Ci Asian Restaurant, Milan

Why you should experience Ci Asian Restaurant in Milan, Italy.

Ci Asian Restaurant is a relaxed Asian dining room where Porta Vittoria's broad eastern approach meets a long-running combination of Japanese and Chinese cooking, an expansive two-room interior and a format designed to move freely between sushi and hot wok preparations.

Set along Corso Ventidue Marzo near Via Fratelli Bronzetti and just steps from Piazza Cinque Giornate, the restaurant occupies an eastern Milan corridor shaped by nineteenth-century expansion beyond the former city gates and the later commercial development of Porta Vittoria. Two substantial dining rooms accommodate 100 people, with a mezzanine adding vertical separation to one portion of the interior. Dark wood, restrained decoration and contemporary Asian references give the rooms a composed backdrop without competing visually with the food arriving at the tables. The scale supports an unusually broad service sequence, allowing raw fish, grilled preparations, noodles and wok dishes to circulate through the same meal. The result is a Porta Vittoria restaurant whose generous interior supports the breadth and pace of a Japanese-Chinese dining format established on Corso Ventidue Marzo for more than a decade.

What you should know about Ci Asian Restaurant.

Ci Asian Restaurant is best known for maintaining a dual Japanese-Chinese format on Corso Ventidue Marzo since the early 2010s, with the same telephone number and address linking its earlier Ci Fusion incarnation to the current operation. The restaurant was established on the street by 2012, when its repertoire already joined sushi and sashimi with Chinese preparations under a single service model. Its earlier character as Ristorante Ci Fusion Asian remained attached to the address for years, preserving the fusion premise as Milan's Japanese-Chinese all-you-can-eat sector expanded dramatically around it. The operation developed around two substantial dining rooms, one incorporating a mezzanine, giving the restaurant capacity for 100 diners and enough physical scale to sustain the high-throughput ordering model. Japanese cold preparations formed one branch of the original concept through sushi and sashimi, then tempura, udon, soba and yakitori extended that branch into fried, noodle and grilled cooking. Chinese dishes supplied the second branch through spring rolls, griddled rice and wok preparations, making the combination of two established culinary traditions the restaurant's enduring organizing principle. More recent iterations have broadened the Japanese side through uramaki and poke, extending a concept that has survived successive shifts in Milanese Asian dining without abandoning the two-cuisine structure established during its first years.

Sashimi begins with untreated fish and clean knife work before sushi introduces vinegared rice, changing both temperature and texture around the same seafood foundation. Uramaki add rice, nori and layered fillings, with richer combinations bringing sauces and contrasting toppings into a more constructed bite. Tempura shifts the meal into hot cooking through a light fried coating around seafood or vegetables, its crisp exterior providing an immediate counterpoint to the softer raw preparations. Udon and soba move toward noodles, their different thicknesses and textures supporting sauces, vegetables and proteins with greater weight. Yakitori introduces direct grilling, concentrating seasoning around skewered ingredients before Chinese-style griddled rice and wok dishes bring higher heat and a more integrated combination of starch, vegetables and savory sauces. Raw fish, frying, noodles, grilling and wok cooking create a meal whose breadth comes from changing technique as much as changing ingredients.

How to fold Ci Asian Restaurant into your trip.

Ci Asian Restaurant works as the dining endpoint for an exploration of Porta Vittoria through the Risorgimento, Milan's former wholesale food trade and a Baroque burial complex created for the city's principal hospital.

Begin at Cinque Giornate, Giuseppe Grandi's memorial to the Milanese uprising of March 18-22, 1848, erected where Porta Tosa became a crucial point in the fighting against Austrian forces. After earlier architectural competitions failed to produce an accepted solution, Grandi won the subsequent sculptural competition and spent more than a decade developing five female figures for the five days of revolt; he died in 1894 shortly before the monument's inauguration in 1895, leaving a work that fused civic commemoration with the naturalistic experimentation of the Scapigliatura. Continue to Palazzina Liberty Dario Fo e Franca Rame, designed by Alberto Migliorini in 1908 as the café-restaurant and commercial meeting point of the Verziere wholesale fruit-and-vegetable market, which occupied the surrounding area from 1911 until 1965. After the market departed, Luigi Caccia Dominioni designed the park opened on the former grounds in 1969; Dario Fo and Franca Rame's La Comune subsequently occupied the surviving pavilion between 1974 and 1980, converting a center of produce trading into a laboratory for theatrical performance. Conclude at Rotonda della Besana, begun in 1695 as the Foppone dell'Ospedale Maggiore when the hospital required additional burial capacity and subsequently expanded through the church of San Michele and the surrounding portico. Construction of the enclosure responded to overcrowding and groundwater problems in the original sepulchers, with financial support from silk merchant Giambattista Annone helping complete the portico in 1731; Austrian sanitary reforms ended its funerary role near the close of the eighteenth century. The progression moves from Grandi's commemoration of the 1848 revolt through Migliorini's commercial pavilion and its theatrical reinvention into the Ospedale Maggiore's Baroque burial complex, tracing three institutions that transformed the eastern approach to Central Milan through politics, commerce and public health.

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