AMA.ZO Campos Elíseos

The story

AMA.ZO Campos Elíseos: Japanese-Peruvian Cooking in São Paulo

The Chef and the Kitchen

At AMA.ZO Campos Elíseos in São Paulo, Chef Enrique Paredes treats Japanese-Peruvian cooking as a continuous experiment born from his childhood in Lima. He moved to Brazil in 2018 carrying the Cocina con Libertad philosophy, which he keeps tattooed on his forearm. Apprenticeships with Gastón Acurio and Carlos Testino provided a rigorous technical foundation that he now deliberately stretches. Every plate balances that disciplined training with unrestricted creativity.

Ingredients and Collaborations

The menu maps the Amazon region by pairing highland Andean staples with local Brazilian harvests. Brightly colored peppers and traditional creole techniques anchor the offerings while chifa methods introduce ginger to coastal proteins. Monthly Noches Nikkei dinners pair Paredes with guest chefs who co-develop complete tasting menus instead of submitting isolated recipes. These shared kitchens reveal how Japanese-Peruvian foundations merge with Brazilian terroir when cooks work directly side by side.

Room and Atmosphere

Tables sit within environments deliberately surrounded by native vegetation, which filters daylight and dampens street noise. Natural timber counters and woven textiles maintain a grounded feel that matches the earthy ingredient list. Sustainable procurement and quiet elegance earned both properties placement in the 2026 Michelin Guide alongside a Green Guide distinction. Diners settle into spaces designed for lingering conversation rather than rapid turnover.