Tag: Sushi

Iyo Aalto, the best sushi (and not only) above Milan – Italian Cuisine

Iyo Aalto, the best sushi (and not only) above Milan

In the Torre Solaria, in Porta Nuova, there is now a place worthy of the best Japanese in London or New York for location, kitchen, service, cellar. With a sushi counter and a restaurant where omakase and fusion are celebrated. We will tell you

The first thought that came to mind upon entering Iyo Aalto, the new club of Claudio Liu is that twelve years have passed since – 24 years old together with the brothers Giulia and Marco, who then became patrons in their turn – opened Iyo Taste Experience. A restaurant that season after season has grown to the point of entering the small great history of cooking: in 2015 it became the first ethnic cuisine venue to win a Michelin star, which it still maintains. For years, Liu – Italian of Chinese origin – felt the need to raise the level further and in love with Japanese cuisine, decided to focus on the theme with Iyo Aalto, teaches that in the name it combines the historical one with the location in Piazza Alvar Aalto, on the first floor of the Torre Solaria, the tallest residential skyscraper in Italy, with its 143 meters and 34 floors. "If they had asked me to decide where to open my second place, I would have chosen this corner of Milan," says Claudio. And it is difficult to blame him, considering that the square dedicated to the Finnish designer is already high compared to the street level and therefore from the windows of the new restaurant, the view is suggestive.

Large room, large cellar

The restaurant – like all the one of the Liu family – is very nice, designed by architect Maurizio Lai. A layout that is divided into 320 square meters divided between sushi counter, lounge, outdoor area, kitchen and the large wall-mounted cellar, which can accommodate up to 1,600 bottles from all over the world – with six different temperature zones – including those of Japanese spirits and whiskeys. Savio Bina, one of the best and most experienced Italian sommeliers, takes care of it. The references to the millenary tradition of Japanese catering alternate with contemporary elements and unprecedented design. Gray green porphyry and canaletto walnut wood dominate. The porphyry slabs with split finish, coming from the only quarry in the world of Trentino, make up the septum that separates the restaurant room from the sushi counter, visually distinguishing the two proposals. The wood covers the boiserie and the ceilings create a warm and sophisticated atmosphere. The details in glass, brass and natural leather characterize and enliven the rooms. Particular attention was paid to lighting project – where light becomes an important element of the story – to enhance the wood, stone and glass surfaces and create different light scenarios for each table.

Edomae zushi applies

The sushi counter is the fulfillment of a desire cultivated for a long time by the patron: to give life, in a symbolic place of New Milan, to a ritual that is found only in Japan: for a few close friends (eight, by reservation only) the spirit is celebrated dell 'edomae zushi, which has its roots in the Bunsei era (1818-30) or the final phase of the Edo period (which in Japanese means Tokyo). In the omakase edomae, the nigiri are prepared in front of the guest and served one at a time according to a progressive sequence of fatness and umami. It is a rich journey, which alternates between express sushi at intervals of authentic Japanese 'cooked cuisine', whether steamed or grilled robatayaki, which smokes silently behind the sushi master Masashi Suzuki and Luciano Yamashita. A rigorous ritual, which obeys fundamental factors such as seasonality, the daily selection of the finest fish, spasmodic attention to rice – which cannot be relegated to a simple complement – the intolerances and idiosyncrasies of each guest. We sat at the counter: for quality of food, care in preparation and creativity – after a few weeks of work – we are close to perfection. And the three hours fly between bites.

The chef is from Puglia (but from the world)

The second environment is a real one gourmet restaurant, with 38 seats, in which the boundless patrimony of Japanese cuisine is filtered by the Apulian chef Domenico Zizzi, a talent that the patron brought back to Italy after five years spent in Japan. The starting point are the products and the 'ways' of the Rising Sun, freely interpreted, through the experience gained alongside great names in the kitchen such as Joël Robuchon, Carme Ruscalleda and Heinz Beck, to create a kitchen without borders. There is a great deal of technical and research work on the raw material alongside it japanese products such as mentaiko, nagaimo, yuzukosho and wagyu a foods from all over the world like Spanish ñoras peppers, Mexican amaranth or Comacchio eel.

Cosmopolitan cuisine

The three tasting – Hitotoki (eight courses at 120 euros), Yasuragi (ten at 135 euros), Ukiyo (thirteen at 150 euros) – they express a linear and harmonious synthesis, true an increasingly cosmopolitan and interconnected cuisine, which from the heart of Japan moves towards Europe. And here too it is poetry: Scampi, apples and amaranth; Wagyu, aubergines, black garlic and yuzukosho; Dashi, 12 cereals and cucumber tsukemono; Anguilla, nagaimo and sansho; Nitrogen yogurt, nut crumble and meringue. Well done everyone, very good Claudio Liu: commitment, passion, class. With Iyo Aalto it's not just him to make yet another qualitative leap in an already remarkable career, but Milan that can boast a Japanese who lives up to London or New York.

