Contemporary Japanese cuisine

Brie and kimchi croquette, lightly spicy, topped with a slice of tuna and crispy shoyu.

Toasted rice onigiri with seasoned salmon, layered in temperature and texture.

Tuna, salmon, tamagoyaki, avocado and breaded asparagus. The dish the chef eats most at Brava.

Twelve slices of sashimi from the day's best catch.

Sashimi finished with Mediterranean seasonings.

Salmon, breaded asparagus, avocado and masago with sweet chilli. Served with warm kani pâté and fruity olive oil.

Salmon, sour cream and avocado wrapped in white fish. Special mayo, acevichado sauce, nuts and chives.

Tuna tartare with Kewpie mayo and truffle oil, finished with kaki no tane.

Charcoal-grilled octopus, smashed potatoes, black garlic aioli and butter-lemon farofa.

Shrimp tempura with sriracha sauce, finished with shaved dried coconut (mildly spicy).

Japanese cucumber dressed in su sauce. (100 g)

Japanese cucumber dressed in su sauce, with salmon and kani. (180 g)

Japanese cucumber dressed in su sauce, with octopus and kani.

Paper-thin slices of salmon dressed with the house sauce.

Paper-thin slices of tuna dressed with the house sauce.

Paper-thin slices of white fish dressed with the house sauce.

Sesame-crusted tuna slices over spicy truffled ponzu, with red onion.

Shimeji mushrooms sautéed in butter, served with tare sauce.

Japanese soybeans cooked and served in the pod, finished with pink salt.

Japanese soybeans cooked and served in the pod, finished with pink salt and truffle oil.

Two harumaki spring rolls. Cheese or vegetables.

6 seasoned salmon croquettes.

Diced salmon and white fish, citrus sauce, sriracha, red onion and green grapes. Served with fried calamari.

Diced tuna with Asian-style tiger's milk.

White fish with curry tiger's milk.

Seafood with tomato tiger's milk, cucumber, avocado and coriander.

Scallop and shrimp cured ceviche-style in green tiger's milk.

Salmon belly sashimi seasoned with Sicilian lemon zest and pink salt. Served with truffled ponzu and crispy leek. Finished with a mix of masago roe.

Salmon sashimi seasoned with Sicilian lemon zest, truffle oil and pink salt. Finished with biquinho pepper sauce, crispy harumaki and green grapes.

Salmon belly slices seasoned with Sicilian lemon zest, served over seasoned shoyu. Finished with sesame, olive oil and crispy sweet potato. 5 slices.

Four slices. Salmon, tuna or white fish.

Five slices of octopus.

Thin slices of salmon seasoned with Sicilian lemon zest, served over truffled citrus sauce and finished with masago roe.

Thin slices of salmon with house-made biquinho pepper jelly and oyster sauce, finished with coconut shavings and crispy harumaki.

Salmon slices seared with la-yu chili oil, topped with torched cream.

Breaded shrimp and seared salmon with black cream, crispy leek and tare sauce.

Cooked shrimp and cream cheese wrapped in salmon, finished with a slice of asparagus and sweet chilli.

Breaded shrimp wrapped in seared salmon and finished with torched cream.

Cooked shrimp, cream cheese and shimeji wrapped in salmon and breaded. Finished with sweet chilli and crispy kale.

Tuna croquette filled with masago cream, topped with red onion marinated in oyster sauce.

Cooked shrimp and cream cheese wrapped in a slice of salmon with house-made biquinho pepper jelly, coconut shavings and crispy harumaki.

Breaded shrimp and cream cheese wrapped in salmon, finished with crispy kale and Canadian sauce.

Seared salmon belly nigiri seasoned with fleur de sel and truffle oil, finished with Sicilian lemon zest.

Shimeji sautéed with leek and tare sauce over shari and seared salmon, finished with cream cheese, masago roe, white sesame and scallions.

Breaded shrimp and cream cheese wrapped in salmon, finished with tare sauce.

Breaded shrimp and cream cheese wrapped in salmon, finished with passion fruit sauce and red quinoa.

Salmon and brie, finished with crispy pumpkin.

Rice base, cream cheese and cucumber, finished with shimeji, sesame and scallions.

Rice base, cream cheese and cucumber, finished with torched brie and biquinho pepper jelly.

Salmon, cream cheese, chives and sesame.

Shari with salmon.

