{"id":15897,"date":"2020-01-07T10:06:31","date_gmt":"2020-01-07T10:06:31","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?p=15897"},"modified":"2020-01-07T10:06:31","modified_gmt":"2020-01-07T10:06:31","slug":"claudio-liu-iyo-aalto","status":"publish","type":"post","link":"https:\/\/www.chefemaitre.com\/blog\/blog\/2020\/01\/07\/claudio-liu-iyo-aalto\/","title":{"rendered":"Claudio Liu e il nuovo Iyo Aalto"},"content":{"rendered":"<div class=\"5b9f9fcabed12e1b7386184972120b4d\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<script>\r\n  (adsbygoogle = window.adsbygoogle || []).push({\r\n    google_ad_client: \"ca-pub-2794626404475357\",\r\n    enable_page_level_ads: true\r\n  });\r\n<\/script>\n<\/div>\n<p style=\"text-align: center;\">Quando parla sembra di sentire un broker di prim ordine, oppure un capitano d\u2019industria. Numeri precisi e idee chiare, concetti e pragmatismo, analisi e visioni chirurgiche sul mondo della ristorazione e non solo. Un fuoriclasse assoluto, che sa il fatto suo e non sbaglio un colpo, una sorte di guru, un re Mida, quello che volete.<\/p>\n<figure id=\"attachment_15901\" aria-describedby=\"caption-attachment-15901\" style=\"width: 500px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"15901\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2020\/01\/07\/claudio-liu-iyo-aalto\/7c1d9e91-dafd-483c-80f4-6691d5acf3b8\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/7C1D9E91-DAFD-483C-80F4-6691D5ACF3B8.jpeg?fit=2048%2C1362&amp;ssl=1\" data-orig-size=\"2048,1362\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/7C1D9E91-DAFD-483C-80F4-6691D5ACF3B8.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/7C1D9E91-DAFD-483C-80F4-6691D5ACF3B8.jpeg?fit=640%2C426&amp;ssl=1\" class=\"wp-image-15901\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/7C1D9E91-DAFD-483C-80F4-6691D5ACF3B8-300x200.jpeg?resize=500%2C333\" alt=\"\" width=\"500\" height=\"333\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/7C1D9E91-DAFD-483C-80F4-6691D5ACF3B8.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/7C1D9E91-DAFD-483C-80F4-6691D5ACF3B8.jpeg?resize=768%2C511&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/7C1D9E91-DAFD-483C-80F4-6691D5ACF3B8.jpeg?resize=1024%2C681&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/7C1D9E91-DAFD-483C-80F4-6691D5ACF3B8.jpeg?w=2048&amp;ssl=1 2048w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/7C1D9E91-DAFD-483C-80F4-6691D5ACF3B8.jpeg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/7C1D9E91-DAFD-483C-80F4-6691D5ACF3B8.jpeg?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-15901\" class=\"wp-caption-text\">Foto di Monica Cordiviola<\/figcaption><\/figure>\n<p style=\"text-align: center;\"><strong>Claudio Liu<\/strong> \u00e8 un visionario con i piedi per terra, uno che vede lontano senza perdere il controllo, uno che sa gi\u00e0 dove arriver\u00e0. \u201c<em>Il banco \u00e8 prenotato fino a met\u00e0 gennaio<\/em>\u201d, ci dice ancor prima delle feste natalizie. \u201c<em>Mentre per il ristorante vero e proprio mandiamo via gente ogni sera<\/em>\u201d.<\/p>\n<p style=\"text-align: center;\">\n<p style=\"text-align: center;\">Ne siamo sicuri, anche perch\u00e9 le attese erano altissime. Attese superate? Al banco s\u00ec, al risto ni. Il \u201cni\u201d \u00e8 tutt\u2019altro che una bocciatura, \u00e8 un complimento, perch\u00e9 ormai i Liu, tutti i tre, sono condannati ad eccellere ad ogni piatto, ad ogni servizio. Da loro si aspetta la luna, nulla di meno.