Tuju

Tuju is chef Ivan Ralston's restaurant in Jardim Paulistano, and in the 2026 Michelin Guide it became one of the first two restaurants in Brazil to receive three stars. The restaurant describes its cooking as cozinha sazonal paulistana, a seasonal São Paulo cuisine that reflects the city's mix of cultures and is built on constant research into local ingredients. The building, by the architect Angelo Bucci, is a compact, carefully designed space.

The format is a twelve-course tasting menu that changes every three months. Rather than the usual four seasons, the kitchen divides the year by rainfall into Umidade, Chuva, Ventania and Seca, after research linking harvest times and ingredient quality to the amount of water in the soil. Seafood is a big part of the menu: oysters and sea urchins come from Santa Catarina, much of the fish comes from Ilhabela through partners such as Projeto Amar, and the chef chooses fish at the market himself twice a week. Lamb, wild boar, duck, pigeon and beef come from farms near the city, and fruit and vegetables from small local growers.

Some of the most memorable parts of the meal come at the edges. Bread is made with agroecological wheat from small producers in Paraná, milled on site in a wooden mill and fermented for 24 hours. Chocolates are made with the chocolatier Arcelia Gallardo using cacao from Bahia and the Amazon, and the cheese course brings artisanal cheeses from São Paulo state with honey from native Brazilian bees. The drinks list covers wine, cocktails and non-alcoholic options, with three pairings that change each season.

Dinner is served from Tuesday to Friday, from 19:00 to 22:00, and on Saturdays there is also a lunch sitting from 12:00 to 14:00. Bookings are taken through the Tock platform, and the restaurant can also be contacted by WhatsApp or by email at [email protected]. Reserve well ahead, particularly since the third star, and tell the team about allergies or dietary needs when you book. Twelve courses make for a long evening, so do not plan anything afterwards.

Tuju suits travellers planning a special occasion and anyone interested in how Brazilian produce can be used in fine dining. Because the menu changes four times a year, returning visitors will find something new each season.