Contemporary Japanese plates with international influences are the draw at Kinoshita, where foie gras might accompany a Kobe beef hamburger or truffles might enliven salmon roe and shellfish. The freshness of the ingredients available on any given day determines the fare of chef Tsuyoshi Murakami, one of São Paulo's culinary superstars. Geishas serve guests in the Krug Room (available only for groups of six to 12), where slippers replace shoes and diners sit on floor
mats. For a real, if pricey, treat opt for one of the omakase (tasting) menus—seven or nine courses, plus dessert—and let chef Muramami decide what you eat.