Why you should experience Konami Evo in Milan, Italy.
Konami Evo is a polished Japanese-Chinese restaurant where Porta Venezia's residential elegance meets a Milanese restaurant project that expanded from an earlier Fiera address into a more ambitious second chapter built around Japanese technique, Chinese cooking and contemporary cross-cultural combinations.
Set along Via Castel Morrone near Via Gustavo Modena and just steps from Casa Campanini, the restaurant occupies a quieter residential pocket between Porta Venezia and the architecture surrounding Via Mozart. Exposed brick, pale timber, marble surfaces and subdued lighting establish a contemporary dining room, with the preparation counter bringing the kitchen into close visual contact with the tables. Japanese decorative elements sit among framed artwork and wine displays, keeping the room restrained as black rice, raw seafood and seared preparations introduce stronger contrasts across the table. Dinner moves comfortably between delicate raw fish and richer fried or grilled dishes, giving the kitchen enough range to sustain a long shared meal. The result is a Porta Venezia restaurant whose contemporary setting supports an established Milanese approach to Japanese and Chinese cooking.
What you should know about Konami Evo.
Konami Evo is best known for extending an earlier Milanese restaurant project into a second generation of Japanese-Chinese cooking on Via Castel Morrone. The first Konami operated on Viale Berengario in the Fiera district, pairing Japanese and Chinese traditions years before the Evo chapter arrived across the city. Konami Evo followed in 2017, carrying the original name into a new restaurant conceived as an evolution of that earlier address. The connection ran deeper than branding: the Castel Morrone restaurant retained the same telephone contact associated with the Viale Berengario operation, linking the two addresses through a continuous business lineage as the original restaurant eventually closed. Evo also marked a creative shift. Black venere rice became one of its recurring signatures during its earliest period, moving uramaki away from conventional white sushi rice and giving the new restaurant an immediately recognizable visual device. The kitchen subsequently pushed that idea into a dedicated family of black-rice rolls, then broadened its experimentation through Italian ingredients such as burrata, pistachio, truffle and balsamic vinegar. Konami Evo now stands as the surviving branch of a Milanese restaurant project that began in Fiera and crossed the city through a deliberate second chapter, preserving its Japanese-Chinese foundation as its cooking moved toward increasingly hybrid compositions.
Venere rice provides the clearest route through the kitchen, its dark grain supporting several combinations that alter both the appearance and texture of conventional uramaki. Black Queen places tuna and avocado against that rice before adding mango and kataifi, introducing sweetness and a crisp exterior element around the raw fish. Black Salmon turns toward salmon, avocado and almonds, using the nut to add another layer of crunch against the softer grain. Burrata Roll leaves black rice behind and combines tempura prawn and avocado with stracciatella di burrata, truffle and teriyaki, drawing Japanese frying and rolling techniques into distinctly Italian flavors. Millefoglie breaks the format apart through crisp rice pastry layered with spicy salmon, stracciatella and truffle sauce. Burrata New Style goes further by placing mixed raw fish directly inside burrata with teriyaki, extra-virgin olive oil and honeyed balsamic vinegar. Tataki returns attention to fish and heat, briefly searing tuna, salmon or sea bass before sauces and seasonings complete the surface. The strongest thread through Konami Evo's cooking lies in those shifts between raw fish, fried seafood, crisp rice, black grain, dairy, truffle and brief searing, giving the restaurant's Evo name a concrete culinary meaning.
How to fold Konami Evo into your trip.
Konami Evo works as the meal anchor for a Porta Venezia route connecting Alfredo Campanini's intensely crafted Liberty residence, Giulio Ulisse Arata's collision of historical architectural languages and Piero Portaluppi's rebellious domestic commission for Milanese industrial wealth.
Begin at Casa Campanini, which architect Alfredo Campanini built for himself between 1904 and 1906 after Giuseppe Sommaruga's Palazzo Castiglioni helped propel Milanese Liberty into a new phase. Michele Vedani sculpted the female figures flanking the entrance, and Alessandro Mazzucotelli executed Campanini's wrought-iron designs, including the elaborate gate; stained glass, floral ornament and the period elevator cage carry the architect's attention deep into the interior. Continue to Palazzo Berri-Meregalli, where Giulio Ulisse Arata worked between 1911 and 1913 across Romanesque masonry, Gothic verticality, Renaissance references and Liberty decoration. Mazzucotelli contributed wrought iron, Angiolo D'Andrea and Pietro Adamo Rimoldi worked on mosaics and painted decoration, and Adolfo Wildt's 1919 Vittoria occupies the entrance, concentrating several major early twentieth-century practitioners inside one building. Conclude at Villa Necchi Campiglio, commissioned by sisters Nedda and Gigina Necchi and Gigina's husband Angelo Campiglio from Piero Portaluppi in 1932. Completed in 1935, the residence gave Portaluppi extensive control over architecture and interior detail before Tomaso Buzzi softened parts of the house after World War II; collections assembled by Claudia Gian Ferrari, Alighiero de' Micheli and Guido Sforni later brought eighteenth-century decorative arts and twentieth-century Italian art into its rooms. The progression moves from Campanini, Vedani and Mazzucotelli's integration of architecture and craft through Arata, D'Andrea, Rimoldi and Wildt's collaborative Palazzo Berri-Meregalli into Portaluppi and Buzzi's contrasting interventions at Villa Necchi Campiglio, tracing three successive experiments in Milanese domestic design around Porta Venezia.
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