Porto Rotondo and the sushi limited edition that smells of pecorino – Italian Cuisine

Porto Rotondo and the sushi limited edition that smells of pecorino

The pop-up restaurant of the legendary Wicky Priyan for the Abi D'Oru Hotel in Porto Rotondo: what to taste from 10 to 29 August

Those who know Sardinia intimately know: it is a free, wild and fascinating land that welcomes the most interesting trends and contaminations without losing its spirit of indomitable island. Here it is natural to curl up on granite cliffs, dive into natural pools as well as linger in the hinterland without a precise destination to breathe the intense smell of wild herbs, meet flocks of sheep and discover small towns with few inhabitants and very sunny. And it is always here that the intense flavors of Gallura can meet the elegance of Japanese cuisine to give us an experience to grasp: from 10 to 29 August, theHotel Abi d’Oru of Port Round hosts the chef's creative flair Wicky Priyan with an exclusive pop-up restaurant dedicated to real sushi lovers. Enchanting references to the menu that conquered Milan with the Wicky's of Corso Italia, but also the contaminations inspired by Sardinian products and its catch.

"I have traveled the world, and I believe in the strength that comes from the encounters between places, people, ingredients, techniques. My cuisine is the realization of this approach – says chef Wicky Priyan. Arriving in Sardinia, in this wonderful place, inspired me with new flavors. A new course has begun which I am sure will give rise to a long collaboration with the Abi D’Oru. How to define the kitchen that I will do here? One word is not enough. You must come and try it ".

And we could not resist the temptation. To taste the Sardinian limited edition of Wicky Priyan we booked a table at the 5-star restaurant Marinella Abi d’Oru, we sat comfortably watching the sunset on the beach and discovered the elegance of a carpaccio that combines the flavors of 5 continents, but also that, surprisingly, the marinated raw fish does not fear some flakes of pecorino. Also unforgettable is the Kobe served with a wasabi which costs 800 euros per kilo, the selection of nigiri and the Catalan of Lobster prepared with Sardinian honey. Below, the chef's recipe.

Lobster Catalana with Sardinian honey

Ingredients for 2 people: one aragù from 400g, datterino tomato 100g, red Tropea onion 50g, basil 2 leaves, sMaldon ale (in the end)
For the sauce: o
olive oil 50ml, lime (lime juice) 15 ml, white wine vinegar 15ml, Sardinian honey 10ml
Procedure: p
To prepare the Catalan lobster, start by cutting the red Tropea onion into thin slices and soaking it in a bowl, chop the basil and slice the tomatoes. Boil the lobster in a large pot of water. Once freed from the carapace, cut the pulp into slices. Mix olive oil, lime, white wine vinegar and Sardinian honey to make the sauce. Season all the ingredients with the sauce. Finally add a touch of Maldon salt.

5 songs perfect for those who love sushi and Japanese cuisine – Italian Cuisine

5 songs perfect for those who love sushi and Japanese cuisine

Among sashimi, uramaki and hymns of love to the meat of Kobe, here are some pieces to hold the chopsticks and let go. At the table or on the track

Sushi, sashimi, uramaki, edamame, tempura. There Japanese food has now found its own stable place in the heart of us Italians, and more generally in that of the greedy of the whole world. Merit of its traditions and its autochthonous products of the highest quality, of course: and so is its lexicon – even the apparently more technical or complicated to remember – has now become extremely common. In everyday life, when we are at the restaurant ready to launch into a feast of rice and fish, but also in the world of music.

Here then is that, alongside the timeless Tomato soup or to the various Chocolate ice cream, sweet and a little salty, today more and more songs refer precisely to Japanese specialties. Any examples? We have collected five of them, to hold the ordinance chopsticks and prepare ourselves for a nice musical binge.

Inside Out – Mahmood

The winner of the last edition of Sanremo, runner-up at the 2019 Eurovision with the song Money, obviously he still has a lot, a lot of hunger for success. So what is the best dish to satiate this appetite? Some good uramaki, come to answer, as the new traditions of Milanese millennials & co impose. Or so we would say by scrolling through the titles of his EP Wasted Youth, among which we find a single that bears the name of the famous Japanese roll.

Live all lives – Elisa and Carl Brave

"Let's go to the sushi and you eat the edamame, I who went to the matriciane". This is the verse of the Roman rapper Carl Brave in the passage Live all lives, sung in collaboration with Elisa: two verses that well summarize the meeting and (sometimes) the clash between the local granite tradition and the new suggestions coming from the East, represented in this case by the now famous soy beans.

Bon Appétit – Katy Perry

Even overseas, the Japanese tradition has now fully entered pop culture. Katy Perry proves it to us, that in her Bon Appétit – cleverly played on the double meanings of the gastronomic dictionary – it is defined first as a 5-star Michelin restaurant, and then as a succulent Kobe fillet, obviously mentioning the highly prized Japanese beef. Tastefully lush.

Japanese cuisine – Matteo Becucci

The track of the winner of the second edition of X-Factor, recently returned to the small screen first as a competitor and then as vocal coach of the broadcast As such, openly refers to recipe books and Japanese cuisine dishes. "This life among cushions tastes of sushi and sashimi", sings Becucci, while in the music video the singer and actress Giulia Ottonello, another well-known social figure, and in particular of Friends of Maria De Filippi, makes its way through rice and soy sauce.

All you can eat – Wood and Sofabed

The indie musical project of Wood meets Nicolò De Devitiis, aka Divanoletto: what is born is a nice ballad with a summer aftertaste that tells of an appointment in a classic Japanese restaurant with formula All you can eat. "Sashimi, wasabi, do you love me tonight?" When in doubt, better to order another round of tempura. And a miso soup, thanks.

Proudly powered by WordPress