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An ambassador of sushi in Brazil and Portugal, Chef André Kawai is always creating new recipes for this restaurant that invests in high-end Japanese cuisine – but always with a regional touch. In the elegant dining room, under a pink cherry tree, diners can savor the Mini Katsu Sando (R$25), a pork loin sandwich, and Wagyu gyozas with aioli (R$79 for three), before moving on to sushi and sashimi. Ask for recommendations to pair each recipe with the best sakes.