<\/p>\n<p style=\"text-align: center;\">Per quello che riguarda Claudio non potrebbe essere diversamente: <strong>Iyo<\/strong> \u00e8 il primo e finora l\u2019unico ristorante cos\u00ec detto etnico ad aver conquistato la stella Michelin, <strong>Aji<\/strong> \u00e8 un take away diventato subito aspirazionale. Logico che il nuovo Iyo venisse preso d\u2019assalto fin dalla molto aspettata apertura. La curiosit\u00e0 era tanta e lo \u00e8 tutt\u2019ora, un investimento colossale, si colossale, come si usa dire per le produzioni hollywoodiane, un kolossal. Poltrone ed arredi made by <strong>Contract Poliform<\/strong>, specchi, vetrate, marmi rari. E\u2019 uno che pensa in grande, perch\u00e9 \u00e8 un grande.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"15902\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2020\/01\/07\/claudio-liu-iyo-aalto\/9e90d024-cff1-48dc-8845-9fdff3f34e28\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/9E90D024-CFF1-48DC-8845-9FDFF3F34E28.jpeg?fit=768%2C960&amp;ssl=1\" data-orig-size=\"768,960\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/9E90D024-CFF1-48DC-8845-9FDFF3F34E28.jpeg?fit=240%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/9E90D024-CFF1-48DC-8845-9FDFF3F34E28.jpeg?fit=640%2C800&amp;ssl=1\" class=\"aligncenter wp-image-15902\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/9E90D024-CFF1-48DC-8845-9FDFF3F34E28-240x300.jpeg?resize=400%2C500\" alt=\"\" width=\"400\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/9E90D024-CFF1-48DC-8845-9FDFF3F34E28.jpeg?resize=240%2C300&amp;ssl=1 240w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/9E90D024-CFF1-48DC-8845-9FDFF3F34E28.jpeg?w=768&amp;ssl=1 768w\" sizes=\"(max-width: 400px) 100vw, 400px\" data-recalc-dims=\"1\" \/><\/p>\n<hr \/>\n<ul>\n<li><strong>Cominciamo con la domanda pi\u00f9 banale, perch\u00e9 hai aperto Iyo Aalto?<\/strong><\/li>\n<\/ul>\n<p><em>Perch\u00e9 Milano cresce veloce e noi con lei, sta diventando una vera capitale europea. Perch\u00e9 negli ultimi dodici anni ho maturato delle conoscenze, esperienze e ambizioni che dovevano trovare uno sbocco: eccolo. Aggiungo che se non fosse stato per la zona, non avrei aperto: Porta Nuova e la Piazza Aalto si prestano idealmente, sono perfetti per il mio progetto. Volevo un nuovo ristorante, completamente diverso dal primo, che non ha senso toccare, deve rimanere cos\u00ec com\u2019\u00e8.<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"15903\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2020\/01\/07\/claudio-liu-iyo-aalto\/e492ed4c-0f34-4f06-851e-fd1067169ac2\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/E492ED4C-0F34-4F06-851E-FD1067169AC2.jpeg?fit=4096%2C2725&amp;ssl=1\" data-orig-size=\"4096,2725\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/E492ED4C-0F34-4F06-851E-FD1067169AC2.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/E492ED4C-0F34-4F06-851E-FD1067169AC2.jpeg?fit=640%2C426&amp;ssl=1\" class=\"aligncenter wp-image-15903\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/E492ED4C-0F34-4F06-851E-FD1067169AC2-300x200.jpeg?resize=500%2C333\" alt=\"\" width=\"500\" height=\"333\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/E492ED4C-0F34-4F06-851E-FD1067169AC2.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/E492ED4C-0F34-4F06-851E-FD1067169AC2.jpeg?resize=768%2C511&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/E492ED4C-0F34-4F06-851E-FD1067169AC2.jpeg?resize=1024%2C681&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/E492ED4C-0F34-4F06-851E-FD1067169AC2.jpeg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/E492ED4C-0F34-4F06-851E-FD1067169AC2.jpeg?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<ul>\n<li><strong>Perch\u00e9 il nome Aalto associato ad Iyo?