Was headed until last summer by Paulo Morais and now has the team formed by this great sushiman of the city. What is most interesting, however, is that you can bring your grandfather to Rabod'Pêxe to whom the idea of raw food causes shivers and split a fish. How? Choose what you want in the storefront at the entrance and they make half in sushi, half in the grill. There is also a combination of sushi, surf and turf dishes and a covered terrace in the winter for cold days.
Perfect for: eating sushi, grilled fish and a prego in the same meal.
Must try: the prawn tempura with almonds with lime aioli.