Huto — Restaurant in Região Imediata de São Paulo

From the moment we sat at the counter at Huto Sushi, we knew we were in for something special. Chef Sergio Miyai guided us through an extraordinary omakase journey that showcased the very best of Japanese cuisine with impeccable Brazilian ingredients.

Each course was a masterpiece — from perfectly aged toro to melt-in-your-mouth uni, every bite highlighted Chef Sergio’s precision and passion. The progression of flavors was thoughtful and balanced, keeping us excited and surprised throughout the meal.

Beyond the incredible sushi, the service was warm and attentive without being intrusive. The staff took the time to explain each dish and sake pairing, adding depth to the experience. The ambiance of the sushi bar is intimate and elegant, making it perfect for a special night out.

Huto Sushi is easily one of the best omakase experiences in São Paulo. Chef Sergio Miyai’s skill and creativity make every visit unforgettable. Highly recommended for anyone looking to savor...

Huto offers a unique experience, especially if you enjoy sitting at the sushi bar — it's fun to watch the chefs work up close. While there’s no English-speaking staff, it’s not an issue since you're in a non-English-speaking country. The service was friendly and attentive, making for a pleasant dining experience overall.

We opted for the omakase, and while the food was good, the portions were smaller than expected, especially for the price. The dishes were tasty, but not particularly unique or memorable. Unfortunately, the dessert was a letdown, as it didn’t quite hit the mark.

It’s a nice place for a special occasion, but given the price point and the overall experience, I’m not sure I’d return unless there were a new menu or a...

For a city renowned for a robust Japanese food scene, Huto far exceeded expectations. Besides phenomenal sushi that you would expect from a Michelin rated restaurant, Huto excels at innovative combinations of flavors, textures, and fresh ingredients. For instance, consider its magoro torono , a stand out consisting of fresh tuna bathed in a porridge of grated yam, quail egg, toasted sesame, and miso, acquiring the texture of a risotto. There’s also tamagô furai , a sensory blast of lightly cooked/runny chicken egg stuffed with salmon roe and subsequently made into a tempura (fried in truffle oil); with a batter that almost reminded me vaguely of a super decadent coxinha. I washed my culinary ecstasy down with caipirinha de...