 Kinoshita Based on the kappo cuisine style, Kinoshita presents a creative gastronomy that is valuable for using seasonal ingredients to compose a delicate and elaborated presentation made by the Chef who interacts directly with the customer in the preparation of dishes, enabling a gastronomy rich in different sensations and personal experiences. The magnificent result is served under natural light in spaces that are interconnected and at night receive a weaker lighting, therefore promoting a more intimate climate. Restaurant Kinoshita offers a spacious main environment, with capacity for 30 people and a sushi bar that explores the restaurant as a whole, in addition to a terrace, a waiting room with bar service and a private tatami reserved for 12 people - a perfect environment to conquer the Western customers. |
 Chef Tsuyoshi Murakami What can we expect from a place where gastronomy is seen as a work of art that is expressed through the culture and traditions of a certain country. The result is just perfect owing to the unprecedented combinations of an expert on the matter, Chef Tsuyoshi Murakami. Chef and partners of restaurant Kinoshita, Murakami seeks constantly to unveil the secrets of ingredient combinations not only to find the ideal taste but also to recover the balance that the Japanese cuisine has lost with the adjustments influenced by the Brazilian cooking throughout the years. Expert in the development of the kappo cuisine style, Murakami believes the customer has to be emotionally touched by the food. “The dishes somehow have to surprise the customer, whether by the smell, vision or, of course, the tastes,” he says. Since he was 18 working as a cook, Murakami is seen as one of the best Chefs in Brazil. Born in Japan, he has already worked in Italian restaurants and in traditional Japanese restaurants such as Ozushi, in Tokyo, Shabu-Shabu, in New York, and Kiyokata, in Barcelona. |
 Epice Since its opening in April 2011, Epice restaurant has been one of the more talked about restaurants in Brazil. With a daring selection and a strong focus on local fresh ingredients and through a unique creative cooking style, Epice has quickly become an example for young chefs and entrepreneurs in São Paulo and Brazil. In only two years, Epice has won many accolades, among all: Best New Restaurant – 2011 – Época Magazine, Best New Restaurante – 2011 – Guia Quatro Rodas, 2 Stars – 2012 - Guia Quatro Rodas, Best Creative Restaurant – 2013- Revista Gula, 41st Best Restaurant in Latin America – 2013 – Restaurant Magazine, 21st Best Restaurant in Latin America – The Daily Meal 2013, Best Contemporary Restaurant - 2013 - Revista Veja SP, Chef of the Year 2013 – Folha de São Paulo Newspaper, Newcomer of the Year – 2011 – Revista Veja SP, Chef of the Year – 2012 – Revista GoWhere Gastronomia, and Winner of Rising Star Awards 2014 - FOUR Magazine. |
 Chef Alberto Landgraf Alberto Landgraf is one of the young leading chefs in Brazil. His naturalist Brazilian cooking focused on vegetables, relies on sourcing the best ingredients and doing the most to enhance its natural flavours through modern and traditional techniques. Without forgeting the human relationships between the producers, staff and clients, his creative style strive not only for excellence on the plate, but on fair trade and trying to make the world a nicer place for all involved on the food chain. Also believing on the social reach of cooking, Alberto and epice have been involved in many social projects, like Associação Prato Cheio, APC – Associação de Profissionais de Cozinha, and Retratos do Gosto. |
 Vinheria Percussi The idea of pairing wine and food – also known as oenogastronomy – is not a novelty nowadays. But in 1985 São Paulo, when Vinheria Percussi opened, the concept was pretty much unknown. The more contemporary and sophisticated side of Italian food was also very little represented in the city and wine wasn’t much appreciated by the Brazilians. Nevertheless, Luciano Percussi, a visionary and oenophile Italian, believed that this could be changed. Along with his Italian-Brazilian wife, Maria Grazia, he opened a business that served good wine with sandwiches and salads. It wasn´t too long before the couple’s children, Lamberto and Silvia, became involved in the business. From a very young age both of them had been influenced by their parents’ love for food and wine. They also learned that eating can be a great moment. In 1987 Lamberto started managing the restaurant and later became Vinheria Percussi’s sommelier. Silvia joined her brother in 1988 as chef de cuisine. In the late 90’s they expanded the family business with the opening of Rosticceria Percussi, a delicatessen that offered clients the possibility of bringing home the restaurant’s homemade pasta and specialty dishes. Since then, brother and sister have offered a solid restaurant that, at the same time, is always reinventing itself. Food critics and clients agree that Vinheria Percussi is part of the selected group of best Italian restaurants in São Paulo. |
 Chef Silvia Percussi The rythmn in the kitchen and the diversity of ingredients have fascinated Silvia Percussi ever since she was a child. Art and design were also her passions and as a young woman, she graduated in Industrial Design and was set to work as an interior designer. But in 1988, the Family business – as well as her calling – ended up luring Silvia. She began by creating Vinheria Percussi’s menu. Her experience as a chef was earned day to day in the kitchen. After a few years she also took several courses to improve her technique and worked for many restaurants in Italy. In 1998, Silvia started making fresh pasta for Vinheria and Rosticceria Percussi, which became one of the restaurants’ trademarks. |
 Bar Da Dona Onca Bar Da Dona Onca, a venture by Janaína Rueda and Julio Cesar de Toledo Piza, located at one of the most trendy spots of the city, the Edifício Copan, is integrated in the modern architecture of Oscar Niemeyer. The menu highlights the rich cuisine with ingredients coming from all corners of the state, resulting in a wide variety of snacks and dishes. With intent to popularise wine, the house suggests red and white glass in the place of traditional beer. Janaina Rueda uses her origins as sommelière to broaden the wine list, introducing labels of the Old and New World to harmonize with the dishes. The bar also has the presence of sommelier Wilton Ferreira, who is also passionate about the alchemy between wine and food, to help customers in harmonization. |
 Chef Janaina Rueda Self-taught cook and sommelière for many years, Janaina Rueda was born and raised in central São Paulo. She spent her childhood in Mooca and adolescence in Bixiga. Influenced by her mother, who worked in Hipopotamus e Gallery, the family's kitchen became a place of revival of São Paulo's bohemian dishes. Janaina became a part of the ABS and has worked as a wine consultant for Pernod Ricard. She married chef Jefferson Rueda, her mentor, who helped to professionalize her love of cooking, and together they realized the dream of opening Bar Da Dona Onca in 2008. |
