Natural process through which microorganisms such as bacteria and yeasts break down organic substances through enzymatic action, breaking them down into simpler elements.


Microbiological cultivation of certain species of microorganisms for food, industrial, commercial and even experimental purposes.


Uno dei cinque gusti fondamentali percepiti dall’uomo. L’umami è profondamente legato alla bontà del cibo ed è indispensabile per una sana abitudine alimentare. In giapponese significa “saporito”.


In biologia, termine generico per indicare vari modi di convivenza tra gli organismi di specie diversa, animali o vegetali, detti simbionti.


Translated it means “you do it” or “I leave it to you”. In Japan it is used to give carte blanche to the chef by relying on his experience to compose the courses of a course


Ikejime, the "living death", is faced by the fish quickly and painlessly by relying on the expert hands of the master.


Traditionally it indicates a multi-course haute cuisine dinner. Nowadays, Kaiseki is a type of art form that balances the taste, appearance and colors of food, using only fresh seasonal ingredients and favoring local raw materials.


Peculiare del Giappone, il sake è una bevanda alcolica composta da acqua e koji ottenuta mediante la fermentazione del riso.

Uni Toast

Croccante e delicato, cremoso e pungente. Pane tostato giapponese, shokupan e l’estro dello chef.


Non-alcoholic drink obtained through fermentation with multiple beneficial properties.
It arises from the fermentation of tea by means of a symbiotic colony of bacteria and yeasts.