Gastronomia Yamamoto

A journey through Gastronomia Yamamoto begins with the comforting aroma of dashi and toasted nori, evoking the 'Katei Ryori' or home cooking of a Japanese grandmother. The experience starts with delicate appetizers like the Hijiki Aburaage salad, where the crunch of carrots meets the earthy depth of seaweed. Progression leads to the signature Katsu Sando, a masterclass in texture featuring a crispy, golden-fried pork cutlet nestled between pillows of soft, toasted bread. The centerpiece is often the Unadon, where the eel is laccata with a secret soy-based glaze, resulting in a meltingly tender consistency and a rich, umami-forward profile. Technique is evident in the precise steaming of the Kabocha pumpkin and the balanced marination of the Nanban Zuke salmon. The meal concludes with a subtle matcha sorbet, providing a refreshing counterpoint to the savory depth of the house-made miso soup. Yamamoto offers a refined exploration of Japanese tradition in Milan.