A seven-seat counter where sushi becomes art — Master Masashi Suzuki guides diners through the Edomae-zushi ritual using Koshihikari rice and seasonal ingredients

IYO Omakase Milan: The Sushi Counter Where Technique Meets Art

The sushi counter at IYO Omakase is a stage where culinary artistry, raw materials, and aesthetics converge. Here, the art of Nigiri, the excellence of Koshihikari rice, and the precision of Edomae-zushi traditions come together in a masterful performance. Sitting at the counter feels like stepping into a theater—breaking the fourth wall as Master Masashi Suzuki personally explains each creation and hands it directly to his guests.

Located in Piazza Alvar Aalto, on the first floor of Torre Solaria, IYO Omakase offers an intimate omakase experience for just seven guests. Every evening becomes a live performance: two sushi masters craft and narrate each dish, guiding diners through an emotional and sensory journey deeply rooted in Japanese tradition.

Koshihikari Rice at IYO Omakase Milan: The Soul of Authentic Sushi

At IYO Omakase, rice is the starting point—the foundation upon which the entire omakase experience is built. Master Masashi Suzuki uses Koshihikari rice, handcrafted in Japan and imported exclusively for him. This premium variety is celebrated for its delicately sweet flavor, subtle nuttiness, and ideal stickiness, making it the quintessential base for authentic sushi.

The History and Cultivation of Koshihikari Rice

Originating in the 1950s in Japan’s Fukui region, Koshihikari was born from decades of patient crossbreeding and selection by local farmers determined to create a superior variety. The name combines “Koshi,” referring to the ancient province in Niigata Prefecture, and “Hikari,” meaning “light.”

Since the 1960s, as Japan’s culinary culture evolved beyond post-war needs, Koshihikari became a symbol of quality over quantity. Its cultivation expanded nationwide, supported by refined agricultural techniques that preserve its texture and resilience across diverse climates.

The Texture and Taste That Define True Sushi Rice

Koshihikari’s tender yet cohesive texture and gentle sweetness make it ideal for sushi and classic Japanese dishes such as ochazuke (rice in broth). The small, glossy grains—rich in starch—achieve the perfect stickiness when cooked, providing the signature mouthfeel prized in top-tier sushi.

The Ritual of Sushi Rice: Craftsmanship, Tools, and Precision

Perfect sushi rice demands meticulous preparation. Each batch is washed several times to remove excess starch, preserving grain integrity during cooking. Once cooked, it’s placed in a hangiri, a cypress-wood tub, and cooled with a fan (uchiwa).

During cooling, the rice is seasoned with sushizu—a blend of rice vinegar, salt, sugar, and kombu seaweed—giving it its distinct shine and balance of flavor. The rice is then stored in an ohitsu, a wooden container covered with a damp cloth, to maintain the ideal temperature and humidity for shaping nigiri.

Traditional tools such as the shamoji (wooden paddle) and the hangiri reflect the timeless craftsmanship behind every step—an art passed down through generations of sushi masters.

Sushi Master Masashi Suzuki and the Edomae-zushi Tradition in Milan

At IYO Omakase, Chef Masashi Suzuki embodies the rigor and grace of the Edomae-zushi school, the oldest and most traditional sushi style from Tokyo.

Born in Tokyo in 1976, Suzuki began his career in Yamanashi Prefecture, first as a kitchen assistant, later perfecting his craft through observation and practice. In 2001, he moved to Milan, refining his expertise at some of Italy’s top Japanese restaurants—Endo, Sol Levante, and Osaka—before joining Claudio Liu’s IYO Group in 2018. Since 2019, he has led the IYO Omakase sushi counter, where every service is a unique journey through flavor, texture, and emotion.

Suzuki’s philosophy is simple yet profound: “In Japanese cuisine, everything is about balance, purity, and the relentless pursuit of umami.”

