At the end of a street that is not a thoroughfare, in an almost mysterious atmosphere, is the door to Yuki. It is an izakaya, or Japanese tavern. It is noisy, with music, lights, neon, few seats and an underground, welcoming atmosphere. It also has an open kitchen, as is customary in restaurants owned by Chef Júlio Pereira.
Yuki is a word that means many things, including happiness and luck. In this case, it is also the name of a place where Japanese food takes centre stage... food for sharing, but not necessarily sushi, which is on the menu, but is only one of the specialities, not the main attraction itself.
The Japanese recipes are developed with local products. A chawanmushi, a savoury fish pudding, has a touch of Madeira passion fruit. Ussuzukuri, a very thin slice of fish, is made with greater amberjack, also from Madeira. The idea developed by Carlos Gonçalves, executive chef of the Kampo group, is somewhat in line with Nikkei, a Japanese cuisine that adapts to the local culture.
Even the Nepalese influence of the restaurant's chef, Arjum, is on the menu, where the flavours and textures are surprising and where the meal can be paired with a selection of sakes, or even beer, whether Japanese or from Chef Júlio Pereira's special selection.
There is also a Portuguese wine list and an executive lunch menu, served Monday to Friday.
