ArrowArtboardCreated with Sketch.Title ChevronTitle ChevronIcon FacebookIcon LinkedinIcon Mail ContactPath LayerIcon MailPositive ArrowIcon Print

Japanese chefs put their own twist on fine European dining

Yoji Tokuyoshi is among a new generation who blend innovation and commitment

Yoji Tokuyoshi's "soba and tempura": Pasta made from a blend of grano arso and buckwheat flour, dusted with bottarga and sprinkled with hazelnuts, accompanied by a zucchini-blossom fritter. (Courtesy of Ristorante Tokuyoshi)

MILAN -- Despite its location in a former sushi restaurant on a quiet street in Milan, Ristorante Tokuyoshi bears little resemblance to its predecessor. Inside the green-walled space, the plain wooden counter has been converted into a stylish dining bar set with wineglasses; sushi and sashimi are nowhere on the tasting menu.

Patron-chef Yoji Tokuyoshi, who was born in Japan, is at the forefront of Italian cuisine, known for his avant-garde creations, such as Sicilian cannoli filled with creamed cod and edible flowers; and pizza made with mortadella, anchovies and fried artichokes, layered atop a puffed rice cracker and served alongside caper broth.

Sponsored Content

About Sponsored Content This content was commissioned by Nikkei's Global Business Bureau.

Discover the all new Nikkei Asia app

  • Take your reading anywhere with offline reading functions
  • Never miss a story with breaking news alerts
  • Customize your reading experience

Nikkei Asian Review, now known as Nikkei Asia, will be the voice of the Asian Century.

Celebrate our next chapter
Free access for everyone - Sep. 30

Find out more