San Omakase

“Hands down one of the best sushi experiences I’ve ever had. The caliber of the food the team was phenomenal. A once in a lifetime experience.”

“An unforgettable dining experience from start to finish. This Michelin-starred omakase in Rio de Janeiro is nothing short of extraordinary. Every course felt like a work of art. Meticulously crafted, beautifully presented, and bursting with flavor. The chef’s attention to detail and creativity truly elevate the entire experience beyond just a meal. The freshness and quality of the ingredients were impeccable, with each bite telling its own story. The progression of the courses was perfectly balanced, keeping us excited and surprised throughout the evening. The service was equally exceptional, warm, attentive, and incredibly knowledgeable without ever feeling overbearing. The ambiance strikes the perfect balance between elegance and intimacy, making it ideal for a special occasion or simply indulging in something truly world-class. This is more than dining, it’s a culinary journey you won’t forget. Absolutely deserving of every bit of recognition and beyond worth the experience.”

“The best meal I’ve had on my trip, from New York I debated the experience but it was amazing. I added the Sake pairing on site, arrive about 10 minutes prior to your reservation and have a wonderful experience. All the staff was super friendly and it was a fantastic 2 hour experience. Kyle was very inviting from the beginning and helped with the English translations of all dishes.”

“Rolled up late to my reservation at San Omakase, which was a bit of a faux pas.The concept of Omakase is to trust the chef and to provide a showcase of their best dishes and ingredients. My arrival wasn’t helped by the discreet nature of the entrance. As expected from a Japanese restaurant the softly lit interior is a minimalist haven of polished amber wood, and clean lines, adorned with bonsai trees on spherical bases. The glamorous Careocas and tourists come here to dine, you’ll need to book early though as the bijou restaurant only has two sittings of 8 people each evening. The tastefully designed shimmering menu outlines the evening’s courses. There were some gorgeous sake pairings. The Kori sake had a fragrant floral taste which perfectly complimented the delicate sashimi and more robust flavours of the wasabi and sushi. There’s nowhere for a chef to hide with seemingly simple sashimi and sushi dishes. The simplicity hides the complexity in ingredients selection and preparation. In San Omakase there’s literally no place for chef Andre to hide either as the stand lined The ingredients for the evening had been sourced across the globe (Japan, Spain, Canada, and locally) to tantalising the senses. I won’t describe all the dishes but they standout dish for me was creamy white flesh of the Ōtoro. The flavour of this was magnified as we were guided to eat the sushi with the fish resting on the tongue. A revelation similar to the time I found out that macvities chocolate differences should be eaten chocolate side down. There are no photos of the evening as this would have been a distraction from the almost reverential feeling of the food preparation and consumption. You’ll have to go to enjoy the full experience.”

“The food was amazing, but the intimate setting felt a bit exclusive. As the only solo diner, I could sense that the focus was more on larger groups. I visited for my birthday and had preordered the sake pairing, yet I had to remind a server to bring it—after already noticing other diners being served theirs. Even before that, I wasn’t offered a drink menu or much initial attention. That said, the food itself was incredibly fresh and delicious. I just wish the service had matched the quality of the cuisine, especially given the occasion and that I was dining alone. There was one chef—unfortunately, I didn’t catch his name (pictured below)—who completely turned things around for me. He made me feel welcome and genuinely seemed to take joy in seeing my reaction to each bite. You could tell he truly loves what he does, and his presence alone made my experience so much better.”