Edomae-zushi Explained: Purity, Simplicity, and the Essence of Japanese Tradition

Edomae-zushi, literally “in front of Edo,” refers to sushi originating from Tokyo Bay during the Edo period (1603–1868). This style emphasizes freshness, seasonality, and visual perfection—hallmarks of Japanese culinary heritage.

Before refrigeration, fish preservation techniques such as marination and fermentation were essential to maintaining quality and developing deeper flavors. Today, Edomae-zushi still honors these methods, offering sushi that is both refined and historically rooted.

Each piece is handcrafted with precision: the fish selection follows the rhythm of the seasons, and the rice vinegar seasoning ensures perfect harmony between rice and topping. The result is sushi that embodies simplicity, purity, and beauty—a true expression of Japanese artistry.

The Nigiri Experience at IYO Omakase: A Theatrical Journey of Flavor

At IYO Omakase, Nigiri are the stars of the show. Prepared and served in front of guests, each piece follows a carefully curated sequence that progresses through increasing levels of fattiness and umami—from delicate white fish to marinated tuna and finally to cooked eel.

Every nigiri is served directly from the sushi master’s hands, meant to be eaten in one bite—no soy sauce or wasabi needed. The result is a symphony of textures and flavors that unfold naturally, guided by the chef’s skill and intuition.

Beyond sushi, the omakase menu may include grilled fish and meat dishes, soups, and sashimi, each harmonizing with the pace of the meal. Behind the counter, traditional tools—Japanese knives, sharkskin wasabi graters, ceramic plates, and sumibiyaki charcoal grills—form part of the visual and sensory spectacle.

The Design of IYO Omakase and AALTO in Torre Solaria: Japanese Precision Meets Milanese Elegance

Designed by Maurizio Lai, the interior of IYO Omakase reflects modern Milanese sophistication infused with Japanese minimalism. Located in Piazza Alvar Aalto, overlooking the Porta Nuova skyline, the setting combines gray-green porphyry, Canaletto walnut wood, and delicate lighting that accentuates texture and space.

A Brise Soleil wall crafted in walnut provides glimpses of both the counter and the city beyond, while porphyry slabs from Trentino, brass accents, and custom furnishings complete the refined ambiance.

Details such as sake barrels, ceramic dishes revealing Mount Fuji when filled with soy sauce, and vegetable-shaped chopstick rests enhance the immersive cultural experience. The entrance, with floating glass panels and smoked mirrors, creates an ethereal transition into the dining space—a play of reflections and transparency that evokes a dreamlike state.

The full venue spans 320 square meters, housing two distinct gastronomic experiences: IYO Omakase and AALTO, a fine-dining restaurant offering creative, boundaryless cuisine.

The IYO Omakase Cellar: Japanese Sake, Wine, and Pairings with Soul

The beverage program at IYO Omakase complements its cuisine with precision. Guests can explore a curated selection of Japanese sake, whiskies, and teas, including Sobacha (buckwheat infusion) and Genmaicha (green tea with roasted rice).

The wine cellar, custom-built to hold 1,600 bottles across six temperature zones, features 700 labels, with a strong focus on Burgundy, Champagne, and biodynamic wines, ensuring perfect pairings from traditional to avant-garde.

Claudio Liu: The Visionary Behind IYO Omakase and AALTO Milan

Claudio Liu, born in China in 1982 and raised in Correggio, Emilia-Romagna, has redefined fine dining in Italy. After early experience in his family’s restaurant in Milan, he opened IYO in 2007—the first non-Italian restaurant in Italy to earn a Michelin star in 2015.

In 2018, Liu launched AJI, Italy’s first premium sushi delivery brand. The following year, he inaugurated IYO Omakase and AALTO, both located in Torre Solaria. By 2021, AALTO had earned its first Michelin star, cementing Liu’s reputation as a pioneer of cross-cultural gastronomy.

Today, Liu leads four IYO Group venues in Milan, each representing a unique expression of Japanese culinary excellence and contemporary Italian design.