The stars of the show in this Japanese restaurant in the centre of the city close to the Museu de Arte de São Paulo Assis Chateaubriand are the grilled sushi and the grill itself. Here, dishes are cooked using the famous binchotan charcoal, an extremely pure charcoal (high density, high heat yield, very little smoke etc) that endows a very special flavour to dishes cooked on it. Chef Henry Miyamo offers a single Omakase menu at the counter around the kitchen for a maximum of ten guests per sitting (you need to be punctual as service starts even if not everyone has taken their seats). This menu is based around seasonal fish of the best-possible quality with the option of adding extra dishes (we particularly enjoyed the tuna tataki prepared with lightly smoked tuna belly and served with a perfectly cooked poached egg). A Japanese bar serving traditional drinks is located on the first floor.