Why you should experience Yokohama Sushi Restaurant in Milan, Italy.
Yokohama Sushi Restaurant is an ambitious fusion restaurant where Missori's historic character, Rosy Chin's Chinese-Milanese heritage, Japanese technique and Italian culinary references converge through a deeply personal approach to contemporary Asian cooking.
Set along Via Pantano near Via Larga and just steps from Piazza Missori, the restaurant occupies a densely layered pocket where medieval churches, restrained postwar buildings, narrow lanes and the architectural concentration surrounding the Duomo compress radically different chapters of Central Milan into the blocks around the dining room. Dark surfaces, dramatic lighting and opulent decorative accents establish an intimate setting shaped by designer Luca Pieracci. Rosy Chin and Paolo La Quosta use that theatrical backdrop for cooking that crosses Japanese, Chinese and Italian traditions through precise raw preparations and increasingly elaborate fusion compositions. The result is a distinctive Central Milan restaurant whose setting and cuisine carry the Chin family's long engagement with Milanese Asian dining into a polished contemporary form.
What you should know about Yokohama Sushi Restaurant.
Yokohama Sushi Restaurant is best known for Rosy Chin's transformation of her Chinese-Milanese upbringing into a fusion restaurant shaped by several generations of family involvement in Milanese dining. Chin grew up in a restaurateur family whose grandparents and parents belonged to the early wave of Chinese restaurateurs in Milan; her father Chung Kuang became particularly associated with expanding the city's familiarity with Chinese cooking. She began working in her parents' restaurants at eight years old, turning childhood exposure to professional kitchens into the foundation of her later career. Yokohama developed under Chin and her chef husband Paolo La Quosta for fourteen years on Via Gonzaga before the couple moved the restaurant to Via Pantano around the end of 2017, giving an established clientele a larger setting designed by Luca Pieracci. Chin subsequently carried the restaurant's fusion philosophy far beyond its dining room through a substantial social-media following, television appearances and her participation in Grande Fratello in 2023. Mondadori Electa published her 176-page Come piace a me in 2024, combining autobiography with recipes and connecting her personal experience as an Italian woman of Chinese descent directly with the cooking developed at Yokohama. Food Network extended that public career in 2026 through Pazzi di Sushi, with Chin appearing as the protagonist of its first season. Gambero Rosso's 2025 evaluation awarded Yokohama both its international-restaurant and sushi distinctions, bringing formal culinary recognition to a restaurant whose development spans Chin's family heritage, partnership with La Quosta, Pieracci's architectural contribution, publishing and national television.
Fusion becomes most tangible when Chin takes familiar Italian combinations and rebuilds them through Japanese and Chinese ingredients and techniques. Chasoba cacio e pepe uses green-tea noodles with cheese and pepper before sake, red-prawn tartare, lime zest and lumpfish roe pull the Roman preparation toward Japan. Xiao long bao preserve the delicacy of steamed Chinese dumpling dough, and Chin's variations expand the form through fillings and accents developed around her broader culinary background. Tuna tataki arrives against avocado worked with Greek yogurt, lime and honey before Bronte pistachio, ikura, Sichuan pepper and extra-virgin olive oil add successive layers of richness, salinity and spice. Raw squid becomes fine noodles beneath quail egg yolk, ikura, tobiko, Sichuan pepper and black truffle, converting the cut of sashimi into a pasta-like composition. Wagyu carpaccio moves through Pantelleria capers, black-olive powder and fresh truffle, bringing Japanese beef into an unmistakably Italian constellation of preserved and aromatic ingredients. Yokohama's strongest dishes make Chin's cross-cultural cooking concrete through technique and composition, joining ingredients with established culinary associations into preparations that carry several traditions at once.
How to fold Yokohama Sushi Restaurant into your trip.
Yokohama Sushi Restaurant works as the meal within a daytime progression through the historic core south of the Duomo, connecting Milanese charitable patronage, medieval dynastic power and sacred architecture shaped around death and remembrance.
Begin at Ca' Granda, founded by Francesco Sforza and Bianca Maria Visconti after their conquest of the Duchy as an Ospedale Maggiore intended to consolidate Milan's charitable institutions within an ambitious architectural complex. Antonio Averlino, known as Filarete, began the project in 1456 before the Solari, Giovanni Antonio Amadeo and later architects extended it across more than three centuries; banker Giovanni Pietro Carcano became its “second founder” after a major 1624 bequest financed renewed construction, linking Sforza patronage with generations of Milanese philanthropy. The Festa del Perdono supplied another recurring financial mechanism, directing offerings toward a complex that eventually became part of the University of Milan. Continue to Chiesa di San Gottardo in Corte, commissioned around 1336 by Azzone Visconti beside the centers of ducal and episcopal power and developed under Francesco Pecorari as a palatine chapel dedicated to the Virgin and Saint Gotthard. Giovanni di Balduccio created Azzone's funerary monument with imagery connected to his imperial investiture, and the surviving Giottesque Crucifixion preserves another fragment of its fourteenth-century artistic program. Giuseppe Piermarini radically altered the exterior around 1770 during his reconstruction of the adjoining ducal palace, eliminating the original façade and moving the entrance south, carrying the Visconti chapel into Milan's Neoclassical court culture. Conclude at San Bernardino alle Ossa, whose origins developed from the cemetery serving a medieval hospital and the 1210 chamber built to contain exhumed bones after burial space became insufficient. A church followed in 1268, and the Disciplini assumed responsibility for the complex during the fourteenth century before a collapsing bell tower destroyed the ossuary in 1642. Reconstruction produced the surviving ossuary by 1695, arranging human remains across its architectural surfaces, and increasing devotion led the confraternity to build the larger adjoining church in 1750. Bones associated with hospital burials, prisoners, members of Milanese nobility and clergy transformed a practical medieval repository into an elaborate sacred environment centered on mortality and commemoration. The progression moves from the Sforzas' institutional philanthropy at Ca' Granda through Azzone Visconti's fusion of dynastic power, painting and funerary sculpture at Chiesa di San Gottardo in Corte into San Bernardino alle Ossa's transformation of medieval burial necessity into sacred architecture, revealing how patronage, death and religious institutions shaped the historic Milan surrounding Yokohama Sushi Restaurant.
Where your story begins.
Foresyte Travel reveals places that feel extraordinary long before you arrive.
Experience premium editorial crafted for luxury travelers.
