Gustavo Eugênio
Head of the kitchen since 2025. He created Brava Sentidos by testing every dish with the team before it went on the menu.
Our story
From the sand to the table
It began in 2010, with sushi served on the sand at Praia Brava, in Itajaí.
Sixteen years of Brava
2010
Feet in the sand
Brava opens as a family business at Praia Brava. We were the first Japanese restaurant in Brazil to offer beach service.
Expansion
Barra Sul and Blumenau
The brand opens locations in Balneário Camboriú and Blumenau. Each one gets a color: sand, ocean and burgundy.
2017
A new Praia Brava
The first location reopens with a design by Caza Arquitetura: copper-toned iron, light wood, a Corten steel façade and the chain's first kids' area.
2025
New names in the kitchen
In June, pastry chef Marianna Mota launches the Manifesto & Sensação dessert list. In October, Chef Gustavo Eugênio takes over the kitchen.
2026
Brava Sentidos
In May, Tuna Week dedicates four days to bluefin tuna. In August, the Brava Sentidos menu arrives at all three locations.
The people behind Brava
Duany Nascimento
Trained at Brava, he placed among the top five sushi chefs in Brazil at a national championship.
Marianna Mota
She signs the Manifesto & Sensação dessert list, with raspberry and pistachio pavlova and miso caramel tartlet.
Architecture
Designed by Caza Arquitetura
The locations were designed by Andreia Quintino and Eduardo Dutra, with wood, copper-toned iron, Corten steel and low light.
Each location has a color: the sand of Praia Brava, the ocean of Barra Sul and the burgundy of sashimi in Blumenau.