The Art of Omakase: From Brazil to the Portugal, Meet Chef Daniel Aguiar

Chef Daniel Aguiar shares his journey into Japanese cuisine, his passion for local Algarvian ingredients and his vision for creating truly immersive Omakase experiences

From starting out as a kitchen porter in Portugal to becoming a Head Chef with a deep passion for Japanese cuisine, Daniel Isaque dos Santos de Aguiar’s culinary journey is one defined by curiosity, dedication and a profound respect for ingredients.

Originally from Brazil, Daniel discovered his calling in Japanese cuisine after moving to Portugal in 2017, developing his skills across kitchens in Portugal, the Azores and Kuwait. Now based in the Algarve, where his cooking brings together Japanese precision and the richness of local Portuguese produce, Daniel is entering an exciting new chapter as Head Chef at Touriga Wine & Dine in Carvoeiro. We caught up with him to talk about his journey, his approach to traditional Japanese cuisine, the importance of local ingredients and what makes a truly memorable Omakase experience.

Can you please introduce our readers to you?

My name is Daniel Isaque dos Santos de Aguiar. I was born in June 1997 in Ariquemes, in the state of Rondônia, Brazil. Initially, my professional background had nothing to do with hospitality, but everything changed in April 2017 when I moved to Portugal at the age of 19.

I started my career in the food service industry from the ground up, working as a kitchen porter. Over time, I worked my way up to kitchen assistant, gaining experience across a wide range of concepts, from hotel buffets and à la carte dining to traditional steak-house setups. It was during my time at a 5-star hotel that I had my first contact with Japanese cuisine. Recognising my strong interest and natural aptitude for the craft, I was encouraged in 2022 to enrol in the Advanced Professional Course in Japanese Cuisine in Lisbon. I earned my certification, which is recognised by the Tokyo College of Sushi and Washoku, under the supervision of Chef Miguel Bértolo.

From there, my career accelerated quickly: in 2023, Chef Miguel Bértolo invited me to join a team focused on sushi and traditional cuisine on São Miguel Island in the Azores, where I took on the role of Head Chef after three months. A year later, I was invited to serve as Sushi Head Chef at a restaurant in Kuwait. In early 2025, I returned to Portugal to join the kitchen team at Vila Joya Sea, led by Chef Rafael Oyama. In 2026, driven by a desire to broaden my technical versatile background, I accepted a role as Sous Chef at a traditional Portuguese restaurant in Lagos. As of September 2026, I am stepping into the role of Head Chef at Touriga Wine & Dine in Carvoeiro.

“My philosophy is built on high standards and technical rigour, paired with a light, positive, and relaxed atmosphere in the kitchen.”

— Daniel Aguiar

What first drew you to Japanese cuisine, and what was it that made you want to pursue it professionally?

What immediately drew me to Japanese cuisine was its deep respect for the ingredient, the extreme level of precision, and the rich history and tradition behind it. When I first joined a Japanese kitchen team, I realised that going to work stopped being just a daily obligation and turned into a genuine passion. I began dedicating myself to it wholeheartedly, and that was the moment I knew this was the career path I wanted to pursue for the rest of my life.

Japanese cuisine is renowned for its precision, simplicity and respect for ingredients. How would you describe your own culinary philosophy, and what principles guide you in the kitchen?

My philosophy is built on high standards and technical rigour, paired with a light, positive, and relaxed atmosphere in the kitchen. I don't believe you need a high-tension environment to achieve excellence; precision and professionalism should flow naturally.

The non-negotiable principle guiding me is total respect and care for the product. From handling fresh fish to achieving the ideal texture and seasoning of the rice (shari), the goal is always to let the ingredient take centre stage and highlight its best qualities.

How has living and working in Portugal influenced the way you approach Japanese cuisine? Are there particular Portuguese ingredients or flavours that you enjoy incorporating into your cooking?

I have lived in Portugal since 2017, and my time in the Algarve has profoundly shaped my cooking. Coming from a region in Brazil where meat is the dominant protein, moving to a coastal area as rich as the Algarve taught me to understand, respect, and handle fish and seafood with a new level of mastery. One of my essential daily habits is visiting the local market to select fresh catch from our coast. Alongside Japanese cuisine, I have developed a strong background in traditional Portuguese and Algarvian cooking. I love incorporating local seasonal fish and seafood, bridging the precision of Japanese techniques with the freshness of Portuguese ingredients.

For someone who is new to Japanese cuisine beyond sushi and sashimi, what would you encourage them to explore? Are there any dishes, techniques or experiences that you feel are particularly misunderstood or overlooked?

Beyond comforting warm dishes like Ramen, I strongly encourage people to explore the wide variety of fish and seafood available. There is often a tendency to stick exclusively to salmon, tuna, and shrimp, missing out on an entire universe of incredible flavour combinations using local, seasonal species. I also feel that traditional sushi is sometimes misunderstood or overlooked by the general public. Because fusion sushi offers an immediate explosion of sauces and bold flavours, traditional sushi can seem "simpler" at first glance. However, promoting the history and heritage of Japanese cuisine is essential: the true luxury of traditional sushi lies in its subtle balance, the correct rice temperature, and the precise cut of the fish.

Omakase is as much about the experience as it is about the food - trusting the chef and allowing them to create a journey for the diner. What do you want guests to feel when they sit down at your table?

In an Omakase experience, I want guests to feel a genuine connection, not only with the food, but with the story behind the product and with the chef. Watching the preparation live at the counter turns the meal into an educational and intimate moment. I love walking guests through the origin of the fish, the cutting techniques used, and the reason behind each pairing. My goal is for them to experience the meal not just as "going out for dinner," but as an immersive culinary journey based on trust.

What is the best piece of advice you can give to new chefs?

My advice for anyone starting out is to seek work in establishments known for respecting ingredients and handling them the right way.

In the beginning, it's natural to feel anxious to do everything quickly and prove yourself, but it is vital to stay calm, manage that anxiety, and never skip steps in the learning process. Respect your growth trajectory, and absorb as much knowledge and experience as you can from the senior chefs around you.

When you are not working, what are your favourite dishes to cook at home?

At home, I enjoy cooking healthy, Mediterranean-inspired dishes like simple grilled meals and fresh salads. To satisfy a taste of home, I never turn down a comforting meal of rice, beans, and meat, but I also love cooking traditional Portuguese dishes for family and friends.

Where can our readers find you?

Starting September 2026, I am taking on the role of Head Chef at Touriga Wine & Dine in Carvoeiro. It is an exciting project that allows me to dive deeper into local Algarvian products and wine pairings while staying closely connected to the community. In parallel, I continue to fuel my passion for Japanese cuisine through private chef projects. You can follow my journey on Instagram at @chef_danielaguiar.

Finally, if you could create the perfect Japanese dining experience - the setting, the ingredients, the dishes and the atmosphere - what would it look and feel like?

My ideal experience would be an Omakase built truly from scratch, where guests join me for the entire journey. It would start early in the morning, taking guests to the local fish market to select the day's fresh catch together. Then, in an intimate, welcoming setting, I would take them through the preparation process, explaining the origins of each product, why specific fish were chosen, and pairing each course with a curated selection of Japanese sakes. It would be more than just a dining experience; it would be a deeply enriching, educational story shared at the counter.