Lo chef
A millennia-old history, a love for beauty, the value of craftsmanship, and a culinary tradition that has captivated the world.
Aren’t these perhaps completely common traits?
Niimori began his culinary journey by learning authentic Japanese techniques before moving on to work at an Italian restaurant in Tokyo
Born in Tokyo in 1973, he took his first steps in the kitchen learning authentic Japanese techniques, before beginning to work in an Italian restaurant in the city.
This is how his love for Italy was born, leading him to leave Japan and move here over 20 years ago to truly explore the roots of Italian cuisine. His experience deepened through daily work with renowned Michelin-starred chefs, and in fine dining he began experimenting, combining insights from both culinary traditions.
He completes his return to his culinary roots by working with Japanese chef Nobu Matsuhisa at Nobu Milano.
He then led the kitchen of Sushi B in Brera until 2018, where Milan truly came to know him as one of the most acclaimed interpreters of authentic Japanese cuisine, celebrated for its extraordinary elegance and beauty.
Chef Niimori has now embarked on a new journey with the Nobuya project. He aims to personally welcome guests and share his story with them through his food and words. This new project will allow him to showcase the path and techniques he has developed to become an extraordinary chef. Today, Chef Niimori has opened NOBUYA, a restaurant where he can personally welcome guests and share his extraordinary culinary journey through his dishes and his words.
