Brava Sushi | An experience for all the senses

We were born in 2010 serving sushi on the sand at Praia Brava. Today there are three locations in Santa Catarina, and the fish is still chosen piece by piece.

We were the first Japanese restaurant in Brazil to offer beach service.

Our kitchen brings together Japanese technique and Peruvian, Mediterranean and Brazilian influences: ceviche with tiger's milk, charcoal-grilled octopus, fish from the Brazilian coast.

Our story

2010Year founded

3Locations in Santa Catarina

3.800+Google reviews

4,6Average Google rating

New menu, August 2026

Brava Sentidos

Chef Gustavo Eugênio's menu plays with contrast: warm base and cold fish, crunchy and creamy.

Nigiri Aguê
Warm brie and kimchi croquette, topped with fresh tuna and crispy shoyu.

Chef's Uramaki
Salmon, breaded asparagus, avocado and masago with sweet chilli. Served with warm kani pâté.

Sashimi selection on ice — Sashimi Selection
Twelve slices of sashimi from the day's best catch.

Futomaki held with chopsticks — Futomaki
Tuna, salmon, tamagoyaki, avocado and breaded asparagus. It's the dish the chef eats most at Brava.

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

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Sushi chef with an 80 kg tuna on the counter — An 80 kg bigeye tuna opened on the counter at Praia Brava, December 2025.

Where the fish comes from

Sourcing

We buy from Quinta do Mar, a long-standing supplier, and follow the unloading and quality control. Export-grade tuna, octopus and fish from the Brazilian coast.

Process

The fish rests in an aging cabinet with controlled temperature and humidity, which firms the flesh and preserves the flavor.

Technique

We break down whole tuna at the counter and cut everything by hand. Sushi chef Duany Nascimento, trained in house, placed among the top five in Brazil at a national championship.

The people behind Brava