Moi Omakase E Sake In Prato

The quality of the products is excellent, from the location to the quality of the service. Definitely recommended!!

Really welcoming place, they were really kind and professional. It was a unique experience, not the classic dinner but a journey where you trust the chef and say what he proposes to you. An experience, obviously not suitable for everyone but for those who understand the sacrifice and passion behind their work. The chef was very polite even with people who were disrespectful during the experience, also because having booked 5 months ago and seeing another customer complaining the whole time because he wanted to smoke and was politely told not to do so out of respect for the other customers since it is not a classic dinner ruined the atmosphere a bit. But evidently this was not understood. The chef remained patient and was polite until the end.

My partner and I have wanted to go to dinner at Moi Omakase for a long time and we finally managed it, What can I say, a UNIQUE EXPERIENCE top quality raw materials, always attentive and professional service. If you also add the human factor in this case Francesco the chef the dinner is not a simple dinner but becomes a UNIQUE EXPERIENCE as I already wrote earlier, I highly recommend trying this place.

Tuesday 29 April 2025 at 9.00 pm Lawn. Last night for the first time in my life I witnessed and participated in a culinary experience that I didn't think could be conceived by the human mind. One of those experiences that we usually see (or at least I who love new cuisine) on social media from so-called food bloggers who experiment and put themselves in the hands of both starred and non-starred chefs and let themselves be guided on a gastronomic journey in the dark. The chef in question is called Alessandro, and he skilfully manages a restaurant with only 10 seats, where he offers Japanese cuisine mixing it with something Italian, starting from highly chosen, highly refined and very fresh raw materials. A chef who impersonates a kitchen samurai, from the clothing that is somewhat reminiscent of Japanese style, to the use of his knives, to the rigor with which he keeps the workstation clean and tidy, the surgical precision with which I would dare say he cuts the fish for us. He led us on this journey by explaining how and what he was doing at that moment, what fish he was preparing and how he would offer it to us in both a hot and cold version. Until last night, I NEVER AND I SAY NEVER would I have thought I would be able to taste and appreciate certain fish or shellfish, and I would never have thought I would be able to experience taste sensations like in this case, remaining speechless at the end of each tasting. The proposed menu consists of 16 courses (between cooked and raw), a menu that varies based on seasonality and the availability of both fish and vegetable raw materials. It ends with an alcoholic pre-dessert and ends with a typical Prato dessert... Peschina (a dessert I wasn't expecting) but which closed the dinner in a worthy way... And don't think about getting up hungry because I assure you that it is a dinner that fills the body and above all the spirit. Guys, in short, I'm not a food blogger and who knows what this review might be like, but I tell you that I would go back every night to eat at this restaurant. A wonderful experience that must be done at least once in a lifetime to realize what is really behind a single ingredient. Important: there are only 10 places per evening so you need to book well in advance if you want a particular date. It's a little corner of Japanese paradise in Tuscany Go there and you won't regret it.

A very special, magnificent one-of-a-kind experience! Francesco, the chef, loves his work and transmits it with energy in his culinary delicacies, bringing Japan here to Italy, the real one, with its flavours, its colours, its stories. Every customer is pampered, listened to, accustomed to dishes that are more exquisite than others, all studied down to the smallest detail. Furthermore, dialogue is encouraged, Francesco puts everyone at ease, talks about himself and his training, explains impeccably how to enjoy his dishes, but also talks about any other topic with customers, treating everyone fairly. Francesco is dedication, elegance, precision, all qualities that are reflected in the restaurant which is also modern, very clean, welcoming and intimate. From the large windows it is also possible to see the Prato fortress in all its beauty. At the reception there will be Gaia, owner of the room and Francesco's helper, very attentive to every customer request, prepared to answer every question and to illustrate the wine and tea lists. Whether it is for a family dinner, a small personal whim or a celebration the reason that might push you to the restaurant as customers, I highly recommend you, a thousand and a thousand times, to try it! Thanks again for this fantastic experience, thanks for everything Francesco! Asia and Lorenzo

Francesco is an excellent host, attentive, precise, meticulous both in preparing the dishes and in describing what he prepares for us. The raw material is of the highest quality, the combinations of flavors and textures are an excellent olfactory and tasting experience, there will be the new menu in May. I can't wait to taste it. Thank you Moi omakase...!

