Suibi is the newest Japanese restaurant on Dias Ferreira street, the trendiest street in Leblon. It is the creation of chef and businessman Sei Shiroma, owner of the award-winning pizzeria Ferro e Farinha, which is opposite Suibi. He pays tribute to his parents, who had the restaurant of the same name in New York, where Sei was born, for 30 years. Ten years ago in Brazil, this is the first Japanese cuisine, with classic and affectionate recipes. The elegant atmosphere is super intimate with just eight seats, facing the sushi bar counter. Outside, the capacity is greater, with 25 tables and wooden umbrellas, totaling 60 seats. Meanwhile, the drinks menu is designed by bartender from Paraná Vitória Kurihara, champion of the national edition of World Class 2023.
Therefore, sophisticated Japanese cuisine and award-winning drinks in the heart of Leblon. A marriage that has everything it needs to last a long time.
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NYC Japanese restaurant inspiration
Sei Shiroma grew up in his parents’ restaurant (Chinese mother and Japanese father) and learned there, little by little, to eat Asian dishes, which for a child was not always an easy task. Therefore, he used his memory to delve into his creations, made using Asian techniques, such as the Surf and Turf Tartare (R$48), prepared with crispy Wagyu shari with gochujang tuna, malá, anori and Grana Padano.
Meanwhile, the ussuzukuri hollandaise (R$56), salmon with soy sauce hollandaise would be a great choice for brunch. In other words, according to him, his training as a chef is all there. “My parents had this restaurant in NYC for 30 years and I walked around the kitchen and dining room as if I were at home. At that time (the 80s until 2009) there wasn’t as much variety of Japanese restaurants as there is today, so I took the liberty of creating a very broad menu,” says Sei.
The entrances are magnificent and you can even stay there alone, if that’s the case. The Jojo Spicy Tsurai (R$58), torched salmon Jo with miso sauce, burrata cream, spicy honey and furikake is a must, as is the special and exclusive Dumplings section. Meanwhile, at Sushibar, the highlight is the Chef Rolls; a chapter of Noodles and Wok; and another called Fire, with all dishes prepared on the charcoal grill. Continuing with Chefs Selections, with four types of combinations and ending with two Dessert options.
Hot cuisine – dumplings…
In the dumplings section, the suggestions promise to win over the most demanding palates with different fillings and types, such as Rangoo (R$48). It’s filled with crab, cabbage and tropical gonchujang. Meanwhile, the Cheung Fun (R$46) is made with wagyu rice dough, miso tahini and pineapple soy sauce. Another option is the Shumai (R$46), with wagyu, portobello, oyster mustard and tropical gonchujang. Furthermore, dishes such as Wagyu Negimaki (R$ 48), composed of six wagyu slices rolled in chives and grilled with pineapple shoyu, and the delicious Hibach Oyster Duo (R$ 28) grilled with creamy kaki sauce and Grana Padano are some examples from the “Fire” wing.
It’s ramen!
Ramen fans also have the chance to try options of the day signed by chef Sei Shiroma, and other suggestions such as Kimchi Ramen (R$68), with spicy broth with pork belly, marinated egg, shimeii, kimchi and ramen noodles .
Award-winning cocktails pair exquisite Japanese food
Drinks are certainly a must in this cozy Japanese restaurant in Dias Ferreira, as it was written by young award-winner Vitoria Kurihara. She began her career as a pastry chef and has been combining her original training with cocktail making for five years. So, expect creative drinks. For Suibi, she developed cocktails such as: the Eminem Highball (R$36), which combines Gordon’s Gin, matcha syrup, baspilico, lemon and cantaloupe soda, with a refreshing and balanced flavor. I tried and liked the Strawberry Fields Forever (R$38), a cocktail that combines the smoothness of Ketel One with the sweetness of strawberry tea and the citrus complexity of kafir lime, pink ramazzoti and lemon. Those who prefer can opt for 50 Shades Of Gray (R$38), made with Gordons, St Germain, grapefruit juice and earl gray syrup and Ykigai (R$34).
The new Japanese environment at Dias Ferreira
The design of this restaurant with a New York look but in Leblon was extraordinary and completely changed the look of the place. (Stuzzi used to work at the same address, for those who remember). It is signed by architect Mariana Debize, from M Stúdio, an expert in the area of restoration. The walls are made with Japanese carpentry and there are two environments: the internal one, modern and welcoming, with marble benches and tables. All attention to the cloud-shaped lamp that highlights the ceiling and integrates the environments in an ingenious way. Meanwhile, outside, there’s a relaxed, Rio-style atmosphere on Rua Dias Ferreira.
Certainly another excellent Japanese restaurant in Leblonlucky us!
Text by Renata Araújo
Photos by Renata Araújo and Disclosure
