Akira Sugiura
Akira Sugiura
16 – 19 October
For our first Japanese residency at Sessius1622, chef Akira Sugiura, whose journey spans Tokyo, Sydney, Florence, Genoa, Barcelona, and Paris, brings a cuisine where Italy and Japan meet through the lens of travel and creativity. Independent and experimental, Akira’s dishes tell stories of global flavours with refined elegance.
Lunch –12:30 / Dinner –19:30
Menu – 65 EUR
Hors d’œuvre
- Foie gras chawanmushi with trout roe and candied lemon
- Bluefin tuna tartare with stracciatella, Tosazu jelly, and shiso oil
Starter
Cappelletti filled with red kuri squash, seasonal mushrooms (porcini, chanterelles, black truffle), Parmesan sauce with Sichuan pepper, and white miso sabayon
Main Course
Roasted veal chop with Marsala jus, Swiss chard, and turnip purée with amazake
Dessert
Hojicha tiramisu with kinako and soy caramel
In
Info and reservations: info@sessius1622.com
About chef Akira Sugiura
After studying at the prestigious Tsuji Chou school in Tokyo, Akira Sugiura discovered French, Italian and Spanish cuisine in Europe. He first traveled the world in search of new flavors, from Paris to Sydney, via Savona, Florence and Turin, where he worked at Michelin-starred innovative and experimental restaurant, run by chef Davide Scabin in the Castello di Rivoli.
Back in Tokyo, he worked for years in the stylistic exercise of Italian-Japanese fusion, a style known as Itameshi in Japan, becoming the great chef he is today.
