The story
NABI, recognized with a Black Pearl Diamond, brings a distinct approach to Korean cuisine within Milan, anchoring the kitchen to rigorous sourcing practices. Chef Tom Ryu travels directly to producers to secure premium imported Korean ingredients, blending these selections with local Italian produce. His deep understanding of Chinese culinary culture informs a methodology that carefully balances heritage techniques with creative expression.
Seasonal tasting menus function as the primary vehicle for storytelling at this chef's table establishment. Guests follow a progression centered on traditional Korean sauces and fresh ingredients, where courses intersect Korean gastronomy with Chinese influences. The menu adapts to availability, preserving a reverence for natural flavours while delivering a narrative that extends beyond the plate.
The interior design draws from the Butterfly Effect, intending to leave a delicate and lasting resonance through the dining experience. Art installations and visual media populate the room to awaken the senses gradually before service begins. This environment mirrors the concept of metamorphosis, framing the meal within an aesthetic that evolves alongside the culinary presentation.
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