For the first time, Masashi Suzuki, chef of IYO Omakase, will host and cook alongside Masayuki Narumi, chef of the renowned Japanese restaurant Daikichi Beach in Alicante, Spain.
A one-of-a-kind experience, celebrated with an exclusive four-hands tasting menu.
In the enchanting Playa de San Juan district of Alicante, Daikichi Beach embodies the essence of Japanese culinary artistry, offering an elegant kaiseki interpretation. Here, each dish is a harmonious composition that celebrates the rhythm of the seasons and the chef’s unwavering dedication, reveiling deep flavours and delicate nuances. The atmosphere envelops guests in effortless elegance, where sophistication and intimacy blend seamlessly, inviting them to a moment of quiet gastronomic contemplation.
The Daikichi Beach chef began his culinary journey in his native Japan at Kourimbo, before moving to the United States to head the kitchen at Takecho Seiketsu, part of the renowned Tesigotoya group. On his return to Japan, he oversaw the opening of Shunsai Narumi and Nanami in Tokyo, before moving to Taiwan to head up Tsu-Kiyoiwa, a kaiseki temple specialising in crab. Since 2022, he has been at the helm of Daikichi Beach. In 2023, he won the ITAMAE Balfegó in Madrid, Spain’s most prestigious sushi competition for professional chefs.
Opened in 2019, IYO Omakase is the first traditional Japanese counter in Milan. Only one menu and one big counter, for only seven guests. Sitting at the counter, you leave it up to the chef – this is the real meaning of omakase – to discover, directly from his hands, Edomae-zushi tradition, a set of rituals that identifies sushi in the Edo style, the ancient name of Tokyo. Complementing the cooking are Sommelier Vanessa Simini’s unconventional pairings and an extensive wine and sake list of more than 700 labels with a wide selection of sakes and wines from Italy, Europe and all over the world.
IYO Omakase Chef began working from an early age in restaurants in the Yamanashi Prefecture. During the day as a kitchen boy he spied on the skillful work of the sushi masters; and in the evening he would replicate the same movements with the fish he had bought at the market. In 2001 he moved to Milan where he worked in some of the finest examples of Japanese cuisine in Italy. In 2019, he became Chef of IYO Omakase. Chef of Edomae-zushi tradition, the oldest and strictest school, he is a tireless workaholic and never loses sight of his objective: to prepare the finest specialties where taste goes beyond beauty.
After studying foreign languages, IYO Omakase Sommelier decided to pursue her love for wine and sake. Passionate about Japanese culture, after working in several fine dining restaurants, in 2022 she became Sommelier of IYO Omakase. AIS and Sake Sommelier, she creates pairings of wine with sake complementing chef Masashi Suzuki’s cuisine.
Food allergies and intolerances
We kindly inform our guests that we cannot accommodate celiac, vegetarian and vegan requests and allergies to both crustaceans and molluscs.
Please inform us about any food allergies and/or intolerances at the moment of the reservation or contact us within 48 hours before the event by telephone on +39 02 2506 2828 or by email at info@iyo-omakase.com. Otherwise, we cannot guarantee the necessary changes.
