Wicky's Wicuisine Seafood In Milano

Fantastic lunch and dinner later in the week. Top quality. Delicious flavors and good service.

The bread to make the slipper is the touch of class 😍

PREMISE: I don't think I've ever been so disappointed by a fine dining experience. LOCAL: The restaurant is reminiscent of a classic Japanese restaurant, with careful but still dark lighting, with two rooms that differ in that only the second has an open kitchen to admire the chefs. The tables, without tablecloths, do not remind me that I am having a fine dining experience rather than an all-you-can-eat dinner and, very seriously, the large wall of the first room (the one opposite the bar) was a veil unique of dust. SERVICE: The service is another of the sore points of the whole experience: literally a rush to make us finish dinner as soon as possible, they took away the dish and the next one magically appeared. We are welcomed and we notice that not only do they not ask us if we want to put our coats in the wardrobe, but we are the only ones who have them with us behind the chairs: we therefore ask for the kindness of being able to put them there. The wine list has proposals with significant economic value, but it seems there is no one present who can accompany the customer in the choice. "Do you want some wine? Which one do you want?" All as if ordering a €50 or €300 wine makes no difference to them or that it is relative depending on what you will eat. To end on a high note, at dessert time, literally while they are serving it to you, they ask you if they can already bring you the coffee, as if to say "hey if you hurry up we can close early tonight" (it was 10pm, not midnight) . FOOD: We took the Omakase Momiji menu based on fish: €120 Here comes the final disappointment: I think the concept of "Innovative Japanese Cuisine" could have been valid 10 years earlier at the opening. Carpaccio 5 Continents: I don't doubt the quality of the fish (salmon, tuna, amberjack), which however was impossible to perceive "thanks" to the predominant sauce which made every bite identical. Amberjack Sheep: probably the best dish, unusual, amberjack carpaccio with the addition of pecorino, a nice combination. Egg: an egg cooked at a low temperature (on the site they call it soft-boiled, but it isn't), with a fairly bland taste. Tuna carpaccio: good. Sushi Kan: a selection of nigiri, which had nothing innovative in taste, but you could feel the quality of the raw material... except obviously in those on which the trio of carpaccio sauce had already been put which also in this case covered All. The one with the prawn is the best. Sea bass: very delicate, but invigorated by the sauce placed on the bottom of the dish. Adding 2 courgette wafers on top which certainly didn't add flavor to the dish. Salmon Teriyaki: here I think it was the most unfortunate moment for the palate...a salmon totally covered by the flavor of the teriyaki. Served with 3 steamed counted vegetables. Miquit: I would define it as a classic, chocolate mousse with raspberry. Good. DRINK: A bottle of Pouilly Fumè: €65. I didn't like not having a glacette from which to draw, but always having to wait for the waiter to realize that the glass was empty and go to the counter to take our bottle from the glacette which also contained the bottles of other customers. I COUNT: Total €305 CONCLUSION: Did I eat badly? No. The overall vote confirms it. But objectively, if we talk about fine dining and fine dining costs, there must be consistency between what is offered in terms of overall experience and what you are asked to pay. Dinner was also offered to me, so I don't make it a problem of "how much I spent", but really of what I got in relation to the value of what the bill was. It is precisely one of those cases in which understanding the restaurateur for the cost of raw materials, rent, management is not possible, because it is all terribly disproportionate between the overall experience and the dinner bill.

Ottime materie prime,ma servizio e ambiente freddo,distante dal calore e atmosfera che un cliente si aspetta avendo a che fare con prezzi da stellato.

It's my partner's birthday and I make a reservation at Wicky's, since I've been praising the goodness of this restaurant for a long time, but the experience certainly didn't go as I hoped. We are one of the first tables to arrive and they make us sit at a table in the entrance hall, after serving the water and handing over the menus we place the order. They did not "accompany" us in any choice, much less explaining the Chef's philosophy and concept. VERY SERIOUS MISTAKE in my opinion. Introducing and accompanying the customer in choosing a single dish or a tasting menu outlines many aspects. We order a selection of carpaccio and a plate of sashimi, where I ask the waiter for clarification regarding the sashimi cut which was the same as the carpaccio cut. (should be about 1cm thick) No response, as if nothing had finished the first courses continue with the courses. We ordered a selection of nighiri and a tuna maki roll. They serve them on the same plate, when at the second bite we realize that the maki was not what we had requested. Of course we ask that the maki tuna be served anyway (which they should have done automatically). We conclude with a very dry piglet, unfortunately not as good as I remembered it, and a black cod. I head to the cash register to pay and after checking the pre-bill, I point out that the second Maki that we hadn't requested has been inserted. The waiter replied that since we had started eating it, he had to charge us for it. Now, assuming that the wrong maki had been served on the same plate with another dish, therefore impossible to bring back, the mistake was the waiter's and certainly when things like this happen, it is usually offered. Praise certainly goes to the quality of the products, truly first choice, but as regards the service...... a real disaster. The difficulty of managing two rooms with three people is clear, but this does not justify many shortcomings in a restaurant of this kind, where the service should crown a unique experience. I don't think I will go back.

Ci sono stato a ottobre 2023 con un’amica e ci siamo trovati bene sotto ogni punto di vista. È stata davvero un’ottima esperienza

Bom lugar! Qualidade em produtos e apresentação!! “Valore costoso “

Un’esperienza culinaria sublime in un ambiente elegante, raffinato ed allo stesso tempo accogliente ed alla mano. La qualità della materia prima e la maestria nelle preparazioni rendono ogni boccone un momento speciale!

Elegante, buen servicio y excelente comida, pero a un precio excesivo. Edamames, maki, bacalao, tres copas de Franciacorta y un cafe, 110 euros, me parece muchisimo, teniendo en cuenta que el bacalao a pesar de ser excelente, tenia una medida ridícula. Si vas a cobrarme 42 euros por tres copas de Franciacorta, al menos que sean tres copas. Una botella, se divide en seis copas, algunos restaurantes la dividen en diez o doze, una tomadura de pelo.

Lo Chef Wicky Priyan, gentilissimo e di grande esperienza porta l’ospite in un viaggio attraverso varie culture e sapori del mondo, una fusione di tradizione giapponese e innovazione, realizzata con materie prime eccellenti provenienti da tutto il mondo.