The story
Casanori has quickly established itself as a standout destination for sushi lovers in Milan. This no-frills establishment prioritizes quality over complexity, offering a small, well-crafted menu that highlights fresh, high-grade fish. It is the kind of neighborhood spot where the atmosphere remains relaxed and the pricing feels fair, making it an ideal choice for a pleasant evening out.
Creator Cucina con Ruben highlights the restaurant as his personal favorite in the city, specifically praising the signature crunchy rolls. The menu showcases a thoughtful range of preparations, from the Sugarello Marinato con Zenzero e Sciso and various Sashimi Misto to unique offerings like the Donabe di Riso Sushi and the Ginubai ginger-chili umeshu. Whether you are sampling the Nigiri Misto or the Collare di Salmone, Casanori delivers a consistent and high-quality dining experience.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 9 dish mentions say about the food
Casanori’s toast earns rapturous praise as the singular must-order, while the overall vibe reads as intimate, chef-driven, and quietly confident. Reviewers leave feeling they’ve witnessed something personal and precise, not just a meal.
“This is a toast made with brioche bread, buttered and drizzled with honey, baked at 180°C for 10-15 minutes, topped with malt ice cream, caramel, and puffed rice. It's amazing — I give it a 10. Better than the latte cereali, honestly.”
What creators say
1 creator has covered Casanori. Most active: Cucina con Ruben
Casanori is my favorite sushi spot in Milan — a no-frills place with a small, well-crafted menu focused on high-quality fish and their signature crunchy and rolls, where you spend the right amount for a pleasant evening.
Dishes mentioned
Sugarello Marinato con Zenzero e Sciso
This is a Mediterranean bluefish called sugarello, cured with salt and sugar for a special texture. The ginger and chives cut through the strong fishy taste. It's good, but honestly mackerel-type fish are not my favorites — I've never eaten this one before, and it's okay.
Nigiri Misto (Tonno, Ventresca di Tonno Balfegó, Branzino Ikejime)
We have a mix of nigiri: akami (lean tuna), ventresca of Balfegó tuna from Spain, and sea bass prepared with the Ikejime technique — killed from the head so the meat stays softer. You dip the fish side, not the rice, in a little soy sauce. The tuna belly is incredible, I could eat it like crazy. The sea bass belly is also very good, with fat infiltrations that are usually thrown away in small fish — here they keep it and it's delicious.
Sashimi Misto (Ventresca di Tonno Balfegó, Salmone Scozzese, Branzino Ikejime, Ricciola)
We have a sashimi platter: ventresca of Balfegó tuna, Scottish salmon from the Orkney Islands — it's farmed but well raised, with a slight bitterness — sea bass Ikejime, and amberjack. The salmon is not my favorite because it's always farmed, but it's fine, it has to be there in sushi places. The amberjack has a darker part that is sometimes removed, but here they keep it. The smell is spectacular.
And Roll (Ventresca di Tonno, Ricciola al Tartufo, Salmone, Tonno Piccante, Tonno Classico)
These are the famous and rolls — open temaki wrapped in nori that stays crunchy thanks to a plant-based film that keeps the seaweed from getting soggy. We have five: ventresca of tuna, amberjack with truffle, salmon, spicy tuna, and classic tuna. Each has its own sauce: a sesame oil and yuzu mayo for some, a spicy sauce for the tuna, a lemon truffle sauce with yuzu and truffle oil for the amberjack. You peel off the film and eat it — the crunch is incredible. My favorite is the truffle and amberjack one, it's really good and fresh. The spicy tuna is a bit too spicy for me, but still good.
Collare di Salmone con Insalatina e Vinaigrette Wasabi
This is salmon collar with a salad and a wasabi vinaigrette. The sauce is made with ponzu, sake, and soy sauce, and there's grated daikon that acts as a natural thickener. You can either put the daikon on the salmon or dip the salmon in it. The salmon is delicious, and even the salad is good — they put love into it.
