Mikachan (Ristorante Sold Out) in Infernetto operates as a high-stakes culinary ritual, where the air is thick with the briny aroma of toasted katsuobushi and fermented soy. Chef Micaela Giambanco’s omakase is a masterclass in technical restraint, featuring wild squid and amberjack with flamed skin that yields a delicate, smoky char. The spring chawanmushi arrives as a silken, umami-rich custard, while the sea pearls burst with oceanic intensity atop spheres of Yume Nishiki rice. Every nigiri is a study in texture, from the snap of arctic clam to the buttery melt of Hokkaido scallop, all seasoned with freshly grated wasabi root. The grilled mackerel, served traditionally with bones, offers a rustic, tender contrast to the precision of the sushi. This is a journey through the orthodox heart of Japan, delivered with a focus on the absolute purity of the sea’s bounty.