JARDINS · SÃO PAULO

DAILY FISH · WARM RICE · COUNTER SERVICE

OMAKASE

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

02 · The chef

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.”

Ren MizunoFounding chef · fictional character

São Paulo

6 years in Japan

12 seats

Yanagiba blade slices a bluefin tuna loin

03 · THE COUNTER

Twelve seats. Two seatings.

Everyone sits facing the chef. The menu is prepared in view and served one piece at a time over approximately two hours.

04 · THE PROGRESSION

Dinner moves at the counter's pace — no fixed intervals, no dishes waiting.

First plates

Oyster, raw fish and whatever arrived best that morning.

4°C

Nigiri

Warm rice and a sequence moving from lean fish to richer cuts.

37°C

One hot course

A short interval from the kitchen — usually dashi, charcoal, or both.

900°C

Hand roll & sweet

A hand roll made to order, broth and something only lightly sweet.

12°C

06 · From the menu

A few dishes from the counter.

Chūtoro nigiri, wagyu over charcoal and matcha to finish.

02
A5 wagyu
Binchotan charcoal and house tare.

03
Matcha
Matcha ice cream, white chocolate and sesame.

At the counter

One piece at a time.

No nigiri waits at the pass. The chef cuts, seasons and serves; you eat before the rice cools. Wasabi and nikiri change with each fish.

07 · THE CUTS

Akami, chūtoro and otoro.

Three cuts from the same bluefin, served from leanest to richest.

08 · PRIVATE DINING

Private room. Six seats.

The same menu and service in a private counter for up to six guests.

09 · LOCATION

Jardins, São Paulo.

Near Rua Oscar Freire, with valet service from 18:00.

Jardins · São PauloValet from 18:00Concept address provided with booking

JARDINSLEAFLET · OPENSTREETMAP

OMAKASE

Conceptual location · Oscar FreireOPEN MAP ↗

10 · SERVICE

Hours

Tuesday to Saturday

Seatings at 18:30 and 21:00

12 seats at the counter · 6 in the private room

Sixteen courses · $285 per guest

Dinner lasts approximately two hours. Please tell us about allergies or dietary restrictions when booking. This concept does not process real reservations or payments.

How many guests?

OMAKASE

The menu changes every day.

Ren Mizuno.