Subenshi has established itself as a renowned brand, with restaurants in Aveiro, Porto, Lisbon and, more recently, Gaia.

We present a unique and innovative concept, where we excel in service excellence within a relaxed atmosphere.

The cuisine at our restaurants is inspired by Asian/Japanese/Oriental gastronomy, with a special focus on our refined sushi combinations and Japanese specialties.

We are committed daily to delivering high-quality products, being recognized for our strict food safety standards.

We use a unique preservation method among Portuguese restaurants, consisting of cryogenic freezing of the finest national and international fish, ensuring maximum safety and freshness.

Located in privileged areas of the cities, our spaces possess unique identities, harmoniously adapted to their surrounding environments and constantly evolving to provide maximum comfort.

Our primary goal is to exceed our customers’ expectations by offering them a unique gastronomic experience, full of surprising flavors and textures, respecting the traditions and concepts of Japanese cuisine, reinterpreted to create memorable moments and awaken their desire to return.

At Subenshi, we have made our most significant investments in the area of food safety. To guarantee the finest quality, we personally select the best fish directly from the fishing boats, with less than 24 hours passing before it undergoes our advanced cryogenic freezing process.

In compliance with European and national regulations — which mandate the freezing of fish for sushi to prevent parasite risks — we go beyond the standard by applying cutting-edge preservation techniques.

We use cryogenic freezing, a method that stands apart from conventional freezing. This ultra-fast process, using liquid nitrogen, preserves the integrity of the fish at an exceptional level.

In traditional freezing, given that fish is largely composed of water, ice crystal formation causes water to expand, rupturing the delicate fibers and compromising texture and quality after thawing.

In cryogenic freezing, temperatures drop so rapidly and to such low levels that the molecules have no time to expand, preserving the structure of the fibers and maintaining the fish’s original freshness and texture.

Following cryopreservation, the fish is stored at -60ºC for over 15 hours, exceeding the standards set by Regulation (EU) 1276/2011, ensuring the finest organoleptic properties of our ingredients with the utmost food safety.

Cryogenic freezing is a true privilege. Just as stem cells retain their full characteristics through cryopreservation, so too does the fish — maintaining its purity, texture, and natural qualities.

Through this process, we preserve the fish’s initial properties without any nutrient loss, eliminating potential parasites and ensuring absolute safety for our customers. It is the most effective and sophisticated method available for preserving the essence of the fish.