Why you should experience Uma Sushi in Milan, Italy.
Uma Sushi is a Japanese-fusion restaurant where Porta Venezia's dense Lazzaretto quarter, two dedicated teppanyaki stations, chef-led show cooking and a broad raw-fish repertoire converge through a format that places steel-griddle technique alongside sushi.
Set along Via Felice Casati near Via San Gregorio and just steps from Chiesa di San Carlo al Lazzaretto, the restaurant occupies a dense Porta Venezia block where nineteenth-century apartment façades, international restaurants and the orthogonal streets carved from the former Lazzaretto extend toward Corso Buenos Aires. Wood, velvet, mirrors, metal surfaces and controlled lighting shape a series of dining rooms before two teppanyaki stations place diners directly opposite the chefs. Sushi and sashimi establish the raw-fish side of the kitchen, then steel-griddle cooking introduces heat, knife work and tableside preparation through a dedicated tasting format. The result is a distinctive Porta Venezia restaurant whose strongest concept lies in combining an expansive Japanese-fusion menu with close-range teppanyaki performance.
What you should know about Uma Sushi.
Uma Sushi is best known for building its Via Felice Casati restaurant around teppanyaki show cooking alongside its larger sushi and Asian-fusion operation. Two dedicated steel-griddle stations anchor the concept, with seats positioned directly in front of the chefs so cooking becomes part of the dining sequence. The restaurant presents teppanyaki as a principal specialization and links the technique with a century-long evolution from straightforward griddle roasting toward chef-led performance. Uma currently develops that specialization through two dedicated omakase-style cooking-show menus, including a Wagyu progression, separating the teppanyaki program from the wider restaurant menu. The Via Casati operation also combines several distinct Asian strands within one kitchen, spanning Japanese sushi forms, grilled preparations, ramen and udon alongside Chinese-derived dishes such as Shao Mai, Cantonese rice and beef with bamboo and mushrooms. Its dining rooms extend the concept through contrasting wood, velvet, mirrors and metal finishes, using changes in surface and lighting to separate the restaurant's principal areas. Uma's strongest distinguishing mechanism remains the pairing of a broad Asian-fusion restaurant with a dedicated chef-facing teppanyaki program, giving the Via Casati operation a second culinary format beyond conventional table service.
Raw preparations move from salmon, tuna, sea bass and amberjack carpacci into tartare and sashimi before searing introduces sesame-crusted salmon, tuna and beef tataki. The Sashimi Uma expands the seafood range through oyster, red prawn, sea bass, scampi, salmon, tuna and amberjack, and Mazara red prawn receives wasabi cream, extra-virgin olive oil, salt, pepper and lemon. Hokkaido scallops shift toward a richer combination of burrata cream, truffle oil and salt, then Uma Passion pairs salmon carpaccio with passion-fruit sauce. Futo Uma folds salmon, avocado, sweet potato and cream cheese into a rice-sheet roll, and Ura Lobster combines cooked prawns, avocado, mayonnaise, lobster cream, tobiko and teriyaki. Ramen, udon, gyoza, yakitori and salmon teppan broaden the progression beyond raw seafood through broth, dumpling and grill techniques. Uma develops the meal through raw fish, searing, shellfish, fruit-accented carpaccio, composed rolls and hot preparations, giving temperature and technique an increasingly prominent role as dinner advances.
How to fold Uma Sushi into your trip.
Uma Sushi works as the meal within a Porta Venezia route connecting the surviving church of Milan's vast plague hospital with two radically different Liberty houses created by Giovanni Battista Bossi after the surrounding district was demolished and rebuilt.
Begin at Chiesa di San Carlo al Lazzaretto, reconstructed in 1585 from Pellegrino Tibaldi's design at the exact center of the immense quadrilateral plague hospital that once occupied the area bounded by the present Via Lazzaretto, Via San Gregorio, Corso Buenos Aires and Viale Vittorio Veneto. The Banca di Credito Italiano acquired the surrounding Lazzaretto in 1881, and demolition between 1883 and 1889 cleared most of the enclosure for a new street grid, leaving Tibaldi's centralized church as its principal architectural survivor. Continue to Casa Galimberti, commissioned by brothers Angelo and Emilio Galimberti from Giovanni Battista Bossi and constructed between 1903 and 1905 on former land of the Società Anonima degli Omnibus. Bossi covered much of the façades with polychrome ceramic panels depicting human figures and vegetation, then integrated floral cement decoration and wrought iron into the composition; the site itself carried an earlier transport history through the horse-tram company that had operated the Milan-Monza line from 1876. Conclude at Casa Guazzoni, built by Bossi between 1904 and 1906 for master builder Giacomo Guazzoni on another portion of the former horse-tram depot. Sculpted cement putti, female heads and garlands replace Casa Galimberti's dominant ceramic treatment, with wrought iron attributed to Alessandro Mazzucotelli, interior paintings associated with Paolo Sala and a hexagonal staircase rising around cantilevered marble steps; restoration campaigns in 1982, 1997 and 2022 recovered major portions of the decorative program. The progression moves from Tibaldi's surviving center of the old plague enclosure through Bossi's polychrome Casa Galimberti into the sculpted cement, ironwork and interior decoration of Casa Guazzoni, tracing Porta Venezia's passage from institutional isolation to one of Milan's richest concentrations of early-twentieth-century residential architecture.
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