Concept

Concept

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Inheriting Portuguese tradition, while valuing the authentic taste, we strive at every dish to elevate Portuguese cuisine using Japanese cooking techniques, techniques that require careful attention to details and balance. Portugal's food culture has spread to Africa, South America, Asia and all over the world, and each land received these food culture and changed it to their enviroment, this change still happens to this date. At our restaurant, we would like to introduce you to a new Portuguese cuisine, one born in Kyoto , Japan.Our wine list is imported from Portugal, some bottles very well-know and popular in the country and guarantees you the full dining experience.

No food loss

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Currently, food wasted is a global problem. As our shop, we value the ingredients, pay attention to the purchase and preparation so as not to cause food loss as much as possible, maintaining small portions to the dishes so nothing is left.This goes against European traditions of sharing by portions, but at the times we live today, we choose rational attitude against tradition.Also, we decline the use of plastic straws serving drinks, there are metal straws available.Also we are happy to fill any containers you may bring yourself to the shop when purchasing takeaways, the planet says thank you.

A cozy and inviting place

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Like Portuguese food, which is cozy, warm and loved all over the world, we want to create a calm and bright restaurant that makes everyone smile, regardless of race, ethnicity, religion, ideological beliefs, or sexuality.This restaurant is a place for adults to enjoy Portuguese wine and the local food culture, these experiences are tailored specifically for adults, therefore, we are unable to accommodate children. In case you must bring your minor, please contact the owner directly.

Introduction

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Greetings, I am Marcelo Sakuma. Born in Brazil with Japanese and Portuguese parents being raised in three different languages.I moved back to Japan in 1994 since then working in the travel industry for a decade where I gained tremendous experience and perfected my business skills.

Becoming a Chef

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After gaining international know-how I decided to follow my passion for culinary and started working at a very well-known Spanish restaurant in the city of Kyoto, where I applied and received my chef diploma （調理師名簿登録番第二〇〇九八号）.Foreign professionals with a Japanese Certification are extremely rare in this country, I am one of them.

A New Path

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I am fluent in four languages: Japanese, English, Spanish and Portuguese using them to become a business bridge for restaurant and winery owners from different countries.I have appeared in magazines, newspapers and also television, gaining popularity in Kyoto.

Art Inside Kyoto

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Part of the interior, drawings, paintings, art pieces and all logo designs were created by Chef Marcelo Sakuma