<\/strong><\/li>\n<\/ul>\n<p><em>Per dare un senso di appartenenza, per mettere la bandiera, per immedesimarsi nel luogo. E\u2019 il nome della piazza che ci ospita, Alvar Aalto.<\/em><\/p>\n<ul>\n<li><strong>In tanti si chiedono come farai ora, ti sdoppierai fra i due ristoranti?<\/strong><\/li>\n<\/ul>\n<p><em>Ho la fortuna di avere una moglie fantastica, che ha lavorato sempre assieme a me, per cui tutto sar\u00e0 come prima, senza dimenticare chi ci lavora l\u00ec da anni, in Via Piero della Francesca. Anzi, ora avranno pi\u00f9 autorit\u00e0 e responsabilit\u00e0, il che li far\u00e0 crescere umanamente e professionalmente. E poi la mia intenzione \u00e8 di concentrarmi sempre di pi\u00f9 sulla gestione, sul management, seguire corsi di leadership e portare l\u00ec anche i miei collaboratori. Mi piacerebbe dedicarmi di pi\u00f9 sulle risorse umane, cercare di far s\u00ec che il personale lavori solo otto ore al giorno e 40 a settimana, che possa seguire corsi di inglese e accoglienza.<\/em><\/p>\n<ul>\n<li><strong>Incredibile come cambia il mondo della ristorazione e le conoscenze che si devono avere.<\/strong><\/li>\n<\/ul>\n<p><em>Sono cambiate le necessit\u00e0, i proprietari devono investire su loro stessi, mentre i dipendenti cercano un posto di lavoro dove poter lavorare bene e stare bene. Noi dobbiamo fare delle analisi, cercare di capire come ottimizzare le ore, \u00e8 ormai tutto terribilmente serio e complesso, la ristorazione \u00e8 davvero un\u2019azienda. E invece vedi ancora dei proprietari che vanno avanti senza business plan e senza sapere cosa sia il mol, l\u2019ebtida e la giacenza.<\/em><\/p>\n<ul>\n<li><strong>L\u2019obiezione nei tuoi confronti \u00e8 che nel nuovo ristorante proponi una cucina giapponese, con te che sei di origini cinesi.<\/strong><\/li>\n<\/ul>\n<p><em>Nessuna persona detiene il monopolio della propria cucina. Per quello che mi riguarda, ho delle affinit\u00e0 con la cucina giapponese, la sento mia per eleganza, rispetto delle materie, la ricerca dell\u2019umami. E poi noi proponiamo una cucina giapponese interpretata, perch\u00e9 ogni chef ambizioso gira, si informa, poi torna e, appunto, interpreta.<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"15908\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2020\/01\/07\/claudio-liu-iyo-aalto\/64b97fb8-6234-4cf1-a09e-19228cd84e66\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/64B97FB8-6234-4CF1-A09E-19228CD84E66.jpeg?fit=1126%2C800&amp;ssl=1\" data-orig-size=\"1126,800\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/64B97FB8-6234-4CF1-A09E-19228CD84E66.jpeg?fit=300%2C213&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/64B97FB8-6234-4CF1-A09E-19228CD84E66.jpeg?fit=640%2C455&amp;ssl=1\" class=\"aligncenter wp-image-15908\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/64B97FB8-6234-4CF1-A09E-19228CD84E66-300x213.jpeg?resize=500%2C355\" alt=\"\" width=\"500\" height=\"355\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/64B97FB8-6234-4CF1-A09E-19228CD84E66.jpeg?resize=300%2C213&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/64B97FB8-6234-4CF1-A09E-19228CD84E66.jpeg?resize=768%2C546&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/64B97FB8-6234-4CF1-A09E-19228CD84E66.jpeg?resize=1024%2C728&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/64B97FB8-6234-4CF1-A09E-19228CD84E66.jpeg?w=1126&amp;ssl=1 1126w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li><strong>Facciamo ordine. C\u2019\u00e8 il banco e poi c\u2019\u00e8 il ristorante vero e proprio, la sala.