Misaki

From the hall decorated with plants and a fish tank with carps, it is possible to see the creative work of sushi chef Edson Nakada in the preparation of the Sensation Combo, with special sushi, of the unique crispy salmon lollipop, of the breaded fish accompanied by acerola berry sauce, or of the tilapia gunkan coated with shrimp, shimeji, and jabuticaba jelly. For an appetizer, you can have squid filled and shimeji and shrimp with tare sauce.