Among the most loved contaminations in the world there is certainly that between the orthodoxy of Japanese cuisine and the intense colors of South America: a hybridization that has historical roots in Japanese diaspora of the end of the nineteenth century, a moment in which thousands of Japanese emigrated in search of better living conditions, crossing the Pacific and landing inLatin America (the flow was then reversed in the twentieth century, with return emigration). The gastronomic crossbreeding initiated by the Japanese communities in Peru is generally called Nikkei cuisine (although the term nikkei indicates all the descendants of Japanese who emigrated to foreign lands). When Brazilian anarchy reigns supreme, here is the cuisine Japanese-Brazilian. Use of exotic fruit, chillies, new forms (such as Temaki), influences of recipes such as ceviche and tiradito, on the common thread of rice and fish: there are many characteristics that make this style of cooking so lovable and loved all over the world. He is a doyen of the genre in Italy Roberto Okabethe creator of Finger’s (now with offices in Milan, Rome and Porto Cervo): born in San Paolo, with Japanese grandparents, he perfected his career in Tokyo before opening, twenty years ago, his first shop in Milan, which today changes shape, reopening with the name of View Live Restaurant.
Where to eat Japanese-Brazilian and Nikkei cuisine in Naples
Although it appears, at a superficial glance, as a conservative city, the fusion cuisinewhich is the result of meetings, migrations, openness – the salt of the whole kitchen – with Naples he gets along very well. The Neapolitan capital is the result of historical stratifications and has faced many diasporas, sending its children around to spread Campania gastronomy across the five continents. Naples and the Brazil they have always had a cultural affinity: Lucio Dalla was convinced that Brazilians and Neapolitans found the expression of their identity in songs. It will be the language, it will be the music, it will be the same inclination towards anarchy, the mutual love between the two cultures is a fact. So too with the Japan: the twinning with Kagoshima is almost exemplary, the Japanese city is very similar in terms of landscape to the Neapolitan capital, but it is precisely Japanese cuisine that has been found in the Neapolitan area – also because of thehabit of raw seafood – very fertile soil. The mix here becomes explosive. There are many interesting addresses at Naples and surroundings to discover large fusion cuisine signs.
Otoro 81
1,200 m2 in the city center distributed as a food and wellness hub: restaurant, bistro, café, lounge bar, relais, spa and, finally, the Japanese outlet Otoro 81. A space in the good and beautiful living room of the city, in an elegant and refined environment. There terrace surrounded by greenery is dedicated to the fusion cuisine of Ignacio Hidemasa Ito, one of the best masters in Italy: Brazilian by birth, Japanese origins, he is considered a progenitor in the city. On his menu are sashimi and sushi, traditional gunkan and house signatures, hosomaki and other hot dishes, all elaborated with great technique and great raw materials. Wine list for connoisseurs.
Otoro 81 – vico Belledonne a Chiaia, 11 c/o Magnolia – Naples – www.magnolianapoli.com
Tabi
After the exit of maestro Ignacio Ito, his legacy in the venue of Stefano Parisio was collected by Flavio Fujite and Irina Avadanei, who continue on the path traced, with free creativity, solid after a long militancy. The menu is extensive and is divided into hot and cold starters, soups, sushi, noodles and rice, fish and meat dishes. We start with the fried lobster with pink vodka sauce and toasted pine nuts; then shiitake mushrooms baked in foil with crab; sukiyaki with leek, mushrooms, tofu, Wagyu, udon and eggs. The mix of sashimi, nigiri and rolls is truly intriguing, the service well orchestrated and professional.
Tabi – via R. de Cesare, 35 – Naples – tabifusionexperience.com
Urubamba
Big changes forNikkei teaches Of Dario Cecaro and Vincenzo Ricciolino which, since March, has landed in via Filangieri, in a multi-level building with panoramic terrace and cocktail bar, in the most exclusive Naples, among designer labels and prestigious buildings. The restaurant room on the first floor is evocative and provides an adequate setting for the cuisine, which, as we were saying, pays homage to the now historic contamination between Japanese and South American, especially Peruvian, traditions. In the menu created by Keisuke Aramaki sRaw seafood has taken center stage since its debut on the table, with tartare, ceviche and tiradito (carpaccio) with a beautiful aromatic note. From 2023 the sign – in an equally satisfactory location – it is also in Capri, in via Sella Orta 10a.
Urubamba – via G. Filangieri, 16 – Naples – urubamba.it
True Omakase Rooftop – Nola
The Brazilian is inspired by traditional Japanese cuisine Gilberto Silva, chef with twenty years of experience, trained under the guidance of the Japanese master Takashi Yoshitake. Sitting at the counter at close-up of the sophisticated RO World (cornucopia of good things divided between bistro, pastry shop, gastronomic restaurant and, of course, Japanese cuisine) you will enjoy an immersive and satisfying experience, the Omakase, guided by the chef, in 14 steps; At the tables, however, you choose à la carte. Sushi, sashimi, but also excellent tiraditos (mixed fish, crustaceans and molluscs, seasoned with aji amarillo sauce). Important wine list.
Vero Omakase Rooftop – km 50, SS7bis – Nola (NA) – www.roworldexperience.com/vero
J Contemporary – Porticoes
Let’s start with the three locations, all of a high standard: in the center of Naples (very large rooms, in via De Pretis), a Sorrentoon the rooftop on the seventh floor of the Hilton Sorrento Palace, and here at Porticoes, where the adventure began ten years ago. An adventure that has always played on international contaminations of sushi with a contemporary approach. The restaurant, with the warm and welcoming colors of wood, is small in size (book!) and is an intimate setting for experiencing refined cuisine, attentive to raw materials, colorful and enjoyable. The cellar satisfies the choices well; the pairing with cocktails is interesting.
J Contemporary – v.le Privato L. D’Amore, 15 – Portici (NA) – j-japaneserestaurant
1Q84 Japanese – Villaricca
Since 2016, the sign of Giuseppe Ferrara – inspired by a novel by Murakami – represents a great landing place in the region for lovers of Japanese and fusion cuisine, which today sees the chef at the helm of the counter Akira Izumi. A refined and intimate environment, a friendly welcome, you sit at the table already well disposed, pampered throughout the dinner by an attentive and attentive service. Excellent raw materials and expert technique do the rest, with a progression of dishes that are striking for their elegance and flavours. Excellent cellar; also cocktail bar.
1Q84 Japanese – c.so Vittorio Emanuele, 50 – Villaricca (NA) – 1q84.it
