Habner Gomes

YOSŌ Omakase

Chef Habner Gomes is the force behind YOSŌ Omakase, which earned a Michelin Star just six months after opening—a testament to his mastery of traditional Japanese techniques.

Born in Brazil, he has lived in Portugal for 21 years. His journey began at Haki Sushi under a Japanese head chef, followed by acclaimed restaurants including Estado Líquido, Yakuza, and Matte Lisboa. Through his brother, also a chef, he discovered his vocation for Japanese cuisine.

At YOSŌ, he champions an omakase concept inspired by kaiseki—an elaborate and refined culinary approach. The project is guided by omotenashi: the philosophy of giving one's absolute best daily while striving for an ever-elusive perfection. His cooking reflects deep respect for tradition, precision, and the ritual of Japanese hospitality.

For me, the most important thing is consistency and the tireless pursuit of evolution and perfection. In all the restaurants I mentioned, I felt that this search was present. In Japanese gastronomy, the pursuit of perfection is a daily endeavor, even knowing that we will never fully achieve it.

Habner Gomes

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