Laser focus on their interiors
(Image credit: TBC)

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. 

Ceiling grid made of native cumaru and handwoven wicker globe pendants

(Image credit: Press)

Mid-century furniture and four-meter tall glass window

(Image credit: TBC)

View from lounge to zen garden

(Image credit: Press)

Reimagined zen garden

(Image credit: Press)




Rua Viradouro, 139


Scott Mitchem is one of the longest-tenured Wallpaper* contributors, joining the team in 1999 after attending Purdue University and moving to New York City from his hometown of Chicago. He started as an editorial associate, later served as Brazil Editor-at-Large while living in São Paulo, and is currently a contributing editor based in Miami. Scott covers design, architecture, travel, and all things Brazil while working as an executive in design and real estate development and working towards a Master’s Degree at Georgetown University. He has written for many other publications and was one of several authors who recently contributed to The Architecture of Studio MK27, a book by Rizzoli chronicling the history of the acclaimed Brazilian architecture studio founded by Marcio Kogan.