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  <title>Kuro</title>
  <description>聖保羅市中心的日本料理吧台餐廳，主廚Gerard Barberan以備長炭烤製的壽司與單一omakase套餐為主理，列入2026年《米其林指南聖保羅及周邊地區》一星名單。</description>
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      <alias>Kuro e Shiro</alias>
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    <summary>聖保羅市中心的日本料理吧台餐廳，主廚Gerard Barberan以備長炭烤製的壽司與單一omakase套餐為主理，列入2026年《米其林指南聖保羅及周邊地區》一星名單。</summary>
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        <title>MICHELIN Guide: Kuro</title>
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        <title>Dois restaurantes conquistam três Estrelas MICHELIN no Brasil</title>
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        <date>2026-04-13</date>
        <url>https://guide.michelin.com/br/pt_BR/article/michelin-guide-ceremony/dois-restaurantes-conquistam-tres-estrelas-michelin-no-brasil</url>
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        <title>São Paulo, a Global Capital for Japanese Cuisine</title>
        <author>MICHELIN Guide</author>
        <date>2024-11-18</date>
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    <body>**Kuro**是位於巴西聖保羅市中心的日本料理餐廳，列入[[work_michelin_guide_brazil_2026_sao_paulo_stars_snapshot_20261030|2026年《米其林指南聖保羅及周邊地區》]]一星名單。[^profile2026][^guide2026]&#xA;&#xA;餐廳靠近聖保羅藝術博物館（MASP），僅有十張吧台座位，屬於「主廚之桌」類型。主廚Gerard Barberan在行政總廚Henry Miyano協助下供應單一omakase套餐，每場最多接待十位客人；出菜以準時開始，遲到者也無法補上落下的環節。[^profile2026]&#xA;&#xA;廚房的重心是炭火。餐廳使用紀州備長炭（binchotan）——純度極高、密度大、發熱量高而幾乎不冒煙的炭——為烤製菜餚帶來獨特風味，炙烤壽司與炭爐本身便是最受推崇的部分。吧台以黑色石材砌成，牆上掛著一幅穿著和服的《蒙娜麗莎》。[^profile2026][^saopaulo-japanese]&#xA;&#xA;套餐以當季最上乘的魚鮮為主，也可另行加菜；米其林指南尤其讚賞以輕燻金槍魚腹配水波蛋的金槍魚tataki。樓上的日式吧台供應傳統酒飲，訂位僅透過WhatsApp接受。《米其林指南》2025年版介紹聖保羅星級餐廳時同樣點名了Kuro。[^profile2026][^saopaulo-stars]&#xA;&#xA;## 招牌菜&#xA;&#xA;- **炙烤壽司（grilled sushi）**：以備長炭現烤的壽司，是餐廳最具代表性的出品。[^profile2026]&#xA;- **金槍魚tataki**：輕燻金槍魚腹配一顆火候恰好的水波蛋。[^profile2026]&#xA;- **時令omakase套餐**：由主廚與板前師傅在吧台內側現做，圍繞當季魚鮮逐道呈上。[^saopaulo-japanese]</body>
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