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Menu

BENTO BOX

IYO Restaurant’s lunch menu has been enhanced with a new addition that is perfect for business lunches or a quick, comfortable and high-quality lunch. It is only available for lunch from Wednesday to Friday.

The lunch menu has been made more appetising and streamlined with the addition of six types of bento box: sushi, sashimi, uramaki, meat, cooked fish and vegetarian. These do not replace the à la carte menu, but complement it with six new delicious options.

DISCOVER ALL THE BENTO BOXES

Cocktail bar

Signature cocktails

A list of our barman's creative cocktail creations. Perfect to drink before, during or after eating.
  • 1872 - Roku gin, Masthia, yogourt, lime, cucumber, samphire 18
  • IT'S NOT A SOUP - Sake, aromatic wine, white and red miso, tomato vinegar, black pepper, kombu 18
  • YAKIIMO - Rhum, sweet potato, tonka bean, cocoa 18
  • MITSU - Toki whisky, soda, karashi, honey 18
  • ANISU - Haku vodka, apple and lemon kombucha, anise, sansho pepper 18
  • MAXICAN'S WAVE - Tequila, black tea, yuzu kosho, soy sauce, yuzu salt 18
  • SPICY SOUL - Pisco, pear, ruhbarb, ichimi togarashi 18
  • FLASH - Shochu, umeboshi liquor, wasabi e yuzu soda water 18
  • KURI - Toki whisky, mezcal, beer, korn liquor, chestnut shrub, butter 18
  • ORIGAMI - Roku gin, sake yuzu, champagne, raspberry, lime 20
CLASSIC COCKTAILS
Selected classic cocktails available on request. Please ask our staff for recommendations and details.
IYO Restaurant cocktail bar

MOCKTAILS

  • AMERICANO CHINOTTO - Non-alcoholic bitter, lime and chinotto
  • NEGRONI Ø - Non-alcoholic gin, bitter and vermouth whit arabic gum
  • MARINE - Bergamot, sea-buckethorn and seaweed non-alcoholic distillate, lime, cordial and ginger beer
  • MOUNTAIN - Strawberries, cherry blossom and rosehip non-alcoholic distillate, lime, raspberry, cordial and peach and jasmine soda
  • FOREST - Saffron, vanilla and orange blossom, non-alcoholic distillate, passion fruit and soda
  • VIRGIN PALOMA - Lime, agave, pink grapefruit soda
  • VIRGIN TONIC - Non-alcoholic gin, tonic water

Tasting menu

Faccio IYO tasting menu - 2026 158 per person

Contemporary Japan, through our latest creations.
  • HAMACHI KOBUJIME - Line-caught sea bass, gray mullet bottarga, kohlrabi, green celery and mandarin oil
  • GRILLED BABY SQUID - Baby squid, wheel clams, turnip greens, watercress, karashi sumiso, mandarin and yuzu zest oil
  • FOUR EELS - Terrine with saltwort, nanbanzuke fish bone, shirayaki, myoga, shiso and raspberry-boshi, and chawanmushi with teriyaki, juniper and bay leaf oil
  • NIGIRI SELECTION - 6 nigiri of the day
  • SOMEN IN LOBSTER AND RED SEA BREAM BROTH - Somen noodles in lobster broth, sea bream, kombu seaweed, chives, bergamot koshō
  • TOUJIAGE - Yuba rolls, langoustine, squid, enoki mushrooms, horseradish egg yolk foam and kombu powder
  • RAMU - Grilled lamb chop, yuzu teriyaki, pine nut cream, saltwort and nori seaweed pesto
  • DESSERT
  • Wine pairing - euro 80 per person
The tasting menu is designed for the whole table due to its complexity.
Please note that the “Faccio IYO 2025” menu does not allow modifications for allergies or intolerances,
in order to preserve the harmony and integrity of the gastronomic experience.

