Page created by firenzenotte - Last updated on 25/10/2016
As we read on internet site restaurant Momoyama "in 1998 to integrate the Japanese cuisine to a minimal architectural design and modern, that would allow the customer to completely immerse themselves in Japanese culture was a novelty. We presented to our customers a world that until then day they had never met.
In 2009 we left from a new corporate structure consists of Duccio Di Giovanni, the old maids of the Momoyama with Lapo Gaetani Lovatelli, Castoldi Lorenzo and Lorenzo Mazzanti, first customers and now owners of their local favorite.
This little revolution has made it possible to redesign the guidelines of our restaurant, restoring the values of the Momoyama brand and bringing it up to creative developments of Japanese cuisine.
First, we decided to focus on the quality of raw materials and selecting only the first choices of fish daily materials. Secondly, we have re-launched the "cuisine inventive" by eliminating the set menu and promoting special dishes of the day determined by the seasonal availability of raw materials.
The introduction of the "Noodle Bar" for lunch (a menu with a selection of Japanese noodles combined choice and ramen) allowed to combine the high-quality raw materials to the needs of the dining guaranteeing our customers a cost-effective solution, quick and plentiful. Finally in 2014 we decided to renovate the place.
Today, when you enter our restaurant you can enjoy a pre-dinner cocktails in the bar again before sitting down in the new central hall or in outer space to order a variety of dishes for lunch and dinner, tasting our endless selection of wines, Italian and foreign liquor and sake Japanese craft beers. "
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