George Koshoji
Michelin-starred Chef George Koshoji is the executive chef and owner of the Kosushi restaurant brand, which opened its first location in 1988 in São Paulo, Brazil. Three decades later, the traditional Japanese restaurant opened its first U.S. outpost in Miami Beach’s South of Fifth neighborhood.
Brazilian-born Koshoji started in the culinary arts in 1979, washing dishes and going to the fish market with Chef Masa Shimizu, whom he credits for teaching him many sushi and sashimi techniques. Koshoji worked with the master sushi chef for seven years in Brazil before traveling to Japan for another two years to hone his skills.
In 1987, Koshoji returned to São Paulo, where he partnered with businessman Carlos Carvalho. Together, they opened the first Kosushi restaurant in a remote location in the Asian district of the city. At that time, it was unusual for Brazilians without Japanese descent or influence to frequent these establishments. However, Kosushi eventually became a pitstop for weekend diners on their way back from their luxury beach homes and the chef and restaurant’s reputation skyrocketed.
“When I prepare sushi and sashimi, I like to imagine that the counter or plate is the sea, the strings of daikon are the waves, the cucumber and wasabi are the seaweed, and the stones on which they break,” Koshoji says. “The sashimi immersed in this imaginary sea transforms the landscape into pure flavor.”
One night, Koshoji had a full house but was running out of fish. He used his creativity and began chopping the fish pieces with chives, placing them on top of rice and wrapping them with seaweed. When the seaweed started to run out, he went for half seaweed and half salmon before finally using only the fish. When a guest asked what that novelty was, Koshoji said, “dyo,” which means “special” in Japanese. This dish has become a staple on Kosushi’s menu, and several of Chef Koshoji’s apprentices have proudly passed on iterations of it to other restaurants.
In 1990, Koshoji and Carvalho decided to transfer the restaurant to São Paolo’s more charming and upscale Itaim Bibi neighborhood, starting a new chapter in their history. In 2015, Kosushi earned its first Michelin star, and it has been recognized as such annually ever since. To this day, their partnership remains solid, always with the premise of uniting impeccable service, fresh and first-rate ingredients, and a pleasurable atmosphere. The bar, helmed by Márcio Silva, one of Brazil’s top mixologists, has its own exclusive drink menu.
With a growing list of discerning international clientele, Kosushi continues to grow its global presence. In addition to opening its first U.S. outpost in Miami Beach in 2019, it is expanding with two locations in Brazil, one in the world-famous Hotel Fasano in Angra dos Reis, Rio de Janeiro. The brand has also introduced KO, a more upbeat version of Kosushi created for a younger clientele, at a luxury mall in São Paulo.