**The dish may vary depending on the daily catch.

Faccio IYO tasting menu - CLASSIC 148 per person

Nineteen years of IYO: the dishes that made our history.
  • SCALLOP AND SALTWORT - Scallop, saltwort, ginger, mandarin oil, tosazu jelly and horseradish egg yolk cream
  • ZUKE MAGURO - Marinated seared tuna with soy sauce, kizami wasabi and wasabi mayonnaise
  • TORO SUMISO - Seared tuna belly, karashi sumiso, yuzu kosho, caviar and chives
  • AMAEBI ABURA - Seared red shrimps, sesame oil and yuzu sauce
  • IKA SOMEN - Frayed raw squid, quail egg, caviar, vegetables and soba dashi sauce
  • SUSHI SELECTION - Chef’s sushi selection
  • YAKINIKU WAGYU TOAST - Toasted shokupan, wagyu, yakiniku sauce, yuba, garlic and chives mayonnaise
  • PATAGONIAN SEABASS - Sea bass, wasabi sauce, miso, escarole and yuzu
  • DESSERT
  • Wine pairing - euro 80 per person
The tasting menu is designed for the whole table due to its complexity.

A la carte menu

KOBACHI

Small samples to whet your appetite
  • EDAMAME - Soya beans 7
  • EDAMAME SPICY - Spicy soya beans 9
  • SAMURAI STICK - Shrimp sticks in crunchy paste and edamame 14
  • WAKAME SALAD - Mixed seaweed salad 12
  • WAGYU BURGER - Premium Wagyu beef (A5), truffle mayonnaise, yuzu koshō and mizuna 22
  • YAKINIKU WAGYU TOAST - Toasted shokupan wagyu (A5), yakiniku sauce, yuba, garlic and chive mayonnaise 32
  • SAKANA SANDO - Toasted shokupan, shellfish, baby squid, yuzu cream cheese and chives 18
  • WAGYU TARTARE - Wagyu tartare (A5), amaranth chips, avola almonds, courgette and apple 28
  • CRISPY TAMAGO - Breaded wild egg, gin dara pil-pil and pak choi 20
  • CRISPY RICE SAKE/MAGURO - Crispy rice cubes, spicy salmon|tuna and soy sauce 22/24

CLASSICS

IYO's most popular and timeless dishes
  • IKA SOMEN - Frayed raw squid, quail egg, caviar, vegetables and soba dashi sauce 25
  • TAYO - Shrimps millefeuille, red shrips, squid, tomato and yuzu miso 20
  • ZUKE MAGURO - Marinated seared tuna with soy sauce, kizami wasabi and wasabi mayonnaise 22
  • AMAEBI ABURA - Seared red shrimps, sesame oil and yuzu sauce 28
  • HOTATE USUZUKURI - Scallop, caviar, umeboshi and yuzu vinaigrette 25
  • TORO SUMISO - Seared tuna belly, karashi sumiso, yuzu koshō and caviar 28
  • PASSION FRUIT LANGOUSTINE (1 PC.) - Langoustine with passion fruit sauce and green apple 9
  • SCALLOP AND SALTWORT - Scallops, saltwort, ginger, mandarin oil, tosazu jelly and horseradish egg yolk cream 18

CREATIONS

Specialities which capture the creativity of the moment
  • SOGIZUKURI - Seared white fish salad, fresh wasabi, ponzu, chicken broth, daikon, carrots and watercress 25
  • FOUR EELS - Terrine with saltwort, nanbanzuke fish bone, shirayaki, myoga, shiso and raspberry-boshi, and chawanmushi with teriyaki, juniper and bay leaf oil 38
  • ASPARAGUS GRATIN - White asparagus gratin with sesame béchamel sauce, yuba, karashi sumiso sauce and mandarin oil 20
  • TEMAKI, BRA SAUSAGE AND CHUTORO - Bra sausage, chutoro, wasabi, shiraitakombu, spring onion and yuzu zest 14
  • BABY SQUID AND PEAS - Baby squid, savoury panna cotta, pea purée and marinated yuba 28
  • SAKE USUZUKURI - Organic salmon carpaccio, tosatsu sauce and ikura 22
  • HAMACHI AND TROPICAL PONZU - Yellowtail, red chilli and passion fruit ponzu 20

