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In 2018, Daruma Sushi embarked on anexciting adventure, featuring multi-starred Chef Bruno Barbieri!
Throughout the year, we offered 4 seasonal menus created and crafted by Chef Barbieri and inspired by the seasons and the combination of Japanese and Italian cuisine.
The project, which we called Daruma Seasons, has been a great success, with Daruma confirmed as the benchmark for Japanese cuisine in Rome.
Find out all the details and read articles from the many newspapers that have covered it!
A strong passion for the culture of the Rising Sun and for food of the highest quality, combined with more than 15 years of experience in Japanese cuisine, led Daruma Sushi to embark on a collaboration with Chef Bruno Barbieri, who exclusively created four different menus, one for each season of the year.
"Italy and Japan, although geographically at the antipodes, have ancient culinary traditions and share a deep respect for the excellent raw materials from their respective territories. All this and more can be found in the eight creations I have signed for Daruma," says Chef Barbieri.
The goal of succeeding in harmonizing the rigor and aesthetics of Japanese cuisine with the flair and creativity of a great Italian chef, as explained by the Tesciuba brothers, creators of Daruma Sushi, was fully achieved.
It was from this challenge that the Seasons project was born, which will be developed over the course of a year, enriching Daruma's offerings and giving anyone the chance to enjoy incredible and tasty dishes created by one of Italy's leading star chefs.
To fully immerse himself in Japanese culture and to choose ingredients and dishes, Chef Barbieri went on an "expedition" to Japan, organized specifically for the collaboration with Daruma.
Here's how it went:
The Seasons project includes 4 different menus, one for each season of the year,
each consisting of two dishes:
- Marinated salmon steak with salicornia in southern flavors
(wild salmon, salicornia, limoncello, miso, sake, mirin)
- Seafood spaghetti powder salad, lobster and crispy vegetables with seaweed oil
(lobster, fresh mixed seaweed and guitar noodles flavored with dried seaweed powder)
- Crispy scallops with puffed rice, lemon caramelized saba and ginger
(scallop, eggplant quenelles, saba sauce)
- Crispy sole curls with vegetable giardiniera, caper oil and tomato
(sole, homemade giardiniera)
- Elixir Lean Beef Tartare.
(lean beef tartar with salmon roe quenelles)
- Quadrucci ramen with shells and Mediterranean scents.
(real clams, egg quadrucci, kombucha broth, shrimp balls)
Dishes from the Winter 2018/2019 menu, will be available exclusively at Daruma Sushi restaurants starting December 17, 2018.
Choose the restaurant and book your table now so you don't miss the unique opportunity to taste the exclusive dishes created by Chef Barbieri!
If you would like to learn more, here are some articles about the Daruma Seasons project and the exclusive project presentation event:
Fish Soup
Cartoccio
Salmon Beef
Spaghetti Salad
Crispy Scallops
Sole Curls
