About
The raw materials are cut and processed with great care and attention in Miyabi Bergamo. They make the most of the delicate traditional sauces they can.
Miyabi tries to preserve the authentic Japanese cuisine, handed down from Noriko, a teacher at ABC Cooking Studio, and Hiko, who has experience in Japan at renowned restaurants such as Rappongi Sushi Suzuki, Sushi Kikuchi and Nishiazabu Gonpachi - they select the fish daily based on their experience.
