- Written by: Chefluencer Editorial Team
TUJU will temporarily set aside its rainfall-led seasonal menus to celebrate ten years of active service with a retrospective tasting menu. Running from 18 August through December, the limited edition will revisit key stages in the São Paulo restaurant’s development.
Founded by Ivan Ralston in 2014, TUJU counts its anniversary after subtracting the period it remained closed during the pandemic. The restaurant returned in September 2023 at a purpose-built, three-storey address in Jardim Paulistano.
The reopening introduced four menus organised around São Paulo’s rainfall cycles: Umidade, Chuva, Ventania and Seca. For the anniversary, chronology becomes the menu’s organising structure. Courses will refer to previous seasons, research projects, ingredients, journeys and members of the team.
The full selection of returning dishes has not been disclosed. TUJU’s archive includes preparations such as cassava cooked in squid ink from its opening period, sardine with avocado and purple potato, tomato with black garlic and fermented watermelon, and sea urchin with corn and mushroom. These examples have appeared in Brazilian coverage of the restaurant but are not yet confirmed for the anniversary menu.
The pandemic closure also gave Ralston and hospitality and research director Katherina Cordás time to visit producers and map ingredients across Brazil. Their work shaped the restaurant’s distinctive interpretation of São Paulo seasonality and later developed into Tuju Pesquisa, an interdisciplinary research and education centre.
The anniversary follows a decisive period for TUJU. In April 2026, it joined Evvai as one of the first two restaurants in Latin America to receive three Michelin stars. It also retained its Michelin Green Star and currently ranks No. 8 in Latin America’s 50 Best Restaurants 2025, where it was named The Best Restaurant in Brazil.
Practicalities:
TUJU 10th Anniversary Menu
18 August to December 2026
Rua Frei Galvão 135, Jardim Paulistano, São Paulo
Tuesday to Friday, dinner; Saturday, lunch and dinner
Reservations on restaurant's webpage
In Rotterdam, Restaurant Tres
gives Michael van der Kroft just sixteen seats and three to four hours to make his case. The tasting menu moves through eighteen servings, built around Dutch growers, fishermen, farmers and foragers, with fermentation, drying, curing and koji doing much of the deeper work. The room is reduced to a circular counter in a former warehouse at Kop van Zuid. The format is intimate; the thinking behind it is considerably larger.
Tres is precisely the kind of restaurant Discovery should bring forward. Rotterdam already has architecture, museums and one of Europe’s most interesting urban landscapes. Van der Kroft adds a serious culinary argument, and one that feels rooted in the Netherlands rather than imported from a familiar fine-dining template.
