Noi Pesce

Friarié, a small corner of Naples in Milan, but not the usual one known for Vesuvio, pizza, guitars, but the tasty Naples, the one for the food experts and the taste followers. Not the one that can be seen on the postcards but the one that you can smell and taste only walking around it and trying its street food. For those who cannot live it everyday……here is Friarié - Bontà e Gatronomia Partenopea the embassy of Neapolitan food in Milan in a little modern place but still linked to the traditional way of cooking food in Naples.

.. short lines to introduce you to the Sosaku kitchen which is what we have always proposed. The Sushi that you know, the one that is often proposed is a very specific type of cuisine, called Edomae. (The Most Widespread) It includes those preparations that most often offer you, Rice, Nori Seaweed, Nigiri, Tempura. A very rigorous type of cuisine that allows very strict processing, some types of ingredients and fish. Mookuzai has always proposed a more eclectic cuisine, which in Japan is called Sosaku Sushi / Ryori, a cuisine that uses many more variations and uses many more ingredients. examples: Use of different rice, Bianco, Rosa, Nero, which only today after 15 years do other restaurants propose. NEVER FRIED dishes. To make crunchy some bites we dehydrate different vegetables with hot air, then combining them with rice, we don't make Fritti. We do not use to roll only the Nori Seaweed WE USE FISH FISH Allow yourself to be transported on this small journey of different flavors. MooKuzai