Edson Yamashita reopens Ryo Balancing Japanese Tradition and Creation

Ryo, a Japanese kitchen address reopened late last year at Itaim Bibi, has everything a traditional restaurant may want to have. In particular, the chef.

Edson Yamashita is a known name in Sao Paulo. Not just because Ryo got two Michelin stars in the 2020 edition of this French guide in São Paulo. The story is older.

His family owns Shin-Zushi, a restaurant respected in the middle, including the demanding clientele of Japanese and descendants. Between seasons working at the house, Edson spent a period of ten years in Japan. When he returned to Sao Paulo, he was a pioneer in the Omakasse service, a kind of Japanese tim menu.

This menu is also highlighted by Ryo, which opened in 2014, but recently went through two years of renovation to reopen at the end of last year. Since the end of February, it has served its fall of autumn for R $ 1,290 with ten starters, from snacks to dessert. It is a mistake to expect a sequence of dishes that display only the traditional, which made so part of the chef’s luggage.

There, he uses the Japanese rigor to select ingredients and perform techniques. But those who sip at the eight -seater counter can see the chef ship dishes such as vieira with fermented tomato sauce with pumpkin, tomato powder and ginger oil.

There are more traditional steps, such as the selection of sashimis and sushi, but innovation appears again in harmonization, which displays, besides sake, also liqueurs and wines with values ​​ranging from $ 750 to $ 1,500 – tall persons, which appear to be the new normal in the city.