The Executive chef Niimori Nobuya, born in Tokyo, trained in his homeland, where he learned the techniques and secrets of pure Japanese cuisine. His culinary idea combines the most rigid Japanese footprint and fusion cuisine, with numerous Italian influences. After gaining experience at the two Michelin stars restaurant “La Madonnina del Pescatore” and at the “Grand Hotel et de Milan”, he continued his career at the Japanese restaurants Kiyo and Armani Nobu in Milan. His cooking philosophy is based on tradition, using raw materials of Japanese origin and blending them with the quality of Italian fish.
Cuisine philosophy: what are your creations to you?
Surely the food is an integral part of my day both working and extra work. From this point of view, my tradition is not different from the Italian tradition even if the dishes differ a lot, but without forgetting the convivial moment.
What is “living the taste” for you?
I believe that living the taste is a discovery for the palate. When you go from tradition to innovation, you need to be in continuous research and this allows me to savor new ingredients trying to understand how to value finding the right pairing.
Is there something for you that ties passion and talent together and keep them alive every day?
Making the customer happy is certainly the best way to keep the passion alive in this job. A positive feedback is what pushes me to do my best every day. I’m not afraid to do mistakes and I always looking for to improve myself by learning from it.
Tell us more about your cuisine, between tradition and innovation:
Applying the Japanese tradition to the creativity of Italian cuisine is definitely my “red thread”, without losing the original flavors and aromas but adding colors and sensations that always bring the thought of “home”, making it the distinctive point.