The story
At YŌSO, chef Habner Gomes and his team prepare a daily-changing omakase menu that draws from kaiseki-ryori, the traditional multi-course Japanese cuisine. Located on Rampa das Necessidades in Lisbon, the restaurant focuses on the best ingredients Portugal has to offer, served in an intimate, counter-dining setting.
The project is the result of a long friendship between chef Habner Gomes and José Balau. “YŌSO is the fruit of a long-standing friendship, of great dedication and of the work of a lifetime of my partner, Habner Gomes,” Balau shares. Their mission was simple: source the finest product, create a shari (sushi rice) full of personality, and offer guests the comfort of a dining-room style atmosphere. The result is a space that respects Japanese traditions while fostering an almost familial interaction with diners.
In February 2025, just eight months after opening, YŌSO was awarded a Michelin star. The guide highlights the restaurant’s high-quality cooking, a recognition the team had been working towards from day one. This achievement underscores the dedication to excellence that defines every aspect of the experience.
The menu at YŌSO changes daily, served promptly at 13:00 and 20:00, Tuesday through Saturday. With only ten seats at the counter, the restaurant prioritizes privacy and an immersive experience for each guest. Reservations are limited to parties of four, and the team asks for at least 48 hours’ notice for any allergies or intolerances. Due to cross-contamination risks, the kitchen cannot accommodate celiac or vegetarian diets.
The atmosphere is intimate, with a focus on the interplay between chef and diner. The kaiseki inspiration is evident in the careful pacing and presentation of each course, while the omakase format allows the kitchen to showcase the best of what’s available that day. The result is a meal that feels both personal and precise, grounded in the traditions of Japanese cuisine.
Recognition
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