In 2020, chef Takeshi Iwai left the pastoral Ada e Augusto, located in the countryside outside of Milan, for this restaurant in the Torre Solaria, one the most recognizable landmarks of the new Milan. Despite the change, he didn’t surrender his deep connection to nature or his unique approach to filtering though an Italian lens the flavors of his native Japan – fermentation and cooking with charcoal or sumibiyaki. The approach is evident in dishes such as tsukemen spaghetti with chicken and octopus, beef tataki and licorice or pigeon yakitori.