Jun Sakamoto

Every MICHELIN-Star Restaurant in São Paulo

"At this legendary spot I tasted what the guide calls the city's finest nigiri, a jewel of São Paulo's reverent Japanese tradition." - The MICHELIN Guide

"A highly unusual restaurant that could almost pass unnoticed as it has no external signage to show that it exists! Here, everything revolves around owner-chef Sakamoto, a man with lots of personality who is said to make the best nigiri in São Paulo. If you have the opportunity, we recommend sitting at the sushi bar, where the focus is on two Omakase tasting menus – one prepared by Jun Sakamoto himself, the other by his right-hand man, chef Ryuzo Nishimura (the price of the menu will depend on which of them does the cooking). For those sitting at the bar, the nigiris (such as yellowfin tuna, salmon from Rio de Janeiro with a light citrus glaze, yellowtail from Argentina with confit lemon, sea bass with a shiso glaze, red snapper with a dash of plum preserve and sesame seeds etc) are served individually as soon as they are ready, while at the table they are served plated and presented two at a time." - Michelin Inspector

São Paulo, a Global Capital for Japanese Cuisine

"Master-chef Sakamoto is celebrated for elevating nigiri to a culinary art form. At his eponymous restaurant, he serves sushi made with perfectly crafted rice and fresh, seasonal fish, ensuring that every bite is a complete sensory experience. His tasting menu ranges from tuna tartare with karasumi roe to nigiri featuring sea bass, red snapper, and other selections that Sakamoto and his right-hand man, Chef Ryuzo Nishimura, decide on that evening. With its discreet ambiance (don’t expect to find the restaurant’s name outside), the establishment has earned One MICHELIN Star for its exquisite cuisine." - The MICHELIN Guide

Jun Sakamoto

"Thanks to his larger-than-life personality, Leonardo Jun Sakamoto has left his unmistakable mark on this discreet restaurant where you won’t find any signage. Here, you will savour what may well be the finest nigiri in the city. Of course, it is all best enjoyed seated at the sushi bar—with a front-row view of items being artfully prepared by these chefs. Prices vary depending on whether the master or his equally skilful right-hand man, Ryuzo Nishimura, crafts the dishes. Reservations are a must." - Michelin Inspector