AKOYA è un ristorante giapponese omakase a Torino, situato in Via della Consolata 11/E presso Spazio Musa. La proposta ruota attorno a cucina giapponese con focus su pesce, crudo e preparazioni curate dallo chef Alessandro Daddea insieme a Christian Mandura. È presente una pagina TheFork con indirizzo e dettagli del locale.

This was really an incredible meal !
Talent + curiosity + amazing ingredients =  magic experience
I recommend to live this culinary journey in your life , as you will find the most amazing combinations of ingredients , served and
presented by passionate people !

Ho organizzato la cena per il compleanno di mio marito e devo dire che non potevo fare scelta migliore! Location d’effetto, cibo squisito, ma soprattutto un’attenzione al cliente fuori dal comune! Matilde è stata bravissima nell’accompagnarci durante tutto il percorso di degustazione, spiegando nei minimi dettagli ogni ingrediente. La ragazza che ci ha consigliato da bere formidabile! È riuscita a trovare un vino perfetto solo con alcune informazioni tratte da una chiacchierata insieme prima di iniziare! Lo chef ci ha incantati con la sua gestualità e leggiadria nei movimenti mentre creava le pietanze. Grazie a tutto lo staff di Akoya per aver reso la cena di compleanno di mio marito in esperienza indimenticabile!

There are so many places where, after a high-end culinary experience, you'd say, "It's beautiful, it's good, but I don't know if I'd go back." Well, that's not the case. I can say I've finally found the place and the high-end experience I can't wait to return to.

A beautiful location, nestled in an art gallery. A welcome aperitif, during which the sommelier discreetly introduces each couple/group and politely suggests a wine pairing for the evening. We trusted him and chose the sake tasting menu. The advice was invaluable.

Then we're escorted to the main dining room where Chef Alessandro introduces himself as the driving force of the evening, freshly preparing each course with great professionalism. Needless to say, every creation was perfect.

Finally, in the last dining room, the evening concludes with a small pastry shop.

The staff is impeccably professional and attentive, capable of naturally breaking the solemnity of the setting with a touch of irony, yet inappropriate.

Congratulations for everything. Also for the choice of accompanying music.

A splendid location nestled in an art gallery, a restaurant that aspires to Michelin recognition, and it's undoubtedly on the right track. Excellent raw materials are treated with quality and, in some cases, great flair. Some dishes were truly exceptional.
The experience begins with a first act in the lounge, a magnificent room where five entrées are served. In my opinion, the Edamame Scampi and Yuzu Oyster were incredible. The Wagyu Bresaola, served on breadsticks, and the razor clam were also very good. The first act continued and concluded at the counter where the chefs' journey began. Here, the zuke tuna stood out, while the chawanmushi lobster was interesting and unique. The second act was a journey through the nigiri prepared on the spot by the chef, a masterful hand that made everything fascinating. The nigiri menu was a roller coaster ride, with some dishes standing out above others. I loved the amberjack starter, the Bonito starter, the giant tuna, and the scallop. The clam and black garlic one was particularly interesting. The Kumquat Duck concluded the menu, excellent. The third act, the dessert section, began with three desserts served at the counter, followed by a small pastry shop back in the lounge. The desserts are a journey. The marshmallow and chocolate mochi were very good, but the Bergamotto Timut Miso was worth the whole experience alone. The service, the wine cellar (Etna Bianco, wow), and the storytelling were perfect. I hope the chefs and staff achieve their star soon.

Superb.
It is located in an eighteenth-century residence on two levels.
The presence of an internal art gallery on the lower level is a plus.
This is where the sake tastings will arrive.

The beating heart is the tasting bar, seating only eleven guests. There is no distance between the kitchen and the dining room. The experience is immersive, direct, and quietly choreographed.

Raw materials and technique

The quality of the raw materials is evident, but what is striking is the respect with which they are treated.
Technical precision, clean execution, concentration of flavors.

Cocktails

The great classics are reinterpreted with a contemporary Japanese sensibility. Balanced and easy-to-drink. (15 euros)

How the tasting is structured

The menu changes every evening, but maintains a three-act structure, like an opera:

1. Act One – Introduction
Opening bites that set the tone for the evening: cleanliness, verticality, elegance.

2. Second Act – Development
More structured dishes, greater depth of flavor, a dialogue between textures and temperatures.

3. Third Act – Closure
A balanced finish, never overly sweet or heavy, but consistent with the concept.

The Cost

€90, excluding drinks.
A price that, considering:
limited number of seats
quality of raw materials
technical complexity
experiential dimension
is consistent with the offering.

Lavora conAKOYA

Torino

Si trova presso SpazioMusa, V. della Consolata, 11/E, 10122 Torino TO, Italy

Chi siamo

4.6/5

(38 recensioni)

Orari di apertura

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