Tuju São Paulo

Awards

MICHELIN Guide

Three stars restaurant, 2026

All Michelin stars in São Paulo All Michelin stars in Brazil All 3 stars Michelin in São Paulo All 3 stars Michelin in Brazil

Green star, 2026

All Michelin Green star in in São Paulo All Michelin Green star in Brazil

Restaurant Ranking

Restaurant Ranking 2024, #546, PRO #18.17, USER #0.00

All Restaurant Ranking in São Paulo All Restaurant Ranking in Brazil

Cuisine

Creative

• 2026
• 2024

Dinner at Tuju_sp

on 27 Jul 2026

by maiakovski_ maiakovski_

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,... More

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

Dinner at Tuju_sp

on 17 Jul 2026

by Julien Walther

Red mullet, peas, trout roe.

At three-Michelin-starred Tuju in São Paulo.
—
#tuju #troisetoiles_southamerica #troisetoiles_saopaulo

Dinner at Restaurante Tuju

on 17 Jul 2026

by Julien Walther

Brazilian wedge clam, coconut, Beluga caviar. Exceptional.

At three-Michelin-starred Tuju in São Paulo.
—
#tuju #troisetoiles_southamerica #troisetoiles_saopaulo

Dinner at Tuju_sp

on 11 Apr 2026

by Yves Silvain

Rain Season @tuju_sp ✨

- Carabineiro, cashew, coriander -
- Grouper, clam, asparagus bean -
- Lamb, taro, sheep yogurt -
- Mango, rice, basil -
- Cocoa, cardamom, baru -

As always a lovely experience by @ivanralstonb 🙏

Dinner at Tuju_sp

on 20 Jul 2024

by Bennet Chui

Tangerine, Loquat, Yuba

Dinner at Tuju_sp

on 19 Jul 2024

by Bennet Chui

Asparagus, Green curry, Pistachio

Dinner at TUJU

on 06 Mar 2024

by Tales on the table

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... 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

Dinner at Tuju_sp

on 22 Feb 2024

by Yves Silvain

Rainy season @tuju_sp

- Corn & Caviar -
- Crab, white curry, pumpkin -
- Curraleiro, algae, anchovy -
- Blue fish, cambuci, coriander -
- Tomato, black garlic, watermelon -
- Langoustine, truffel, olives -
- Stone fish, zucchini, cambuquira -
- Lamb, eggplant, sheep’s curd -
- Longan lychee, lemon, peanuts -
- Mango, coconut, caviar -

By @ivanralstonb ✨