{"id":6065,"date":"2026-04-07T22:44:56","date_gmt":"2026-04-08T01:44:56","guid":{"rendered":"https:\/\/newblogs.correiobraziliense.com.br\/vivabrasilia\/?p=6065"},"modified":"2026-04-07T22:44:57","modified_gmt":"2026-04-08T01:44:57","slug":"novo-cardapio-do-gurume-une-tecnica-japonesa-e-ingredientes-brasileiros","status":"publish","type":"post","link":"https:\/\/newblogs.correiobraziliense.com.br\/vivabrasilia\/novo-cardapio-do-gurume-une-tecnica-japonesa-e-ingredientes-brasileiros\/","title":{"rendered":"Novo card\u00e1pio do Gurum\u00ea une t\u00e9cnica japonesa e ingredientes brasileiros"},"content":{"rendered":"\n

Reunidos para uma experi\u00eancia guiada pelo chef Renato Ara\u00fajo e pelo mixologista Anderson Alves, convidados participaram de uma imers\u00e3o sensorial que marcou a apresenta\u00e7\u00e3o do novo card\u00e1pio do Gurum\u00ea Bras\u00edlia, na \u00faltima segunda-feira. A proposta do novo menu \u00e9 unir t\u00e9cnica japonesa e ingredientes brasileiros, apostando em contrastes de textura e sabor harmonizados com drinques autorais.<\/p>\n","protected":false},"excerpt":{"rendered":"

Jantar de apresenta\u00e7\u00e3o reuniu convidados para experimentar as cria\u00e7\u00f5es em primeira m\u00e3o<\/p>\n","protected":false},"author":7,"featured_media":6066,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[361],"tags":[9,371,1211,950],"class_list":["post-6065","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia","tag-brasilia","tag-gastronomia","tag-gurume","tag-social"],"acf":[],"yoast_head":"\nNovo card\u00e1pio do Gurum\u00ea une t\u00e9cnica japonesa e ingredientes brasileiros - Viva Bras\u00edlia<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/newblogs.correiobraziliense.com.br\/vivabrasilia\/novo-cardapio-do-gurume-une-tecnica-japonesa-e-ingredientes-brasileiros\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Novo card\u00e1pio do Gurum\u00ea une t\u00e9cnica japonesa e ingredientes brasileiros - Viva Bras\u00edlia\" \/>\n<meta property=\"og:description\" content=\"Jantar de apresenta\u00e7\u00e3o reuniu convidados para experimentar as cria\u00e7\u00f5es em primeira m\u00e3o\" \/>\n<meta property=\"og:url\" content=\"https:\/\/newblogs.correiobraziliense.com.br\/vivabrasilia\/novo-cardapio-do-gurume-une-tecnica-japonesa-e-ingredientes-brasileiros\/\" \/>\n<meta property=\"og:site_name\" content=\"Viva Bras\u00edlia\" \/>\n<meta property=\"article:published_time\" content=\"2026-04-08T01:44:56+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-08T01:44:57+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/newblogs.correiobraziliense.com.br\/vivabrasilia\/wp-content\/uploads\/sites\/4\/2026\/04\/11-O-chefe-de-coquetelaria-Anderson-Alves-o-restauranteur-Wilkys-Ohara-e-o-chef-Renato-Araujo.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2000\" \/>\n\t<meta property=\"og:image:height\" content=\"1333\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Mariana Campos\" \/>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Novo card\u00e1pio do Gurum\u00ea une t\u00e9cnica japonesa e ingredientes brasileiros - 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