Introducing a new twist on sushi. Copacabana’s fusion cuisine is a unique blend of Brazilian creativity and Japanese tradition.
Brazil is home to the largest Japanese population outside of Japan. In the early 20th century, thousands of emigrants traveled to South America in search of their fortune. Throughout the years, the large Japanese community has profoundly influenced Brazilian traditions and the art of sushi smoothly blended into the host culture.
Copacabana is born out of the essence of these two distinct cultures. Tropical fruits and seafood interact and give life to a menu that offers tender tuna or salmon tartare and colorful ceviches, alongside Japanese dishes, such as miso soup and tempura. A perfect combination which has been matured over time and recalls the traditions and heritage of the two cuisines.
Mandioquinha or miso soup, codfish or edamame… Our history of affinities and contrasts begins here.
Temaki is the soul of Copacabana. A Nori seaweed cone stuffed with rice is served together with the Chef’s imaginative flavor combinations.
A classic of Japanese cuisine now proposed in fusion style, Makis are stuffed and garnished Nori seaweed rolls.
To complete the menu, ceviche-style marinated raw fish , tartare and assorted carpaccios.
Exotic fruits at their best: these colors and flavors will take you straight to the beaches of Rio de Janeiro.
Our Caipirinha is the guest star, either traditional or reinvented with saké. A huge choice of wines also suits the appetite of the most classical palate.
A pioneer of temakeria in Italy, Jean Carlo Lima brought to Milan an evolution of Japanese-Brazilian fusion cuisine.
Chef Jean Carlo Lima, born and raised in Brazil, has twenty years of experience in preparing sushi, having collaborated with the most prestigious restaurants in Sao Paolo, Salvador de Bahia, Recife, Rome, Porto Cervo and Milan. During his career, he has worked with different types of cuisine including Brazilian, Arabic, Italian and Japanese. By gaining techniques and knowledge from each one of them, he has developed his own personal style and created a unique mix called Temakeria. As his cuisine concept evolves continuously, you may expect new ideas and daring flavor combinations every time you enter Copacabana.