Mizu In Castano primo

30/03/2024: The owner of Endo is a craftsman with Japanese cooking skills. When we get some great fish (sea bream, red sea bream), we ask them to boil it (special menu), and it's exquisite. You can feel the chef's skill in the way he prepares and boils the fish. I never thought it would be possible to eat such fresh and delicious boiled fish in Milan. I'm really surprised. It is difficult to eat even in Japan. You can't eat it unless you go to a restaurant with top-notch craftsmen. I heard that the store will be closed tomorrow, Saturday. I'm sorry. However, this time, please change the format and serve truly delicious Japanese food to the people of Milan, with a limited number of people. A shop that feels like a hideout. We also imported really delicious Japanese rice, Koshihikari and Sasanishiki, from Japan, and also brought a rice cooker from Japan so that we could cook freshly cooked Japanese rice in Italy. so that it can be reproduced. The deliciousness of freshly cooked Sasanishiki and Koshihikari. The deliciousness of rice balls made with just salt. I would like to see a class that introduces real Japanese rice to the people of Milan, a class that teaches how to cook rice, a class that teaches how to choose rice, how to grind it, how to cook it, and how to use a rice cooker. is. General, and your mother, thank you for your hard work.

16/03/2024: Very good food but the service was too slow, we waited too long. Furthermore, the food arrived for some colleagues when the others at the table had finished lunch. Great restaurant if you're not in a hurry.