Son of Japanese-born immigrants, since the age of 13, chef Edson Yamashita has followed in his family’s footsteps, when he started working with Japanese cuisine. Deciding to delve into the art of Japanese cuisine, he moved to Japan at the age of 15. In Kawasaki, he was part of the Sushi Kan team, where the Edomae Ginza philosophy of the Kanpachi School was implanted by the master Sawamoto – legendary icon of this sushi school in the 1970s and 1980s.
After eight years studying and working in Japan, he returned to continue his story in Brazil. Since 2016 he has led Ryo Gastronomia and in 2020, he founded, together with his partners, the casual Japanese food brand Yabai.
“Ryo,” a chef’s choice only sushi kaiseki restaurant
Ryo Gastronomia emerged in 2016, from the desire of 3 childhood friends to provide authentic Japanese experiences in the city of São Paulo. Hence, Ryo means ‘good things’ and brotherhood in Japanese. This is the spirit with which we were born and that we seek to preserve in our daily lives.
Revering the origins of Japanese culture and making it echo without barriers is what moves us. At Ryo, we serve history and tradition to feed the body, mind and soul of each of the people who pass through here.
Chef Edson Yamashita lead the sushi counter and the hot kitchen, serving traditional Japanese kaiseki cuisine. The 8 customers served at a time by the chef himself are served with small plates served in sequence and carefully finished with leaves and natural flowers, as well as seasonal ingredients that mimic animals and plants, presented in custom-made tableware for each stage.
Strong commitment to quality ingredients for better cuisine
Chef Yamashita goes to the market every morning and uses his own expert judgment to choose the fish he buys. He also purchases directly from several reliable fisherman in Brazil.
Instagram: @edson_yamashita @ryogastronomia
Restaurant web site: https://www.ryogastronomia.com.br/
Restaurant address: R. Pedroso Alvarenga, 665 – Itaim Bibi, São Paulo – SP, 04531-001, Brazil