A place where Japan can meet with Italy's rich biodiversity
Discover all the secrets of Executive Chef Antonio D'Angelo's farming and cuisine.
Today we can offer to all the customers of Nobu Milano our own wasabi, grown with no impact on the local environment thanks to the water recycled from a hydroponic greenhouse.
Mimì's vegetable garden speaks two languages: Italian and Japanese. Our Executive Chef Antonio D'Angelo started the project to merge these two cultures: from the zucchini to negi and mizuna, we carefully grow many vegetables from both countries to start mixing together Italy and Japan even before working on our dishes.
We believe in a new kind of sustainable agriculture, which rejects chemicals and has committed not to use fossil fuels.