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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 - CLASSIC 148 per person

Nineteen years of IYO: the dishes that made our history.
  • IKA SOMEN - Frayed raw squid, quail egg, caviar, vegetables and soba dashi sauce
  • ZUKE MAGURO - Marinated seared tuna whit 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
  • SCALLOP AND CAVIAR - Scallop, caviar, king oyster mushrooms, yuba, nori seaweed and horseradish oil
  • SUSHI SELECTION - Chef’s sushi selection
  • WAGYU GYOZA - Ravioli filled with Japanese Wagyu beef (A5), served with a vegetable emulsion and tamari soy sauce
  • PATAGONIAN SEABASS - Sea bass, wasabi sauce, miso, catalogna chicory, Karashi takana and yuzu
  • DESSERT
  • Wine pairing - euro 80 per person
The tasting menu is designed for the whole table due to its complexity.

Faccio IYO tasting menu - 2026 158 per person

Contemporary Japan, through our latest creations.
  • SUZUKI KOBUJIME - Line-caught sea bass, grey mullet bottarga, kohlrabi, green celery and mandarin oil
  • SEA URCHINS** - Kombu panna cotta, sea urchins, dashi, shiso, umeboshi and sansho pepper
  • MISOSHIRO TORI - Chicken miso, its foam and chicken chips
  • NIGIRI SELECTION - 6 nigiri of the day
  • KISHIMEN - Wheat noodles in a dashi and ko cream broth, topped with kombu powder, ikura, sansho pepper and wasabi
  • LOBSTER TEMPURA - Lobster tempura, horseradish egg yolk cream, grated daikon and tobiko
  • RAMU - Milk-fed lamb rack, yuzu teriyaki, pine nuts cream, white turnips 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.

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 - A5 wagyu beef, truffle, yuzu koshō, mizuna 22
  • EBISU WAGYU TOAST - Shokupan (Hokkaido milkbread) toasted, wagyu bresaola (A5), black truffle sauce and horseradish 28
  • SAKANA SANDO - Shokupan (Hokkaido milkbread) toasted, white fish and shellfish 28
  • WAGYU TARTARE - Wagyu tartare (A5), amaranth chips, Avola almonds, courgette and apple katsuobushi 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
  • SHIROMI CEVICHE - Traditional ceviche with white fish of the day 22

CLASSICS

IYO's most popular and timeless dishes
  • IKA SOMEN - Frayed raw squid, quail egg, caviar, vegetables and soba dashi sauce 25
  • TAYO - Prawns 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, caviar and chives 28
  • PASSION FRUIT LANGOUSTINE (1 PC.) - Langoustine with passion fruit sauce and green apple 9
  • SCALLOP AND CAVIAR - Scallop, caviar, king oyster mushrooms, yuba, nori seaweed and horseradish oil 18

CREATIONS

Specialities which capture the creativity of the moment
  • HARUMAKI KING CRAB - King crab, black truffle, avocado, sansho pepper and ikura 28
  • SOGIZUKURI - Seared white fish salad, fresh wasabi, ponzu, chicken broth, daikon, carrots and watercress 25
  • EEL AND FOIE GRAS - Charcoal-grilled eel, foie gras, quinoa, wasabi, sansho leaves and chives 32
  • GRATINATED CAULIFLOWER - Gratinated cauliflower, white sesame béchamel, yuba, karashi sumiso sauce and mandarin oil 18
  • SAKE USUZUKURI - Organic salmon carpaccio, tosatsu sauce and ikura 22
  • TEMAKI FOIE GRAS (2PCS.) - Duck foie gras, hazelnut's miso, radicchio, raspberry, raspberry vinegar and shiso 20
  • SUZUKI KOBUJIME - Line-caught sea bass, gray mullet bottarga, kohlrabi, green celery end mandarin oil 25

TARTARE

  • TUNA TARTARE* - Chives, yuzu-wasabi soy and crispy puffed rice chips 22
  • SALMON TARTARE* - Chives, yuzu-wasabi soy and crispy puffed rice chips 18
  • RED SHRIMPS TARTARE* - Mango, tomato, apple and wasabi soy sauce 28
  • TUNA TRILOGY* - Diced O-toro, chutoro and akami with wasabi-soy sauce 32
  • HAMACHI MISO - Diced 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

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
  • WHITE KOMBU AND RED SHRIMP - Prawns tempura, red shrimps, asparagus, umeboshi e amazu white kombu 35
  • GREEN LOBSTER ROLL - Lobster, prawns tempura, avocado carpaccio and kabayaki sauce 38

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

  • KISHIMEN - Wheat noodles in dashi and ko cream broth, topped with kombu powder, ikura, wasabi and sansho pepper 22
  • YAKI SOBA - Sautéed noodles with vegetables and mixed fish 18
  • YAKIMESHI SOBORO - Fried rice with Wagyu ragout, mustard leaves, spring onion, eggs and vegetables 22
  • MISOSHIRO TORI - Chicken miso with its foam and chicken chips 15
  • MISO SHIRO - Miso soup, wakame seaweed and tofu 8

ROBATAYAKI AND MUSHIMONO

A selection of dishes prepared at robatayaki, the famous Japanese barbecue
  • LOBSTER - Charcoal-grilled lobster gratinated in garlic mayonnaise, puntarelle salad, kombu and anchovies 90
  • PATAGONIAN SEABASS - Sea bass, catalogna chicory, wasabi sauce, miso, karashi takana and yuzu 35
  • CHUTORO - Charcoal-grilled medium tuna belly, marinated leek and kimizu sauce 35
  • KING CRAB - Charcoal-grilled crab (100gr), sautéed mushrooms and kimizu sauce 45
  • HAMACHI KAMA - Charcoal-grilled yellowtail cheek, tomato reduction and green apple and kohlrabi salad with ponzu 18
  • WAGYU - Charcoal-grilled wagyu A5 sirloin, Treviso radicchio, raspberry vinegar, bekkoan sauce and perilla sprouts 70
  • MANZO HOBAYAKI - Charcoal- grilled beef, umami’s sea, neghi miso, kohlrabi, artichokes, herring oil and kefir lime 38
  • KAMU - Milk-fed lamb rack, yuzu teriyaki, pine nut cream, white turnips and nori seaweed pesto 35

AGEMONO

  • EBI - Prawns tempura 38
  • YASAI - Seasonal vegetables tempura 18
  • SAKUME IKA - Baby squid tempura and cuttlefish ink sauce 32
  • LOBSTER TEMPURA - Lobster tempura, horseradish egg yolk cream, grated daikon and tobiko 45

GREEN

Specialities that focus on vegetables
  • AGEDASHI TOFU - Fried tofu, eggplant in agedashi sauce, shiitake and enoki mushrooms 18
  • AVOCADO TARTARE - Avocado tartare and yuzu miso sauce 12
  • MIXED SALAD - Green apple, fennel, crispy amaranth and tosatsu sauce 10
  • VEGETARIAN URAMAKI - Courgette tempura, flamed cream cheese, mango, shiso and yukari 18
  • URAMAKI ITALIA - Wasabi “ricotta” cheese, sliced tomato, olives and basil cream 16

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