So, let's talk about this experience, because this was not a banal dinner. To describe everything it is necessary to separate the elements of this meal: The food: authentic and refined from wild Alaskan salmon, to spices found only in specific places in Japan, with an inevitable touch of what we can only define as Italianness as with the local Pesca di Prato. I would like to talk more about the ingredients such as the selected rice or the scallops which are more tender than the butter, but try as I might I prefer Francesco the chef to give you this information. The chef: when you are at the counter the chef listens even if in silence, and when he speaks he does it with personality, he talks about the food, he explains how it should be eaten, but also about his experiences and on the other hand, you too, the customer, talk to you. This charisma offers moments that are more unique than rare, since the people sitting at the table will never be the same. Availability and professionalism: a personal anecdote, I cannot take alcohol in any form. When I informed the restaurant of this (as anyone with allergies and intolerances should do) the chef revised the menu for that evening, making all the dishes non-alcoholic to give everyone the same experience, something that for me demonstrated a level of professionalism I had never seen before. The more astute ones will ask themselves: "Prato peach is strictly alcoholic, have you run out of dessert?" Well no, I was made to make a single-portion dessert that I could eat. Fantastic. In truth, this little restaurant has a significant price tag, but if you ask me, it's money well spent, and this won't be the last time I go. Thanks again to Moi, Soon!

First time in this restaurant, recommended by friends... what can I say, finally money well spent, this passionate guy knows what he's doing! I've been fishing and eating raw fish all my life... you've greatly exceeded my expectations - well done Francesco, thank you!!!! I recommend all true fish connoisseurs to drop by...it will be a joy!

Mi sono presa del tempo per scrivere questa recensione. L’esperienza al Moi Omakase è stata fantastica, ben al di sopra delle aspettative. Consigliare questo posto solo per la qualità delle materie prime utilizzate è estremamente riduttivo. Oltre ad aver mangiato dei piatti di una qualità estrema, la differenza la fa proprio lo Chef Francesco. Durante la serata si è creata una atmosfera conviviale e magica sia con gli altri ospiti, sia con Francesco. Infatti, abbiamo iniziato la cena alle 21 e siamo usciti dal ristorante alle 01 solo perché dovevamo fare un’ora di strada per rientrare a casa, altrimenti saremmo rimasti ancora di più. Onestamente penso che chi lo critica non ha proprio capito il suo lavoro. Penso proprio che ritorneremo a fare un bis!

Non è il ristorante che fa per voi: se vi aspettate un ristorante dove mangiare "sushi", non fa per voi; dove andare a mangiare del buon "pesce" non fa per voi; dove il cliente ha sempre ragione, non fa per voi; dove "con tutto quello che pago, voglio essere coccolato" non fa per voi. Lo dico davvero, fate perdere solo tempo, a tutti: a voi, a lui e a noi che vogliamo trovare posto per tornarci, perché Francesco è come la cucina che propone: schietta, nuda e cruda. O la ami follemente o non fa per te. È estremamente complesso nella sua semplicità, consapevole, autentico, elegante, esattamente come l'esperienza che propone e se non sei pronto per accogliere tutto questo, fai altro, scegli altro. La nomea lo precede e non sempre in positivo ma proprio spinta dalle mille voci sono voluta andare a vedere coi miei occhi: la spocchiositá di cui viene additato altro non è che concentrazione e rispetto estremo che ha nei confronti delle ottime materie prime che lavora, l'arroganza che gli viene attribuita è in realtà l'intelligente consapevolezza di sapere chi è, ma soprattutto di ricordare da dove si è partiti e il silenzio, luci soffuse e musica lenta di sottofondo che a tanti crea "disagio" non è altro che la forma massima di rispetto che ha nei confronti dei commensali per creare intorno a loro l'ambiente ideale per esaltare al massimo le emozioni che si proveranno durante il viaggio. Gaia poi, valore aggiunto al ristorante, ha saputo accompagnarci con eleganza, professionalità e pacatezza durante tutta la degustazione. Sono venuta qui per fare un regalo al mio compagno e sono finita in realtà col sentirmi io la fortunata, di aver avuto una scusa per poter conoscere tutto questo. Grazie di tutto, a presto.