Kaiseki represents the most traditional and codified form of Japanese cuisine, structured as a succession of courses alternating raw preparations with cooked dishes, following techniques faithful to Japanese tradition and skillfully interpreted by the chef. In this modern structure at the foot of one of the Porta Nuova skyscrapers, a minimal, pared-back dining room, illuminated by natural light filtering through floor-to-ceiling windows, introduces guests to classic Japanese cuisine through a broad and distinctive menu. For a first encounter with Iyo Kaiseki, we suggest the chef’s menu: a sequence of sashimi, carpacci, and nigiri for the raw courses, complemented by traditional cooking methods – from steaming to preparations with bold, distinctly Asian flavors. Exemplary is the Iberian pork with leeks and sautéed mushrooms, draped in negimiso sauce and served on a hoba (magnolia) leaf: a dish as striking visually as it is on the palate. A recommended stop is in the back, where the open kitchens offer a captivating show. Not to be missed, by reservation, is Iyo Omakase: a completely independent journey at the sushi counter, in authentic omakase experience experience style.