From Brazil to Japan to the Algarve: Chef Rafael Oyama’s Culinary Journey

Exploring where Japanese precision meets the flavours of the Algarve with Chef Rafael Oyama from Vila Joya Sea

At Vila Joya SEA, Chef Rafael Oyama brings together Brazilian warmth, Japanese precision and the exceptional seafood of Portugal’s Algarve coast, creating a distinctive expression of Japanese cuisine beside the Atlantic.

“Simplicity is the height of sophistication”

— Chef Rafael Oyama

Born and raised in Brazil, with Japanese heritage and four years of professional training in Japan, Oyama has developed a culinary philosophy rooted in precision, respect for ingredients and the pursuit of simplicity. Now at Vila Joya SEA, he applies that philosophy to Algarvian seafood, combining Japanese techniques with Portugal’s rich coastal traditions. The result is cuisine that honours the essence of each ingredient while reflecting the relaxed spirit of its beachside setting. Yet behind the laid-back atmosphere, Oyama’s kitchen remains uncompromising in its attention to detail.

We speak to Oyama about the cultures that shaped him, the mentors who inspired him and how a simple Algarve sardine can tell the story of his culinary identity.

Chef Rafael Oyama at Vila Joya SEA restaurant

You were born and raised in Brazil, with Japanese heritage, and spent four years training in Japan. How have these two cultures shaped the chef you have become?

Brazil gave me the leadership skills, communication style, and lightness of touch needed to manage people. Japan gave me discipline, organisation, and a 360-degree attention to detail, inspired by its renowned hospitality. Today, I ensure the kitchen environment has Brazilian energy and charisma, while the execution maintains rigor and precision.

What did your time in Japan teach you about simplicity, and how does that philosophy influence your cooking today?

My four years working in Japan taught me that simplicity is the height of sophistication. Extracting maximum flavour from a single ingredient, without excess, demands surgical precision regarding timing, cutting, and temperature in the daily kitchen routine. Today, I strive to strip away the superfluous so that the product's pure essence can shine.

What excites you most about the local Algarvian produce, and has living beside the Atlantic changed the way you cook?

Living by the sea has brought more joy to my cooking. Working with the wonderful local produce of the Algarve is a privilege. My focus today is applying Japanese techniques to bring out the best in every fish and seafood item, concentrating on the product's essence and precision.

Brazil, Japan and Portugal are all coastal cultures with a deep connection to the sea. Do you see unexpected similarities between the three gastronomic traditions?

The most unexpected similarities lie in rice and coffee. Rice is an absolute passion and a dietary staple in Brazil, Japan, and Portugal; only the preparation techniques differ. Coffee serves as another major bridge, connecting Brazil’s spirit of production, the Portuguese daily ritual, and the Japanese quest for the perfect extraction. These simple elements demonstrate that our cultural roots are much closer than they appear.

At Vila Joya SEA, you are bringing Japanese cuisine to a relaxed beach setting overlooking the Atlantic. How does the environment influence the food you create?

We bear a huge responsibility; our customers are already familiar with the two-Michelin-star standard of our flagship restaurant and Chef Dieter Koschina. Therefore, rigor and quality must be uncompromising, even with our feet in the sand! The real secret is that the relaxed vibe at Vila Joya SEA belongs to the atmosphere, never the kitchen. The sea invites people to cast aside formality and relax, yet at the table, we maintain our signature luxury and excellence. Behind the counter, Japanese technique is taken very seriously, whether it’s the perfect cut of fresh local fish or achieving the ideal sear on the robata grill. Ultimately, we serve haute cuisine with the utmost professionalism, but in a light, unpretentious atmosphere overlooking the Atlantic.

Is there one ingredient from the Algarve that has particularly surprised or inspired you since arriving in Portugal?

There isn't just one specific ingredient. I was truly amazed by the quality of the fish and seafood; they are wonderful.

Chef Rafael Oyama working with Chef Dieter Koschina, his greatest influence, mentor and friend

What is the difference between simply preparing excellent fish and creating a dish that really captures the essence of the sea?

A standout fish dish is the perfect Red Snapper Sashimi, focusing on cutting technique and freshness. To capture the soul of the sea, we create a clear broth using the snapper’s head and bones infused with kombu seaweed; we aren't just serving fish. We are reconstructing the salinity, complexity, and atmosphere of the ocean itself on the plate.

Looking back at your journey from Brazil to Japan and now Portugal, what experiences or chefs have had the greatest influence on your culinary identity?

In Japan, Master Hara-San (Totomaru Kaizen Sushi) was the one who always believed in my work. In Brazil, I have great mentors: Master Kiyomi Watanabe (Sushi-Kiyo), the great Chef Emílio Kuwazuru (Buffet Kuwazuru), and Chef Ricardo Kawati (Gendai) - all of whom helped me immensely, both personally and professionally, at different stages of my journey. In Portugal, my greatest influence is Chef Dieter Koschina who runs his two Michelin Star restaurant at Vila Joya.

If you could serve a visitor to the Algarve one dish that tells the story of who you are as a chef, what would you serve and why?

I would serve an Algarve Sardine Nigiri. The sardine is Portugal’s most famous fish. By applying Japanese techniques to clean, cure, and slice the fish, we transform something simple into an incredible dish. That balance between my training in Japan and my respect for fresh Algarve fish defines exactly who I am as a chef today.