YĆSO
Lisbon, Portugal
â1 Star
The Experience
From Michelin Guide
This spot is somewhat hidden away in the AlcĂąntara district, and its name bears a certain mysticism; not without reason, as it alludes to the four elements of nature (Earth, Water, Fire and Air). Brazilian chef Habner Gomes, well supported by JosĂ© Balau as dining room director and sommelier, offers a Japanese-inspired proposal in the kaiseki style, presenting a single omakase tasting menu that reveals extensive expertise and extreme refinement, as the dishes are plated with the utmost attention to detail. It features a comfortable sushi counter for ten diners, and goes beyond the usual raw cuisine to introduce us to Japanâs hot dishes, with tasty broths and grilled preparations. Curious details? The dishes, which always celebrate fish from the Portuguese coast (seabream, Atlantic leerfish, eel, Azorean bonito, etc.), take their names from the techniques used (Sakizuke [appetiser], Otsukuri [sliced raw fish], Niguirizushi [hand-formed sushi], Agemono [deep-fried dish], etc.).
Unique Things
From Visitor Experiences
1. Focus on the Four Elements of Nature
YĆSOâs concept is uniquely inspired by the four elements of natureâEarth, Water, Fire, and Airâwhich is reflected in the restaurantâs name and culinary philosophy. This thematic focus shapes the dining experience, connecting the dishes to natural elements in a symbolic and artistic way.
2. Japanese Kaiseki-Style Omakase with Portuguese Coastal Ingredients
The restaurant offers a single omakase tasting menu inspired by traditional Japanese Kaiseki cuisine but incorporates local Portuguese seafood such as seabream, Atlantic leerfish, eel, and Azorean bonito. The menu goes beyond raw sushi to include hot dishes like broths and grilled preparations, showcasing a fusion of Japanese techniques with Portuguese ingredients.
3. Intimate Setting with a Small Sushi Counter and Limited Seating
YĆSO provides an intimate dining experience with a sushi counter seating only nine to ten guests and three additional tables. This setup allows for a personalized and detailed presentation of each dish, emphasizing craftsmanship and refinement in a cozy atmosphere.
Ingredient Stars
From Visitor Experiences
The most honored and signature ingredients at YĆSO, the Michelin-starred restaurant in Lisbon, are:
Fish from the Portuguese coast: This includes seabream, Atlantic leerfish, eel, Azorean bonito, and others. These fresh, local fish are central to the kaiseki omakase experience and are featured in various preparations such as sashimi (Otsukuri), nigiri sushi, and grilled dishes. Their use highlights the restaurant's commitment to local sourcing and seasonality, blending Portuguese flavors with Japanese techniques.
Seasonal ingredients: The menu changes daily to reflect the best seasonal produce available, emphasizing freshness and the natural cycle of ingredients, which is a hallmark of Kaiseki cuisine. This approach ensures that dishes are always refined and in harmony with nature's elements.
Japanese culinary techniques: While not an ingredient per se, the use of traditional Japanese methods such as Sakizuke (appetizers), Otsukuri (sliced raw fish), Niguirizushi (hand-formed sushi), and Agemono (deep-fried dishes) is key to how ingredients are showcased and elevated at YĆSO.
In summary, the key ingredients are local Portuguese fish, seasonal produce, and the refined application of Japanese culinary techniques that transform these ingredients into a sophisticated kaiseki omakase experience. These elements together define the restaurant's signature style and its Michelin-starred acclaim.