Rua Fradique Coutinho, 1248 | Vila Madalena | Contemporary Brazilian

Tuesday to Friday from 12noon to 3pm
Saturday, Sunday and holidays from 1pm to 6pm
Tuesday to Thursday from 7:30pm to 11pm
Friday and Saturday from 7:30pm to 12midnight

Chef Ivan Ralston has had a stellar career as an apprentice in some of the world’s greatest kitchens such as El Celler de Can Roca and Mugaritz, in Spain, and Ryugin, in Tokyo. His family is in the restaurant business with Ráscal, where he had a stint before working for Maní and heading abroad.

Every single detail of Tuju has been well thought of. The architecture places the kitchen right in the center of the action. The furniture was designed in Brazil. There is a greenhouse at the entrance, where many of the vegetables and spices used in the dishes come from. They also source ingredients from as close to São Paulo as possible.

Go for the tasting menus and be open to new combinations of ingredients such as octopus or wagyu beef with other less known Brazilian specialities such as tucupi, pupunha and edible flowers. A meal at Tuju is a true dining experience.

Image by @carolgherardi from Tuju on Instagram

Image by @carolgherardi from Tuju on Instagram

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