{"id":386,"date":"2026-07-29T13:56:20","date_gmt":"2026-07-29T11:56:20","guid":{"rendered":"https:\/\/innomilano.com\/home\/"},"modified":"2026-10-06T08:52:21","modified_gmt":"2026-10-06T06:52:21","slug":"home","status":"publish","type":"page","link":"https:\/\/innomilano.com\/en\/","title":{"rendered":"Home"},"content":{"rendered":"\t\t
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INNO Milano \u00b7<\/span> Fine fusion restaurant in Piazza Duomo<\/h1>\n\t\t\n<\/div>\n\t\t\t

\u00abHola Milano, qu\u00e9 tal?\u00bb<\/p>\n\t\t\t\t\t

A window on the Duomo<\/em>.<\/h2>\n\t\t\t\t\t

A cuisine that speaks softly. On via Mazzini, facing the Galleria Vittorio Emanuele, where the Mediterranean, Japan and Latin America meet on tiptoe.<\/p>\n\t\t

\n \t\t\t\n\tBook a table\n<\/a>\n\t\t\t\t\t\n\tDiscover the dishes\n<\/a>\n\t\t\n<\/div>\n
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Address<\/p>\n\t\t\t\t\t

Via G. Mazzini 2<\/p>\n\t\t\n<\/div>\n

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Location<\/p>\n\t\t\t\t\t

Piazza Duomo<\/p>\n\t\t\n<\/div>\n

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Reservations<\/p>\n\t\t\t\t\t

+39 340 888 9759<\/a><\/p>\n\t\t\n<\/div>\n\n<\/div>\n\n<\/div>\n\t\t\t

Scroll<\/p>\n\t\t\n<\/header>\n

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I  \/  The place<\/p>\n\t\t\t\t\t

Beneath the spires<\/em>.<\/h2>\n\t\t\t\t\t

Opening a restaurant in Piazza Duomo is not a neutral choice. It means working every day with one of the most visited monuments in the world on the other side of the glass \u2014 the spires, the dome, the golden Madonnina watching over the city since 1774. It is a weight, and a privilege. Every day someone walks in and, before sitting down, says: what a view<\/em>.<\/p>\n\t\t\t\t\t

The light in the dining room changes three times a day, and the Duomo changes it. In the morning the sun breaks on the pinnacles and slants in through the windows. At midday the white Candoglia marble throws direct light onto the tables, and among the tourists crossing the square you can spot our first guests. In the evening the cathedral is lit from below, the square empties, and the golden Madonnina becomes the only possible backdrop.<\/p>\n\t\t\t\t\t

A location like this forces a choice. We could have built a restaurant that spoke loudly, counting on the street to fill it. We chose the opposite: a small room, a discreet door, an atmosphere for those who already know where they are going and why. Milan needs loud voices, but it also needs places where you can finally lower yours.<\/p>\n\t\t\t\t\t

Lunch comes with the sun slanting across Mengoni\u2019s rooftops and the white Candoglia marble of the Duomo as a backdrop. Dinner comes with the Madonnina above us and the lights of the Galleria playing against the fuchsia velvet of the chairs. The set has been standing for two centuries: all we did was lay the table.<\/p>\n\t\t\t\t\t

\u2014 via Mazzini 2, on the corner of the Duomo<\/p>\n\t\t

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Duomo<\/p>\n\t\t\t\t\t

Overlooking
the square<\/p>\n\t\t\n<\/div>\n

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72<\/p>\n\t\t\t\t\t

Covers
in the room<\/p>\n\t\t\n<\/div>\n

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200+<\/p>\n\t\t\t\t\t

Labels
in the cellar<\/p>\n\t\t\n<\/div>\n\n<\/div>\n\n<\/div>\n\n<\/div>\n

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Tonight there is still time<\/em>.
A table in Piazza Duomo, in a minute.<\/p>\n\t\t\t\t\t\n\tCheck availability\n<\/a>\n\t\t\n<\/section>\n

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II  \/  Manifesto<\/p>\n\t\t\t\t\t

