Cucina Itameshi

The team behind Mochi has long proven that they really know how to pull off fusion cooking. They are also clearly well-acquainted with Japanese culinary traditions. At Cucina Itameshi, they embrace Japanese cuisine just as much as Italian. And the results speak for themselves! The carpaccio (made from XO beef) is enhanced with wasabi and Parmesan, while the Sicilian bluefin tuna is paired with kombu and horseradish. A grilled cut of Iberico pork known as Secreto is served (it is delicious and hardly a secret anymore). All in all, it is a cross-continental culinary harmony that leaves everyone satisfied. Address Praterstraße 70, 1020 Vienna, Austria Contact 01 212257570 https://www.cucina-itameshi.at/ Opening Hours Mon–Fri 12–15 and 17–22, Sat 12–22

The Bistro Neumarkt is now Cucina Itameshi. The culinary duo Valentin Diem and Nenad Mlinarevic have joined forces with their kindred-spirited colleagues from Vienna, Edward Eddi Dimant and Tobi Müller, and adopted their concept. The idea of fusing Italian and Japanese cuisine is particularly apt, as it unites the culinary beacons of umami-rich flavor landscapes. Pasta dishes exist in both cultures, for instance, so why not serve udon noodles in a cacio e pepe style? Success proves the quartet right – on a beautiful Saturday afternoon, the cozy garden quickly fills to the brim. The kitchen remains remarkably efficient, as Nenad has meanwhile become a master of flavorful efficiency. The dishes consist of few, perfectly balanced components: such as the raw, ceviche-style marinated dorade slices with blueberries, pickled onions, coriander, and a sweet-and-sour broth. Or the creamy burrata served with a shiso-pistachio pesto that tastes cool and nutty-fresh. For DIY rolling, crispy nori seaweed sheets are served alongside a combination of rice, diced tuna, and seasoned sesame. Only with the ramen noodles featuring bonito flakes, XO sauce, and seaweed powder does the umami balance tip overboard – there is simply too much of that meaty flavor. A variation on the fish-and-miso combination is the cod, which receives an nduja-based cream alongside a glaze of sweet-spicy Japanese soy-cereal paste; while the spicy cured sausage adds plenty of power, this dish could also have used a touch of freshness or acidity. To finish, the tiramisu is prepared quite classically, without a Japanese twist. A smart choice: in this version, the sweet, creamy classic ranks among the best in Zurich.