Nobuya

The story

Nobuya Milan | Japanese Contemporary Cuisine by Chef Niimori in Milan

Il Progetto Nobuya

In the heart of historic Milan, Nobuya is a dialogue between Italy and Japan, written in the language of ingredient and light. The restaurant's very name—Nobuya—is also the name of its chef, Niimori Nobuya, whose life story embodies this cultural fusion. Born in Tokyo in 1973, Chef Niimori learned authentic Japanese techniques before falling in love with Italian cuisine. He moved to Italy over twenty years ago, working alongside Michelin-starred chefs and refining his style. A pivotal moment came when he worked with Nobu Matsuhisa at Nobu Milano, closing the circle of his culinary journey.

Today, at Nobuya, Chef Niimori welcomes guests personally, telling his story through his dishes. The atmosphere is one of harmony, where every detail—from the wood to the porfido stone, from the tables to the art of service—reflects the meeting of two worlds. This singular approach has earned Nobuya a place in the Michelin guide as a Recommended restaurant for 2026, a recognition of its precise, elegant modern cuisine.

La Cucina

The kitchen at Nobuya unites the purity of Japanese tradition with the finest Italian and international raw materials. Chef Niimori’s cooking is described as "sartorial," tailored to each ingredient at its peak of freshness. The menu changes daily, following the market, and highlights include a dry-aging cell for fish—a technique that develops deep aromatic complexity and new textures. Guests can choose how their ingredients are prepared, from sashimi or tataki to tempura or robata grill.

For those who wish to surrender entirely to the chef’s creativity, Nobuya offers two omakase tasting menus: one based on fish and meat, and a second entirely vegetable-focused, using 100% seasonal Italian produce. The wine list is a curated selection of Italian and French labels, with a particular focus on Burgundy, while a notable sake collection from various Japanese regions completes the experience. The cuisine is a constant search for balance and essence, where the discipline of Japanese technique meets the Italian passion for raw materials.