Born in São Paulo, Brazil, Éder always maintained a strong connection with Japanese culture, even without Japanese ancestry. In 2017, he began his professional journey at a Michelin-starred restaurant in São Paulo, working as an assistant to the renowned chef Jun Sakamoto.

 

He then joined the international Nobu, and while deepening his knowledge of washoku, Éder launched his own project, Omakase at Home. During the pandemic, he adapted by creating the Omakasebox, a delivery service in São Paulo.

 

In 2021, upon moving to Portugal, he also worked at a Michelin-starred restaurant. In 2024, he worked in some of the most prestigious kitchens in Tokyo and Fukuoka, collaborating with masters Hirofumi Sasaki and Akio Saito, combining professional practice with a deep immersion in the culture, philosophy, and discipline of Japanese cuisine.

 

Back in Lisbon, he continues Omakase at Home, offering an intimate and highly personal approach to Japanese gastronomy. At the same time, he leads exclusive workshops, sharing technique, sensitivity, cultural insight, and the essence of a refined tradition.