Shuzo

Shuzo is not just another concept. It’s the true story of a chef, Andrés Ramirez, shaped by two cultures. Born in Colombia with Japanese roots in his family, he trained in France. What he offers is profoundly authentic—not in the sense of “traditional” cuisine, but as a reflection of his life experience and remarkable culinary talent. He dares to create dishes unlike anything you’ve ever seen, walking the fine line of fusion. His creativity shines especially in the sauces accompanying familiar Latin American dishes: empanadas, skewers (chuzos in Colombia), tamal… Tamarind, peanuts, nori seaweed jam, shiso mayonnaise, chantaduro (chonta palm fruit)—the repertoire is rich, and some of these preparations evoke the complexity of Mexican moles. In the dining room, the service is led by his partner, Gina Villacob, who, without long speeches, skillfully guides guests through this culinary journey. She also ensures the tropical jazzy soundtrack that perfectly suits this new kind of izakaya.