Jun Sakamoto

Chef Jun Sakamoto's culinary philosophy is rooted in the profound respect for raw ingredients ("respeito à matéria prima") and a relentless pursuit of "encanto" (enchantment), transforming dining into an emotional experience beyond mere taste. He views sushi as a complete work of art ("obra completa"), meticulously considering every detail from the selection of the freshest netá (toppings) to the precise technique for preserving their essence, culminating in a harmonious balance with the shari (vinegared rice), which he deems the soul of the dish. This meticulousness aims to elevate sushi above its recent "banalização," asserting that appreciating quality sushi, much like other fine arts, requires a discerning "repertório." His ethos emphasizes an unparalleled dedication to ingredient quality, demonstrated by his personal ritual of sourcing the best fish at 3 AM. While deeply rooted in Japanese tradition, Sakamoto embraces his Brazilian identity, acknowledging the local context (less acidic sushi rice, year-round fish availability) and isn't afraid to introduce "nipo-brasileira" elements, such as truffle oil in his Chawanmushi, challenging rigid notions of "authenticity" to focus on flavor and innovation. He believes technique should "exaltar o valor do sabor de todos elementos usados," prioritizing the inherent qualities of each component. Beyond the plate, Sakamoto's vision extends to creating a holistic dining "experience" where the sushi is merely "a isca" to draw guests into a larger narrative. He describes dining at his counter as a "ritual," requiring concentration and introspection, akin to a spiritual practice. This is driven by his belief that "afeto" (affection) is his most crucial ingredient, fostering a connection with returning guests and continuously striving for improvement in every aspect – from the sushi itself to the ambiance and staff training – always seeking to "encantar as pessoas." His success is measured not by awards, which he dismisses, but by the satisfaction of his daily work and the genuine enchantment of his clientele. Chef Jun Sakamoto's technical style is defined by an exacting precision and a holistic approach to flavor and presentation, centered on the belief that a good sushi is perceived in "todos os detalhes: proporção, textura, composição e obviamente, sabor." His mastery extends to the crucial element of shari (rice), which he insists must be served "pouco acima da temperatura do corpo" to maintain its delicate texture and volatile aromas, instructing guests to consume it immediately upon serving. His approach to seasoning is highly individualized; each nigirizushi arrives pre-tempered, eliminating the need for shoyu at the counter. This bespoke seasoning might involve a specialized shoyu reduction with dashi, a gourmet salt, or a touch of Japanese yuzu. Legendary signature dishes and elements from his omakase include the customer-favorite "Tartare de atum com botarga japonesa ralada," the "Gomadofu de edamame" as an exquisite starter, and a variety of nigirizushis such as "barriga de atum bluefin," "lula com limão e sal negro" (a particular highlight), "surf clam" from cold Canadian waters, and "vieira com azeite trufado." His hot dishes, like "peixe vermelho com molho dashi," and desserts, such as the classic "sorvete de maçã verde com gelatina de sakê e matchá," maintain the same level of creativity and quality. Notably, his "Chawanmushi with Truffle Oil" exemplifies his subtle fusion, adding a non-traditional yet harmonious element. The entire omakase sequence is carefully composed as a "roteiro," a culinary narrative where each sushi has its own "personalidade própria," cleansed by palate-refreshing gari (pickled ginger) between courses, all presented on elegant wooden blocks.

Career

• Chef-Owner at Jun Sakamoto, São Paulo