After the success of his two São Paulo locations, Wdson Vaz — a chef from Cuiabá with extensive experience in Japanese cuisine — brings his Omakase concept to the beaches of Leblon. In a compact space dominated by a long counter running the full length of the room — seating twelve — with a few tables outside, the dishes to be served that day are displayed behind the chef, dictated entirely by the freshest produce available. The offering includes à la carte options; however, what we strongly recommend is the Omakase, which does away with salmon altogether, instead showcasing a variety of locally sourced fish and shellfish — such as the excellent horse mackerel sushi and the delicious Temaki de Cavaquinha, a hand-rolled cone filled with slipper lobster — alongside imported fish, including tuna sourced from different countries, which  is the chef's speciality. One recommendation? Book well in advance, as seating is limited and the restaurant tends to fill up quickly.