It is "the Japanese" of Campo de Ourique, a restaurant lined with wood, with only one long table that accompanies the work of the sushimen scattered throughout the long balcony. Headlining everything and everyone, with a headband, is Agnaldo Ferreira, a name for years associated with Olivier, who in good time threw himself into a solo project, with quality raw material and serious fusion is taking place. Fusion what? We’re talking about the grilled toro with spinach and sesame sauce, the wagyu bowl or the simple sushi and sashimi.
Perfect for: anyone who prefers a shoulder-to-shoulder meal and not face to face.
Must try: the salmon tartar, with kizami mustard and quail egg yolk.