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Ryoshi
Traditional Japanese
The cultural through-line here is Brazil's deep love affair with Japanese food, expressed in one of Lisbon's more quietly interesting Japanese restaurants. Chef Lucas Azevedo, São Paulo-born and Lisbon-based for decades, leans toward the traditional end of the spectrum: think grilled rice balls, horse mackerel tartare, and chicken wing gyoza that regulars are already treating as the reason they booked.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Onigiri chazuke
“The menu features elegant, soulful dishes like onigiri chazuke (a crisp grilled rice ball with umeboshi and genmaicha tea)”
Eater -
Horse mackerel tartare
“horse mackerel tartare with fried tofu and shiso (known as nomorou)”
Eater -
Frangyosas
“his already iconic “frangyosas”: chicken wing gyoza as whimsical as they are delicious”
Eater
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