Ichi Station, or the experience of starred sushi at home. Why? Because it is an established format whose menu was signed by the master Haruo Ichikawa, an institution of Japanese gastronomy in Milan as the first chef to be awarded a Michelin star for an ethnic cuisine restaurant at the Iyo restaurant.
After leaving the famous restaurant just mentioned, Ichi san has been involved in a series of projects and Ichi Station is just one of them.
To date there are several "stations" where you can order food at home or take away (via Col di Lana, via Gustavo Fara, via Ravizza or Corso di Porta Vittoria) through the appropriate app or through the major deliveries in Milan.
I state that personally I am not a great admirer of home delivery because in my opinion it never arrives particularly good or even completely "whole" - and even Ichi Station doesn't make a difference.
In my opinion, eating sushi not in restaurants is never a good choice, but putting aside the various perplexities of the case, I must honestly say that this sushi compared to many others tried at home (and at the same level renowned) is perhaps what I convinced more.
But let's go in order. Despite Ichi san today is the head of the first omakasè restaurant in Milan (a place that also bears his surname, Ichikawa, and which I urge you to try absolutely) which therefore offers a substantially authentic and intrinsically personal cuisine, for Ichi Station he has wanted to dare, packaging a very particular, fusion and innovative menu. It represents a journey through the various regions of Italy (and beyond), offering a series of curious and aesthetically very fun combinations.
It is precisely the colors that attract attention and intrigue, but also the shapes of the proposals on the menu such as the mosaic sushi (made like a chessboard whose ingredients can be chosen by the customer) or the traveler's box, an elegant box with different qualities of sushi available in different sizes.
But let's go back to the theme of travel, the backbone of the menu. There are different solutions clearly inspired by nikkei (such as ceviche or tiradito) and Italian (including uramaki Montefeltro, cacio e pepe, Calabria or Piedmont). Then "La via dei colori" where the imagination ranges between, for example, uramaki with matcha or black rice.
And that's not all: classic nigiri, uramaki, various tartare, somen, chirashi, tuna tataki, poké bowl, sashimi, fresh fruit and, finally, mochi.
In short, a very vast and full-bodied menu that satisfies everyone, certainly a better choice for a particular and alternative lunch break rather than for a dinner. Beyond the combinations, which can convince or not, a note of merit goes to the choice of ingredients, all very fresh.
Obviously it is not Ichi san who prepares the various dishes and we must turn a blind eye to this. But despite this, in my opinion, a test is definitely worth doing.