São Paulo Japanese Cuisine 🍣 Huto

Ordered a sushi set, plus a glass of wine and pudding 🍮 for dessert. The first appetizer was scallops intentionally prepared in two flavors: the top layer was slightly charred but not bitter, while the bottom retained the fresh taste of sashimi. The sauce resembled... green mashed potatoes—decent but unremarkable. The second appetizer’s sashimi was ordinary, but the sauce, maybe due to its bold flavor... was actually delicious 😋 The overall pacing of dishes was thoughtful, with flavors progressing from light to rich. The chef adjusted the rhythm based on how fast I ate—even noticing I’d only had an apple for lunch and speeding things up! 🥢 I realized food experiences are so tied to past habits. At first, the sushi felt too mild; a few pieces with okra overwhelmed the fish’s flavor. But as the courses went on, the flavors grew more satisfying—it got better as my palate adjusted. One quirk I still don’t get: why do overseas chefs often char food on purpose? The scallops in the appetizer worked, but the grilled shrimp at the end was bitter—a risky move that missed the mark 😅 The dessert saved the day! The puff pastry was perfectly crispy even at room temperature, and the extra-ordered pudding (still slightly icy from the freezer) was creamy and nostalgic 😋 For 750 BRL total, it was a solid meal—though I’ll probably enter my “sushi is just okay” phase again for a while... #Omakase #JapaneseCuisine