Tuju***
São Paulo, Brazil
Useful information
Address:
R. Frei Galvão, 135 - Jardim Paulistano, São Paulo - SP, 01454-060, BrazilContact us:
+55 (11) 91899-0002A word from
Ivan Ralston
"Music and food express themselves through layers that create harmony. Drinking Krug is like sipping small chords that come together. Each bottle is its own symphony."
Ivan Ralston (Chef Patron)
About the Ambassade
Tuju is located on a quiet cul-de-sac near the financial district of São Paulo, an oasis in the heart of the city. The restaurant offers seasonal Paulistano cuisine, expressing the unique encounters that take place in São Paulo, one of the most multicultural cities in the world. There, it is possible to connect with Brazil’s natural rhythms in a unique way, through the cycles of rain and drought, as well as the transitional seasons. The architectural design is by Angelo Bucci. The restaurant aims to celebrate Brazilian excellence through minimalist and brutalist cuisine.
About the Krug Lover
Chef Ivan Ralston is the founder of Tuju. Born and raised in São Paulo, he spent a decade honing his craft abroad, in the United States, Spain, and Japan. He earned his first Michelin star in 2014, his second in 2018, and his third in 2026. His cuisine is minimalist, Brazilian, and based on the finest ingredients.
What are your sources of inspiration?
My cuisine is inspired by the city of São Paulo, a unique place in the world where people seek the opportunity to rebuild and thrive. I am the grandson of two immigrant families who found a better life here. São Paulo has these encounters that could happen nowhere else, shaping a distinct identity. That is what Tuju is all about.
What role does Music play in your life?
I graduated from Berklee College of Music in Boston and the Hofmann Culinary School in Barcelona. I believe both experiences have played a fundamental role in my background and have helped me understand the similarities between the two fields. Music and food are about harmony and tension, one of sound, the other of the palate. And for both to happen, there must be silence.
What was the most memorable meal you either cooked or ate?
The most special dinner I have ever cooked was in Ilhabela, on the coast of São Paulo. It was a collaboration with the a.mar project. We worked exclusively with ingredients from the island. Naturally, there was plenty of fish and seafood, but also cacao, and island-raised pork kept near the sea, which imparted a unique saline note to the meat, alongside organic vegetables from the island. My most memorable meal as a guest was at Sugita in Tokyo. It was an unforgettable masterclass in skill, excellence, and simplicity.
Who is the person you admire most and why?
My wife, Katherina, is the most creative and capable person I know. Making good food takes work, yes, but there are many places serving extraordinary food in the world. Far fewer, however, elevate it to the level of true hospitality. I believe Katherina has been doing work that reclaims the meaning of a restaurant, which is to restore people through hospitality and food.
What is your current culinary obsession?
At the moment, we are producing a magazine about Brazilian shellfish, of which there are over 30 catalogued varieties: clams, oysters, mussels, and geoducks to name a few. Imagine serving them with Krug – what a delight.
When was your most recent sip of Krug?
To celebrate earning our third Michelin star at Tuju, we shared a bottle of Krug Clos du Mesnil 2008. It was unforgettable.
Why do you love Krug?
I love the freshness and complexity of Krug champagnes. Last week, we enjoyed the sophistication and precision of Krug 2008. It is pure elegance, with smooth notes that do not shout, revealing themselves instead through subtle layers. It is music for the palate.