Three voices.
One conversation.<\/em><\/h2>\n\t\t\n<\/div>\n
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In Piazza Duomo, INNO is an intimate room looking onto the Galleria Vittorio Emanuele. A cuisine that does not tell itself out loud: it works by subtraction, by gesture, by silence. The Mediterranean as its root. Japan as its discipline. Latin America as accent, warmth, counterpoint.<\/p>\n\t\t\t\t\t

Don\u2019t call it fusion, because it isn\u2019t a sum. It is a dialogue \u2014 a grammar in which sea bream becomes tataki over the embers, a tuna tartare meets fresh cheese and furikake, a curry meets the good oil of the south, and a \u201ccochinita\u201d sits next to a gyoza. What holds it all together is not geography: it is the right note.<\/p>\n\t\t\n<\/div>\n

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We work with few things at a time. The fish that arrives in the morning from the coastal auctions is the fish you will find at the counter that evening. Our vegetables come from a small network of Lombard growers: those who grow little grow it better. Every morning we test, we taste, we decide.<\/p>\n\t\t\t\t\t

The menu changes. Not for fashion, but because the season changes. In spring come the new basil and the first sea bass; in autumn the mushrooms return and the bonito turns darker. We would like you to be able to come back to INNO twice in the same month and find something different, and something familiar.<\/p>\n\t\t\t\t\t

We cook for those who know how to wait for the moment a flavour arrives. And then comes back.<\/p>\n\t\t\n<\/div>\n\n<\/div>\n\t\t\t

Cooking is a simple craft.
It is, as long as you stop trying to prove it.<\/p>\n\t\t\n<\/section>\n

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\u201cA dish is a sentence.
Our grammar is silence.\u201d<\/p>\n\t\t\t\t\t

III
Philosophy<\/p>\n\t\t\n<\/section>\n

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IV  \/  The author<\/p>\n\t\t\t\t\t

The chef signs
every dish<\/em>.<\/h2>\n\t\t\t\t\t

Raised in Mediterranean kitchens and trained in Japan, INNO\u2019s chef brings a personal synthesis to Milan: technical rigour, outstanding ingredients, a creative line that does not chase trends. The raw bar is his favourite place: there he works in full view, cutting, plating, talking to guests seated a metre away.<\/p>\n\t\t\t\t\t

The fish arrives every morning from the auctions of the Adriatic and Ligurian coasts. The vegetables from small Lombard growers. The meat from short-supply-chain producers, chosen one by one. What comes into the kitchen in the morning goes out to the dining room in the evening. Nothing else.<\/p>\n\t\t\t\t\t

The team is young, but everyone has years in front-line kitchens behind them. We work in silence, speak softly, rarely argue. It is a school.<\/p>\n\t\t\t\t\t

\u00abHola Milano, qu\u00e9 tal?\u00bb<\/p>\n\t\t\t\t\t

The chef\u2019s greeting \u00b7 as service begins<\/p>\n\t\t\t\t\t

\u201cI don\u2019t cook dishes of the world.
I cook the world as I have known it.\u201d<\/p>\n\t\t\t\t\t\n\tRead voices from the kitchen\n<\/a>\n\t\t\n<\/div>\n\n<\/section>\n

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\u201cThe blade, the fish,
the length of a breath.\u201d<\/p>\n\t\t\t\t\t

V
The gesture<\/p>\n\t\t\n<\/section>\n

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VI<\/p>\n\t\t\t\t\t

A menu that
changes with the season<\/em>.<\/h2>\n\t\t\t\t\t

A selection of the current dishes. The full menu, with allergens and sourcing, is on its own page.<\/p>\n\t\t\n<\/div>\n

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Raw & Starters<\/h3>\n\t\t
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Sashimi INNO \u201cmono\u201d<\/p>\n\t\t\t\t\t

Usuzukuri cut, wasabi, Maldon salt, Gallo sauce<\/p>\n\t\t\n<\/div>\n\t\t\t

39<\/p>\n\t\t\n<\/div>\n

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Tuna tartare<\/p>\n\t\t\t\t\t

