Ichikawa In Milano

I tried the OMAKASE experience with my wife, we were thrilled! Elegant and reserved environment but not rigid like in other luxury restaurants, the chefs' creations enraptured us from start to finish, with particular mention of their delicious Otoro, never eaten anything like it elsewhere. Being at the chef's counter allows you not only to observe their almost hypnotic movements but also to get to know them and the owner. It's just a shame that I wasn't able to meet Master Ichikawa (absent last night). The cost of the experience is not insignificant (€150 excluding drinks per person), but it is fully justified by the excellent quality of the raw materials and preparation. We will definitely return to meet the Maestro

It is currently the best Japanese restaurant in Milan! Top quality sushi and sashimi excellently prepared by a real Japanese (not Chinese) chef!

Khem's kindness and sweetness makes the difference. Explanations of dishes Fresh fish All types of dishes are excellent Place with attention to detail. Beautiful evening Thank you❤️🇵🇭

the place is well furnished, but a little cold. At lunch it is not crowded and is very quiet. The staff is friendly and helpful. At midday it is not possible to have the "experience" with the chef e.g you can only eat à la carte. The menu is varied and well described by the waitress. We tasted the mixed Sushi, which certainly stands out from the average, both for the quality and freshness of the product, and for how it is served: a thick and abundant slice on rice of the right cooking and consistency. However, I recommend not stopping at sushi (which can be found elsewhere everywhere) but to taste the chef's signature dishes. In particular, I found the Wagyu Sarada (shrimp rolls wrapped in wagyu) and the Goma men (spaghetti with tempura prawn) excellent; in general, the meat and fish were also good. The wine list (mainly Italians) is well assorted, but we have preferred to opt for green tea (excellent) which you can choose from among the various types available. The cost is high, but I find it justified by the quality of the food and the refinement of the cuisine It's not easy to park in the area.

Ristorante di cucina orientale, che propone un business lunch originale, comprendente un paio di antipasti leggeri e un piatto principale: ho provato una citola di riso e pollo dal sapore eccellente, ma anche i colleghi che hanno assaggiato il salmone o altre protate erano soddisfatti. Prezzi contenuti, cucina lenta, servizio un po' svagato.

We tried omakase. The chef is a very cute grandpa. We communicated with the chef grandpa in Japanese, which we are not good at. Grandpa also folded paper cranes for us. The appetizer is a bit sour, which opens up the taste buds. All the ingredients are very fresh, and I really like the sashimi with formaggio, which cleverly blends Italian flavors. The matcha dessert at the end was delicious. The portion of the entire omakase is very generous and makes you feel very full.

Elegant atmosphere and excellent service. The chef invents amazing dishes, the nigiri are spectacular. The fish melts in your mouth and has a flavor that stays in your mind. Next time I want to try dinner at the counter😍

Perfetto per una cena con amici o famiglia, personale molto cordiale e servizio ottimo. Cibo d'alto livello con pesce freschissimo, molta varietà e gusti differenti. Ogni piatto vale il costo!

Esperienza unica e memorabile poter provare il menù omakase al bancone con lo chef Ichikawa che, sotto i nostri occhi, ha preparato tutti i nostri piatti. I saké che ci hanno consigliato era pefetto e ottimo. Il menù è molto ricco e vario con prodotti di altissima qualità. Lo chef è stato estremamente gentile e molto simpatico e a fine cena ci ha regalato un meraviglioso origami. Il locale si presenta curato, intimo ed in una bella zona di Milano. Ideale per una cena romantica. Non vedo l’ora di tornarci!!

Pranzo al bancone, a diretto contatto coi cuochi e con il fantastico chef, amante del buon mangiare e del buon bere. Cena di anniversario assolutamente consigliata, anche se personalmente avrei preferito più cucina cotta rispetto al crudo.