5 of the best omakase restaurants in Milan
Take a seat at the counter and watch the sushi master at work, immersed in rituals and sequences rooted in authentic Japanese tradition
Omakase is a classic format of traditional Japanese dining, particularly in sushi-ya, where guests sit at the counter directly in front of the chef. The word translates as ‘I leave it up to you’ and denotes a menu where the chef decides what to serve, dictated by the season and the freshest catch of the day. Originating in Japan, it unfolds as a sequence of delicate bites prepared and served one by one. As we know, Milanese diners have an enduring love affair with sushi, and in recent years they have embraced this ritual that lets you watch the sushi master’s craft up close in an intimate setting, perhaps even sharing a word or two. From strictly authentic spots to personal interpretations, here are 5 of the finest omakase experiences in Milan.
Iyo Omakase
Piazza Alvar Aalto, viale della Liberazione, 15
It may be an obvious pick, but how could we leave out IYO OMAKASE, the spin-off of Michelin-starred Iyo on Corso Sempione? Seven counter seats, one sushi master and a single golden rule: trust the chef. Here, omakase adheres strictly to the classic Japanese sushi-ya format, guided by a chef-curated sequence that evolves with the season and the catch. Master Masashi Suzuki leads guests through nigiri, sashimi and warm courses grounded in the Edomae tradition, using techniques such as curing, dry-ageing and gentle cooking. Each piece is prepared and served directly before you, maintaining a deliberate, measured rhythm throughout the evening.
Sushi Matsu Omakase
Via Alvise Cadamosto, 7
In the Porta Venezia neighbourhood, Sushi Matsu Omakase is a recent addition entirely devoted to this dining style. The venue revolves around a 12-seat chef’s table and an all-Japanese team headed by Taka Matsu. There is no à la carte menu: every evening the tasting menu changes with the catch and the season, delivering a progression of nigiri and small dishes prepared on the spot and served individually. The cooking remains clean and exacting, defined by precise knife work and marinades, while the minimalist space set around the counter keeps all eyes on technique and exceptional produce.
Hatsune Zushi/Ronin
Via Vittorio Alfieri, 17
On the second floor of Ronin, an atmospheric hub dedicated to Japanese dining culture, Hatsune Zushi takes shape as an omakase chef’s table of around ten covers, centred entirely on sushi master Katsu Nakaji, celebrated worldwide for his historic Tokyo flagship. The dinner spans roughly twenty courses and follows a strict discipline, with nigiri handed straight to guests to be eaten immediately at the exact right temperature. The omakase keeps to a rigorous structure designed to showcase the fish through calculated cuts, curing and delicate touches, creating an experience steeped in authentic Japanese tradition.
Wicky’s INNOVATIVE JAPANESE CUISINE
Corso Italia, 6
At Wicky’s, omakase heads in a distinct direction, welcoming creative cross-pollination while preserving the structure of a tasting menu. Chef Wicky Priyan builds menus that blend Japanese technique with Italian ingredients, playing on contrast and harmony. Rather than arriving one by one, nigiri often appear in curated flights, while maki and more complex dishes introduce elements such as citrus, cheese and Italian culinary staples. The ethos of placing your trust in the chef remains, yet it is reinterpreted: guided not only by seasonal catches, but also by the chef’s personal vision, treating omakase as a storytelling canvas where distinct cultures meet.
Ichikawa
Via Lazzaro Papi, 18
In Porta Romana, Ichikawa maintains an understated approach that keeps the spotlight on raw ingredients and technique. The horseshoe counter fosters an immediate dialogue with the chef, creating an omakase experience that remains faithful to tradition: minimal components, no superfluous embellishment, and total concentration on rice and fish. The menu changes daily, offering a sequence of nigiri served piece by piece alongside small tastings. Here, surrendering choice to the chef means enjoying a clean, focused dinner where every detail—from the rice temperature to the pressure of the hand—shapes the result.
