We tried Ronin Robata Vol. 2, the most exclusive “grilled” fine dining in Milan's Chinatown. We tell you what and how to eat in the meat temple of House of Ronin.
The Ronin format
House of Ronin literally means “the house of wave men”, the Samurai left without a master. It is no coincidence that in the heart of Milan's Chinatown, among alleys steeped in history and modernity, these modern revolutionaries, defeated and disillusioned by a corrupt system, eventually find themselves, and are now free to live only for their ideals. House of Ronin stands on three floors, rising as it does in Japanese buildings more upward than horizontally, with the emblematic concept of “extending to the sky.” And this extension indeed seems to represent in turn a different level of well-being: food, good music, exclusive company and special events.
On its third floor, House of Ronin has decided to renovate and bring Ronin Robata Vol. 2, the evolution of a project that has been able to embrace the concept of Yakiniku-the traditional Japanese grilled meat technique-and reinterpret the culture of wagyu (meaning “beef” in Japanese) and its preparation. Here the meat follows the dogma of Japanese culture and this means that it will be little, very little, cubed just enough for a decent bite. But they will be morsels that contain a world, steeped in knowledge, awareness and culinary skills. Sit back and get ready for a new concept of fine dining, meat and Japan that celebrates only sushi.
The Story of Ronin Robata Vol. 2
The Home of our man-waves has always been divided into little worlds apart: on the ground floor we will find Piccolo Ronin at 17 Vittorio Alfieri Street, a bistro with pan-Asian cuisine with an informal spirit, going up instead is the omakase restaurant Hatsune Ronin, flanked by the elegant Madame Cheng's, a space dedicated to signature cocktails and private Karaoke rooms. And finally on the third and top floor is the private club Arcade, with foosball table and private music. House of Ronin has always stood out for its ability to reinvent and elevate itself. Indeed, the operators have been able to listen to feedback and pick up on new trends so that the new focus on meat and grilling could culminate in a complete experience.
Ronin Robata Vol. 2 is not just a rebranding, but the rebirth of a concept that stems from a passion for Japanese cuisine translocated into the world of meat, offering a new perspective that celebrates the authentic taste of fine cuts, coupled with a culinary philosophy that sees the quality of ingredients as the starting point to excite the diner.
The settings: contemporary Japanese style, between luxury and innovation
To enter Ronin Robata Vol. 2 is to immerse oneself in an environment with great attention to detail, in which spaces dialogue with each other, creating a unique and enveloping atmosphere. The restaurant is developed in a building with a neo-liberty character, in which high, mirrored ceilings amplify light and give a sense of freedom and dynamism. The décor is the result of a collaboration with the architect, who was able to translate the managers' ideas into a refined design: selected materials, from raw iron to brushed wood, blend with touches of color inspired by Eastern traditions, creating a blend of rustic and modern.
Soft lighting, masterfully metered, emphasizes every detail of the restaurant, from the tables carefully arranged around the integrated grill to the common spaces that invite socializing. The atmosphere, at once relaxed and refined, manages to transport guests on a sensory journey, where the art of grilling becomes a continuous and inviting spectacle.
The menu, cuts, and Yakiniku culture: savoring meat the way it is in Japan
At the center of the culinary revolution in Ronin Robata Vol. 2 is a close-knit, dynamic team led by experienced chefs who know how to interpret Japanese tradition with originality. The focus is on the quality of the raw material and the technique of Yakiniku, a cooking method that allows the natural flavors of cuts of meat to be enhanced. In the center of the tables, in fact, you will notice the large grill: she will be the star of the evening, if you choose to be guided by the flavors of wagyu. The courteous, elegant, and knowledgeable staff guides customers through a taste experience that is carefully curated down to the smallest detail.
Zensai, a fine selection of Japanese appetizers, prepares the palate with deep flavors blended with umami taste and an elaboration of contemporary cuisine: For example, the tempura zucchini with rice vinegar and shiso, or the smoked eggplant gyoza with an aftertaste of yuzu and dengaku, stand out, as well as mini Wagyu burgers with a creamy mayo and fresh vegetables, and a miso sarada combining lettuce, miso mayonnaise, and kizami nori. Tartare wrapped in phillo dough accompanied by shoyu tamago and tosazu salad, express a willingness to innovate while maintaining a connection to tradition. The chef and his team prove that cooking can be both technical and poetic, capable of transforming each dish into a tale that speaks of passion, sacrifice and discovery.
The restaurant's proposal that makes the difference, however, compared to the Milanese culinary proposal, is a selection of fine meats: cuts of U.S. Black Angus, rare Wagyū of Japanese, Spanish and even Australian origin, carefully selected and presented in tasting itineraries designed to surprise and delight. Ronin Robata Vol. 2 currently offers two tasting tracks, designed to celebrate the culture of Yakiniku with meticulous care in the choice of cuts and pairings. The experience begins, if you will, with a fine selection of sushi, including offerings such as amberjack accompanied by red miso, sea urchin, and ebi-red shrimp with tosajoyu, masago, and arare. These light and elegant first tastes open the curtain on a cuisine that moves casually between Eastern tradition and Milanese modernity.
The tasting menu, dubbed “Ronin Selection,” features multiple cuts of international meat, selected and prepared with artisanal attention. Among the meats, one appreciates the “YOZA” selection filet, Black Angus US Prime sirloin, Wagyu bavetta from Spain, and fine Wagyu A5 Ozaki royal. But personally, the proposal the restaurant should invest most in is its specialty dedicated to “Three Prefectures Selection”, or cuts of Wagyu chosen according to the world's most famous Japanese prefectures. Here, in Milan, it is now possible to experience the taste of a sirloin from Mr. Ozaki, in Miyazaki prefecture, or a fine cut from Sendai farms in Miyagi prefectures, as well as the famous Kobe Consortium beef from the Hyogo region of the same name.
Why is such selection special? Because these farms are equivalent to our consortia of the Chianina White Calf, the Piemontese breed or even the prized and rare Barbina Franciacortina. They symbolize research, quality, care and animal welfare at almost maniacal levels, as well as precise taste and flavor well defined by precise and regulated standards. You will always find in Ozaki san's wagyu the meticulous fatty texture and intense marbling, the olive aftertaste that is indicative of animal nutrition, still jealously guarded by the reference farm. To privilege these cuts is to recognize a culture of excellence, as well as a flavor of excellence.
An experience beyond Food: the Art of Living like a Ronin
Ronin Robata Vol. 2 takes the form of a well-rounded dining experience, where every detail-from the design of the spaces to the work behind the grill, through the selection of ingredients and the care of service-is designed to engage the senses and create an environment of conviviality and discovery. The mix of environments in the House of Ronin complex, which includes informal spaces and others dedicated to more refined dining, offers the opportunity to choose the experience that best suits one's mood: from the lightness of a bistro to the complexity of a gourmet tasting trail.
The gastronomic offerings are balanced and complemented by good drinking, which goes far beyond the prestige labels: give the cocktails a chance even during the tasting tour and you will not be disappointed, quite the contrary. Everything in House of Ronin is relaxed and lively, balanced, capable of making every guest feel as if they are in a familiar environment and at the same time sophisticated, an avant-garde proposal. An invitation to get carried away, just as if we were really man-waves.
Contact
House of Ronin
Via Vittorio Alfieri, 17, 20154 Milan MI
t. +39 02 89367101
For events and collaborations:
