In 2000, chef George Yuji Koshoji and Carlos Carvalho decided to put the same laser focus on their interiors that they applied to service and sushi. They hired Brazilian architect Arthur Casas to relaunch Kosushi, which was celebrated for its design, and cuisine – eventually earning a Michelin star.
Seventeen years later and Casas has outdone himself with a fresh, yet familiar brand evolution and an inherent sense of drama. The new design opens up the voluminous space, making room for a front lobby bar made of granite and a feature banquette that runs the depth of the restaurant.
The mid-century furniture brings a pop of colour to the lounge, and a modern contrast to Japanese-inspired design elements like the ceiling grid made of native cumaru, the reimagined zen garden and the group of handwoven wicker globe pendants which loom large in the new four-meter tall glass window added to the façade.