Opened in 1988, in the Ipiranga neighborhood the restaurant has been a popular fixture of the local gastronomic dining scene, and is now heading to South Beach. The menu blends traditional and contemporary Japanese cuisine and highly regarded for the creativity of its dishes and the delicate presentation by veteran sushi master, George Yuji Koshoji. Expect superb ceviche and "new style" sashimi as well as fusion-style dishes such as Tuna Dyo Ikura - tune served on Japanese rice with quail egg yolk and ikura roe. Check back for updates.
Fusion of flavours
Tuna dyo kura quail egg; tuna avocado temaki with masago roe; and tamago furai, made with a slow-cooked organic egg and breaded with ikura roe and truffle oil with crispy sweet potatoes.
Shokobutsuen - a blend of gin, fresh lemon juice, basil, cucumber, mint, and organic sugar syrup.