01
First plates
Oyster, raw fish and whatever arrived best that morning.
4°COMAKASE
Omakase at the counter, in São Paulo.
Twelve seats. The menu changes with the day’s fish and each piece is served as soon as it is ready.
01 · THE EXPERIENCE
The menu changes every day.
Dinner starts with small seasonal dishes, moves through a sequence of nigiri and ends with one hot course, hand roll, soup and dessert. Fish is cut for each service; the rice is cooked in small batches throughout the night.
- Seats
- 12
- Courses
- 16
- Seatings
- 02
12seats facing the chef
02 · THE CHEF AND COUNTER
Ren Mizuno.
Ren was born in São Paulo and entered a professional kitchen in 2009. In Japan, he worked behind small counters in Kanazawa and Tokyo — places where the day's catch, not a printed recipe, sets the menu.
He returned six years later. This counter opened with twelve seats, two nightly seatings and one simple rule: prepare less, repeat better.
“The rice sets the time of the piece.”
03 · THE PROGRESSION
Dinner moves at the counter's pace — no fixed intervals, no dishes waiting.
Omakase progression
02
Nigiri
Warm rice and a sequence moving from lean fish to richer cuts.
37°C03
One hot course
A short interval from the kitchen — usually dashi, charcoal, or both.
900°C04
Hand roll & sweet
A hand roll made to order, broth and something only lightly sweet.
12°C
05 · VISIT AND BOOKING
Private room. Six seats.
The same menu and service in a private counter for up to six guests.
- Seatings
- 18h30 · 21h
- Duration
- ≈ 2h
- District
- Jardins · SP
06 · PORTFOLIO
GCR STUDIO · 2026FICTIONAL CONCEPT · REAL SYSTEM
Behind the experience.
The case study opens up the content, art direction, booking and accessibility decisions — and shows where each one appears in the interface.
See the project by GCR Studio→- 01Brief and positioning
- 02Bilingual visual system
- 03Local booking flow
- 04Verified metrics