Nishiki

Nishiki is a clear example of how a Japanese fusion restaurant can turn into a point of reference for the whole town, achieving a deserved success thanks to hard work and the choice excellent raw materials. When Nishiki opened, more than ten years ago, we started to dine there constantly both for its strategic position and for its excellent quality/price ratio. We are in the Scalo Romana area, close to Via Ripamonti, in Milan, a neighbourhood that is being reborn and that today houses the Prada Foundation, an area that twelve years ago was a bit poor in artistic and/or gourmet attractions. But with this Japanese restaurant it was immediately love at first sight (and at first taste).

The way that the owners (chef Xiaobo and his wife Alessandra) restyled the interiors at the beginning of 2018 has given the restaurant the right tone from an aesthetic point of view. The place has become perfectly sophisticated and international. The tatami mat hidden by curtains for those who want an intimate dinner and collection, where you can eat barefoot and sitting on the ground, is simply wonderful but even more beautiful are the round and lacquered tables surrounded by comfortable soft and cozy armchairs and sofas in velvet.

The colour that now predominates in the various rooms is a mixture of blue and green that gives to all the spaces an absolutely new nuance and depth. It’s called “Shaded Spruce” in memory of that forest near the Lago delle Fate, at the foot of Monte Rosa, which reminds Xiaobo of beautiful childhood memories. The contrast with the bright and golden meshes that fall from the ceiling make the atmosphere really soft and sensual.

The prosed dishes have always had an exotic and original touch: a must to try are the “Nishiki Spoon”, small ceramic spoons on which are served fish bites with gourmet combinations. One of the best is the one with salmon, quail egg and truffle flakes. Then you will also find the great classics, from the various sushi and mixed sashimi, to carpacci and tartare. You’ll also find salads with scalded fish and tempura of various kinds. The fried shrimp sticks accompanied by a spicy sauce or the many variations of uramaki are both delicious. A must try is the black cod in miso sauce, or the fried zucchini flowers and stuffed with prawn tartare. You’ll be amazed.

For years they have been using modern tablets instead of paper menus, and the initial treat of the complimentary glass of Prosecco (or a fruit juice for children) offered with a small entrèe makes it clear that Nishiki really knows how to treat its customers, that always want to return again and again.