MILAN — Chef Hirohiko Shimizu, who introduced Milan to the revolutionary patisserie sushi concept Basara in 2011, has embarked on a new venture that channels traditional methods. On Oct. 1, Shimizu, along with founder Taka Matsu and chef Daigo Wakui, opened the doors to Sushi Matsu Omakase, an experience reviving the antique Edomae sushi-making style that originated in Edo (present-day Tokyo) around 200 years ago. It was before the dawn of modern conveniences like refrigeration, when fish was prepared using techniques such as salting, marinating in vinegar or soy sauce, cooking or searing, while preserving its freshness while enhancing its flavor. “It’s a very simple style,” Shimizu told WWD, adding that the Omakase menu is based on seasonal ingredients in order to create one-of-a-kind

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