{"id":8600,"date":"2024-07-26T06:19:45","date_gmt":"2024-07-26T09:19:45","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=8600"},"modified":"2024-07-25T23:38:44","modified_gmt":"2024-07-26T02:38:44","slug":"restaurate-de-comida-japonesa-sunsaki-aposta-no-menu-degustacao","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/restaurate-de-comida-japonesa-sunsaki-aposta-no-menu-degustacao\/","title":{"rendered":"Restaurate de comida japonesa Sunsaki aposta no menu degusta\u00e7\u00e3o"},"content":{"rendered":"

O card\u00e1pio \u00e9 desenvolvido pelo\u00a0sushichef Genilson Bezerra<\/em><\/p>\n

At\u00e9 pouco tempo passear pelo card\u00e1pio e escolher uma sugest\u00e3o era comum nos restaurantes de comida japonesa. Agora, os novos japas que se afastaram do estritamente tradicional e optaram por uma pegada contempor\u00e2nea ganham espa\u00e7o no Brasil. Como o Sunsaki, cujo nome n\u00e3o tem qualquer significado especial, \u201capenas jun\u00e7\u00e3o de duas palavras\u201d, explica o restaurateur fluminense Bruno Paix\u00e3o de 39 anos, que n\u00e3o \u00e9 o autor da marca, mas sim o dono, desde que comprou h\u00e1 quatro anos a casa original fincada em Niter\u00f3i, onde reside.<\/p>\n

Apaixonado pela culin\u00e1ria nip\u00f4nica a qual vem se dedicando h\u00e1 12 anos \u2013 teve uma opera\u00e7\u00e3o de delivery que funcionava em casa no bairro Fonseca –, Bruno decidiu expandir sem se arriscar no mercado competitivo do Rio de Janeiro e S\u00e3o Paulo. Veio pela primeira vez a Bras\u00edlia um ano atr\u00e1s, com a mulher Domenique Barros e duas crian\u00e7as, uma de colo, para escolher o lugar e conhecer todos os concorrentes. Quando vagou a esquina de cima da 405 Sul, onde funcionaram bares, fechou o neg\u00f3cio.<\/p>\n

Menu de confian\u00e7a<\/strong><\/p>\n

\"\"<\/a>
O dono Bruno Paix\u00e3o e o gerente Carlos Andr\u00e9 de Souza<\/figcaption><\/figure>\n

\u201cQueremos apresentar algo diferente\u201d, afirma Bruno, que escolheu o modelo omakase (confio em voc\u00ea, na tradu\u00e7\u00e3o literal) para o cliente ir comendo o que o cozinheiro sugere. A depender da temporada do ano, o menu degusta\u00e7\u00e3o \u00e9 cheio de surpresas. Respons\u00e1vel pela experi\u00eancia, o sushichef Genilson Bezerra, que veio de Niter\u00f3i, prepara um card\u00e1pio de 12 etapas.<\/p>\n

Nele, voc\u00ea vai degustar ingredientes sofisticados, como atum bluefin, lagosta, vieira, caranguejo king crab, camar\u00e3o rosa, robalo, lim\u00e3o yuzu e at\u00e9 wagyu, a carne nobre proveniente de ra\u00e7a bovina japonesa. Sai completo por R$ 349,90 com 68 itens (alguns importados como o shoyo), ressalta Bruno, autor de algumas prepara\u00e7\u00f5es autorais, como niguiri de salm\u00e3o com redu\u00e7\u00e3o de laranja, melado e cardamomo, al\u00e9m do molho teriyaki que \u00e9 feito na casa de modo artesanal.<\/p>\n

Iguaria francesa<\/strong><\/p>\n

\"\"<\/a>
Vieiras. Cr\u00e9dito: Sunsaki\/ divulga\u00e7\u00e3o<\/figcaption><\/figure>\n

Um dos mais saborosos ingredientes \u00e9 a vieira, molusco de carne branca que habita duas conchas em forma de leque. Os franceses a chamam Coquilles de St. Jacques, porque a concha \u00e9 a ins\u00edgnia dos peregrinos que atravessam o pa\u00eds e v\u00e3o cultuar na Espanha o Santu\u00e1rio de Santiago, disc\u00edpulo de Jesus que, acredita-se, esteja enterrado em Compostela. Para homenagear a Olimp\u00edada de Paris, que come\u00e7a hoje e vai at\u00e9 11 de agosto, a casa lan\u00e7a festival de vieiras neste fim de semana dentro do rod\u00edzio por R$ 179. S\u00e3o tr\u00eas pratos: gunga de salm\u00e3o com topo de vieira e manteiga trufada, ussukuzuri e o terceiro, surpresa feita na hora.<\/p>\n

Bruno Paix\u00e3o, que j\u00e1 alugou casa na cidade, divide o m\u00eas entre Bras\u00edlia, Niter\u00f3i e Rio de Janeiro, onde tem uma risoteria em Ipanema. Aqui encontrou no ma\u00eetre sommelier Carlos Andr\u00e9 de Souza, a experi\u00eancia que procurava para gerenciar o Sunsaki, projetado pela arquiteta Karla Amaral. Reservas: 99179-3179.<\/p>\n","protected":false},"excerpt":{"rendered":"

O card\u00e1pio \u00e9 desenvolvido pelo\u00a0sushichef Genilson Bezerra<\/p>\n","protected":false},"author":54,"featured_media":8602,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[139,1130,1131],"class_list":["post-8600","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurantes-japoneses","tag-comida-japonesa","tag-sunsaki","tag-sushi"],"yoast_head":"\nRestaurate de comida japonesa Sunsaki aposta no menu degusta\u00e7\u00e3o - Liana Sabo<\/title>\n<meta name=\"description\" content=\"Restaurate de comida japonesa Sunsaki aposta no menu degusta\u00e7\u00e3o. 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