ITAMAE: Shiro Poporoya, carrying on tradition

13/05/2025

Fresh, dynamic and deeply rooted in tradition: Shiro Poporoya, one of Milan’s most fascinating japanese restaurants, is the sixth stop on ITAMAE – The 7 Samurai of Japanese Cuisine.

Operating since the early 1990s, Shiro Poporoya is the natural extension of Poporoya, the very first sushi bar in Italy – now a true institution of Japanese cuisine in Milan – located just across the street. Leading this “younger” venue is the same Hirazawa family, this time with Mami Hirazawa, daughter of Chef Minoru, affectionately known as “Shiro” and charmingly illustrated in the logo of the restaurant.

The mission of Shiro Poporoya is to carry on an entire culinary tradition – one of the highest quality Japanese cuisine, blending timeless classics with modern fusion creations, all masterfully prepared by Chef Ikeda Osamu. But the experience goes beyond the food: the restaurant offers a sensory journey through Japan, past and present, in the warm ambiance of a traditional tavern from the Land of the Rising Sun.

At the heart of it all are the ingredients, always fresh and of the highest quality. Chef Ikeda Osamu proves this by presenting two unique recipes for ITAMAE: Bettarazuke, a distinctive fermented daikon radish preparation made with rice, and Akita Damakomochi, a hearty chicken stew with rice dumplings, blending flavors from meat, mushrooms and vegetables.

For these dishes, New Kenji Premium Sushi Rice – a 100% Italian sushi rice – is the perfect partner. “Rice is fundamental […] We’ve seen truly great care taken not only in the rice itself, but also in the people who work with it,” says Mami Hirazawa, commenting on the quality of Mundi Riso product.

Don’t miss the full interview with Shiro Poporoya and the two recipe videos on New Kenji YouTube channel: click here.