Watching chef Shin hard at work on delicate cuts of bluefin tuna and A5 wagyu is a thrill unto itself: Many omakases pitch themselves as “experiences”, and while all of them deliver a degree of charm and fun, few places offer a glimpse into the quiet genius of a master’s hands.
Shin’s precision with rice and every cut of fish is a textbook example of a man’s 10,000 hours paying off in spades, a skill that’s been honed through decades of training; something I’ve only ever seen in Tokyo. What’s beautiful about visiting Mitsu is that you also bear witness to Shin’s mentorship of co-chef Razu, a young man following in the footsteps of this great master.
And together they deliver a relaxed, but always elegant, omakase dinner that will take you from oysters to wagyu and nigiri.
O jornalismo que a Mensagem de Lisboa faz une comunidades,
conta histórias que ninguém conta e muda vidas.
Dantes pagava-se com publicidade,
mas isso agora é terreno das grandes plataformas.
Se gosta do que fazemos e acha que é importante,
se quer fazer parte desta comunidade cada vez maior,
apoie-nos com a sua contribuição: