TUJU

The story

Crafted with passion, served with love

Cozinha Sazonal Paulistana

TUJU is one of São Paulo's most considered fine dining addresses, built around a clear and honest premise: that the city itself is the recipe. São Paulo's layered, multicultural identity — shaped by waves of immigration and a richly diverse cultural history — becomes the raw material for a kitchen that absorbs those influences and filters them through rigorous seasonal research.

The restaurant's own description of its cuisine, cozinha sazonal paulistana, says it plainly. This is Brazilian cooking rooted in place and time, refreshed with each season rather than fixed to a static menu.

The People and the Space

Behind TUJU is a team described as professionals who unite technique, creativity and purpose — a combination that has earned the restaurant a place on Latin America's 50 Best list and recognition from The Best Chef Awards. The beverage program matches that same seasonal rhythm, with three rotating pairings — wines, cocktails and non-alcoholic options — that evolve alongside the kitchen's offerings.

The space itself was designed with an architectural philosophy that mirrors the cooking. Architect Angelo Bucci, who shaped the dining room, put it this way: "The pretension of the work is to appear to be only what it is. Obvious, like concrete being concrete, wood being wood. Authentic only because it aims at a kind of truth." That restraint — concrete, timber, small scale — creates an environment where the food takes full presence.

Research as a Foundation

TUJU Pesquisa, the restaurant's interdisciplinary research arm, reflects a commitment that goes beyond the plate. It is described as a space where tradition and innovation meet to rethink food across its cultural, historical, sensory and practical dimensions. Sustainability sits at the same level of seriousness — the team treats environmental responsibility not as a marketing gesture but as a core operating principle.

Wine Spectator's Best of Award of Excellence for 2025 underscores the depth of the beverage program, a natural complement to Brazilian cuisine that changes with the seasons and demands a cellar and cocktail list with genuine range and intention.