One of the best pleasures in life is undoubtedly eating. And there’s nothing like going to a restaurant for the first time and having it please you to the core. That’s what happened with the new Karú restaurant, in São Paulo.
Located in the Pinheiros neighborhood, which is becoming a new gastronomic hub in Sampa, the Arm – which means “eat” in Tupi Guarani – led by chef André Ahn, he offers signature cuisine, which focuses on Brazilian ingredients.
As soon as we enter, we notice the sophisticated and at the same time cozy atmosphere, with high ceilings and several lamps. A charming bar invites customers to have a drink while waiting for a table.
The chef prepared a tasty tasting for us, where we were able to get an idea of what is offered on the menu. Oysters from Floripa, caramelized with green apple, on beef marrow, in a watercress sauce, opened the meal and left us wanting more.
I ordered the perfect egg, simply delicious, with onion cream and Minas cheese, chives and bacon sponge bread.
I also tried the Ubatuba scallops, smoked and marinated in a caipirinha, with yam puree, passion fruit reduction and lemon zest, they were delicate and had an intense flavor. In fact, the presentation of the dishes is impeccable, true works of art, which magnetize us for seconds, before taking the first bite.
The octopus, with lychee cream and rice caviar and aroma of flowers, another of the hot starters, besides being beautiful, was on point and very tasty.
The carrot gnocchi, with carrot emulsion, cashew nut farofa and brown sugar, was one of those that surprised me the most, due to the mild taste of the carrot and the right amount of seasoning.
Tuna degrade with black rice and six presentations beetroot – on the menu as a main, but served to us as a starter, it was another light and creative dish, which without a shadow of a doubt I would repeat and still admire, it’s so beautiful.
Finally came the termite, another suggestion from the chef, with an intense flavor, as expected, with a mix of mushrooms in a black beer sauce and garlic puree.
Now, my main dish: open black raviolon, stuffed with tomato puree, grilled octopus and scallops, in basil sauce. Another beauty, with the seafood very well seasoned and the dough light.
The time of my return flight prevented me from trying the dessert, a reinterpretation of the Sonho de Valsa bonbon, the chef’s favorite, which just makes me want to go back to the charming Arm. Chef André Ahn has already won me over!
By Renata Araujo
Photos: Renata Araujo, Tamy Roxo and Raphael Criscuolo
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