<\/strong><\/li>\n<\/ul>\n<p><em>Sono due mondi diversi. Al banco proponiamo la cucina giapponese classica, senza compromessi. Finalmente, dopo dieci anni, riesco a lavorare assieme a Suzuki Masashi, ci inseguivamo da tempo, ora eccolo qui da Iyo. Prima di aprire siamo andati assieme in Giappone, nei migliori ristoranti del genere: onestamente, in uno soltanto abbiamo mangiato come si mangia ora da noi. Nel ristorante vero e proprio c\u2019\u00e8 la mano e il mondo di Domenico Zizzi: c\u2019\u00e8 ancora bisogno di rodaggio, ma siamo sulla strada giusta.<\/em><\/p>\n<div class=\"tiled-gallery type-rectangular tiled-gallery-unresized\" data-original-width=\"640\" data-carousel-extra='{&quot;blog_id&quot;:1,&quot;permalink&quot;:&quot;https:\\\/\\\/www.chefemaitre.com\\\/blog\\\/blog\\\/2020\\\/01\\\/07\\\/claudio-liu-iyo-aalto\\\/&quot;,&quot;likes_blog_id&quot;:128430838}' itemscope itemtype=\"http:\/\/schema.org\/ImageGallery\" > <div class=\"gallery-row\" style=\"width: 640px; height: 320px;\" data-original-width=\"640\" data-original-height=\"320\" > <div class=\"gallery-group images-1\" style=\"width: 320px; height: 320px;\" data-original-width=\"320\" data-original-height=\"320\" > <div class=\"tiled-gallery-item tiled-gallery-item-large\" itemprop=\"associatedMedia\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\"> <a href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2020\/01\/07\/claudio-liu-iyo-aalto\/98b1d91c-a160-480f-8352-f09bdeba809b\/\" border=\"0\" itemprop=\"url\"> <meta itemprop=\"width\" content=\"316\"> <meta itemprop=\"height\" content=\"316\"> <img decoding=\"async\" class=\"\" data-attachment-id=\"15905\" data-orig-file=\"https:\/\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/98B1D91C-A160-480F-8352-F09BDEBA809B.jpeg\" data-orig-size=\"520,520\" data-comments-opened=\"\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"98B1D91C-A160-480F-8352-F09BDEBA809B\" data-image-description=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/98B1D91C-A160-480F-8352-F09BDEBA809B.jpeg?fit=300%2C300&#038;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/98B1D91C-A160-480F-8352-F09BDEBA809B.jpeg?fit=520%2C520&#038;ssl=1\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/98B1D91C-A160-480F-8352-F09BDEBA809B.jpeg?w=316&#038;h=316&#038;crop=1&#038;ssl=1\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/98B1D91C-A160-480F-8352-F09BDEBA809B.jpeg?w=520&amp;ssl=1 520w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/98B1D91C-A160-480F-8352-F09BDEBA809B.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/98B1D91C-A160-480F-8352-F09BDEBA809B.jpeg?resize=300%2C300&amp;ssl=1 300w\" width=\"316\" height=\"316\" loading=\"lazy\" data-original-width=\"316\" data-original-height=\"316\" itemprop=\"http:\/\/schema.org\/image\" title=\"98B1D91C-A160-480F-8352-F09BDEBA809B\" alt=\"98B1D91C-A160-480F-8352-F09BDEBA809B\" style=\"width: 316px; height: 316px;\" \/> <\/a> <\/div> <\/div> <!-- close group --> <div class=\"gallery-group images-1\" style=\"width: 320px; height: 320px;\" data-original-width=\"320\" data-original-height=\"320\" > <div class=\"tiled-gallery-item tiled-gallery-item-large\" itemprop=\"associatedMedia\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\"> <a href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2020\/01\/07\/claudio-liu-iyo-aalto\/ad54c096-ea3d-45eb-9a06-25dc34b31e17\/\" border=\"0\" itemprop=\"url\"> <meta itemprop=\"width\" content=\"316\"> <meta itemprop=\"height\" content=\"316\"> <img