NEO KISHO
Japanese cuisine
In recent years, Japanese cuisine has undergone massification and standardization, in many cases becoming a gastronomic experience devoid of culture and emotion.
Neo Kisho, going against the trend, aims to recover, propose and reinterpret the true cuisine of the Japanese tradition.
Only here can you taste dishes made following the tradition of the Izakaya, the typical Japanese restaurants, where dishes such as Sukiyaki, Shabu Shabu, Yosenabe, the Japanese Kabayaki eel and many other preparations are served.
伝統の和食
近年の和食は大衆化スタンダード化し、その多くは日本文化や感動の感じられないものになってしまいました。
新輝翔（Neo Kisho）は、その傾向に反して真の伝統の和食を取り戻し、新たな解釈で提案します。
すきやき、しゃぶしゃぶ、寄せ鍋、蒲焼など、日本の伝統的な居酒屋の典型的な料理を、どうぞお召し上がりください。
Coperto 3€
Segnalaci allergie e intolleranze alimentari
Vietato fumare
Benvenuti
Address
Contact
Time
Lunedì a Venerdì 12:00-15:00 19:00–23:00
Sabato
Domenica
19:00-23:00
Chiuso
K. YONEMURA
Harmony, feeling and reason
Neo Kisho was born from the passion of Kazuteru Yonemura, director known and appreciated for the legendary Suntory in Milan, the first Japanese restaurant opened in Italy over 30 years ago.
Yonemura obtained the Michelin star in 1989 with the Suntory restaurant in London, the first oriental restaurant to be awarded a Michelin star in Europe.
High quality raw materials, skilful and accurate preparation, tradition, culture and creativity are the values of Yonemura's cuisine.
調和、情緒、理性
新輝翔（Neo Kisho）は、三十年以上前にオープンしたミラノ初の和食レストラン「サントリー」の支配人であった米村一輝の情熱から生まれました。
彼はロンドンのレストラン「サントリー」で、ミシュランの星を獲得し、それはヨーロッパで初めてミシュランの星がついた東洋のレストランでした。
高品質の食材を使用し、知恵を凝らした細心の下ごしらえ、伝統、文化、創造性が、米村の料理の価値を表しています。
魚拓, from gyo "fish”' + taku "stone imprint"
Traditional Japanese method of fish printing dating back to the mid 1800's. This print on paper, made straight from natural fish, it was used by fishermen to record their catches and has become an art form.
Traditional Japanese Cuisine
Sushi is an art. A story, the exaltation of raw materials, the perfect balance of the elements.
寿司は芸術です。ストーリー、原材料の高揚、要素の完璧なバランス。
Neo Kisho's menu offers all the main specialties of Japanese cuisine.
At the center of the gastronomic experience there are, therefore, not only sushi and sashimi, but also other dishes of traditional cuisine, such as tartare, Tempura Udon, soups and some fish and meat recipes.