TARTARE

  • TUNA TARTARE* - Spring onion, wasabi yuzu-soy sauce and puffed rice crisps 22
  • SALMON TARTARE* - Spring onion, wasabi yuzu-soy sauce and puffed rice crisps 18
  • O-TORO TARTARE* - Spring onion, wasabi yuzu-soy sauce and puffed rice crisps 38
  • RED SHRIMPS TARTARE* - Mango, tomato, apple and wasabi soy sauce 28
  • TUNA TRILOGY* - Cubed O-toro, chutoro and akami with wasabi-soy sauce 32
  • HAMACHI MISO - Cubed yellowtail, tomato, avocado and yuzu miso 22
*it is possible to add caviar to this course:
10gr. 35€
30gr. 90€
50gr. 150€

SUSHI AND SASHIMI

  • MIXED SASHIMI (9 pcs.) - Tuna, salmon and yellowtail 25
  • SASHIMI IYO (15 pz.) - Tuna, salmon, yellowtail, sea bass, squid, langoustine, scallops, red shrimp and tuna belly 40
  • SPECIAL NIGIRI SELECTION (5 pz.) - Selection of chef's nigiri according to catch 30
  • SUSHI IYO - 6 nigiri, 6 hosomaki 35
  • SUSHI AND SASHIMI SELECTION - 5 nigiri, 7 sashimi, 6 hosomaki 40
  • TEKKA DON - Toro tartare, slices of tuna, kizami wasabi, yamakake sauce, green shiso, nori seaweed and sushi rice 25
  • TOKUBETSU DONBURI - King crab, unagi, ikura, wasabi, yamakake sauce, green shiso, nori seaweed and sushi rice 38

NIGIRI AND SASHIMI

1 piece per serving
  • SAKE - Salmon 4
  • MAGURO - Tuna 5
  • SUZUKI - Seabass 5
  • HAMACHI - Yellowtail 5
  • IKA - Squid 5
  • HOTATE - Scallop 6
  • EBI - Prawn 7
  • AMAEBI - Red shrimp 7
  • AKAZAEBI - Langoustine 7
  • TORO - Tuna belly 8
  • CHUTORO - Medium tuna belly 7
  • UNAGI - Eel 7

NIGIRI SPECIAL

1 piece per serving
  • SAKE GIÒ - Seared salmon and ikura 5
  • SAMBA - Seabass, capper and lime 6
  • HAMACHI YUZUKOSHO - Yellowtail and yuzu koshō 6
  • ZUKE MAGURO - Marinated tuna in soy sauce and kizami wasabi 6
  • KING CRAB - King crab, spicy mayonnaise and puffed rice 10
  • TORO FOIE GRAS - Tuna belly, foie gras and teriyaki sauce 8
  • WAGYU - Seared Wagyu (A5) and nakiniku sauce 12
  • O-TORO TEMAKI - Tuna belly, nori seaweed, chives and wasabi 12
IYO Restaurant - Nigiri Special

URAMAKI

  • SPICY SALMON - Salmon, avocado, spicy sauce and ito togarashi 18
  • SPICY TUNA - Tuna, avocado, spicy sauce and ito togarashi 22
  • SPECIAL ROLL - Salmon, avocado, cream cheese, crunchy tempura and teriyaki sauce 18
  • RAINBOW - Salmon, tuna and sea bass carpaccio, with avocado 18
  • DRAGON - Eel, avocado and kabayaki sauce 22
  • EBI FLÒ - Prawn and squash blossoms tempura, spicy salmon, ikura and teriyaki sauce 22
  • YUME - Prawn tempura, marinated tuna and wasabi mayonnaise 25
  • CALIFORNIA - King Crab, avocado, sesame and cucumber 38
  • ROCK ‘N’ ROLL - Prawn tempura, flamed yellowtail, red shrimps and jalapeño 35
  • AJI - Yellowtail, langoustine, avocado, and jalapeño 35

