Tadashi Shiraishi

Tadashi Shiraishi's culinary philosophy is deeply rooted in a profound respect for the essence of Japanese cuisine. After an early career in São Paulo, he embarked on a pivotal journey to Japan in 2009 to reconnect with his cultural roots and understand the true depth of Japanese gastronomy, emphasizing that it extends beyond just the dish or ingredient, encompassing 'omotenashi' – the art of meticulous hospitality and reception as integral to the dining experience. His approach expertly blends tradition with modernity, a lesson he credits to Nobu Matsuhisa. Shiraishi believes it's 'possível ser moderno sem deixar de lado as raízes da comida japonesa,' using the analogy of a compass: with 'um pé fixo no Japão,' a chef can explore culinary landscapes globally while maintaining identity. This means a thorough understanding of a cuisine's fundamental principles is paramount before attempting fusion or innovation, avoiding the superficial 'juntar com outro' (mixing ingredients) without true knowledge. A relentless pursuit of umami guides his compositions, ensuring that if an ingredient's natural amino acid concentration is insufficient, he enhances it through techniques like dashi, maturation, and precise cooking. Shiraishi champions innovation and embraces challenges, notably in his use of local Brazilian ingredients to create dishes of international Japanese standard. He sees economic recession as an opportune time to 'testar coisas novas,' always prioritizing fresh, seasonal, and locally sourced ingredients to minimize environmental impact, and constantly adapting his menus to reflect nature's elements and provide a fresh, lighter experience. Chef Tadashi Shiraishi's technical style is characterized by a contemporary Japanese approach that boldly explores new flavors and techniques while honoring tradition. He aims to make the dining experience 'mais jovem,' particularly through a tasting menu that delves into 'acidez, fermentação etc.,' contrasting with the classic purity of his sushi and sashimi. His flavor profile is marked by delicate, surprising combinations and the use of noble products. Techniques range from precise confiting, such as 'mexilhões confitados em gordura de wagyu,' to sophisticated reductions like Jerez. He masterfully employs sautéing, as seen in 'vieiras canadenses salteadas em manteiga de trufas brancas, com shoyu e yuzu,' and subtle charring with a torch for dishes like 'toro fatiado e marinado em wasabi, gengibre e katsobushi, que o chef selou sutilmente com maçarico.' The constant search for umami is central, enhanced through meticulous ingredient selection, maturation, and the use of dashi. His signature dishes exemplify this philosophy: the 'tartar de wagyu sobre uma fatia de brioche, coberta por uma nuvem de macadâmia e wakame crocante' demonstrates playful textures and interactive dining, designed 'para comer com as mãos.' Other notable creations include 'cordeiro com missô apimentado, creme de couve-flor' and an intriguing 'salada de espinafre com queijo grana padano, alho poró crocante, azeite e yuzu,' which, despite its non-Japanese ingredients, remarkably 'tem gosto de comida japonesa' due to its underlying culinary principles.

Mentored by Nobu Matsuhisa.