Chef Adriano Kanashiro returns to SP and opens Japanese restaurant Kureiji

After spending almost a decade away from Brazil, leading restaurants in Ghana, chef Adriano Kanashiro returns to the gastronomic scene of São Paulo. You can find the Paraná of ​​Japanese origin behind the Kureiji sushibar, which he opened last week in the gardens.

Kanashiro is one of the pioneers of contemporary Japanese gastronomy in Brazil. He commanded restaurants such as Momotaro and By Aoyama, until an invitation to work in the African country in 2014. He decided to return to his home already with a name in his head: “Kureiji”, as the Japanese pronounce “Crazy”.

He joined the partner Reinaldo Queija (formerly Traditional Trade) in the new home, where he maintains his mark and presents a Japanese cuisine that escapes the traditional and celebrates the miscegenation of cultures, mixing Brazilian ingredients, especially Amazonian.

The chef’s inventions start at the cover. It serves bread, unusual in Japanese houses, made there with flavor that varies. Macio Shokupan can be slightly spicy, accompanied by niá butter with shissô and miso tofu paste ($ 17).

In the hot wing, the baozi (closed bao) is pressed with bottle butter, stuffed with beef ribs and Teriyaki sauce and served on tapioca crunchy and rice flakes (R $ 44).

The chef uses the same bottle butter to toast the rice used in sushi, seasoned with a touch of tucupi. In addition, the sushi do not arrive rolled up: they are served in a cumbuca with the rice underneath and the fish on top. A suggestion in this line unites mapará, fish from the north, and UNAGUI, Japanese eel, plus Serra da Canastra cheese, finished with the torch (R $ 35).

Forget the shoyu to water, the requests come with spices out of the obvious. Kimchi’s Kimchi, his wife’s family, Kimchi, Korean, appears in several of them.

The cocktail letter, signed by Ricardo Barrero (Paradero 52), maintains the footprint. Nipo Gimlet (R $ 46) gets a sour touch by combining Wasabi and Cambuci with gin.

The salon holds 31 customers, and the fun is to stay at the bamboo counter and rocking chairs, framed by a rereading of Tori, typical Japanese portal. The meal there is to the taste of Kanashiro’s creations on the day.