Tokyo Week the contemporary Japanese cuisine arrives in Milan

From Tuesday 3 to Saturday 7 October, contemporary Japanese cuisine will be the focus of a dedicated food and beverage offer. Two culinary and cocktailing experiences in celebration of Japanese culture. Where? In Terrazza Gallia for an authentic Japanese aperitif and in the Wine Cellar for an exclusive experience together with the Prince Gallery Tokyo chefs Kioicho, Ken Takahashi and Tetsuya Yamada

Excelsior Hotel Gallia from 3 to 7 October

Last March, brothers Antonio and Vincenzo Lebano, the chef patrons of the terrazza Gallia visited Japan. And so it was time to reciprocate the hospitality of chefs Ken Takahashi – Executive Chef of the Prince Gallery Tokyo Kioicho and Tetsuya Yamada – Japanese Sushi Head Chef of the WASHOKU蒼天SOUTEN, the hotel’s main restaurant.

The Excelsior Hotel Gallia has therefore decided to pay homage to Japanese culture for the occasion and organise a true experiential journey to discover Japanese cuisine, flavours and traditions: thus Tokyo Week was born.

The food and beverage proposal to celebrate Japanese culture

The setting is one of Milan’s most iconic and exclusive rooftops, the Terrazza Gallia Bar, which from Tuesday 3 to Saturday 7 October, from 6.30 p.m. to 9.30 p.m. offers an authentic Japanese aperitif.

Japanese aperitifs and cocktails at Terrazza Gallia

To enjoy the dishes of the Japanese aperitif dedicated to Tokyo Week, it will be possible to choose from the menu or order individual dishes à la carte.

Such as the ever-present Sushi, also available in a vegetarian version, the Tempura Soba, chef Ken Takahashi‘s iconic dish, and the Tsukemono, pickles typical of Japanese cuisine.

In pairing with the gastronomic offerings there will be cocktails made by Andrea Griggion, assistant bar manager at Terrazza Gallia:

  • One Way Milan – Kyoto KI NO BI Kyoto Dry Gin,Italicus bergamot rosolio, clarified yuzu cordial, Sichuan pepper tincture
  • The Old World Negroni Roku Gin, Christian Drouin Calvados, Kikuisami Umeshu, Campari
  • Sakura falling in ManhattanNikka pure malt, Mancino sakura, Maraschino, Jasmine essence
  • Jalisco – TokyoTequila Olmeca Silver, Kikuisami Umeshu, Homemade grapefruit cordial, Heaven Sake Junmai 12
  • Japan and Art nouveauClarified yuzu cordial, Steinbock non-alcoholic sparkling wine

    A selection of Sake completes the drink list!

Japanese Aperitif – Terrazza Gallia Bar 

🗓 3 to 7 October, 6.30 p.m. to 9.30 p.m

A la carte menu

  • Sushi vegetable rolls Candied tomatoes, avocado, red rice and black rice – 8 €
  • Sushi Salmon and basil pearls/ Octopus and crispy garlic/ Pumpkin and lotus root – 12 €
  • Edamame Bottarga and katsobushi6 €
  • Soup Miso “tonjiru” soup6 €
  • Modern Yaki modern Okonomiyaki10 €
  • Tempura Tempura soba9 €
  • Tsukemono Takuan, shibazuke, cucumber 5 €

Aperitif menu

full menu – 60€ per person
welcome sake and a cocktail or other drink of your choice

Info and reservations

☎️ 02 6785 3514 –  📩 terrazza.gallia@luxurycollection.com 

Japanese dinner with chefs in the Wine Cellar

Wine Cellar

For those who want to experience a real Japanese Dinner together with chefs Ken Takahashi and Tetsuya Yamada: from 5 to 7 October, at 7.30 p.m. or 9.30 p.m., fans of Japanese cuisine and culture are invited to come down to the hotel’s Wine Cellar.

