Masanori Tezuka's Japanese cuisine – Italian Cuisine

Masanori Tezuka's Japanese cuisine


The fashion of Japanese food in recent years it has brought to the attention of the large masses a slightly distorted gastronomic and cultural tradition. Japanese cuisine is not just sushi and sashimi or concoctions that are often passed off as miso soup but which are actually made with freeze-dried bags.

Japan is much more than that: it is a millenary culture made up of ancient gestures and rituals, which we occasionally have the good fortune to meet along our path.
Having the chance to dine in a real Japanese restaurant is not as obvious as we can imagine.

Masanori Tezuka

The chef has been working in Turin for some years Masanori Tezuka, a native of Kobe, born in 1979. In Japan the chef has had various experiences, in many kitchens, with different dishes and cultures: from Spanish to French, to arrive in an Italian restaurant.
Curious, a Japanese from Kobe who, for ten years, cooks Italian in Japan.
In 2008 he decided to leave for Italy, to study our cuisine, especially home cooking, in more depth. However, Masanori has so much nostalgia for home and Japanese cuisine that in the end he decides to go back to his origins and open, in Turin, a place that is capable of telling Japan, not only from the gastronomic side, but also from the cultural one. It is born Miyabi. Initially it is a Japanese culture association but, for just over three months, it has become a real restaurant in one of the streets of the Turin precollina, via Villa della Regina, the road that leads to Piazza Gran Madre and overlooks the river Po.

Miyabi

A bright room, a warm and cozy environment for a total of 16 seats: here Masanori Tezuka offers true Japanese cuisine, not only sashimi, sushi, tempura, but a mix of Japanese and Piedmontese ingredients, creating unusual and interesting dishes.
The chef loves to experiment, study, discuss with colleagues, organize themed events and tastings.
His curiosity drives him to taste the cuisines of others: that Peruvian from his friend Miguel Bustinza (of the restaurants Nativo and Vale un Peru); that Mexican of Jerry Sanchez of the El Beso restaurant; and then that Moroccan, who learned it from a lady who gave him lessons at home.

The menu is a small compendium of Japanese gastronomic tradition: the choice varies between fish, meat and vegetarian dishes. Having a very small kitchen, it is easier for Masanori to manage the preparation by offering a tasting menu. There are two, recommended if there are 4-6 people at the table.

We have tested the Miyabi tasting menu, a nice mix of dishes and recipes, of spicy, sweet and sour flavors. Sushi and sashimi, miso soup with seaweed, tofu and prawns (or salmon).
Pumpkin and fried tofu stewed with dashi, Japanese soaked fish, very delicate, with mild acidity; sanshumori sashimi and sushi, miso soup with fish and wakame seaweed, marinated tuna tataki. All for € 50.
The Kaiseki instead it is all declined to fish, with, to name a few, delicious red prawns marinated in gin Kinobi, octopus and shiso herb tempura, steamed clams with sake.

An interesting wine list (mostly natural) and sake, prepared by Giada Talpo who also suggests combinations with dishes.
On Monday evenings at Miyabi's they organize themed events with pairing wine / sake & Japanese cuisine.

Miyabi – Japanese cuisine restaurant
Via Villa della Regina 9 / A
Turin
Telephone 0118196890
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