Octopus is the most sought after delicacy at the Portugal Pavilion Restaurant in Osaka – Observer

The octopus is the most sought after by visitors of the Portugal Pavilion Restaurant at Expo 2025 Osaka, Japan, although the Pastel de Nata does not stay behind, chef José Sousa Botelho told Lusa.

Still the clock had not knocked on noon (eight hours in Lisbon), already dozens of people were line up at the Portugal Pavilion Restaurant, on the eve of Portugal Day and World Day of Portuguese Language and Children’s Day in Japan.

Chef José Sousa Botelho leads the Portuguese Pavilion restaurant, under the concession won by his wife, Japanese Hazuki.

“I had a restaurant with my wife for 11 years, we closed the restaurant about three years ago to move to a more rural part of Japan where we now have another business, but we have now returned to Osaka where we were happy for 14 years,” reported the Portuguese chef.

About what is most consumed since Expo2025 Osaka opened the doors in April, the chef points to the octopus.

“What is most sought after is the octopusthey are great octopus eaters here in Osaka, ”he said.

By the way, “when it comes to Portugal also begins octopus and we are nothing behind in consumption they are amazed, because they did not have this notion,” said chef José Sousa Botelho.

The octopus “is undoubtedly our most sought after raw material”, followed by cod, amoejoas and the cream pastel.

“Undoubtedly, Nata Pastel is probably the product that has the most rotating” due to “the associated cost and ease of demand and consumption,” he adds, saying that these are “the strengths of the menu”.

Asked which nationalities have the most sought the Portugal Pavilion restaurant, the official admits to being the Japanese citizens.

“I think Japanese, we are in Japan the search is made by essential by the Japanese public,” however “we have many Portuguese”, even “more Portuguese than it was waiting, and many other nationalities.”

In short, demand is “quite international”.

José Sousa Botelho has been a professional chef since he came to Japan, more than a decade ago, where he began his career “100%”.

“I was studying architecture,” and while studying “I made a little leg” in restoration. As a child who was part-time and restoration-related holidays, he reported, pointing out that architecture and gastronomy were hand in hand.

Then “Japan welcomed me very well and I had a very successful 11 ​​years in Osaka”, a Japanese city known for its gastronomic diversity.

“Osaka always has a big space in my heart and I’m happy to come back [à cidade] with a different offer ”from the one I had“ in my own space ”.

Now, “I hope people enjoy coming here and visit once more,” he said.

With Osaka in the heart, the Portuguese chef has no plans to return to Portugal for now.

“At least for the near future is out of the question,” he said.