AIZOMÊ | RESTAURANT
Run by the chef Telma Shiraishi, the AIZOMÊ restaurant is aligned with Japan House São Paulo’s proposal of showcasing the contemporaneity and diversity of Japan, including insofar as gastronomy is concerned. The menu, which reflects the chef’s delicate and authorial cuisine, blends balanced preparations in both hot and cold recipes. The use of the best products coming from farms and the sea is based on the extensive research and curation of ingredients, farmers, and suppliers committed to quality and dedicated to the craft.
Chef Telma’s menu bets on the concept of the settos - a set of varied dishes that make up a complete, balanced, and delicious meal. A setto is based on gohan (Japanese rice), misoshiru or other broth, and on tsukemono. A suggestion of the day is included, with varied dishes that include meat, fish, or vegetarian options - using season ingredients -, and the set is completed with small portions of side dishes.
Other options are the traditional udon (Japanese wheat pasta in thick strands) and soba (thin Japanese pasta made of buckwheat), served in a cold or hot broth and with several complement suggestions. Sushi and sashimi dishes also have their place on the menu, but with AIZOMÊ’s proposal to always prioritize the responsible, sustainable use of fish and seafood. A highlight in this chapter is chirashizushi - a bowl of spiced rice for sushi covered by the choice of fish and side dishes.
The restaurant also offers options of the versatile donburi - a bowl of rice covered in tasty preparations like chicken teriyaki or wagyu gyudon, as well as vegetarian suggestions.
Desserts are another chapter that deserves special attention. AIZOMÊ has always stood out for a fancy menu of sweets and ice creams within the concept of yogashi - the Japanese version of Western sweets preparations created with more lightness and freshness and blended with typically Japanese flavors and ingredients - and it could be no different in this case.
In addition to a varied menu of drinks, the restaurant also serves Japanese tea and water - sparkling and regular - with refills for a fixed fee, without the use of plastic bottles. The concern for a more sustainable future lies in the adoption of new work and service models.
Mottainai - a Japanese expression that conveys the feeling of regret with regard to waste; omotenashi - the art of Japanese hospitality, and ofukuro no aji - the taste of a mother’s food or a homemade flavor, are terms that chef Telma Shiraishi mentions when explaining the concepts of AIZOMÊ at Japan House São Paulo.
Another important curatorship - this one in partnership with the main Japanese-Brazilian potters, is the composition of the restaurant’s utensil collection, in harmony with the chef’s trademark of arranging her recipes in pieces signed by renowned artists and artisans, in the best expression of the Japanese moritsuke concept - the ability to present food in a way that is as attractive as its flavor.
All the most important elements and aspects of the Japanese cuisine and specialties are presented in themed, seasonal, or commemorative dishes or menus, in harmony with Japan House São Paulo’s exhibits and the festive gastronomic manifestations of Japan.