Oizumi Sushi
São Paulo, Brazil
⭐1 Star
The Experience
From Michelin Guide
Toro nigiri with smoked salmon roe, sea bass sushi, bluefin akami served on a shiso leaf, and a superb combination of sea urchin with salmon roe and rice all feature on the menu in this modest eatery that takes its names from the Japanese town of Ōizumi, in Gunma province, home to the biggest concentration of Brazilian immigrants in the country. Here, the only option is a single 16-course Omakase menu that is meticulously prepared with fresh fish of the day, as well as a selection of other species that chef Danilo Maciel matures in a special cabinet in the restaurant to ensure maximum flavour. Highly attentive and extremely gifted in his slicing techniques, the chef explains the preparation process for each dish, the maturing time (particularly for tuna, his star ingredient) and the provenance of each fish from around the world. Guests can choose between the sushi bar or one of the small private dining rooms set aside for groups of diners.
Unique Things
From Visitor Experiences
Exclusive 16-course Omakase Menu with Aged Fish: Oizumi Sushi offers only a single 16-course Omakase menu meticulously prepared with fresh fish of the day and other species that chef Danilo Maciel matures in a special cabinet within the restaurant to enhance flavor, especially aging tuna, his star ingredient. The chef personally explains the preparation, maturing time, and provenance of each fish, combining tradition with modern techniques.
Connection to Japanese-Brazilian Heritage: The restaurant is named after Ōizumi, a Japanese town in Gunma province known for having the largest concentration of Brazilian immigrants in Japan. This cultural link influences the restaurant's identity and culinary approach, bridging Japanese tradition and Brazilian context.
Intimate Dining Experience with Private Rooms and Sushi Bar: Guests can choose between sitting at the sushi bar for a direct interaction with the chef or opt for one of the small private dining rooms designed for groups, providing a personalized and exclusive atmosphere that enhances the dining experience.
Ingredient Stars
From Visitor Experiences
- Toro: Featured in nigiri with smoked salmon roe, toro is prized for its rich, buttery texture and flavor, often served to highlight the chef's skill in handling premium tuna.
- Bluefin Akami: Served on a shiso leaf, this lean tuna meat is renowned for its strong umami flavor and is a testament to the restaurant's focus on high-quality fish.
- Sea Urchin: Combined with salmon roe and rice, sea urchin provides a creamy, briny element that complements the richness of other ingredients.
- Smoked Salmon Roe: Adds a burst of salty flavor and texture to dishes like the toro nigiri, enhancing the overall dining experience.
- Shiso Leaf: Used as a garnish for dishes like bluefin akami, shiso adds a subtle, aromatic flavor and visual appeal.