Bluefin tuna, fresh cheese cream, shichimi, furikake<\/p>\n\t\t\n<\/div>\n\t\t\t

30<\/p>\n\t\t\n<\/div>\n

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Sea bream tataki<\/p>\n\t\t\t\t\t

Ponzu, ginger, sesame oil, Maldon salt<\/p>\n\t\t\n<\/div>\n\t\t\t

44<\/p>\n\t\t\n<\/div>\n

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Prawn ceviche<\/p>\n\t\t\t\t\t

Trio of citrus, avocado, coriander, corn tortillas<\/p>\n\t\t\n<\/div>\n\t\t\t

35<\/p>\n\t\t\n<\/div>\n\n<\/div>\n

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Main courses<\/h3>\n\t\t
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Fish curry<\/p>\n\t\t\t\t\t

Velvety house curry, lemongrass, coriander<\/p>\n\t\t\n<\/div>\n\t\t\t

48<\/p>\n\t\t\n<\/div>\n

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Fish \u201cCochinita\u201d<\/p>\n\t\t\t\t\t

Achiote, citrus, plantain pur\u00e9e, radishes<\/p>\n\t\t\n<\/div>\n\t\t\t

48<\/p>\n\t\t\n<\/div>\n

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Spicy fillet<\/p>\n\t\t\t\t\t

Spanish beef, chilli, Manchego, corn tortillas<\/p>\n\t\t\n<\/div>\n\t\t\t

48<\/p>\n\t\t\n<\/div>\n

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Korean veal<\/p>\n\t\t\t\t\t

Ginger, oyster sauce, wok-fried vegetables, shichimi togarashi<\/p>\n\t\t\n<\/div>\n\t\t\t

44<\/p>\n\t\t\n<\/div>\n\n<\/div>\n\n<\/div>\n

\n \t\t\t\n\tSee the full menu\n<\/a>\n\t\t\t\t\t\n\tBook\n<\/a>\n\t\t\n<\/div>\n\n<\/section>\n
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\u201cSeared outside, raw inside.
Like every good story.\u201d<\/p>\n\t\t\t\t\t

VII
Tuna tataki<\/p>\n\t\t\n<\/section>\n

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VIII  \/  In the press<\/p>\n\t\t\t\t\t

What they write<\/em>
about us.<\/h2>\n\t\t\n<\/div>\n
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In Piazza Duomo, a cuisine in dialogue between Japanese discipline and a Mediterranean voice. One of the most interesting openings in the city centre.<\/p>\n\t\t

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Corriere della Sera<\/p>\n\t\t\t\t\t

Dossier Milano \u00b7 2025<\/p>\n\t\t\n<\/div>\n\n<\/div>\n

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INNO\u2019s chef has the rare ability to make the cut of sashimi and the warmth of cochinita live side by side without either raising its voice.<\/p>\n\t\t

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Identit\u00e0 Golose<\/p>\n\t\t\t\t\t

Review \u00b7 2025<\/p>\n\t\t\n<\/div>\n\n<\/div>\n

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A small, intimate room, with velvet armchairs and a view that, for Milan, is quite something. The cooking lives up to the address.<\/p>\n\t\t

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Gambero Rosso<\/p>\n\t\t\t\t\t

Restaurant Guide \u00b7 2025<\/p>\n\t\t\n<\/div>\n\n<\/div>\n

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The INNO sashimi alone would be worth the stop. Being able to have it in Piazza Duomo is almost a bonus.<\/p>\n\t\t

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Repubblica Milano<\/p>\n\t\t\t\t\t

Tavola \u00b7 2025<\/p>\n\t\t\n<\/div>\n\n<\/div>\n\n<\/div>\n

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4,8\/5<\/span><\/p>\n\t\t\t\t\t

Average rating on Google & TheFork \u00b7 over 280 reviews<\/p>\n\t\t\n<\/div>\n\n<\/section>\n

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IX  \/  Stay in touch<\/p>\n\t\t\t\t\t

Four lines<\/em>
a month.<\/h2>\n\t\t\t\t\t

The new menu. Private evenings in Piazza Duomo. Tastings with the sommelier. Stories from the chef. We only write when we really have something to say.<\/p>\n\t\t

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