ITAMAE: Kokoro, the flower of Milan outskirts

An Italian sushi chef, Fabio Fucentese trained in Japan to learn the techniques and secrets of culinary art directly from the greatest masters of the country. A member of the WSSI – World Sushi Skills Institute and the AJSA – All Japan Sushi Association, he is specialized in Edomae-style sushi and aims to capture the authentic taste of traditional Japanese cuisine in his creations.

He is supported in this mission by Mariko Yamamoto, the restaurant manager, originally from Tokyo. She is fully trained in the cuisine of her homeland, with a particular passion for the refined art of Wagashi, traditional Japanese confectionery. Together, combining skill and tradition, they bring the essence of true “washoku” – authentic Japanese cuisine – to Italy.

For ITAMAE, they present two signature dishes: Saba Bozushi, a marinated mackerel and rice roll, especially popular in the Kyoto area and originally developed along the “mackerel road” during the Edo period. And Katsudon, the beloved Japanese pork cutlet served in a bowl, made even more delicious by onions, egg and dashi broth.

As always, New Kenji Premium Sushi Rice accompanies the chefs in the preparation of their dishes. This 100% Italian sushi rice, produced by Mundi Riso, offers exceptional quality in both flavor and texture. It enhances the taste of every ingredient it pairs with, while maintaining its own distinct and extraordinary identity.

Watch the full interview with the ITAMAE of Kokoro and both video recipes on New Kenji YouTube channel: click here.