There is (almost nothing) as versatile as i “Maki”, the rice rolls born – it is said – by the criminals of the Japanese yakuza. The beginning of a fashion that invests the world relentlessly: i California roll they were invented between Los Angeles and Vancouver in the 1970s. With us the perfect marriage is the one with Mediterranean flavors, with combinations that invent and reinvent rice rolls, especially in restaurants in Milan.
In addition to the invasion of the Japanese-Brazilian cuisinewhich has brought the colors and flavors of the Tropics also to sushi (and which joins that of genuine Japanese cuisine), the fusion proposals are multiplying with combinations that also represent theideal culinary encounter between Italy and the Rising Sun, but not only.
The iconic maki all’osso buco by chef Wicky Priyan is the first in a long series of examples. Among the many to try, now there are also maki with cutlet or other types of meat such as the prized Wagyu, or with the vegetables and fruit.
Colorful, tasty maki, protagonists of new smart addresses and many gourmets that are worth at least one dinner in the city. We have chosen a few examples to begin with. Here they are in this gallery:
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gaia menchicchi1/8Wicky’s
Japanese gastronomy is a wonderful journey, and we have also learned this thanks Wicky Priyan, the Sinhalese chef by birth, Japanese by adoption and citizen of the world by definition who in a unique way has been able to synthesize flavors, tastes and aromas in a perfect marriage with the Mediterranean ones. THE maki are, literally, just a taste of it, but they are also an excellent opportunity to begin to understand how interesting and rewarding it can be to taste Priyan’s cuisine. Examples? The Maki Kobewith one of the finest meats in the world, but also of Angusand then the Maki Lobster composed of pieces of shrimp maki wrapped in whole lobster fillets and seasoned with one of its sublime sauces, and of course the Maki Òs büüs, a tribute to Milan, or maki with tempura vegetables, saffron rice, Milanese ossobuco, purple potato chips and Parmigiano Reggiano. An iconic recipe for Priyan, which is not surprisingly part of the menu ONLY SOLO meat: gastronomic itineraries by reservation only, of vegetables as well as meat, in a crescendo of umami that varies continuously, depending on the season and the market.
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2/8Karmaki
Great sushi, great cocktails, and all this in front of the Sempione Park: Karmaki, especially in these beautiful sunny days, it is one of those places where it is particularly pleasant to be during the day, as well as in the evening. The name is the crasis of Karma and Ki, meaning actions and energy, but if it seems to suggest that this is it the realm of the maki make no mistakebecause they are a must that you would not stop eating: alongside the classics, sensational, with raw fish, the limited editions, such as the Tonnotomaki with roast veal, tuna sauce, datterino tomatoes and caper fruit o Menighinmaki with cutlet, mayonnaise, rocket and datterino tomatoes. If we really had to choose one, we confess that what entered our heart is the pink maki with beetroot marinated rice, sesame, tempura shrimp, avocado, salmon tartare, teriyaki sauce.
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3/8AJI (and IYO)
There are also very special maki on the extensive menu of AJI, the first sushi delivery and take away shop and gourmet oriental cuisine, of the IYO Group led by Claudio Liu which also includes the two Michelin starred IYO and AALTO. Examples? The Uramaki Wagyu with beef, tempura avocado, sesame, chives and ponzu sauce, i Lobster Roll with lobster, avocado, lobster carpaccio, tomato and mango brunoise and shiso oi futomaki with salmon, soft cheese, chives and tobiko. They are among the many specialties of Aji, alongside other traditional Japanese dishes such as gyoza, udon, miso soup, to be tried also in four exclusive tasting menus: the Dokujithat is the classic, which is a journey through the raw, theI dared which is the cooked menu, But you know vegetarian and the Tokubetsuthat is, the top selection served in furoshiki which is the traditional Japanese fabric wrapping.
aji.mi.it
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Edoardo Novati4/8Kisen Sushi
Two addresses – in Moscova and via Mora (not far from the Columns) – where you can taste sushi full of flavor thanks to the excellent fish used as a raw material, combined with sophisticated sake-based cocktails, Kisen it is one of those addresses that the Japanese often recommend to Milan and among those who have best known how to blend their culinary tradition with ours. Maki are an example, from the Flower with black rice, tempura prawns, avocado, seared salmon, courgette flowers, tobiko and lotus flowers to Milan Roll with yellow rice, Black Cod, scallops, raw shrimp and purple potato petals, and then the Venere with black rice, amberjack tartare, Taggiasca olives, cherry tomatoes, avocado, strawberries and beetroot chips.
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FTfoto | www.ftfoto.it5/8Demoshi
Yes, maki can be made with any ingredient, if well paired, and Demoshi is another proof. It is a new address in Piazza 5 Giornate, and it makes sushi with everything: in addition to fish, even with meat, vegetables and fruit, to be tasted in a simple and smart environment all in shades of blue, pink and green. And so, remaining only among the examples of maki, you could taste them based on tempura asparagus with avocado and wasabi and aubergine sauceavocado with pink pepper and carrot and tofu, or with fillet of beef and pumpkin, with tartare with cashews or with Chianina carpaccio with marinated courgette and delicate smoky sauce, before moving on to pineapple and other excellent fruits all different. The recipes of nigiri, uramaki, sashimi and poké are based on the same philosophy
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6/8Bomaki
If we love the Nappo-Brazilian version of sushi it’s also thanks to Bomaki, which has played down the classic atmosphere of the Japanese restaurant with the cheerful and colorful atmosphere and with a menu to lose your mind. We admit: we are fanatics of the gods salmon rool, especially the one with flame-seared salmon carpaccio, tempura shrimp, avocado, spicy cream, teriyaki sauce, sesame seeds. Then, among the specials, it never fails on our menu tempura shrimp, crumbled nachos, avocado, jalapeños, cheddar sauce, teriyaki sauce, sesame seeds. All, strictly, accompanied by Bomaki craft beers and their cocktails that make you feel like summer even in the middle of winter.
www.bomaki.it
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7/8Sushiteca O-ma.ca.se ‘
Small and yummy. There Sushiteca O-ma.ca.se ‘ the Navigli remains a certainty, with excellent quality fish with which they prepare (also) delicious simple rolls. The Ebi-ten maki, with fried shrimp, are a must, as are the classics with salmon and philadelphia and also the Spicy raw shrimp maki (with raw shrimp and spicy sauce) are among those worth tasting. Ideas to vary? Roasted eel and cucumber. All to be combined with other Japanese dishes. For example, we love the Mixed Barachirashi: bed of rice, salmon tartare, tuna, sea bass, sea bream, raw and phobic shrimp. The perfect dinner.
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RICCARDOMORDENTI8/8Kaiseki
To try now, if you haven’t done it yet, there is the brand new one Kaiseki, which has just opened in Paolo Sarpi (at 5). It’s a all you can eat, but different from the usual, first of all for the roll menu, among which the “Gran Milan” selection created for this Milanese opening stands out: seven dishes that pay homage to the city and its neighborhoods. Examples? “Hosomaki in Isola” and “Big City Life”: two maki with luganega and leek ragout, one with gorgonzola and radishes, the other with salmon roe, teriyaki sauce and chives. All to be tasted with a very special drink list. Among the musts of the summer Kaiseki Mulewith gin, Midori based on Yūbari melon, ginger beer, sour and soda
www.kkaiseki.it \
Source: Vanity Fair