URAMAKI SPECIAL

  • TORO TAKUAN - Toro tartare, avocado, takuan, kizami wasabi, caviar and gold 36
  • HOKKAIDO - Yellowtail, new-style scallop carpaccio, kewpie mayonnaise, avocado, ginger, spring onion and ikura 32
  • RED PRAWN AND WHITE KOMBU - Prawn tempura, red prawns, asparagus, umeboshi, white kombu and amazu 35
  • GREEN LOBSTER ROLL - Lobster, tempura shrimp, avocado carpaccio and kabayaki sauce 38
  • CHUMAKI DI PESCE - Chumaki roll with bluefin tuna, salmon, white fish, scallop and yamagobo 23
  • TONNATO TUNA - Tuna, spring onion, bluefin tuna carpaccio, yukari, crispy tempura and tonnato sauce with seared tuna 32
  • ALL SALMON - Salmon with panko and asparagus, seared salmon carpaccio, marinated red onion, egg tartare and shibazuke 26
  • BLUE LOBSTER - Blue lobster, avocado, ikura, mixed tomatoes, salad and marinated red onion 48

GUNKAN

1 piece per serving
  • IYO STYLE - Salmon, quail egg, chives and salmon roe 6
  • ZUCCHINA - Zucchini and prawns tartare 5
  • SALMON OUT - Spicy salmon 5
  • TUNA OUT - Spicy tuna 6
  • SAKE IKURA - Salmon and salmon roe 6
  • SAKE GRANCHIO - Salmon and King Crab 9
  • SUZUKI AMAEBI - Seabass, red shrimp, yuzu and butter wasabi 7
  • ROSE - Yellowtail, langoustine, avocado and tobiko 7
  • LOBSTER OUT - Yellowtail, lobster, kizami wasabi and caviar 9
  • TORO OUT - Tuna belly and caviar 12
  • IKURA - Nori seaweed and salmon roe 6
  • BLACK - Seaweed, tuna belly and caviar topping 18
IYO Restaurant

GYOZA

  • CLASSIC GYOZA - Pork dumplings, cabbage and soy sauce (4 pcs.) 16
  • WAGYU GYOZA - Wagyu dumplings with vegetables sauce (4 pcs.) 28
  • SAKANA GYOZA - White fish dumplings and ko-cream sauce 18
  • YASAI GYOZA - Vegetables dumplings with curry sauce (4 pcs.) 14
  • GYOZA "MILANO" - Veal dumplings with creamy saffron sauce (4 pcs.) 20
  • EBI GYOZA - Shrimp ravioli in dashi broth 18
IYO Restaurant - Gyoza

PASTA AND SOUPS

  • SOMEN IN LOBSTER & SEA BREAM BROTH - Somen noodles in lobster broth, sea bream, kombu seaweed, chives, bergamot koshō 22
  • YAKI SOBA - Stir-fried noodles with vegetables and mixed seafood 18
  • YAKIMESHI SOBORO - Fried rice with wagyu ragout, fermented mustard leaves, spring onion, egg and mizuna 22
  • AKADASHI MUSSELS - Miso soup and mussels with saltwort and yuzu zest 10
  • MISO SHIRO - Miso soup, wakame seaweed and tofu 8

ROBATAYAKI AND MUSHIMONO

A selection of dishes prepared at robatayaki, the famous Japanese barbecue
  • LOBSTER - Gratin lobster with garlic mayonnaise, puntarelle, kombu and anchovies 90
  • PATAGONIAN SEABASS - Sea bass, wasabi sauce, miso, escarole and yuzu 48
  • CHUTORO - Charcoal-grilled medium tuna belly, marinated leek and kimizu sauce 32
  • KING CRAB - Gratin king crab, sesame béchamel, karashi sumiso and toasted shokupan with nori pesto 55
  • HAMACHI KAMA - Yellowtail cheek, tomato reduction and green apple & kohlrabi salad with ponzu 22
  • WAGYU - Japanese A5 wagyu sirloin, daikon, friggitelli peppers and ponzu 68
  • HOBAYAKI BEEF - Koji-marinated beef with umami pesto, spring onion and watercress 38
  • RAMU - Rack of lamb, yuzu teriyaki, pine nut cream, nori sauce, tsukudani and saltwort 35

