The story
In the heart of Milan, Okama has quietly become a local fixture for inventive Japanese cuisine. With a 4.2-star rating and a lively, trendy atmosphere, the restaurant draws praise for its creative seafood dishes. YouTuber Giovanni Fois declared it “a fantastic Japanese restaurant” and “the best sushi in Milan,” emphasizing the quality and energy.
Fois spotlighted several standout plates, including a Gambero con Porchetta, tender Polpo, and a Carpaccio di Gambero Rosso. The Carpaccio di Branzino con Miele Tartufato e Pistacchio offers a sweet-savory twist, while the Tagliolini al Nero di Seppia with guanciale and shrimp impresses with bold flavors. Even the Tiramisù earns a thumbs-up, rounding out a menu that feels both refined and unpretentious.
Synthesised by AI from every creator’s review. First reviewed 2022.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
Okama’s polpo earns high praise for its tender, perfectly charred octopus, while the overall vibe is one of warm, unpretentious excellence.
“The octopus is really tender, not dry at all. I'm not usually a fan of octopus, but this one is done perfectly, soft and flavorful.”
What creators say
1 creator has covered Okama. Most active: Giovanni Fois
A fantastic Japanese restaurant in Milan with creative seafood dishes and a lively atmosphere. The quality is top-notch.
Dishes mentioned
Gambero con Porchetta
This dish has a prawn with a very delicate flavor, it seems cooked sous-vide, and a crispy pork meatball. The contrast between the cold prawn and the hot meatball is amazing. I'd say it's a great start.
Polpo
The octopus is really tender, not dry at all. I'm not usually a fan of octopus, but this one is done perfectly, soft and flavorful.
Carpaccio di Gambero Rosso
Fresh red prawn carpaccio, very delicate and fresh. A great dish.
Carpaccio di Branzino con Miele Tartufato e Pistacchio
Sea bass carpaccio with truffle honey and pistachio. The combination is interesting, the honey gives a sweet touch that works well with the fish.
Tagliolini al Nero di Seppia con Guanciale, Gamberi, Tuorlo e Cazzico
Black squid ink tagliolini with guanciale, prawns, egg yolk, and pecorino. It's like a carbonara di mare, really rich and flavorful. One of my favorites here.
