The story
In the heart of São Paulo, Chef Kazuo Harada has created a restaurant that feels both personal and precise. Kazuo is not a replica of his past successes—it is the place where he finally answers only to himself. The cuisine is Asian fusion, rooted in Japanese technique but unafraid to draw on the chef’s Brazilian heritage and his years cooking in Dubai and Japan.
The space, on Rua Prudente Correia, is designed for an exclusive experience. Counter dining puts you close to the action, while an outdoor seating area and a bar offer quieter corners. The restaurant accommodates private parties and caters events, but the focus is always on the plate.
Chef Harada’s story is woven into every dish. His grandfather ran a restaurant in São Paulo’s Liberdade district, the city’s traditional Japanese neighborhood. That early exposure to the rhythms of a restaurant kitchen stayed with him. After training at the Grand Hyatt São Paulo, he worked in Japan and Dubai before taking the helm at Mee, in Rio’s Copacabana Palace. There, he earned a Michelin star and held it for four consecutive years. In 2019, he opened Hai Yo in Curitiba, winning Chef of the Year from local critics. But Kazuo, which he opened in 2021, is his own house.
The recognition came quickly. Veja named it Gastronomic Debut of the Year for 2021/2022, and Time Out Los Angeles listed it among the 25 best restaurant openings worldwide. In 2026, Michelin awarded Kazuo a star of its own, confirming what regulars already knew: this is high-quality cooking, built on precision and a deep respect for ingredients.
The menu changes, but the philosophy does not. Kazuo Harada describes his cooking as a harmony of tradition and innovation. The result is Japanese cuisine that feels alive, personal, and unmistakably his own.
Recognition
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