decoding=\"async\" class=\"\" data-attachment-id=\"15904\" data-orig-file=\"https:\/\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/AD54C096-EA3D-45EB-9A06-25DC34B31E17.jpeg\" data-orig-size=\"520,520\" data-comments-opened=\"\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"AD54C096-EA3D-45EB-9A06-25DC34B31E17\" data-image-description=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/AD54C096-EA3D-45EB-9A06-25DC34B31E17.jpeg?fit=300%2C300&#038;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/AD54C096-EA3D-45EB-9A06-25DC34B31E17.jpeg?fit=520%2C520&#038;ssl=1\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/AD54C096-EA3D-45EB-9A06-25DC34B31E17.jpeg?w=316&#038;h=316&#038;crop=1&#038;ssl=1\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/AD54C096-EA3D-45EB-9A06-25DC34B31E17.jpeg?w=520&amp;ssl=1 520w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/AD54C096-EA3D-45EB-9A06-25DC34B31E17.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/AD54C096-EA3D-45EB-9A06-25DC34B31E17.jpeg?resize=300%2C300&amp;ssl=1 300w\" width=\"316\" height=\"316\" loading=\"lazy\" data-original-width=\"316\" data-original-height=\"316\" itemprop=\"http:\/\/schema.org\/image\" title=\"AD54C096-EA3D-45EB-9A06-25DC34B31E17\" alt=\"AD54C096-EA3D-45EB-9A06-25DC34B31E17\" style=\"width: 316px; height: 316px;\" \/> <\/a> <\/div> <\/div> <!-- close group --> <\/div> <!-- close row --> <\/div>\n<ul>\n<li><strong>Elenchiamo qualche piatto, seppur in rodaggio.<\/strong><\/li>\n<\/ul>\n<p><em>Wagyu sulla carbonella con purea di melanzana bruciata, aglio nero e yuzu. L\u2019Ichiban dashi, ovvero la chiusura tradizionale della cucina giapponese, con dashi e riso bianco modificato, dodici tipi di cereali, tofu, dattero e mandorle. Il gyoza, ravioli fritti con guancia di vitello cotta a bassa temperatura, accompagnata con composta di cipolla caramellata. L\u2019Astice con dashi di astice servito con purea di mele, mela verde e kombu.<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"15906\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2020\/01\/07\/claudio-liu-iyo-aalto\/07eae276-9e56-49ba-a3ea-aa83580969b8\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/07EAE276-9E56-49BA-A3EA-AA83580969B8.jpeg?fit=1080%2C810&amp;ssl=1\" data-orig-size=\"1080,810\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/07EAE276-9E56-49BA-A3EA-AA83580969B8.jpeg?fit=300%2C225&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/07EAE276-9E56-49BA-A3EA-AA83580969B8.jpeg?fit=640%2C480&amp;ssl=1\" class=\"aligncenter wp-image-15906\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/07EAE276-9E56-49BA-A3EA-AA83580969B8-300x225.jpeg?resize=500%2C375\" alt=\"\" width=\"500\" height=\"375\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/07EAE276-9E56-49BA-A3EA-AA83580969B8.jpeg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/07EAE276-9E56-49BA-A3EA-AA83580969B8.jpeg?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/07EAE276-9E56-49BA-A3EA-AA83580969B8.jpeg?resize=1024%2C768&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/07EAE276-9E56-49BA-A3EA-AA83580969B8.jpeg?w=1080&amp;ssl=1 1080w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<ul>\n<li><strong>Quanto si spende, nel tuo e vostro nuovo regno?<\/strong><\/li>\n<\/ul>\n<p><em>120-130 nella sala, 150 al banco, con il men\u00f9 degustazione.<\/em><\/p>\n<ul>\n<li><strong>In quanti siete, in totale?<\/strong><\/li>\n<\/ul>\n<p><em>22, me compreso.<\/em><\/p>\n<ul>\n<li><strong>Gli arredi e il resto come li hai scelti?<\/strong><\/li>\n<\/ul>\n<p><em>Ho scelto quasi tutto io, in base ai miei gusti, poi per la realizzazione mi sono affidato a degli amici, ovvero <strong>Contract Poliform<\/strong>. C\u2019\u00e8 tanta matericit\u00e0 in questo ristorante: pietra, legno, ottone.