The temple of Italian Sake is in Milan and also offers excellent Japanese Cuisine

Jun 13 2024, 12:34
Opened seven years ago, the Milanese establishment of Lorenzo Ferraboschi and Maiko Takashima has brought the culture of sake to Italy, becoming a cultural, as well as a gastronomic, reference point

Sakeya is the Milanese restaurant where everything revolves around sake: the venue, nestled in a small street branching off Corso Genova, is Italy's ultimate temple of the Japanese fermented beverage. The establishment has been awarded the special Valorizzazione del Sake prize, in collaboration with JFC Italia, in Gambero Rosso's Sushi 2025 guide.

The great culture of Sake

In 2017, when it opened its doors, there was nothing even remotely similar: Lorenzo Ferraboschi, founder of Sake Company, was undoubtedly a pioneer in creating, with his wife Maiko Takashima, a place in Milan entirely dedicated to the Japanese alcoholic beverage, comprising a shop, lounge bar, and bistro: thus, Sakeya, The House of Sake, was born. The venue’s precious selection boasts over 150 labels from 47 different prefectures, offering the opportunity to immerse oneself in a world far richer and more complex than typically perceived. Besides being importers, Ferraboschi and Takashima are also the Italian representatives for the Sake Sommelier Association, which promotes sake culture in Italy.

Cuisine that harmonises with Sake

Complementing the liquid offerings is a kitchen of equal calibre, guaranteed by the dishes of chef Masaki Inoguchi, known as Masa, who presents ideas suitable for pairing with fermented and distilled drinks (including Japanese beers). For those who want to fully immerse themselves in the establishment’s offerings, there is a tasting menu for 90 euros, with an additional 30 euros for the highly recommended sake pairing. The sushi chapter in the menu is excellent but somewhat limited, making room for more substantial offerings like charcoal-grilled skewers, Sumibi Kushiyaki, with lamb and the prized Wagyu, and specialities such as Yaki Tako, a three-stage cooked confit octopus served with masala-flavoured pumpkin purée and creamy cod with purple potato chips. The cuisine embraces cross-cultural influences, with dishes like Iberico, koji-marinated pork secreto cooked on the grill. A small dessert menu provides a sweet conclusion.

Sakeya - via Cesare da Sesto, 1 – Milano -

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