DINING

On­ce the Far Ea­st was on­ly ac­ces­si­ble through the ta­les told by ma­ri­ners. No­wa­days, in our glo­ba­li­zed world, as long as its authentic and crea­ti­ve li­ke the fa­re ser­ved by Mi­rai, the­re's no­thing stran­ge about ea­ting Su­shi on the Grand Canal. By Ele­na Bin­da

Where Venice - - Contents - >> Su­shi Mi­rai c/o Ho­tel Prin­ci­pe. Can­na­re­gio, 146. T: 041 2206517. www.mi­rai­ve­ni­ce.com

Ve­ni­ce's crea­ti­ve Su­shi Mi­rai re­stau­rant com­bi­nes tra­di­tio­nal and a crea­ti­ve Ja­pa­ne­se cui­si­ne

In 2002, the Ca­sel­li fa­mi­ly, ow­ners of the Prin­ci­pe and Ama­deus Ho­tels, laun­ched the fir­st Ja­pa­ne­se re­stau­rant in Ve­ni­ce. Sin­ce then, the Crea­ti­ve Su­shi Mi­rai has at­trac­ted Ve­ne­tians and gour­me­ts from all over the world with tra­di­tio­nal and crea­ti­ve Ja­pa­ne­se cui­si­ne. The ve­nue's chef Mr. Di­ren­dra and its Ma­na­ger Mr. J. Ma­gri­no of­fer a unique dining ex­pe­rien­ce.

The tra­di­tio­nal Ja­pa­ne­se tech­ni­ques in­vol­ved in pre­pa­ring the di­shes ha­ve been han­ded do­wn to Mr. Di­ren­dra, the lo­ca­le's cur­rent young Su­shi-man who has en­han­ced the me­nu with new crea­tions.

The chef's di­shes are in­fu­sed with on­ly the fre­she­st, hi­gh-qua­li­ty in­gre­dien­ts, in­clu­ding Fren­ch or­ga­nic Mi­so and Bro­wn Ri­ce. Beau­ti­ful­ly pre­sen­ted, ma­ster­ful cu­ts re­sult in hi­ghly unu­sual Su­shi di­shes: Sea Ur­chin Tai­ma­ki,

Ura­ma­ki Ebi­ten with stra­w­ber­ries, ex­qui­si­te ma­ri­na­ted Amae­bi and Fu­to­ma­ki.

Chef's sug­ge­stions: bro­wn Ura­ma­ki with sh­rimps; Sh­rimps, Sal­mon or Tu­na Tar­ta­re with pearls of Truf­fle le­mon and se­sa­me; Ni­gi­ri flam­bé (as an al­ter­na­ti­ve to raw fi­sh) and Shin, fried ra­vio­li pre­pa­red on-the-spot and stuf­fed with sh­rimp or sea bass, a Mi­rai ex­clu­si­ve.

Mi­rai al­so of­fers a wi­de se­lec­tion of cock­tails in­clu­ding the fa­mous Sa­ké Sour Mi­rai, and a se­lec­tion of Ja­pa­ne­se teas.

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