KANPAI, MILANO

'Kanpai', an exhortation to empty the contents of our glass full of an alcoholic beverage that is often exclaimed in izakaya (typical Japanese places to sit down to drink sake and beer after work).
And the Kanpai restaurant in Milan has undoubtedly reminded me of certain streets of Tokyo both for the atmosphere, for the choice of dishes and also for the sake tasted 

But not only sake, at Kanpai I recommend you also try the cocktails on the menu to combine with the dishes, for example the American Gaijin (bitter with tonca bean, red vermouth with bergamot, yuzu liqueur, genmaicha tea) literally a breath of heady scent just arrived at the table, a little bitter on the finish, excellent in accompaniment to Tsukemono (typical pickles of Japanese culture) and with the Kaarage (frying of chicken legs marinated in ginger,  sake, soy sauce, garlic with yuzukoho mayonnaise) also tasted in version with rice and seasonal vegetables.
 
Also excellent are the vegetable Gyoza: grilled ravioli stuffed with cabbage, peas, edamame, carrot and white radish.

​Sanran Karakuchi is a fresh and drinkable sake that will take you for a moment through the streets of Shinjuku in Tokyo (like the figures drawn on the wall), excellent combined with bao (how good) stuffed with chashu (pork belly).

​Umeshu, a liqueur obtained from the maceration of ume (plum still unripe greenish) in sake, perfect with Dorayaki (pankakes stuffed with red bean cream) and a matcha ice cream.
You could also taste an alternative sake for dessert, the Daruma Masamune, an aged sake with a fragrant flavor reminiscent of honey, really interesting.