«A dish doesn’t just tell a gastronomic story – it goes beyond that. Behind it, there’s a story, a culture, a tradition. We try to bring all of this to Rome».
The journey of ITAMAE – The 7 Samurai of Japanese Cuisine begins here, in a traditional Japanese restaurant near Ostia that faithfully recreates the atmosphere of an Izakaya, the typical tavern of the land of the Rising Sun. Its name is Mikachan, just like the nickname used by its owner when she’s behind the counter.
The true soul of this restaurant – which she opened with her husband in 2018, her name is Micaela Giambanco. Thirty years ago, she left for Japan out of curiosity and passion. She returned brimming with knowledge, which helped her become a skilled and experienced chef, honored with the title of “Black Belt” in sushi.
With dishes that closely follow the rules and spirit of Japanese tradition, this sushi master’s goal is to «share cuisine through culture», with anyone who is passionate about or simply curious about Japan.
In the New Kenji video series, she presents refined recipes that can still be recreated at home by following her detailed tips. With Takikomi Gohan, Micaela introduces a flavorful dish made with rice, fried tofu pouches, mushrooms, carrots and Japanese roots. Meanwhile, Ochazuke offers a comforting winter recipe – «good for body and soul» – that combines rice, salmon, and tea in an unexpectedly harmonious way. Of course, there’s also sushi: the Nigiri preparation is explained step by step, with detail and visual pleasure.
New Kenji Premium Sushi Rice, 100% Italian sushi rice produced by Mundi Riso, stands by the chef in every recipe. Thanks to its excellent texture and delicate ability to complement ingredients while retaining its own unique character, it’s the perfect companion.
Watch the exclusive interview with the Itamae Mikachan and explore her video recipes on New Kenji YouTube channel: click here.