Most-loved dishes
AI summary of what 6 dish mentions say about the food
Reviewers at Ippo Sushi Boutique rave about the "Il Toscano" as a standout, praising its refined flavors. The overall vibe is one of quiet, artful excellence, making for an intimate and memorable dining experience.
“This is genius. They took lardo, put it on top of a tarallo, with rice and a little jam that gives that sweet contrast. Crunchy, salty, fatty, tasty, enveloping. Whoever designed these dishes really knows their stuff.”
What creators say
1 creator has covered Ippo Sushi Boutique. Most active: Secondo Luca
Ippo Sushi Boutique is one of the top three sushi spots in Milan, with incredible ingredients like A5 Wagyu and a great attention to detail, though the Chinese management and some worn tables are minor downsides.
Dishes mentioned
Wagyu A5 Nigiri
This Wagyu A5 nigiri is an absolute work of art. The rice is at the perfect temperature, around 34-35°C, which is body temperature. Then you have this fatty but flavourful meat with that touch of soy. It creates a symphony in your mouth that is devastating. It's incredibly fragrant, you can even smell the slight char from the blowtorch. I honestly don't know how to describe it better — it's like a warm blanket on your tongue.
Wagyu A5 Tartare con Caviale e Pane
This dish is worth leaving the house for. The Wagyu tartare with caviar, bread, and Maldon salt flakes — you crumble the salt between your fingers right on top, so every bite has this crunchy, savoury kick. The aroma, the intensity, the depth, the taste — it's fatty, enveloping, like a hug from a relative you haven't seen in a long time. The only downside is the bread is a bit moist, not super crunchy. I'd love it if it were toastier. But even with the seaweed, it's incredible. Hands down, this might be the best dish I've ever eaten on this channel.
Il Toscano
This is genius. They took lardo, put it on top of a tarallo, with rice and a little jam that gives that sweet contrast. Crunchy, salty, fatty, tasty, enveloping. Whoever designed these dishes really knows their stuff.
Sashimi Special Dinamite
This is called Dinamite because it's a bomb. Inside: shrimp tempura, rice, seaweed, seared salmon with their secret sauce that has a smoky aroma from the blowtorch. It's creamy, crunchy, slightly spicy, a bit fatty from the sauces, but deep and not too aggressive. On top, there's grated sesame and chives. This is top — if you come here, you have to get this.
Gambero Rosso con Kasanta e Uova di Tobico
This dish has a lot of red shrimp, kasanta, and tobiko eggs. The shrimp are huge — the head is like 4 cm. The kasanta is cut horizontally, which changes the taste. The lime gives it a slight citrus marinade. But honestly, compared to everything else we had today — Wagyu A5, Dinamite — this one gets a bit lost. It's a bit overhyped in terms of taste, not price. The flavours are milder.
