Satoshi Hazama, chef and patron of Hazama at 41 Via Savona in Milan while serving Oshokuji rice under the gaze of his assistant Rosalinda Lassandro, a Pugliese woman bewitched by Japan
A Japanese person should say so. It would be more meaningful. A bit like when some foreigners judge Italian cuisine in their own country, without having ever been to Italy. However, if there is one city where Japanese cuisine is well spread, it is Milan. Lots of offer and far too many all you can eat restaurants, with a few spots of genuine quality like at 41 Via Savona where Satoshi Hazama, born in 1984, opened Hazama in 2020. In theory three years have passed, but in reality it’s been less because of the pandemic.
Tamago dofu: Artisanal, steamed tofu ingot made from Eggs and Dashi. A small autumn vegetable garden represented by rice flour breaded vegetables such as Eggplant, Pioppini mushrooms and Friggitelli will give crispness to the dish. The pomegranate adds colour and sweetness, while the orange zest will capture your nose from the beginning. Finally, the warmth of the Ankake sauce made from Soy Sauce, Dashi and Mirin will envelop every element.
Eel according to chef Satoshi Hazama, an extra
7. Mizugashi: Sorbet of sudachi, a Japanese citrus fruit, and Roasted Hazelnuts. (photo below).
This is the fall menu, superlative in quality, intelligence and colour choices. Nice final note: the copper pot in which they cook the rice for the Oshokuji, in the long run creates a very pleasant crust on the bottom that is reminiscent of our fried rice, when done right.
Akadashi: Zuppa di Miso Rosso pregiato, invecchiato in legno per 24 mesi
Translated into English by Slawka G. Scarso
Restaurants from all the world told in Il Giornale by Paolo Marchi from February 1994 to the winter of 2011. And since the spring, for the readers identitagolose.it
born in Milan in March 1955, at Il Giornale for 31 years dividing himself between sports and food, since 2004 he's the creator and curator of Identità Golose.