Omakase Wa - Raw Japanese Sushi Counter — Restaurant in Lisbon

I visited this omakase-style restaurant, and it was a terrible experience.

Zero Safety

The first thing you notice is how extremely unsafe the venue is. The space is too cramped, and in case of any emergency (short circuit, fire, or anything else), guests simply won’t be able to evacuate. The only exit is blocked, and there’s practically no way out. This is a serious safety violation.

The restroom situation is just as bad. Yes, it technically exists, but you can’t reach it because people are sitting in the way. If you need to go, forget it—you physically won’t be able to get through.

Lack of Hygiene and Sanitation

The hygiene standards here are horrific. The chef uses the same dirty cloth for everything—wiping cutting boards, tables, and even handling raw fish before serving it to guests. Dirty hands, lack of care, questionable cleanliness—the feeling of total unsanitariness stayed with me for the entire two hours.

The preparation quality was terrible. The fish was not properly cleaned, some pieces were not trimmed at all—I was served a piece with the skin still attached, which was both disgusting and unpleasant to eat. In omakase, you watch the chef prepare your food, but what I saw was just revolting.

Unskilled Chef

The chef worked carelessly and unprofessionally, giving the impression that he graduated from culinary school just yesterday and had never made sushi before. His movements were shaky, the presentation was inconsistent, and the execution was a total mess.

Overloaded and Unbalanced Flavors

The whole point of omakase is to highlight the pure taste of fresh fish. Here, that was completely destroyed. The chef drenches every piece of fish in lemon juice, then adds wasabi, then salt, then even more wasabi. This overkill drowns out any natural flavors of the ingredients.

Ginger (which is supposed to cleanse your palate between bites) was placed directly on top of the sushi—a huge mistake in Japanese cuisine. The result? You don’t taste fish, rice, or anything else, just an overwhelming mix of wasabi heat, lemon acidity, and saltiness.

Yes, they use truffle and black caviar, but you can’t actually taste them. Everything is overpowered by excessive seasoning. It feels like the chef is doing this for show, not because he understands flavors.

Deceptive Expectations

I chose this restaurant based on its beautiful photos and overwhelmingly positive reviews. I expected a unique gastronomic experience, but instead, I ended up with complete disappointment. To warn others, I decided to write this review.

Conclusion

This restaurant is unsafe, unsanitary, poorly run, and serves bad food. Omakase is supposed to be an art, but here, it’s been turned into an amateur disaster. I do not recommend...

Sublime Sushi at Omakase Wa – An Intimate Culinary Masterclass

On 16 July 2025 my hubby and I secured two of only twelve coveted seats at Omakase Wa, Lisbon’s newest shrine to Edomae‐style sushi.

The space may be modest in size, but its understated wood, soft lighting and hushed soundtrack create a mood that is at once stylish and serenely focused on the food.

From the very first bite it was clear we were in gifted hands. Each piece of nigiri arrived the instant it peaked rice still warm, fish gleaming with freshness. Highlights included silky lírio, smoky‐sweet eel, pristine horse mackerel and a crescendo of top‐grade tuna that seemed to melt on contact. Every slice was finished with the precise brush of nikiri or a whisper of yuzus zest, accentuating, never overshadowing, the natural flavour of the fish.

What truly elevates Omakase Wa, however, is the chef’s quietly confident showmanship. Seated inches from the action, we watched knives glide and torches kiss eel skin, all while the chef narrated sourcing stories and subtle technique in a warm, conversational tone. That intimacy possible only at a counter this small turns a meal into a dialogue and a masterclass in craftsmanship.

The tasting menu unfolds with deliberate rhythm: a burst of briny umami here, a cleansing sip of house-brewed dashi there, pacing that leaves you satiated yet eager for the next reveal. By the final bite we were already plotting our return, reluctant to leave the cocoon of flavour and hospitality the team had woven around us.

If you crave sushi where absolute product quality meets meticulous technique and genuine connection, Omakase Wa is worth seeking out.

It’s not merely dinner; it’s an unforgettable journey through the essence of the sea, guided by a chef who clearly reveres every shimmering...

In this kind of omasake restaurant, the food is the star, and here, it indeed is. Every dish is beautifully crafted and delicious, there is no doubt about it. However, in this kind of restaurant, we are also expecting an entire holistic dining experience, beside tasting good food. Although the chef did explain what each dish was made up of, he did not explain the why or the culture and history that made the dish. The sensation of feeling the food along with its background is missing here. We have both been to Japan but last night, the experience of 'traveling to Japan' with each mouthful of taste was, unfortunately, missing. So, in this manner, not all senses are exploited. The 3 pairing sake are delicious. But how is it pairing when no one explained which to go with what and what the sake are? One final comment, although minor, but could elevate the experience, there should be more lights to the chef preparation area. It was too dark on the table/counter to see the preparation and the served food. I have to put each dish under the counter where there is light to be able to admire them before putting into my mouth. Sight is part of the 5 senses of tasting, is also on the weaker side here due to lack of adequate light on the food. Overall, it is a good experience, but...