The most popular order—fresh sashimi-grade salmon sliced thick, real cream cheese (not the fake stuff), and avocado that's ripe and buttery. The cone is made to order with warm sushi rice. Google reviews praise how the ratio is balanced—salmon is the star, not buried. Eating it standing up at the counter is the intended way.
Tips from diners
Eat this immediately—the rice cools and the avocado oxidizes in 3-4 minutes. Stand at the counter, grab napkins, and go.
This is where the Brazilian side comes in—hand-filled pastry fried until golden with a filling that's savory and slightly spicy. The palm heart adds tropical sweetness. Reviewers say it's a perfect bar snack with beer. Comes with lime and a dipping sauce.
Tips from diners
Order this with a cold Brahma beer or caipirinha. The spice and beer combination is designed this way.
The tuna is mixed with sriracha and spicy mayo, giving it heat and richness. The tempura flakes add crunch. Reviewers consistently say this scratches the spicy food itch better than similar options elsewhere. It's less heavy than Philadelphia because there's no cream cheese.
Tips from diners
Ask for it extra spicy (molto piccante) if you like heat—they can dial it up.
The tempura is light and crispy—shrimp stays tender inside the delicate batter. The wasabi mayo adds a sharp kick. This is the vegetable-forward option that still has substance from the tempura. Diners who find raw fish too heavy often go for this.
Tips from diners
The avocado is essential here—ask them to use the best looking one. Ripe avocado makes this dish.
A bowl format for diners who want to sit down. The salmon is cubed and marinated in ponzu—not heavy, just a kiss of flavor. The rice is warm underneath the cold toppings. Portion is generous. This is faster to eat than temaki and less messy if you're wearing nice clothes.
Tips from diners
Get a table upstairs if they have it. Ground floor gets loud with the noise from the street.
Temakinho brings the casual, energetic vibe of São Paulo's temaki bars to Trastevere with a simple concept—a variety of fillings for hand-rolled cone sushi, plus poke bowls and drinks. The decor is bright and modern, the service is fast, and the prices are reasonable for the neighborhood. Fillings rotate seasonally but always include spicy mayo options, fresh fish, and Brazilian-inspired ingredients like palm heart. Regulars queue outside at dinner.
Lunch before 1pm is calm. Dinner after 8pm means a 10-15 minute queue. Weekends are packed—arrive early or very late.
This is in the real Trastevere, not the tourist part. The street atmosphere and crowd energy is part of why this place works.
The cocktails are solid—caipirinhas are made correctly with Brazilian cachaça. Pair them with the empanadas.
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