Hong Taiyo In Milano

The perception is that you're a truly great team. And this is clearly evident in the sense of efficiency, kindness, and empathy that, along with the quality of the dishes we've tasted, you convey. We greatly appreciated you in January 2024; last night was a wonderful confirmation. We hope that the exclusivity that distinguishes you doesn't cause you to lose the qualities I listed above.

We had a fantastic experience at Iyo, we were absolutely delighted. The dishes were extremely interesting (we tried the "I'll Make Iyo 2025" menu), the drinks were excellent, and the service impeccable. Highly recommended.

A pared-down elegance, faithful to the purest Japanese aesthetic: this is IYO's presentation. On the outside, a nondescript building near Corso Sempione; inside, a welcoming, carefully balanced atmosphere reigns supreme. This harmony is marred by the vast, almost intimidating à la carte menu, aided by the presence of only three tasting menus. But once you overcome the initial disorientation, the experience unfolds in all its brilliance, offering ample scope for much of Japan's culinary tradition. IYO's cuisine is an exercise in precision and freshness. The sushi section, a true testbed, showcases a meticulous search for raw materials and pairings: "TAYO," a millefeuille of seared shrimp, red shrimp, squid, yuzu miso, and ikura, is a manifesto of freshness, fusion, and awareness. Technique is there, passion is there. The raw materials are shaped and interacted without hesitation under expert hands. On the warmer side, the kitchen delves into ancient Japan. "HAMACHI KAMA," amberjack cheek cooked over charcoal, is a tribute to rural Japanese tradition: crispy and juicy, accompanied by a green apple, watercress, and kohlrabi salad that highlights its spontaneity. A dish that embodies IYO's dual spirit: essential and sophisticated. The pastry, meanwhile, indulges in a more playful vein. The "APPLE TATIN" is a play on textures and temperatures: a glazed apple, a red sugar shell enclosing a lively foam, is accompanied by an apple and cinnamon millefeuille, a crunchy wafer, and a sorbet on a shortcrust crumble, supported by a sweet caramel cream. A spectacular and fun finale. The service is courteous and clean, although there is room for improvement in timing and attention to detail. Despite a few imperfections, the value for money is largely justified: thanks to the quality of the food, the hospitality, and a location that exudes thoughtfulness and restraint. IYO remains one of the brightest stars in the city's culinary scene, a place worth visiting for those seeking authentic, contemporary, and thoughtful Japan.

Amazing food, great staff. I will recommend it to my friends for sure.

Our evening at Iyo was truly special, and I'm sure we'll remember it for a long time. We'd been wanting to go for a long time, and we weren't disappointed at all. We ordered two "Classic Menus - I Do Iyo" (if you order a tasting menu, it must be the same for the whole table), and some dishes truly blew us away with the quality of the ingredients: I'm especially thinking of the Taiyo-Scampo-Zuke Maguro appetizer, the Wagyu Tartare, and the chef's sushi selection. All the dishes were very good, even the two pre-starters and the pre-dessert. We'd stated on the website that it was our competitor, so we were brought a small additional dessert with the words "Happy Anniversary" written on it. The service was excellent (thanks to our maître d', Adrien, who helped make our evening so enjoyable). The bottle of Greco from the Sicilian winery De Bartoli was also excellent. In total, we spent just under €200 each.

Everything we tried was fresh and delicious. The staff were warm, friendly, and knowledgeable. We left very satisfied.

Absolutely excellent, I would definitely return. Unfortunately, I've seen some negative reviews, but I honestly disagree with some of them, which almost made me doubt they were fake. Starting from the experience, it's indescribable. The review matters more or less, but going to try it is quite different. The service, the background, the presentation of the dishes, and the staff have no negatives. It's a different kind of evening, an experience that goes beyond just dinner. Moving on to the dishes, they were all to my liking. I'm a complicated person with food; for example, I don't like oysters and I don't appreciate truffles. However, the perfect balance of the ingredients makes the dish unique, especially for me, who am very selective about food. The flavors are fabulously balanced, they don't overwhelm the palate, and they don't compromise the subsequent courses. I don't think there's a better dish. I was amazed by the eel. Wagyu should be illegal. It was the first time I'd ever tried it, and it was an explosion of flavor. Plus, it melts in your mouth, so you can pretend to chew it—it's unnecessary. If I really had to find a negative, we waited a little longer for the coffee, but it's a minor thing that didn't bother us in any way. I recommend it to everyone. The quality of the food, the experience, the service, and the emotions definitely justify the price.

Wonderful experience. Elegant restaurant and perfect service. Two classic tasting menus, two waters, and one wine (€65) for €420. We'll be back.

A magical experience not to be missed

Gin Dara is a refined whim. Technical perfection, dedicated time, and absolute respect for the raw material. The noble and rare Alaskan black cod is patiently marinated in a carefully balanced blend of sweet and salty miso, which slowly penetrates the fish's fibers until reshaping its texture. The slow, carefully controlled cooking transforms it into a buttery, almost impalpable texture that surrenders to the palate with the delicacy of a caress. Technique is everywhere, but never ostentatious: in the golden sheen of the surface, in the light smokiness that amplifies the marine aroma, in the subtle, salty presence of wakame seaweed that accompanies, without ever overpowering. Each element has a precise role in this score of flavors, where harmony arises from studied contrasts and meticulous proportions. Here, luxury is silent, measured in invisible details and the ability to transform a few ingredients into a total experience. A couple, sitting side by side, surrenders to the rhythm of the dish. Sake lights up the skin. Dara Gin becomes pretext and promise, spark and prelude. A perfect technique that makes you lose control. This is true luxury. There's a point, halfway between the blade of the yanagiba and the contemplative silence of a sushi counter, where the sea becomes silk. That's where IYO's Ika Somen is born. Not a dish, but a declaration of method and thought. The word "somen" recalls those thin strands of Japanese pasta, served cold in summer. "Ika," on the other hand, is squid. But forget everything you know about Mediterranean squid; here the cephalopod isn't grilled, stuffed, or even fried. It's transfigured. Cut with obsessive precision to form translucent filaments. The strands intertwine like hair of seawater, resting on a soba-dashi sauce. A broth that tastes of Japanese wind, fermentation, and memory. A quail egg yolk that vibrates at the slightest movement of air, a generous spoonful of Royal Oscietra caviar that betrays its intent. Crispy microgreens, Japanese in their precision, French in their elegance. It should be eaten in one go, after blending everything decisively but respectfully. And there, at the first bite, the mineral sweetness of the squid unfolds, the velvety fattiness of the caviar, the umami depth of the sauce, the whispered acidity, and the sudden crunchiness. Each ingredient is silent when it must and speaks when it can. All exclusively from IYO.