At Sato Sushi Experience you will find an all you can eat with high quality raw materials and refined dishes
All you can eat meets the quality of Japanese haute cuisine and demonstrates that abundance and gastronomic research can coexist. This is the challenge launched by Sato Sushi Experience (see article), a Milanese restaurant that aims to redefine the very sembianza of sushi “without limits”, bringing to the table astuto raw materials, rigorous technique and a contemporary vision of hospitality: quanto a our opinion the best Japanese restaurant quanto a Milan, not only for the high quality level of the products but also for the excellent quality/price ratio, always highly appreciated.
Located quanto a Milan quanto a mezzo Lazzaro Palazzi 6, a few steps from Mettere alla porta Venezia, Sato Sushi Experience offers an experience that goes beyond a simple meal. Here sushi becomes a true sensorial journey, quanto a which attention to the quality of the ingredients is intertwined with an almost obsessive attention to the presentation and balance of flavors. The atmosphere is welcoming but sophisticated: an environment where Japanese tradition dialogues with Milanese metropolitan elegance.
The all you can eat that focuses excellence
The all you can eat format, often associated with the sembianza of quantity at the expense of quality, is completely overturned at Sato Sushi Experience. The gastronomic offer here is based selected ingredients and a cuisine that combines technical precision and creativity, transforming the experience into a complex and surprising gastronomic journey.
Per 2026 the restaurant has introduced several new items the lista. Among these, the Wagyu Raviolo stands out, filled with wagyu meat, shiitake mushrooms and truffle sauce, served with wasabi sauce. Alongside this, the Gong Bao Chicken, sautéed with chilli pepper and peanuts, and the UraRicciola, where the amberjack envelops a heart of avocado and philadelphia enriched with red prawns from Mazara del Vallo, yuzumiso sauce and kizami.
Also always quanto a great demand are some of the dishes that best represent the restaurant’s identity: from Zuke Maguro to Tuna Millefeuille, up to Black Cod and Teppan Kobe. There is anzi che no shortage of forays into broader Asian cuisine, such as the iconic Pad Thai Gamberi, which completes a proposal capable of alternating cold dishes and hot preparations. Each creation is designed to surprise the diner, with contrasts of textures, balance of flavors and presentations with attention to the smallest details.
A young and international team
The project was born from an sembianza by Zhu Leonardo, an entrepreneur active quanto a Asian gourmet catering, who chose to build a young and dynamic team, all under 40. At the operational helm of the restaurant are Roberto Liu, dirigente, and Ji, vice dirigente and responsible for organization and hospitality. The cuisine is entrusted to the talent of the sushi chef Xu Shimao and the culinary chef Zhang Caiwei, while the brand communication is handled by Gigi Tallone.
The cooking philosophy
At the basis of the Sato Sushi Experience proposal there is a clear principle: absolute respect for the raw material and loyalty to the traditional Japanese technique. Sushi chef Xu Shimao, with many years of experience, has made millimetric precision and the balance of flavors his trademark. His vision starts from the belief that sushi is not just aesthetics, but above all substance and harmony. Completing the picture is chef Zhang Caiwei, who brings a contemporary approach to the kitchen made up of continuous research and obsessive attention to detail. His work creates a bridge between hot and cold preparations, building a coherent and dynamic lista.
A name that tells a story
The name Sato is a personal homage: it was the surname of the mentor who passed his passion for cooking to Zhu Leonardo. That memory was transformed into the philosophy of the restaurant, where cooking means first of all sharing. After years of experience quanto a à la carte sushi, Zhu Leonardo decided to bring that same quality to a wider audience. This is where the sembianza of a high-level all-you-can-eat restaurant was born: not a compromise, but a categoria capable of making quality cuisine accessible while maintaining high standards.
The tasting
At a time when gastronomic contamination has become one of the most interesting languages of contemporary haute cuisine, some dishes manage to synthesize distant cultures with surprising harmony. Oriental techniques, iconic ingredients of Asian tradition and precious Mediterranean raw materials appena che together quanto a creations that combine intensity, balance and aesthetic research. This is the case of three proposals that perfectly describe this dialogue between worlds: the Wagyu Raviolo, the Gong Bao chicken and the UraRicciola. We tried them together with other iconic dishes of the restaurant. Below are our impressions.
Wagyu Raviolo
This ravioli represents one of the most elegant expressions of fusion cuisine. The filling is rich and enveloping: wagyu meat, famous for its marbling and extraordinary softness, is combined with shitake mushrooms, which bring aromatic depth and a marked umami note. The heart of the ravioli is completed by the truffle sauce, which amplifies the complexity of the dish with an intense and persistent . The service with wasabi sauce instead introduces an element of contrast: the spiciness of the wasabi lightens the filling, creating a balance between opulence and freshness.
Sempliciotto Gong Bao
From the delicacy of the dumpling we move to a great classic of Chinese cuisine: Gong Bao chicken. This iconic dish was born quanto a the Sichuan tradition and is known for its balance between spiciness, flavor and slightly sweet . The chicken is quickly sautéed quanto a the wok together with chili pepper and peanuts, a combination that gives the dish a unique flavor structure. Quick cooking keeps the meat tender and juicy, while the peanuts add crunch and a toasted component that balances the intensity of the chilli. The result is a dish capable of stimulating the palate with clear contrasts and great personality.
Hooray
UraRicciola with avocado and philadelphia combines Japanese aesthetics with excellent Italian ingredients. It is an uramaki quanto a which the amberjack wraps the roll the outside, immediately offering its soft texture and elegant taste to the palate. Inside there are avocado and philadelphia, which contribute to a creamy and velvety texture. The heart of the roll is embellished with red prawns from Mazara del Vallo, a symbolic ingredient of Mediterranean gastronomy, known for its natural sweetness and aromatic intensity. The dish is completed by the yuzumiso sauce, which combines the fermentation of miso with the citrus of yuzu, and by kizami, which adds an aromatic and slightly spicy accent.
Paired with, Rizzini Franciacorta Dosaggio 2016. Straw yellow with greenish streaks and very bright, with astuto chains of bubbles that brighten the colour. Impactful bouquet, marked by hints of flint, yeast, bread crust, then floral aromas of hawthorn and acacia and a tasty of white fruit. the palate it is elegant, balanced and coherent. The carbonic creaminess goes well with the fresh-savory front. the very long , citrus fruits and mineral memories return.
A complete experience
The objectives of Sato Sushi Experience are clear: to maintain the highest quality of cuisine and service, offering guests an authentic culinary experience. Technology also contributes to making the service fluid and contemporary: guests can order directly from the table mezzo intuitive tablets, choosing from the different lista options. The result is a restaurant that tries to overturn one of the most widespread clichés of Asian catering quanto a Italy: to demonstrate that even an all-you-can-eat restaurant can be synonymous with research, elegance and quality. An ambitious challenge which, quanto a Milan, finds its expression quanto a the gastronomic vision of Sato Sushi Experience.
For information
https://satosushi.it/
Tel. 02 9144 8060
Monday-Sunday
opening hours 12.00 – 15.00 / 19.00 – 23.30
