While waiting for the complete restyling of the historic location in Via Piero della Francesca, IYO Experience - the first Japanese cuisine restaurant to be awarded a Michelin Star in Italy - still chooses Portanuova for its temporary restaurant.
On 12 January, in fact, IYO Temporary opened its doors in Piazza Alvar Aalto with an evocative view from the large windows over the skyscrapers, enriching the Portanuova district's signature food firmament and expanding the IYO family, already present with Aalto and IYO Omakase.
For IYO Group, 2024 will be the year of the turning point towards new standards of research and innovation. A change that will also be expressed on an architectural level: the restyling project of the new IYO Experience as well as the design of the temporary restaurant has always been entrusted to Lai Studio and will mark a trait-d'union between yesterday, today and tomorrow of IYO, and of Japanese catering in Italy.
IYO Temporary enriches the "Fine Dining Restaurant" offer that already distinguishes Piazza Alvar Aalto and Varesine, confirming the high standards in hospitality and service and guaranteeing the utmost attention to sustainability with innovative technological solutions, a theme that has always been at the heart of the Portanuova district's choices.
IYO Temporary offers the same warm welcome as Claudio Liu and Ilaria Hu, the service of Erik Culzoni and the pairing of Danilo Tacconi. 70 seats, in which "you can breathe in the spirit of IYO", reassures Claudio Liu, "and find some historical elements of the restaurant", which loyal customers will certainly recognise and appreciate.
The menu, again curated by executive chef Katsumi Soga and pastry chef Luca De Santi, offers sushi and contemporary Japanese haute cuisine, with a wide selection of the best historical dishes, plus a few new proposals, specially designed for the restaurant: Agemono Mix, a selection of fried shellfish and squid to be dipped in a sauce made with shellfish bisque and a yuzukosho mayonnaise; Suzuki Amaebi Roll, a uramaki made with enoki mushrooms in tempura, sea bass carpaccio with Mazara del Vallo red prawn tartare and celery and ichimi sauce; Pistachio, yoghurt and raspberry, a dessert consisting of Bavarian and Bronte pistachio shortbread, soft yoghurt heart, sorbet and raspberry wafer.
So, we are waiting for you at IYO Temporary for an unforgettable culinary experience!