Aya - São Paulo

A food e uma delícia e criativa, prepared com excellent peixes and technique apurada. I don't go into experiência foi muito ruim. o maitre recomendou we will not sit bacão: o bom de se no balcão é poder falar com o sushiman, decobrir com ele o que Eat so unhappily or sushiman ignorou solenemente. não quis conversa, não recomendou nada, não orientou como Eat cada um dos sushis (e ainda mustchou quando um de nós molhou a peça no shoyu.) em some moments ficava no cellular e de suddenly disappearu. we need to chamar or maitre pra warn that não tinhamos terminate and that ainda would like to ask, pra que fosse behind algum sushiman pra nos attentive. enfim, among you Japanese high end of são paulo that conheço esse é disparado o pior. pouco tempo antes fomos ao Shin-Zushi e lá a atención pelo ken, founder. incomparável.

One of the best Japanese food restaurants in the city. It is worth sitting on the counter and asking not to serve macefish and with truffled olive oil.

The aya restaurant was founded by the incredible sushiman juraci pereira, which worked for 11 years in the jun sakamoto. with all this luggage, he toasts a specialist in Japanese cuisine and today she elaborates amazing dishes in his restaurant. * On our visit to the aya, we ask for the full tasting menu (R$230,00), I think this is the best way to experience the incredible variety of sushis that aya offers. we eat amazing fish and some that we haven't known yet. * To draw up our tasting menu, we have left the jury the will to serve the best fish of the day without restrictions. we enjoy all the knowledge of super sushiman to learn a lot about the variety of fish, and a little about the world of Japanese cuisine. * To accompany our little tasting we ask for a beautiful sake. pause to explain, first we would ask for a national sake even, know how it is intern's salary._ <a class="read-more" href="

The high price is worth considering the other high-level Japanese restaurants in sp. to start with the exotic caipirinhas (from lychia is very good,) followed by the impeccable entrances and the perfect sushis. each week the fish are updated with the best. service is exceptional, warm and helpful - a differential in relation to competitors, no doubt.

Food is a delight and creative, prepared with excellent fish and accurate technique. however the experience was very bad. the maitre recommended to sit in the bacon: "The good thing to sit on the counter is to be able to talk to the sushiman, find out with him what to eat." He did not want to talk, he did not recommend anything, he did not guide how to eat each of the sushis (and still debochoed when one of us soaked the piece in the shoyu.) at some times he stayed on the mobile and suddenly disappeared. We need to call the maitre to warn us that we were not finished and that we would still like to ask, so that he would go after some sushiman to answer us. Finally, among the Japanese high end of are **** I know this is fired the worst. shortly before we went to Shin-Zushi and there attended by the ken, founder. unparalleled.