{"id":394,"date":"2026-09-24T10:21:17","date_gmt":"2026-09-24T08:21:17","guid":{"rendered":"https:\/\/innomilano.com\/blog\/"},"modified":"2026-10-06T08:52:26","modified_gmt":"2026-10-06T06:52:26","slug":"blog","status":"publish","type":"page","link":"https:\/\/innomilano.com\/en\/blog\/","title":{"rendered":"Blog"},"content":{"rendered":"\t\t
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The INNO blog<\/p>\n\t\t\n<\/div>\n\t\t\t

Voices from the
kitchen<\/em>.<\/h1>\n\t\t\t\t\t

The chef talks about the dishes, the sommelier pours the wines, Milan sets the scene. We write here when we have something to say, not when an editorial calendar says it\u2019s time.<\/p>\n\t\t\n<\/header>\n

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All<\/a>\u00b7<\/span>Kitchen<\/a>\u00b7<\/span>Season<\/a>\u00b7<\/span>Milan<\/a>\u00b7<\/span>Cellar<\/a>\u00b7<\/span>For our guests<\/a><\/p>\n\t\t\n<\/div>\n

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

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Kitchen<\/p>\n\t\t\t\t\t

\n\t\tFive fish, one silence. The story of the INNO sashimi\n\t<\/a><\/h2>\n\t\t\t\t\t

How the restaurant\u2019s signature dish comes to be. From the fish auction at four in the morning to the chef\u2019s hand slicing it in the dining room, in front of the people about to eat it. A day told gesture by gesture.<\/p>\n\t\t

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Written by the chef \u00b7 22 April 2026<\/p>\n\t\t\t\t\t\n\tRead the article\n<\/a>\n\t\t\n<\/div>\n\n<\/div>\n\n<\/div>\n\n<\/div>\n\n<\/div>\n

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More articles<\/em><\/h2>\n\t\t\t\t\t

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

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

5 min read<\/p>\n\t\t\t\t\t

\n\t\tBeneath the spires. What it means to cook in Piazza Duomo.\n\t<\/a><\/h3>\n\t\t\t\t\t

Opening a restaurant in Piazza Duomo is never a given. It is a weight, a promise, a choice. The chef explains how we chose to inhabit this spot.<\/p>\n\t\t\t\t\t\n\tRead \u2192\n<\/a>\n\t\t\n<\/div>\n

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

4 min read<\/p>\n\t\t\t\t\t

\n\t\tSpring 2026. What\u2019s coming onto the menu.\n\t<\/a><\/h3>\n\t\t\t\t\t

Line-caught sea bass, the first basil, strawberries from Brianza, white asparagus from Bassano. The ingredients changing the menu from next week, and why.<\/p>\n\t\t\t\t\t\n\tRead \u2192\n<\/a>\n\t\t\n<\/div>\n

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

6 min read<\/p>\n\t\t\t\t\t

\n\t\tThree wines for a sashimi. The sommelier pairs.\n\t<\/a><\/h3>\n\t\t\t\t\t

Champagne, Riesling, junmai sake. When fish takes centre stage, wine makes the difference. Three labels from our cellar, three pairing logics clearly explained.<\/p>\n\t\t\t\t\t\n\tRead \u2192\n<\/a>\n\t\t\n<\/div>\n

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

5 min read<\/p>\n\t\t\t\t\t

\n\t\tThe raw bar. The art of cutting in full view.\n\t<\/a><\/h3>\n\t\t\t\t\t

Why we wanted an open counter in the dining room rather than a kitchen hidden at the back. Cutting fish is a gesture, and a gesture is meant to be watched. It is part of the service.<\/p>\n\t\t\t\t\t\n\tRead \u2192\n<\/a>\n\t\t\n<\/div>\n

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

6 min read<\/p>\n\t\t\t\t\t

\n\t\tSilent kitchen. A Japanese lesson.\n\t<\/a><\/h3>\n\t\t\t\t\t

Ten years ago the chef spent months in a Tokyo restaurant where hardly a word was spoken. Today that silence is how we work. What we learnt.<\/p>\n\t\t\t\t\t\n\tRead \u2192\n<\/a>\n\t\t\n<\/div>\n

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For our guests<\/p>\n\t\t\n<\/div>\n\t\t\t

4 min read<\/p>\n\t\t\t\t\t

\n\t\tFour tips for ordering well at INNO.\n\t<\/a><\/h3>\n\t\t\t\t\t

Start with the raw dishes. Let the sommelier advise you. Share the mains. Don\u2019t skip the souffl\u00e9. A pocket guide to your first dinner.<\/p>\n\t\t\t\t\t\n\tRead \u2192\n<\/a>\n\t\t\n<\/div>\n\n<\/div>\n\n<\/div>\n\n<\/section>\n

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Beyond the blog, there\u2019s the dining room.
We look forward to seeing you<\/em>.<\/p>\n\t\t\t\t\t\n\tBook a table\n<\/a>\n\t\t\n<\/section>\n

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

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

Newly published articles. Private evenings. New dishes. Tastings with the sommelier. We only write when it\u2019s worth it.<\/p>\n\t\t

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