Shari with tuna.

Shari with shrimp.

Shari with kani.

Salmon, cream cheese, chives and sesame.

Chopped salmon, olive oil and Himalayan pink salt wrapped in shari and salmon. Finished with sweet miso sauce and a shower of tempura flakes.

Tuna, cream cheese, chives and sesame.

Flambéed shimeji and cooked shrimp, topped with seared salmon, furikake and sweet chilli.

Breaded shrimp and black cream, topped with seared salmon and crispy leek

Breaded asparagus and shimeji sautéed with leek, wrapped in avocado and finished with biquinho pepper jelly and crispy sweet potato.

Salmon and cream cheese wrapped in slices of salmon.

Salmon skin tempura and cream cheese wrapped in shari and salmon, finished with tare sauce and crispy kale.

Asparagus tempura, cooked shrimp and cream cheese wrapped in shari and salmon, finished with torched cream and tare sauce.

Breaded shrimp, avocado, pupunha palm heart and torched cream wrapped in shari and tuna, finished with chipotle sauce and crispy leek.

Breaded shrimp and kabayaki cheese. Topped with salmon, passion fruit sauce and red quinoa

Salmon, cream cheese and chive roll, finished with sesame and tare sauce.

Salmon and salmon skin roll, finished with crispy kale and tare sauce.

Seasoned salmon, cream cheese and kani roll, finished with black cream and crispy leek.

Seasonal vegetable roll, finished with tare sauce.

Salmon and shari rice wrapped in nori.

Tuna and shari rice wrapped in nori.

Japanese cucumber and shari rice wrapped in nori.

Diced salmon, cream cheese, chives and crushed sesame.

Diced tuna, cream cheese, chives and crushed sesame.

Diced shrimp, cream cheese, chives and crushed sesame.

Diced salmon, black cream, breaded shrimp and crispy leek.

Chopped salmon, cream cheese, truffle oil, red quinoa and Sicilian lemon zest.

10 salmon sashimi, 5 tuna sashimi, 4 truffled nigiri, 4 Flavor Explosion, 4 Green, 4 Djou Passion, 4 Sweet Chilli, 4 Bravíssimo and 10 Philadelphia uramaki.

Our special duplas in one platter: Djou Bravíssimo, Flavor Explosion, Ebi Tostado, Passion, Sweet Chilli and Green.

Nigiri (1 kani, 1 shrimp), djou (1 salmon, 1 shrimp), uramaki (5 Philadelphia), hot roll (5 Philadelphia) and sashimi (5 salmon).

Nigiri (2 kani, 2 salmon, 2 shrimp), djou (2 salmon, 2 shrimp), uramaki (10 Philadelphia), hot roll (5 Philadelphia), hosomaki (5 tuna) and sashimi (10 salmon).

Nigiri (3 kani, 3 salmon, 3 shrimp), djou (3 salmon, 3 shrimp), uramaki (10 Philadelphia), hot roll (10 Philadelphia), hosomaki (10 tuna) and sashimi (5 salmon, 5 tuna, 5 white fish).

Nigiri (4 kani, 4 salmon, 4 shrimp), djou (4 salmon, 4 shrimp), uramaki (10 Philadelphia, 10 tuna), hot roll (10 Philadelphia), hosomaki (10 tuna) and sashimi (5 salmon, 5 tuna, 5 white fish, 5 octopus).

Grilled salmon with mandioquinha mousseline (creamy purée) and baby potato chips. Served with sweet miso sauce.

Served with the house green sauce.

Served with the house green sauce.

Grilled salmon, tuna or white fish, served with vegetables or fries.

Yakisoba noodles with the chef's sauce. Beef, chicken, mixed or vegetables.

Raspberry jam, fresh strawberries and white chocolate ganache, with meringue and pistachio ice cream.

100% cocoa cake, chocolate gelato and hazelnut sauce with dulce de leche.

Black cocoa base, white chocolate and sesame ganache, salted miso caramel and vanilla ice cream.

A chocolate bonbon wrapped in shari and nori, finished with Nutella, strawberry, chocolate sauce, condensed milk and Ovomaltine.

Chocolate pancake rolled around a bonbon, finished with Nutella, strawberry, condensed milk, chocolate sauce and Ovomaltine. 8 pieces.

On Thursdays, your first drink comes with a second.

An original from our list.

Ask our team for the drinks and wine list.