Culture, dissemination and taste are together in Sakeya_The House of Sake, which tells the true essence of Japan.
Not only it boasts the largest sake cellar in Europe, but also a kitchen where chef Masaki Inoguchi draws with his dishes an original photograph of Japan of yesterday and today in menus that have as priority that of enhancing the sake, true protagonist of the location. At Sakeya, opened in December 2016 by Lorenzo Ferraboschi and Maiko Takashima – also founders of Sake Company, with the direct patronage of the Japanese prefectures – the sake menu is extremely rich. The unfailing classics are
accompanied by sparkling wine proposals (happoshu) with charmant and champenoise method, from reserve labels, aged in cedar wood (koshu), aged in barrels (taru zake), unfiltered (nigori sake) and undiluted (genshu). Each with its own aromatic, complexity, character and peculiarity of tasting – whether to serve cold, at room temperature or warmed – and each to accompany a dish that enhances the experience. A constant research work to offer products that are difficult to find such as nama sake (not pasteurized) or Shinshu (new sake), a generous variety that aims to give a complete overview of the 47 Japanese prefectures, thanks to the professionalism of the staff of hall, each of which has the status of Sake Sommelier. About the menu of
Masaki Inoguchi, it consists of several sections: the dishes “Obanzai”, the traditional style of cooking originally from Kyoto; the “Sumibi Kushiyaki”, the Japanese coal embers; the iconic dishes of the chef Masa as the “Kan Okoge” (real alaska steamed crab accompanied by crunchy puffed rice and cream of celeriac with white miso) and the “Yaki Tako” (octopus in three cooking with masala pumpkin cream and purple sweet potato chips). Finally, the last section proposes “Masu Chirashi” (rice flavored with red shiso with nori seaweed, toasted sesame and soy sauce) to be served with salmon, ikura or king crab; some Sushi, Wagyu soba
and Edo Ramen, in addition to Shime Yaki-don (rice bowling with poached egg, leek and teriyaki sauce) served with salmon, foie gras or chicken. In an informal atmosphere with Japanese antiques, Sakeya also aims to tell the Japanese territory, its uses, customs and uniqueness and during the year i twill be organized a monthly calendar of events dedicated to ingredients and dishes of the various prefectures that will complement existing work-shops and master classes.
(Sayeka_The House of Sake, Via Cesare da Sesto 1, Milan – Closed on Sundays – www.sakeya.it)
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