A few steps from the center of the Milanese nightlife, just behind Corso Como and in a discreet and quiet corner, a restaurant dedicated to oriental haute cuisine that bears the name of Waby has recently opened its doors.
A place that was certainly lacking in the area (full of bars and nightclubs) and that brings a great touch of class right where it wasn't. The environment is welcoming and refined, the interiors (made with materials produced in Italy) were designed by Maurizio Lai's studio.
This important project was born from an idea of Matteo Zhu, second generation restaurateur in Milan (his family has been in the sector since '95 when he opened the first restaurant in Biella, before moving to Milan in 2002).
At the sushi counter there is Paul Richard Lacerna, formerly of Nobu and Basara Sushi Pasticceria.
The menu takes inspiration from a type of international oriental cuisine, already present and widely appreciated in the United States and London: Mediterranean raw materials, preparation methods and oriental spices.
The main ingredients include fresh fish (such as tuna belly or eel), Wagyu meat, fois gras, black cod, Kaluga Amur caviar (from the border between China and Russia), red prawns from Mazara del Vallo, king crab and lobster.
The cellar is equally interesting: in addition to the champagnes, there are more than 60 sake references, with the possibility of tasting and food pairing.
Waby offers a wide choice for what concerns sushi: in addition to the numerous uramaki, I point out the delicious nigiri (classic and special), which can be optioned both as a set and as a single piece. Do not miss the Sashimi special, impressive and varied, to which caviar can also be added.
Among the main preparations, the Japanese robata stands out, which involves cooking skewers on charcoal. It is possible to order the robata of meat (Wagyu A5 or Angus), vegetables and fish (ventresca, gindara, unagi or lobster).
The kobachi are also very interesting, among which the salads (lobster or sashimi) and the passion fruit scampi stand out.
There is no shortage of carpaccio, some dim sum, kishimen (buckwheat noodles, red snapper tempura and dashi broth) and the "Creations", or specialties of the moment, such as the trilogy of oysters (with ikura, jelly sake shoga, chopped onion red), Iberian hotate (scallop millefeuille, Iberian jamon, jalapeno, coriander, yuzu miso sauce) or tuna somen (raw tuna noodle, Kaluga caviar, yuzu powder and dashi).
The dessert menu includes home-made pastries.
Waby's offer is wide, both for dinner and lunch - very rich business lunches are provided, which include, for example, sushi set, wagyu don or tartare.
The quality of the raw material is of the highest level and the care taken in the composition of the dishes is exemplary. The final price is important but related to the type of cuisine. I recommend Waby for a classy lunch and, above all, for an important dinner: the soft lights and large windows overlooking the street create a luxurious and romantic atmosphere.