AGEMONO

  • EBI - Prawns tempura 38
  • YASAI - Seasonal vegetables tempura 18
  • MIXED TEMPURA - Prawns, white fish and vegetables 26
  • TEMPURA LOBSTER - Tempura lobster, horseradish egg yolk cream, grated daikon and tobiko 45
  • TOUJIAGE - Yuba rolls, langoustine, squid, enoki mushrooms, horseradish egg yolk foam and kombu powder 23
  • KING CRAB HARUMAKI - King crab roll, yuzu béchamel, green asparagus, ikura, chives and yuzu zest 28

GREEN

Specialities that focus on vegetables
  • AGEDASHI TOFU - Fried tofu and eggplant in agedashi broth with shiitake and enoki mushrooms 18
  • AVOCADO TARTARE - Avocado tartare and yuzu miso 12
  • VEGETARIAN URAMAKI - Zucchini tempura, flame-seared cream cheese, mango and yukari 18
  • VEGAN CHUMAKI - Nori seaweed, asparagus, yamagobo, takuan and tofu cream 18

SALADS

Fresh ad delicious
  • GREEN SALAD - Rocket, leek, asparagus, daikon, cucumber, radish, mixed cherry tomatoes, soy dressing, lemon juice and amaranth chips 10
  • KING CRAB - Seasonal vegetables, steamed king crab, marinated red onion, ikura, soy dressing, lemon juice and amaranth chips 38
  • SEAFOOD SALAD - Seasonal vegetables, mixed seafood, soy dressing, lemon juice and amaranth chips 20

DESSERT

  • WINTER ‘GIARDINO ZEN’ - White chocolate and vanilla panna cotta, yuzu and milk ice cream, Milk sauce with Sichuan pepper infusion 16
  • EXOTIC SPHERE - White chocolate sphere filled with creamy passion fruit and coconut foam, accompanied by mango and passion fruit sorbet, mango diced and pink pepper 16
  • THE MOCHI OF MY CHILDHOOD - Soft mochi, kinako ice cream, persimmon azuki bean cream, sweet and sour kuromitsu sauce and yuzu chocolate bar 16
  • RED FRUITS MILLE-FEUILLE - Mille-feuille filled with vanilla diplomatic cream, red fruit sorbet, basil oil and citrus crumble 16
  • SHOK O’MILK - Milk chocolate foam with wasabi crumble, marinated nashi pear, white chocolate and wasabi cream, horseradish pear sorbet 16
  • BLACK MATCHA TEA ICE CREAM - Fermented matcha ice cream with pine nut crumble and chestnut crispy tuile 12
  • TROPICAL FRUITS - Selection of tropical fruits with rice and milk ice cream 20

ICE CREAM AND SORBETS

  • RICE AND MILK ICE CREAM 9
  • DARK MILK CHOCOLATE ICE CREAM 9
  • MATCHA ICE CREAM 9
  • VANILLA CUSTARD ICE CREAM 9
  • YUZU SORBET 9
  • MANGO AND PASSION FRUIT SORBET 9
  • PASSION FRUIT AND PINK PEPPER SORBET 9
  • PERSIMMON SORBET 9
IYO Restaurant sushi misto
Menu The full menu and the allergen list are available as a pdf download. Download

Awards

IYO World
IYO RESTAURANT
Via Piero della Francesca 74
20154 Milano
IYO OMAKASE
Piazza Alvar Aalto /
Viale della Liberazione 15
20124 Milano
KAISEKI
Piazza Alvar Aalto /
Viale della Liberazione 15
20124 Milano
P.iva: 05310380968 | Rea Mi -1811433 | Cap. Soc. 100.000,00