If I could have a glance at the future, I would come back to tell you that @tuju_sp has been frequently featured on the 50 Best Latin America lists.
After my recent visit, I have no doubt that it will keep collecting accolades. The food is outstanding, with powerful flavors and smart and provocative combinations. Head chef @ivanralstonb... More
If I could have a glance at the future, I would come back to tell you that @tuju_sp has been frequently featured on the 50 Best Latin America lists.
After my recent visit, I have no doubt that it will keep collecting accolades. The food is outstanding, with powerful flavors and smart and provocative combinations. Head chef @ivanralstonb is in a stratosphere rarely found but what amazed me the most is the content and value added by their research department (@tuju_pesquisa).
The outcome of Katherina Cordás’ studies (@digameoquecomes) is clearly displayed on the selection of suppliers and ingredients from the very best that Brazil has to offer. From the cattle and katsuobushi to the artisan cheese, everything is carefully picked to cause the best sensorial experience.
Their research detected that the seasonality of ingredients in Sao Paulo is determined by the rainfall amount. With that in mind, they offer 4 different tasting menus around the year: Moisture, Rain, Wind and Dryness.
As I went during the Rainy season, the menu highlighted cucurbitaceae like melon, cucumber, watermelon and pumpkin.Two of my favorite dishes were the pigeon with kiwi and tucupi and a tartare toast with anchovy paste. Followed by a yellowtail amberjack with cambuci sauce that was just sublime, with the fatty fish perfectly balanced by the sauce’s acidity.
Ironically, since I went for the Rain menu, it was a stormy and chaotic day in the city. However, upon arriving there all was forgotten as I seemed to have entered a safe haven where the city chaos was left behind. Staff is extremely attentive and well prepared and the building architecture and decoration is a masterpiece displaying pieces of Brazilian design. All three floors are equally beautiful, from the patio where guests are welcomed, to the dining room with an open kitchen and the terrace with objects collected during their research expeditions.
If I were you, I would not wait for the future or any additional award to make a reservation. On my side, I am counting the days for the rain to be over so that I can taste what Tuju’s Windy season has to offer.
(Versão em Português nos comentários) Less
