de um manual Michelin.

Primeiro o crudo. Depois a ostra, cujo caviar nada acrescenta, engolido pela intensidade da spirulina. Segue-se metade do menu a navegar na manteiga e nos sabores lácteos. Uma sequência confortável e previsível, em que só o prato de camarão acrescenta tensão e contraste — claramente o melhor da noite — despertando o paladar.

E quando o menu anseia por outra direção, terminamos em queda. Surge o prato de carne, que parece ali estar apenas para cumprir uma convenção, mesmo que não exista uma razão epistemológica para isso. Depois os queijos, modestos. Por fim, a sobremesa, correta mas inofensiva.

Longe das gratas memórias que o Epice me deixou, @oteque_rj pratica hoje uma cozinha burocrática. Em que há beleza. Mas não há inquietação. Uma sucessão de sabores consensuais, bem executados, para épater les bourgeois. Less

@steirereck_stadtpark

“Steirereck was born in 1970, the same year as Heinz Reitbauer, who would one day run it. He is exactly as old as the house he directs, proof of two histories that live as one. His parents, Heinz and Margarethe, both Styrians, had opened a tavern on a corner of Vienna‘s third district and named it after the place they came from: Steirereck, the Styrian corner. Big plates, small prices, the food of southern Austria served to people who missed it — a concept that held for decades.

The son took the opposite road to his parents. Altötting, the Obauers at Werfen, and then the wandering years in the kitchens that then ran Europe: Chapel at Mionnay, Mosimann in London, Robuchon in Paris. He came back with another idea in his head, the modern dream of French nouvelle cuisine. In 2001, after Pogusch, Heinz and his wife, Birgit, swapped houses with his parents and moved to Vienna; in 2005, they moved in for good into a glass pavilion in the middle of the Stadtpark. The early years were hard, the guides marking them down, the press hesitant before the novelty and the nerve of it. The couple had to rebuild, alone, a reputation his parents had spent three decades raising. They did it their way, and with a division that holds to this day: he in the kitchen, she in the room.“ - more in flavorsandsenses.com
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🇵🇹 nos comentários ⬇️

@heinz.reitbauer
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#steirereck #worlds50bestrestaurants #vienna #finedininglovers #wheretoeat Less

This is a top-ranked Japanese restaurant located across the river from the Higashi Chaya District in Kanazawa.I was fortunate to secure a precious reservation.First, I was greeted with a steaming hot oshibori, almost at 100 degrees, which was a nice touch.As the course began, the head chef and the staff energetically welcomed us, creating a pleasantly tense atmosphere.The ingredients from Kanazawa are truly exceptional, and the dashi (broth) is incredibly delicious.The abalone had a sweet, oden-like flavor, and the light dashi from the tai (sea bream) noodles was also delightful. The clam dashi was simply outstanding.I was amazed by the high level of umami that made my taste buds tingle.The sashimi was incredibly fresh, and the lighting was beautifully designed, creating a wonderful ambiance. Less

May 2026Finally made it to the restaurant I’ve always wanted to visit!【OHKUSA】Awarded as one of Tabelog's Top 100 Restaurants from 2021 to 2025.Tabelog Bronze Award: 2021, 2025.Tabelog Silver Award: 2022, 2023, 2024, 2026.This is a well-known yakitori restaurant! It used to allow photography, but recently it has become prohibited. That’s a bit disappointing!Here’s the order of the course:- Kyokou Jidori Chicken Breast Skewers- Hyuganatsu Burrata Cheese- Takasaka Chicken Thigh Skewers- Segimo Skewers- Asparagus- Takasaka Chicken Drumette Skewers- Liver Skewers- Shizuoka Amela Tomatoes with Cheese- Takasaka Chicken Thigh Skewers- Takasaka Chicken Soufflé with Truffle- Fukuoka Hakata Jidori Chicken Wing Skewers- Chicken Soup RisottoThis is the course menu. The jidori chicken is grilled slowly, resulting in quite large yakitori! Using the rare Takasaka chicken, the skin is grilled to a perfect crisp, concentrating the flavors, making it incredibly delicious! Truly excellent yakitori! The side dishes were also well-prepared and very good.I really wish I could have taken some photos. Everything was so delicious. It was a great meal! Less

A French restaurant located just a short walk from Edobashi in Nihonbashi Kabutocho.Since it's not a place you can casually visit, I took the opportunity to come here for a special occasion.Upon entering through the impressively tall door, you are greeted by a chic and elegant interior dominated by silver tones.As for the dishes, each plate is meticulously crafted, from the arrangement of ingredients to the presentation of sauces, showcasing overwhelming beauty that feels more like viewing a work of art than simply enjoying a meal.The main dish, the veal, was particularly delightful—rich in flavor, tender, and with a well-defined profile that brought pure bliss. The dessert was visually appealing and had a refreshing taste that complemented the course without overshadowing it. I felt pleasantly full, and I only sampled a few of the mini desserts.The service was exceptional, with the staff providing dishes and explanations in a smooth, flowing manner. Although it’s a Michelin two-star restaurant, the atmosphere created by the staff made it very comfortable.With high standards in cuisine, ambiance, and service, I was able to enjoy a special day here, and my companions were equally pleased. This is a place I would love to revisit for another celebration. Less

This restaurant is famous for being hard to get a reservation at, but once you go, you'll understand why. They serve high-quality Wagyu cooked to perfection, and the signature grilled tongue melts in your mouth the moment you take a bite. Everything is executed with a high level of quality, making it a truly transformative yakiniku experience. While it may be challenging to get a table, the value you receive is well worth it at this renowned establishment. Less

しょうゆらーめん / Shoyu Ramen / Ganso Ramen Daiei — Marutamachi, Kyoto

Kyoto style shoyu soup is made from pork leg bones and meat. Thin noodles are custom ordered from Kondo Seimenjo, based in Niigata. The same noodles have been used since the shop opened. Pork chashu is made by simmering brand name meat at high heat to remove excess fat and odor, before marinating it in special soy sauce. Bean sprouts, kujo negi, house-made spicy garlic chives (kōmi nira).

The current master is the nephew of the original founder. He started with a part time job when he was in high school, becoming an apprentice in his 20's. He finally inherited the business when his uncle retired. All recipes and cooking techniques were passed on to him. Ramen Daiei originally opened in Minami-ku in 1980, eventually moving to the current location in Marutamachi. 16 seats. @tai_sho1102 Less