A special tasting menu

  • Sushi ‘Wagyu Sushi, followed by the traditional ‘Dobin-Mushi‘ soup prepared with porcini, lobster and plum temari-sushi
  • a reinterpretation of ‘Kuwayaki‘, with chicken replaced by eel; a cold soup with white turnip and crab
  • the Shabu-Shabu stew dish served with an induction hob where guests can cook their own meat
  • the contemporary Chawanmushi and pasta, an egg dish in combination with cucumber and noodles in place of noodles.
  • The dessert to conclude the culinary journey to Japan, the Sakura Black Forest, will be served in Terrazza Gallia together with one of the cocktails from the drink list designed specifically for the Tokyo week.

Five days of contamination and interaction between cultures!

Thanks to the sharing of fundamental values, a passion for cooking, the importance of seasonality and the provenance of raw materials, and a thousand-year-old tradition reflecting the harmony between ingredients and flavours demonstrate how food can unite cultures and peoples in unique and meaningful ways.

Gallia Wine Cellar 

🗓 From 5 to 7 October, the Wine Cellar of the Excelsior Hotel Gallia will host the Japanese Dinner: specialities of Japanese cuisine reinterpreted in a Western key, in collaboration with the Lebano Chefs. ⏱ From 7.30 p.m. to 9 p.m. and from 9.30 p.m. to 11 p.m. – for a maximum of 8 people per session.

Japanese Dinner menu

  • To Begin Wagyu sushi, caprese salad and palamita, bonito sushi accompanied by Movat Sake Rice
  • Dobin mushi soup Traditional soup with porcini and lobster, plum temari-sushi paired with Heaven Sakè Junmai 12
  • Anguilla fish kuwayaki with courgette, radish, Japanese pepper and persimmon nigiri paired with Heaven Sakè Junmai 12
  • Cold white turnip and crab soup accompanied by Heaven Sake Junmai Ginjo
  • Meat – Wagyu shabu shabu, tuna edo-mae sushi, salmon sushi accompanied by Heaven Sake Junmai Daiginjo Urakasumi
  • PastaContemporary chawanmushi* and pasta accompanied by Heaven Sake Junmai Daiginjo Urakasumi
  • DessertSakura Black Forest Beverage of your choice

Menu € 180 drinks included

*Chawabmushi – literally means steamed cup (chawan) (mushi) and is a velvety savoury pudding.

Info and reservations

☎️ 02 6785 3514 –  📩 terrazza.gallia@luxurycollection.com 

About Excelsior Hotel Gallia, a Luxury Collection Hotel, Milan

An iconic landmark of Milanese hospitality, in 2015 the historic building was completely restored with the addition of a new modern wing. Located between Porta Nuova, with its constantly changing landscape, and Isola, it overlooks Piazza Duca d'Aosta.
The interior design of the hotel reconciles contemporary aesthetics with the hotel's original Belle Époque style.  A true tribute to Italian craftsmanship, each of the 182 rooms at the Excelsior Hotel Gallia is decorated with locally handcrafted furnishings. The hotel boasts an extraordinary assortment of 51 themed suites, each with a unique and personalised design: Executive, Panoramic, Atelier and Signature, the 160-square-metre Gallia Suite and the luxurious 1000-square-metre Katara Suite on the 7th floor, with a private spa and large terrace. 

The restaurant and roof-top cocktail bar Terrazza Gallia

On the seventh and top floor, it is run by the young chefs Vincenzo and Antonio Lebano, with advice from the Michelin-starred Cerea family, and offers the best of traditional Mediterranean and Lombard cuisine with a contemporary twist.

In addition, the hotel also offers its guests the exclusive Shiseido Spa Milano, where centuries-old Japanese rituals are offered in harmony with 87 years of Italian hospitality. 

Located on two entire floors enveloped in natural light, calm and relaxation, the Wellness Centre is a muffled paradise in the very heart of the hotel and offers a refined ambience for revitalising experiences, a Himalayan salt cabin, hydrotherapy paths, a Turkish bath, a dry sauna and a wet sauna.

For info

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