Tsuyoshi Murakami

Chef Tsuyoshi Murakami's culinary philosophy, dubbed 'Filosofia Murakami,' is a profound articulation of his ethos, meticulously built upon four foundational pillars: simplicity, seasonality, precision, and lightness. He believes implicitly that "A natureza já traz tudo. Nosso trabalho é só respeitar," advocating for a minimalist approach where "Menos é mais." This perspective transforms cooking into a deeply sensorial and passionate act, described as "paixão para saborear com calma, despir aos poucos," ultimately delivering "um carinho que você sente no prato." His artistry is deeply intertwined with poetry and a dynamic spirit, where "leveza e a lentidão são essenciais, na vida e na cozinha," creating a harmonious "dança" in the kitchen. Murakami envisions his restaurant not merely as an eating establishment but as an "orquestra" where "Ritmo, melodia e harmonia têm que estar presentes no corpo." This holistic vision extends to the entire dining experience, where hospitality is paramount and integral to the restaurant's "essência." He aspires for guests to feel a sense of "paz" akin to entering a sacred space. This unique atmosphere is fostered by his renowned "chef showman" persona, engaging guests with haikus, songs, and conversations, reinforcing the belief that the restaurant's uniqueness stems from "a troca: minha equipe e os clientes." The environment itself, with its discreet glass facade, minimalist decor, and direct view of the kitchen, is crafted to enhance this intimate and poetic interaction. At the heart of Murakami's technical mastery is an uncompromising dedication to ingredient sourcing. He demands nothing less than "excepcional" quality, particularly for his fish, insisting on being the "primeira entrega do fornecedor" to ensure unparalleled freshness, which he personally assesses upon cleaning. His menus are a daily "surpresa," meticulously designed around the "melhores produtos do dia," exemplifying a true commitment to seasonality. Furthermore, the wine selection champions natural and biodynamic varieties, underscoring his holistic respect for nature's bounty and pure flavors. Chef Tsuyoshi Murakami's approach is characterized by an exacting technical mastery interwoven with an artistic, performance-driven presentation. His omakase style places guests at the heart of the culinary theater, witnessing each sushi piece prepared manually. A cornerstone of his technique is the distinctive manual preparation of sushi rice over direct fire, bypassing electric cookers, to preserve the "tônus do arroz até o último sushi" – a testament to his precision. His flavor profiles are a sophisticated interplay of balance and intensity. Dishes are constructed with delicate acidity, often utilizing yuzu, and layers of complex flavors that engage the palate, transitioning from picante to salgado to doce. Plating reflects his 'simplicity' pillar, elegant and refined, often showcasing ingredients already perfectly seasoned. Legendary signature dishes that epitomize his artistry and technical prowess include: * **Pink Lobster Yuzu**: A delicate sashimi of exceptionally fresh lobster, enhanced by the fragrant acidity of yuzu. * **Sugaki to Uni**: A masterful composition featuring Cananeia oysters, sea urchin, wakame, sunomono, and momiji oroshi, all harmonized by a homemade ponzu, offering a multi-layered flavor journey. * **Tempura Set**: Distinguished by its incredibly delicate and dry batter, with ingredients such as lobster, okra, and notably, corn cut with "precisão cirúrgica," arriving perfectly seasoned. * **Wagyu Tataki**: Succulent fraldinha of Wagyu, marinated in homemade shoyu, achieving remarkable tenderness and richness, complemented by a vibrant salad of shissô, chives, garlic, and Japanese eggplant with kimchi. * **Tirashi**: A visually stunning and taste-rich assortment of the freshest fish and seafood, including cavalinha, carapau, pargo, namorado, garoupa, cavaquinha, unagui, sea urchin, cod roe, scallops, massagô, crowned with a perfect egg, all served atop perfectly tempered shari. * **Hiyashi Udon**: A refreshing cold wheat noodle dish served with his proprietary homemade dashi, embodying lightness and flavor. * **Mochis by Suzana**: While crafted by his wife, these delicate glutinous rice cakes filled with Belgian chocolate ganache or white chocolate with decopom, accompanied by a mango-passion fruit sorbet and choco sembei, are a cherished and integral part of the Murakami dining experience.

Career

• Chef-Owner at Murakami, São Paulo
• Chef at Various, New York
• Chef at Various, Barcelona
• Chef at Various, Japan