<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"15907\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2020\/01\/07\/claudio-liu-iyo-aalto\/cccc4453-a15e-422a-80e7-4df41069af2f\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/CCCC4453-A15E-422A-80E7-4DF41069AF2F.jpeg?fit=1126%2C800&amp;ssl=1\" data-orig-size=\"1126,800\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/CCCC4453-A15E-422A-80E7-4DF41069AF2F.jpeg?fit=300%2C213&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/CCCC4453-A15E-422A-80E7-4DF41069AF2F.jpeg?fit=640%2C455&amp;ssl=1\" class=\"aligncenter wp-image-15907\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/CCCC4453-A15E-422A-80E7-4DF41069AF2F-300x213.jpeg?resize=500%2C355\" alt=\"\" width=\"500\" height=\"355\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/CCCC4453-A15E-422A-80E7-4DF41069AF2F.jpeg?resize=300%2C213&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/CCCC4453-A15E-422A-80E7-4DF41069AF2F.jpeg?resize=768%2C546&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/CCCC4453-A15E-422A-80E7-4DF41069AF2F.jpeg?resize=1024%2C728&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2020\/01\/CCCC4453-A15E-422A-80E7-4DF41069AF2F.jpeg?w=1126&amp;ssl=1 1126w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<ul>\n<li><strong>Da uno a dieci quanto ti rappresenta il men\u00f9 e il ristorante stesso?<\/strong><\/li>\n<\/ul>\n<p><em>Cento.<\/em><\/p>\n<ul>\n<li><strong>C\u2019\u00e8 un angolo che ti piace in maniera particolare?<\/strong><\/li>\n<\/ul>\n<p><em>Un angolo forse no, per\u00f2 adoro la vista.<\/em><\/p>\n<ul>\n<li><strong>Concludendo, come potremmo caratterizzare la cucina di Iyo Aalto?<\/strong><\/li>\n<\/ul>\n<p><em>Contemporanea libera.<\/em><\/p>\n<p><strong>(Di Dominique Antognoni)<\/strong><br \/>\n<a href=\"https:\/\/www.facebook.com\/groups\/salaecucina\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"13480\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2019\/01\/18\/maitre-giovanni-celentano-lascia-savoy-beach-marzo-guidera-la-sala-del-relais-blu-massa-lubrense\/image-5777\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/01\/image-59.jpeg?fit=940%2C379&amp;ssl=1\" data-orig-size=\"940,379\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/01\/image-59.jpeg?fit=300%2C121&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/01\/image-59.jpeg?fit=640%2C258&amp;ssl=1\" class=\"myFoto aligncenter wp-image-13480 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/01\/image-59-300x121.jpeg?resize=300%2C121\" alt=\"\" width=\"300\" height=\"121\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/01\/image-59.jpeg?resize=300%2C121&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/01\/image-59.jpeg?resize=768%2C310&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2019\/01\/image-59.jpeg?w=940&amp;ssl=1 940w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<!--CusAds0-->\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Quando parla sembra di sentire un broker di prim ordine, oppure un capitano d\u2019industria. Numeri precisi e idee chiare, concetti e pragmatismo, analisi e visioni chirurgiche sul mondo della ristorazione [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":15911,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[53,73],"tags":[],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Claudio Liu e il nuovo Iyo Aalto - Il Blog di chef&amp;ma\u00eetre<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2020\/01\/07\/claudio-liu-iyo-aalto\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Claudio Liu e il nuovo Iyo Aalto - Il Blog di chef&amp;ma\u00eetre\" \/>\n<meta property=\"og:description\" content=\"Quando parla sembra di sentire un broker di prim ordine, oppure un capitano d\u2019industria. 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