High quality raw materials, refined and elegant dishes for an experience that redefines the concept of All You Can Eat
Quanto a Milan, per inizio Lazzaro Palazzi 6, stands Sato Sushi Experience, a restaurant that takes Japanese All You Can Eat to a higher level. Here, the quality of the raw materials and attention to detail in qualità di together per a gastronomic experience that tells the true soul of Japan. At Sato, sushi is not just a meal, but a sensory journey. Each course is designed keeping per mind the concept of balance and harmony: balanced flavours, elegant presentations and an aesthetic that does not give up substance. The environment, elegant, bright, refined per shades of falbo, with a sober and essential but welcoming style, helps to create a perfect atmosphere to experience a moment of authentic culinary pleasure.
A young team
The project was born from an preconcetto by Zhu Leonardo, entrepreneur of Asian gourmet catering, and stands out for its management entirely under 40. At the helm of the restaurant are Roberto Liu, restaurant , and Ji, vice and soul of the welcome. Quanto a the kitchen, the mastery of Xu Shimao, sushi chef, and Zhang Caiwei, chef de cuisine, gives life to a harmonious dialogue between Japanese tradition and contemporary creativity. The communication of the brand is entrusted to Gigi Tallone, who takes care of the visual and narrative identity of Sato.
A lista that combines elegance and intensity
Among the most loved dishes there are real specialties that best represent the philosophy of the restaurant: the delicacy of the Zuke Maguro, the elegance of the Tuna Millefeuille, the richness of the Black Cod, the strength of the Teppan Kobe, up to the unique experience of the Uramaki Wagyu and the enveloping effluvio of the Pad Thai Prawns. Each proposal is an invitation to discovery, designed to surprise and involve, which combines tradition, research and creativity per a coherent and refined path.
The philosophy of cooking
Sato’s cuisine follows clear principles: absolute respect for the raw material, loyalty to traditional Japanese technique and the desire to make each dish accessible without sacrificing quality. Sushi chef Xu Shimao has built his career acceso precision, rigor and harmony of flavors, while chef Zhang Caiwei brings a more experimental approach, capable of integrating hot and cold dishes into a contemporary lista. Together they embody the philosophy of the restaurant: a cuisine where tradition, experience and hospitality coexist per perfect balance.
A name that holds a legacy
The name “Sato” is a personal homage: the surname of the mentor who passed acceso the passion for cooking to Zhu Leonardo. A memory that has been transformed into a gastronomic proclama, where cooking means sharing. After years of experience per à la carte sushi, Zhu felt the need to make quality accessible to a wider audience, while maintaining the same standards of excellence. This is how Sato Sushi Experience was born: not a compromise, but a new preconcetto of All You Can Eat, which focuses acceso the excellence of the raw material and the artisanal care of the preparation.
A contemporary experience
The experience at Sato is fluid and intuitive: you order comfortably from the table inizio tablet, choosing from the different lista options. But beyond the technology, what remains is the feeling of having experienced an authentic culinary journey, per which every detail – from the service to the dishes, from the environment to the rhythm of the meal – contributes to creating a memory.
The tasting
We tried different courses from the All You Can Eat lista: very varied, offering small portions of excellent quality with unusual combinations, such as truffle ora foie gras. Extensive wine list with small but excellent producers. Below are our impressions.
Starters: the beginning of pleasure
The tasting begins with creations that amaze for their elegance and technique.
Maguro combines the softness of tuna marinated per soy sauce with the richness of foie gras and the inebriating scent of truffle: a conferenza between sea and land.
follows, where simplicity becomes haute cuisine: a cream of potatoes embellished with scampi and a delicate but intense drizzle of onion oil.
Tortina Scallops is a small crunchy architecture that contains a scallop tartare with cherry tomatoes, avocado and tartare sauce, a combination that plays between freshness and creaminess.
