Pasta Shihoma

The story

Crafted with passion, served with love

A Pandemic-Born Kitchen That Became a São Paulo Institution

Pasta Shihoma opened in May 2020, in the first weeks of the pandemic, with a clear purpose: to bring high-quality fresh pasta – and a measure of comfort – directly to people's homes. What started as a delivery and weekly subscription operation in Vila Madalena has since grown into one of São Paulo's most talked-about restaurants for handcrafted pasta, earning a fork from Gambero Rosso in 2025 and repeated recognition in outlets like Folha de S.Paulo, Veja SP, and Estadão.

The People Behind the Pasta

The story of Shihoma is inseparable from the paths of its founders. Márcio Shihomatsu left a career in finance to study at George Brown College in Canada, where he worked at Oretta and Tutti Matti before returning to Brazil and opening Shihoma in 2020. Chef Joey Lim took an equally unconventional route – trained at the International Culinary Center in New York and having worked at Flora Bar and Estela, he left psychology behind to follow food. During the pandemic he co-founded Juntos We Cook in Araraquara before joining Márcio and partner Bia Freitas at Shihoma in 2021, stepping into the role of creative chef. That trio marks the restaurant's current chapter.

Fresh Pasta, Serious Craft

The focus is unambiguous: fresh pasta made with care, served at lunch and dinner from Tuesday through Saturday in a Vila Madalena address that also accommodates outdoor seating. Beyond the restaurant, Shihoma continues to offer weekly pasta subscriptions and event catering – a nod to its origins and a sign that the model still resonates. Veja SP named it the best trattoria in its Comer & Beber 2023 guide, and Folha de S.Paulo called it the best Italian restaurant in the city for value. The Gambero Rosso recognition only confirms what São Paulo regulars have known for a while.