Nakka - Gois

Divine, whether it's tudo or posso dizer over food. Aconselho: jo de ovo de codorna trufado, vieira trufada, jo de atum com foie grois, enguia com avicado e ovas, tempura shisso spicy tuna.

After a long day at the office and getting back to the hotel by almost 9pm last Monday, I walked around the area to look for a place for a quick bite. I saw Nakka buzzing with life and I knew I've found a good place.<br/ <br/ The place was packed but luckily, there was a spot available by the sushi robata counter. I was alone so that was perfect. The place carried a modern Japanese feel, with the use of medium coloured wood elements against the backdrop of dim, moody lighting. The sushi robata counter, in particular, was manic that evening with dishes being prepared one after the other. It was such a site to behold. The energy was high with patrons having a great time. <br/ <br/ Service was great, with the staffs trying their best to communicate despite the language difficulties. To say the crew was nice will be an understatement. They were brilliant. I got everything I asked for exactly as I requested.<br/ <br/ I started off with salmon sashimi as I normally do and a glass of unsweetened watermelon juice. I was served with five thick, luscious cuts of salmon. The salmon looked fresh with its beautiful pink color with visible white marble of fats. It was delicious. It was juicy with a creamy like taste that I like. Next, I had pancetta robata. It was four decent size cubes of grilled pork. I was expecting it to be served in skewer but their plating was far better. This was the best pork I had in a while. Each one was perfectly grilled, tender and juicy. I loved the subtle flavor of the pork and how it was enhanced by the sweet Japanese barbecue sauce drizzled on the plate. What an amazing dish! Then, I had the black cod with miso sauce. I thought it would be similar to the Nobu black cod but watching it being cooked, I figured that it would be different. The black cod was baked, with no miso marinate, to perfection. The miso sauce was cooked separately and poured over the fish. The black cod was flaky and moist and the miso sauce both earthy and salty. It was great with rice. Each dish I tried was delicious. I wished I could have tried more items from the menu but I was full at this point. <br/ <br/ I was impressed with this experience. Superb customer service, lively ambiance and great tasting dishes the trifecta of what I look for in a restaurant.

Hot Japa !!! Nakka !!! Um Japanese culinary restaurant that impressiona pela altíssima qualidade de seus peixes e fruits do mar !! La no@restaurantenakka, ao invés da mistureba de fruits e cream cheese as combineções levam ingredients mais elaborated as azeite trufado e Foie Gras, por exemplo !!!

Peixes extremamente frescos e muito próximo as receitas originais encontradas no Japão. <br/ Dica: para o jantar necessário fazer reservar caso não queira ficar horas esperando na fila; já para o almoço é possível garantir uma mesa na hora, ou se em menor número, ficar no próprio balcão e delirar com as preparações do chef Fernando Takasaki. Na hora do almoço é possível também contar com 2 opções de menu executivo, um com sushi e sashimi por 52,00 e um com sushi e prato quente por 62,00.<br/ <br/ Já como carro chefe: atum com foie gras extremamente fresco e bem confeccionado. Derrete na boca! Super recomendo.

Dos melhores sushis que experimentei em SP. Serviço impecável e sushi divinal! Vale a pena experimentar a ventresca de atum com foie gras fresco, desfaz-se na boca de tão bem confeccionado! Sashimi dos melhores que já comi, peixe fresquissimo como se estivesse em Portugal!