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Toro nigiri with smoked salmon roe, sea bass sushi, bluefin akami served on a shiso leaf, and a superb combination of sea urchin with salmon roe and rice all feature on the menu in this modest eatery that takes its names from the Japanese town of Ōizumi, in Gunma province, home to the biggest concentration of Brazilian immigrants in the country. Here, the only option is a single 16-course Omakase menu that is meticulously prepared with fresh fish of the day, as well as a selection of other species that chef Danilo Maciel matures in a special cabinet in the restaurant to ensure maximum flavour. Highly attentive and extremely gifted in his slicing techniques, the chef explains the preparation process for each dish, the maturing time (particularly for tuna, his star ingredient) and the provenance of each fish from around the world. Guests can choose between the sushi bar or one of the small private dining rooms set aside for groups of diners.