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After Dark

@afterdark.lisbon

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Japanese Izakaya Bar by @mat.mart_
Rua Monte Olivete 71, Lisbon
Open every day • 19h until late
Book a table ⤵️

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✨ Early Bird no After Dark ✨

Junte-se a nós mais cedo e desfrute de uma das nossas experiências mais especiais a um preço exclusivo.

Reserve mesa para as 19h e delicie-se com:

🍽️ Menu degustação de 8 momentos
🍶 Harmonização com sake

Receba um desconto de 30€ por pessoa.

Esta oferta é válida de segunda-feira à quinta-feira, exclusivamente mediante reserva antecipada para as 19h.

O desconto aplica-se apenas à reserva conjunta do Menu degustação de 8 momentos + Harmonização com sake.

Faça a sua reserva através do link na nossa BIO. taken in Príncipe Real by @afterdark.lisbon

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3 months ago

A minha relação com o sake começou meio por acaso, por curiosidade, e acabou virando uma das partes mais importantes do meu trabalho. Quanto mais eu provava e estudava, mais percebia como o sake tem uma capacidade única de se ligar à comida, não só a acompanhar, mas a realçar sabores, equilibrar pratos e trazer umami de um jeito muito próprio.

A certificação de sommelier de sake pela SSA veio para consolidar isso tudo. Para mim, o sake não é só uma bebida: é um ingrediente, uma ferramenta e uma inspiração. Uso-o todos os dias na cozinha, seja a criar pratos, a testar combinações ou simplesmente a entender melhor o que quero transmitir no prato.

Ainda há muito a se descobrir, histórias a se ouvir e contar, garrafas a servir e harmonias a experimentar. Sinto que o mundo dos sakes é inesgotável.

- Matheus Martins
_____

My relationship with sake started almost by accident, out of curiosity, and it ended up becoming one of the most important parts of my work. The more I tasted and studied, the more I realized how sake has a unique ability to connect with food, not just to accompany it, but to enhance flavors, balance dishes, and bring umami in its own distinctive way.

The SSA sake sommelier certification came to solidify all of this. To me, sake is not just a beverage: it’s an ingredient, a tool, and an inspiration. I use it every day in the kitchen, whether creating dishes, testing pairings, or simply understanding better what I want to express on the plate.

There is still so much to discover, stories to hear and tell, bottles to serve and pairings to explore. I feel that the world of sake is inexhaustible.

- Matheus Martins taken in Lisboa, Portugal by @afterdark.lisbon

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a year ago

This might be the most chaotic dish in Lisbon. It's called "Chaos." Obviously.

Príncipe Real. Chef Matheus at After Dark. An overflowing gunkan. Wagyu, tuna, uni, roe, cured quails egg. Stacked high, spilling over, no rules on how to eat it. Hands, chopsticks, whatever you want.

Matheus grew up in São Paulo, trained at Cordon Bleu in Melbourne Australia, he now cooks in Lisbon. He took a dish from a Japanese izakaya and made it completely his own. Traditional sushi, made in the most nontraditional way possible. Every ingredient he loves, in one dish.

Every restaurant has one dish that says who they are. The dish the chef would stake their name on. We're going to find it. This is The Signature. And this one said everything.

Know someone who needs to eat here? Send them this.

#GFQSignature #LisbonFood #SignatureDish #PrincipeReal #JapaneseFusion taken in Príncipe Real by @afterdark.lisbon

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5 months ago

Legend has it that the foxes, or kitsune, messengers of Inari, the Shinto deity of rice, agriculture and prosperity, counted fried tofu as their favourite snack.

That’s why this dish arrives as a tofu pouch filled with shari, vinegar-seasoned sushi rice, and finished with toppings that change with the season, bringing the best of autumn to the counter.

Book your table, link in bio. taken in Príncipe Real by @afterdark.lisbon

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4 days ago

A Japanese experience that was so worth it🇯🇵🍶🍣 🤍@afterdark.lisbon
Good food, good sake, and an experience that just keeps getting better 🍶🤍

I love when a dinner turns into a whole experience, and this one was exactly that. Every dish was so thoughtfully prepared, and the sake pairing made it even more special. There’s something so fun about trying different sakes and discovering how they complement each dish.

Good food, good sake, and an experience that goes beyond just dinner 🍶🤍

Had the loveliest evening discovering this intimate Japanese izakaya. Every dish was thoughtfully prepared, and the sake pairing made the whole experience even more special. I loved how each sake complemented the different flavors throughout the meal.

Their seasonal menus are curated by Chef Matheus, with the autumn menu bringing a whole new selection of dishes to discover. 🍂

Definitely one to keep on your Lisbon list if you love Japanese cuisine and unique food experiences. ✨
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#lisbonfoodguide #lisbonrestaurants #izakaya #japaneseresturant #lisbonguide taken in Lisbon, Portugal by @afterdark.lisbon

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5 days ago

We asked the team what they’d order from the new autumn menu. Turns out everyone has a favourite. taken in Príncipe Real by @afterdark.lisbon

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6 days ago

Autumn at After Dark. taken in Príncipe Real by @afterdark.lisbon

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8 days ago

4 ingredients. 4 dishes.

A good product is a responsibility. Matheus doesn’t hide it, he reveals it: keep what nature got right, add only what makes it louder.

Autumn menu 🍂 taken in Príncipe Real by @afterdark.lisbon

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10 days ago

Há cocktails que começam por despertar o paladar.

O mais recente da carta é o Green Highball, uma combinação leve e fresca que mistura gin, pepino, kombu e limão.

Cá te esperamos para o provar. taken in Príncipe Real by @afterdark.lisbon

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17 days ago

Cenas do After Dark, em loop. taken in Príncipe Real by @afterdark.lisbon

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18 days ago

Tal como o outono, os novos pratos já chegaram ao After Dark e, honestamente, não nos saem da cabeça.

Pode saboreá-los à sua maneira: à la carte, na seleção de Izakaya ou através da experiência completa ao balcão. É este o espetáculo!

Venha descobrir o novo menu de outono! taken in Príncipe Real by @afterdark.lisbon

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19 days ago

Um novo menu começa no After Dark a partir do dia 23 de setembro.

O nosso menu de outono traz as memórias de uma viagem noturna pelo Japão para Lisboa, através de ingredientes sazonais, produtos portugueses e técnicas japonesas, com uma pequena liberdade em relação à tradição.

Vemo-nos no nosso balcão. 🌒 taken in Príncipe Real by @afterdark.lisbon

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a month ago