The selection of ingredients changes daily. Freshness, rarity and excellence dictate what arrives from the auction directly to the counter. Among the stars are the Algarve angulata oyster, eels, spider crabs, long-tailed shrimp, crystal shrimp, jackfruit and the iconic red snapper from Sagres. From the Azores come noble species such as enxareu, bream, mackerel, emperor and lily. The Portuguese coast is revealed in the sea bass from Peniche, turbot and fresh squid.

At the heart of the sushi bar, each piece is crafted with detail: from bluefin tuna to toro, including rare Japanese wagyu, fresh wasabi, Italian truffle and scallops from Norway. The menu also includes creations cooked and grilled on binchotan, the traditional Japanese charcoal, which reaches extreme temperatures and gives a deep and distinct flavor.

To accompany, Sapporo, wines, champagne and sake, chosen to respect the fish of each day – everything changes, nothing is repeated.