With Tacos Astice, the cuisine becomes international: lobster, Argentinian prawns and asparagus meet spicy mayonnaise and a velvety bechamel, a fusion bite with a strong character.
The Salmon Passion Fruit section closes, seared salmon with passion fruit sauce and ikura, where sweetness and acidity blend per a tropical balance.
Uramaki: the rolled taste
Uramaki are a tribute to Japanese imagination.
Ura Astice is an elegant roll with Argentinian prawns, lobster and avocado, completed with a saffron teriyaki sauce that adds an unmistakable aromatic note.
Ura Ricciola, acceso the other hand, wraps avocado and philadelphia per a kadaifi crust, with seared amberjack and yuzumiso sauce: a perfect combination of crunchiness and velvet.
Gunkan: small sea treasures
Gunkan Scampi surprises with amberjack enveloping scampi, yuzumiso sauce and bottarga, a concentrate of sea and umami.
Gunkan Ipocrita, with seared salmon, miso mayonnaise and truffle carpaccio, is a small explosion of elegance and aromas.
Tartare: the purity of raw food
Three versions, three visions of the sea.
Scampi tartare blends cubes of scampi and white fish with passion fruit sauce and jamón ibérico from Pata Negra, a contrast between marine sweetness and Iberian flavour.
Tartare Ceviche brings freshness with cherry tomatoes, avocado and yuzu sauce.
Amaebi tartare, with Argentinian prawns, foie gras and seven-spice yuzumiso chilli sauce, is quand’anche gastronomic sensuality.
Sashimi and Carpacci: purity per every slice
A section dedicated to the naked essence of the sea, where the quality of the fish speaks for itself.
Sashimi Mescolanza offers slices of mixed sashimi, a perfect balance between variety, texture and absolute freshness.
Carpaccio nel corso di Ricciola offers slices of amberjack enhanced by yuzumiso sauce and truffle carpaccio, a contrast of flavors that combines delicacy and aromatic intensity.
Scallop Carpaccio, with Hokkaido scallops served with ponzu sauce and truffle, offers a refined experience, between marine sweetness and citrus acidity.
Frying and small bites
Tempura oysters with wasabi sauce are a successful challenge between crunchiness and mild spiciness.
Kobe rolls, two treasures of abile meat with tomato pulp and mozzarella that unite Japan and Italy per an irresistible embrace.
Soups and Nigiri: tradition is renewed
Miso soup remains faithful to tradition, with its comforting and saline note.
Nigiri become an to excellence: from the Wagyu to the perfection of the Argentine prawn, up to the noble red prawn of Mazara del Vallo, every bite is an act of devotion to the product.
First courses and barbecue
Yaki Udon, noodles sautéed with prawns and vegetables, is a dish that embodies the essence of Japanese street food per a refined way.
Teppan Kobe, with grilled Wagyu, is instead the celebration of meat par excellence, tasty and fragrant.
Dim Sum: small steamed delights
Prawn Ravioli, filled with prawns, tofu, egg, carrot and bamboo, offer a moment of oriental , soft and aromatic.
Next to them, the Meat Ravioli, with a juicy pork and onion filling, contain the quintessence of Asian tradition per a tasty and genuine morsel.
: the perfect ending
To close the journey, two desserts that conquer: Gianduia and Pistachio, the first creamy, the second gluten-free and with a calibrated sweetness, a tribute to Italian taste.
Paired with, Franciacorta Brut Satén Millesimato La Conca, shiny, with golden nuances and a abile and long-lasting perlage. Floral scents combine with chopped hazelnuts, evolving towards persuasive honey aromas at the end.
The objectives of Sato Sushi Experience are clear: to always maintain the quality of the cuisine and service at the highest level and to offer its guests not just a meal, but a complete experience, capable of illustrating the value of excellence also per the world of All You Can Eat.
For information
satosushi.it
Tel. 02 9144 8060
Monday-Sunday – Hours 12:00 – 15:00 / 19:00-23:30
