Uni, oysters, big fat red roe, and dehydrated egg yolk. These are the ingredients for one dish at KAI Lisbon,...
A huge percentage of the tuna caught in the Azores goes to Japan and to top sushi restaurants around the...
It’s hard to talk about sushi in Portugal without talking about Paulo Morais. He is the godfather of Japanese cuisine...
When Bonsai got its start, more than 30 years ago, Lisboeta were generally averse to raw fish. So it was...
Asked how his restaurants are different from Lisbon’s other sushi spots̋, chef Aron Vargas puts his hand over his heart...
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