I waited just over a month to get a table at Shihoma Pasta Fresca — reservations have been disputed since the opening of the house, which was already successful in delivery with Marcio Shihomatsu’s delicate pasta. But it was worth it: we sat at one of the pleasant tables on the terrace and had a delicious gastronomic experience.
The space is casual, as is the service, informal but attentive. The attendant explains the house’s proposal, from the use of organic ingredients and from small producers to the wine list, with few but good options for labels with low intervention.
Although I arrived with my choices defined, I had to review it because there are seasonal suggestions and it was impossible to resist the Scooter Crudo (R$ 23 – 3 units). I have always enjoyed this cooked seafood, but enjoying it raw and fresh was an exciting experience, even more so in the company of the spicy vinaigrette. The horse mackerel Crudo (R$42) arrives covered in wild tomatoes and is also beautiful, especially when the aioli reveals itself, covered by slices of fish.
Fegato (R$38), chicken liver pâté, is the kind of antipasto for lazy lunches, to be enjoyed without haste, even more in the company of a wine. It arrives framed by little pickles and toasted house bread.
One more starter, because this one couldn’t be missed: L’uovo in raviolo (R$38), an egg pasta stuffed with buffalo ricotta, spinach and a raw yolk. A beautiful composition leveraged by the combination of the yolk and spinach. As for the wine, we chose a Cara Sucia 2019 from Durigutti Winemakers to accompany the fish, which continued throughout the meal. A glass costs R$ 35 but the option for the bottle at R$ 134 proved to be advantageous.
Tagliatelle all’aglione (R$ 52) has pasta with eggs wrapped in a sauce of wild tomatoes, basil, olive oil and, of course, sliced ​​garlic. But a large, less potent garlic that didn’t overshadow the sweet, intense tomatoes’ shine. A basic, essential and very well executed dish.
The Tortelli di gamberi (R$72) arrives with the dough stuffed with pink shrimp and bathed in butter, topped with chives. The pre-preparation of this dish incensed the atmosphere with the scent of the bisque when we arrived, it was impossible not to order.
Also surprising was the Ravioli di buffalo (R$70), which features the delicate dough stuffed with buffalo ricotta, buffalo panna and basil oil. Delicacy and flavor in unison!
For dessert, we shared a Panna cotta (R$32) with saffron pistil, fermented honey and fig leaf oil. Curious, delicate and with a silky texture. The Meringata alla fragola (R$36) stood out, with strawberry sorbet, vanilla whipped cream, meringue and macerated strawberries. Those sweets that make you greedy just for the look and make you want to go back to the place.
Who runs the kitchen on a daily basis is the São Paulo chef Bia Freitas and her sous-chef, the American Joey Lim, responsible for the house breads. Bia has been to several houses in New York, such as Estela and Flora Bar, where she met Joey and started this partnership, which has yielded good results.
Tip: although the booking site only shows availability for mid-May, you can get a table by arriving early (will there be a cancellation?) or waiting for the tables to rotate. The second round is on a first-come, first-served basis.
Shihoma Pasta Fresca – little map here
R. Medeiros de Albuquerque, 431 – Vila Madalena – Tel. (11) 3819-2333
Lunch from Tuesday to Saturday. Dinner only on Friday.
Reservations here.
I am currently a news writer for News Bulletin247 where I mostly cover sports news. I have always been interested in writing and it is something I am very passionate about. In my spare time, I enjoy reading and spending time with my family and friends.
