The refined omakase restaurant Hatsune from Milan moves to Sardinia from 8 July to 23 August. An exclusive experience in Porto Cervo.
This summer the philosophy of Ronin leaves Milan to land on the most iconic coasts of the Mediterranean. From 8 July to 23 August, Hatsunethe master-led fine dining omakase restaurant Katsu Nakajiinaugurates a special seasonal residence within Pacific Rosemary to Porto Cervotaking you to the heart of Costa Smeralda one of the most authentic and contemporary expressions of Japanese haute cuisine.
More than just a pop-up, Hatsune Ronin represents the meeting between two worlds united by a profound respect for nature, seasonality and the excellence of the raw material. For the first time, the rigorous tradition of Japanese omakase is confronted with the marine heritage of Sardiniagiving life to a unique gastronomic experience, built around the rhythms of the sea and the extraordinary quality of the local catch.
Japanese haute cuisine conquers the Costa Smeralda
The essence of the project remains faithful to the identity of Hatsune: a tasting journey that changes every day and which completely entrusts the choice of courses to the chef, in a continuous dialogue between technique, intuition and availability of ingredients. For the occasion, however, the menu is enriched with a new territorial dimension. Most of the raw materials will in fact be selected directly on the island, favoring fishermen, small producers and local suppliers, with the aim of enhancing Sardinian biodiversity through the language of Japanese cuisine.
Two of the master’s students will take turns behind the twelve-seat omakase counter Katsu Nakajiinterpreters of a discipline that has its roots in the culture of shokuninthe Japanese artisans who dedicate their existence to the search for perfection through repetition, precision and respect for the gesture. A philosophy that finds a natural affinity with the authenticity of the Sardinian territory and with the deep bond that the island maintains with the sea.
The same Katsu Nakaji will be present during the first days of opening to inaugurate the project and personally take part in the selection of raw materials. His stay in Sardinia it will be an opportunity to explore the area, meet local fishermen and producers and shape a menu that comes from direct observation of the landscape and its resources. An approach that transforms each service into an unrepeatable story, capable of bringing two apparently distant but surprisingly similar gastronomic cultures into dialogue
The secret dialogue between the shokunin culture and the Sardinian sea
The historic veranda of Pacific Rosemary will offer the ideal setting for this experience. Here, immersed in the quiet of the Mediterranean scrub and far from the urban frenzy, guests will be welcomed by an intimate and essential environment, designed to enhance the centrality of the direct relationship with the chefs. A custom-made raw wooden counter will dialogue with the iconic original floral decorations from 1969, creating an atmosphere suspended between memory, elegance and contemporaneity.
Furthermore, every evening the omakase ritual will take shape through a succession of preparations that celebrate the catch of the day, the precision of the workmanship and the aesthetic sensitivity of Japanese cuisine. An experience designed for a few guests at a time, where time slows down and every detail takes on meaning: from the selection of fish to the temperature of the rice, from the composition of the dishes to the story that will accompany each course.
Hatsune Ronin it will be open from Tuesday to Sunday during the month of July and every day in the month of August. Two shifts will be available every evening, from 8pm to 10pm, with twelve seats per service, thus maintaining the intimacy and exclusivity that characterize the omakase experience.
To complete the project, the partnership with Perrier-Jouëta maison symbol of French excellence, which will accompany the gastronomic journey with a selection of Champagne designed to dialogue with the delicacy, complexity and balance of the preparations. A meeting between cultures, territories and savoir-faire that promises to become one of the most exclusive and eagerly awaited gastronomic events of the Mediterranean summer.
