The Tradition of Korean Barbecue with the Brazilian Passion for Churrasco
The Grill at the Center of the Experience
At Lavva, the grills sit at the center of the tables and become the stage for the Fire Ritual, presented in two formats. The Premium version features cuts such as Wagyu Flat Iron, Wagyu Chorizo, Wagyu Denver Steak, Wagyu Rib Cap, and the traditional marinated Galbi Short Ribs (Assado de Tira). The Classic Ritual includes Angus Chorizo, Angus Denver Steak, Wagyu Flat Iron, and marinated Galbi Short Ribs.
Both experiences are accompanied by twelve traditional preparations from the Korean ritual, known as banchan, including napa cabbage kimchi, potato salad, a selection of mushrooms, and steamed egg soufflé—designed to balance and complement each stage of the meal.
In addition to the tasting sequences, Lavva offers a curated selection of à la carte cuts, allowing each table to craft its own experience, with Wagyu and Angus options such as Ancho, Picanha, Bone-In Filet Mignon, Chorizo, Denver Steak, Flat Iron, Short Ribs, and Rib Cap.
A Contemporary Steakhouse that Brings Together Tradition, Fire, and Culture
In one of São Paulo’s most emblematic addresses for hospitality and creativity, Lavva is born—an innovative steakhouse that brings together the tradition of Korean Barbecue and the Brazilian passion for churrasco. A new culinary venture by Mata São Paulo, the restaurant also marks chef Paulo Shin’s return to the São Paulo dining scene, in a project that brings together creativity, technique, memory, ingredients, and ritual around a primordial element: fire.
Lavva presents itself as a new chapter for São Paulo’s steakhouses. Conceived as a shared, live dining experience, the restaurant invites guests to take part in a ritual that elevates cooking to an art form.
Here, fire steps out of the background and takes center stage at the table, setting the rhythm of the experience and inviting guests to actively participate—whether by entrusting the process to a dedicated team assigned to each table or by taking command of the grill at their own pace.
Cuisine by Paulo Shin
Recognized as one of the chefs responsible for expanding the repertoire of contemporary Korean cuisine in Brazil, Paulo Shin returns to the restaurant scene after three years since his departure from Komah, which was named the best Asian restaurant in São Paulo by several specialized publications.
Invited by Alex Allard to curate Lavva’s menu, Shin brings to the project a mature perspective on technique and cultural fusion. After a period dedicated to travel and study, the chef returns with a philosophy that values less the immediate spectacle and more the gesture, the process, and contemplation—proposing an immersive experience in which cooking and dining become part of the same act.
Where Architecture, Time, and Flavor Come Together
The theatrical lighting follows the cadence of the grill, and a curved staircase fluidly connects the two levels, inviting the eye to move through the restaurant at the same rhythm as the experience.
At Lavva, architecture does not compete for attention with the food. It enhances the palate, supports the timing of the fire, and serves as the guiding thread of the project’s entire narrative.
Architectural Design by Jacobsen Arquitetura
Conceived by Alex Allard and designed by Jacobsen Arquitetura, Lavva expresses its concept through architecture as well. The space combines natural materials and precise gestures to create an atmosphere that embraces fire as its central element.
Rammed earth walls—an ancestral raw-earth construction technique—bring texture, mass, and memory to the environment. Stone, wood, brass, and leather appear in layered compositions that reinforce warmth, depth, and permanence, creating a setting that sustains the pace of the experience.
