Sushi Pearl

17/09/2026

'Omakase'
Not just a dinner, an experience.

ARIGATO.
ありがとうございます

10/09/2026

The work starts long before the knife touches the fish.

Preparing a fish for filleting is not about cutting faster. It is about understanding its structure, respecting its texture and knowing exactly where to apply pressure, and where not to.

03/09/2026

'Sarrajão'

サラジャオ

27/08/2026

TORO
'Fat is flavour'
脂こそ、旨み

13/08/2026

'TORO'
The classic

トロ

17/07/2026

'Rice'
Most people look at the fish.
We begin with the rice.
Every grain is carefully seasoned, brought to the right temperature, and gently shaped by hand. The pressure must be precise, firm enough to hold together, delicate enough to dissolve effortlessly.
A perfect nigiri isn't held by force. It's held by technique.

18/06/2026

A guest favourite. A Portuguese icon.

A single bite.
Silky texture.
The essence of the Atlantic.

12/06/2026

04/06/2026

True omakase begins with respect for the ingredient.
真のおまかせは、食材への敬意から始まる。

21/05/2026

Sardine Season, coming soon.