Forget classic salmon and tuna nigiri and temaki and surrender to a new Japanese experience. This prestigious establishment, which belongs to a group with another branch in São Paulo, introduces ingredients rarely used in most Japanese restaurants, seducing and surprising you with each dish. Begin with the white fish Ussuzukuri (cut into ultra-fine slices and served with ponzu sauce) and move on to Patagonian toothfish missoyaki, not forgetting the sashimi of sea urchin eggs in lemon.