The word Basara derives, as many other, from the Sanskrit, and means “diamond”. In Japanese, and this is what interests us, it is instead a word indicating a free and unconventional approach, which is applied, in particular, to an important group of Samurai who, in 16th Century Japan, interpreted their role and power with independence and nonconformity. This is the spirit with which Danilo Migliarese and Hirohiko Shimuzo (but everyone simply calls him Hiro) opened their first restaurant in Milan three years ago.
After the success of the first restaurant, in Via Tortona, at the end of 2014 another one is opened, a very central one, at the beginning of Corso Italia, almost in the shade of the Cathedral. This restaurant, in both locations, is based on a simple and efficient idea: creating the perfect union of real sushi and an original pastry-offer based on Japanese ingredients.
Daifuku: soft rice paste with red bean jam
While Japanese cuisine has long become a solid presence in the “world” restaurant offer of any great city, Japanese pastry-making is decisively more rare. It is hard to find in our country. At
Basara, instead, one can discover flavours and textures, tasting desserts such as
Ume no Kaori, that is to say a mousse of umeshu, the Japanese spirit made with green plums, or the more classic
Daifuku, a cake made with a soft rice paste (try touching it with your fingertips, when nobody’s watching) filled with azuki bean jam.
Chef
Hiro, who in the past also worked in the kitchen of the
Armani Nobu, is also an excellent interpreter of savoury cuisine and loves to present recipes that are deeply rooted in traditional Japanese cuisine but meanwhile giving them an Italian touch. So besides the marvellous sushi, sashimi, temaki, hosomaki, uramaki... one can taste intriguing hot dishes such as
Seared tuna wrapped in lardo di colonnata with miso sauce and Japanese lemon juice, or the not to be missed
Seabass marinated in miso (for 48 hours).
Basara’s two partners: Danilo Migliarese and Hirohiko Shimuzo
All this takes place in a restaurant with a minimalistic and refined design, with dark tones and a few tables gathered in the only room, surrounded by mirror walls. During the day, instead, the new
Basara in Corso Italia 6 is transformed, and thanks to home automation principles – following which the restaurant was designed – and a series of sliding panels, shelves and fridges magically appear, offering all that is necessary for a lunch made with simpler yet always very refined dishes.
Basara Milano
Corso Italia 6
Milan
+39.02.72020141
Closed on Sundays
