YŌSO

This spot is somewhat hidden away in the Alcântara district, and its name bears a certain mysticism; not without reason, as it alludes to the four elements of nature (Earth, Water, Fire and Air). Brazilian chef Habner Gomes, well supported by José Balau as dining room director and sommelier, offers a Japanese-inspired proposal in the kaiseki style, presenting a single omakase tasting menu that reveals extensive expertise and extreme refinement, as the dishes are plated with the utmost attention to detail. It features a comfortable sushi counter for ten diners, and goes beyond the usual raw cuisine to introduce us to Japan’s hot dishes, with tasty broths and grilled preparations. Curious details? The dishes, which always celebrate fish from the Portuguese coast (seabream, Atlantic leerfish, eel, Azorean bonito, etc.), take their names from the techniques used (Sakizuke [appetiser], Otsukuri [sliced raw fish], Niguirizushi [hand-formed sushi], Agemono [deep-fried dish], etc.).

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