Ichikawa

The story

Ichikawa Milan – Omakase and Japanese Fine Dining by Master Haruo Ichikawa

Il Ristorante del Maestro Haruo Ichikawa

In a quiet street southeast of Milan’s centre, Ichikawa brings an exacting, personal vision of Japanese cuisine to a city not short on ambition. The restaurant is the domain of Master Haruo Ichikawa, a figure whose career spans continents and whose credentials include a star from the Michelin guide, earned in 2015, and the title of “Japanese Cuisine Goodwill Ambassador” — a certificate conferred by Japan’s Ministry of Agriculture, Forestry and Fisheries. The Michelin guide continues to recommend Ichikawa, a recognition that speaks to consistency and quiet authority rather than flash.

The heart of the experience is omakase — Japanese for “I leave it to you” — served to just eight guests per evening at the counter. Here, the chef composes a tasting journey of six courses plus dessert, built around seasonal ingredients and premium raw materials: Otoro (the fatty belly of tuna) and Japanese Wagyu feature prominently. The intimacy of the counter allows for direct observation of the knife work and plating, turning dinner into a private performance.

For those who prefer a more social setting, the dining room offers an à la carte menu alongside a five-course table tasting. The selection ranges from sashimi platters to warm dishes such as Wagyu udon, each executed with the precision expected of a kitchen staffed entirely by Japanese chefs trained under the Master’s eye. The cuisine is unequivocally Japanese, rooted in tradition yet filtered through Ichikawa’s long experience in Italy.

Beyond the restaurant, Ichikawa extends its craft through bespoke catering for private and corporate events, professional consulting for restaurateurs, and cooking courses for both enthusiasts and professionals. A gift card is available for those who wish to offer the experience.

Master Ichikawa has also distilled his philosophy into a book, “Il Giappone in casa”, which blends authentic recipes with culinary narrative and personal stories — a testament to a chef who has spent decades bridging two food cultures without compromising either.