The new KON It has an imposing entrance, high ceilings, lots of wood and a vertical garden that takes us to a wide environment divided into a main hall with sushi bar, deck with retractable roof, chef’s table for up to six people, bar for waiting and mezzanine for events.
Grandiose, the restaurant presents a menu in which Japan and Brazil converse, emphasizing in authorial creations “the Brazilian way of being Japanese”, as Rafael Hidaka says, who accumulates Michelin stars for houses where he has been, including the Mee restaurant inside the Copacabana Palace, in Rio de Janeiro.
Rafael likes to bring reinterpretations of traditional Japanese cuisine, exploring ingredients, textures and techniques, but stresses that these “darings are only in hot dishes”.
From the sushi bar, the technique and precision of each piece of sushi is traditional, because “you can’t innovate here”.
When we visit the new house, we sit at the Chef’s Table – overlooking the kitchen, where a tasting menu is served in style. modern kaiseki in eight stages (R$ 650).
The menu changes every day, depending on the fresh ingredients available in the kitchen, but you can already see that technique and creativity, in fact, are not lacking there. Hot dishes are under the execution of the chef Joaquim Laborde .
Among the items, the highlights are the scallops marinated in tiger’s milk, served with sweet potatoes and red onions; the lobster dumpling and its steamed broth; and the pork belly cooked at low temperature and grilled with teriyaki sauce. The last step on the menu is a sushi combo.
For those who prefer only cold dishes, a good option is the omakassê (R$ 450) served at the sushi counter and executed by the chef. Billy Tatsushi .
At the tables, an à la carte menu, as well as an executive menu, are available and, among the options, there is the maguro tartar (R$ 65), a fresh diced tuna served with crispy quinoa, avocado, sweet potato chips and citrus sauce; the butter truffle shake (R$65), salmon sashimi sealed with citrus soy sauce and butter; the assorted sashimi (R$115 combined with 12 cuts); or the ebi stick roll (R$60), a crispy roll filled with shrimp and served with sweet chili. To see the full menu, Click here.
To drink, an excellent selection of sakes, as well as a wine list prepared by the president and professor of ABS Jose Luis Borges . The drinks menu was developed by the bartender Luiza Limas graduated from the European Bartender School in Barcelona, and who has worked as a bar chef in Germany, Doha and Qatar.
Rua Dr Mario Ferraz, 441, Itaim, São Paulo – SP / Tel.: (11) 3167-5050 / Opening hours: Monday to Friday, from 12 pm to 3 pm and from 7 pm to 11 pm, and on Saturdays, from 12 pm at 11:30 pm. It doesn’t open on Sundays.
Source: CNN Brasil
