Yuzu is a hidden gem. Just like the chef, Yoko Matsuda, who’s been here for years, after being a sous at Nobu. The place is not very showy, and it seats only a few people. Even at lunchtime, when the menu includes captivating and low-priced dishes, the atmosphere is rarefied. In the evening it’s more elegant, but you can always enjoy the talent of Yoko in creating maki, uramaki and fish tartare paired with fresh exotic fruits, the spicy touch of Peruvian chilli peppers and a use of searing to caramelise scallops and eel, adding truffle and foie gras. While you’re waiting for the udon to arrive from the kitchen, try the crab tempura or the Ravioli with yuzu sauce.
giornalista con un fortissimo accento toscano, possibilista all'infinito, soprattutto in cucina. Colleziona non (più) scarpe e vestiti, ma vini e formaggi: la vita è fatta di priorità. Fa la spola fra Lombardia e val di Cornia e nel frattempo scrive per La Repubblica
