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Chef Massimo Bottura Partners with MILA Omakase For A Culinary Takeover

Updated: Feb 15

On Sunday, February 25th, MILA Omakase chefs, Michelin-pedigree Chef Michaël Michaelidis and Chef Reiji Yoshizawa will welcome Torno Subito chefs, Chef Massimo Bottura, owner and Executive Chef of three-Michelin-star restaurant Osteria Francescana, and Chef Bernardo Paladini for an extremely exclusive collaboration dinner marrying the flavors and techniques of MILA Omakase and Torno Subito. This partnership, available for one day only, marks Torno Subito’s introduction to the Miami market as they gear up to open their newest location in Magic City.

Opening MILA Omakase for a 10-seat exclusive dining experience, Chef Michaël, Chef Reiji, Chef Massimo, and Chef Paladini will join forces to take diners on an exceptional gastronomic experience. The carefully curated 10-course menu comprises Japanese-inspired delicacies including chutoro, otoro, sumiika, uni, nori, umeboshi, and yuzu dashi juxtaposed with Italian-inspired delights such as pappa al pomodoro, poached cod, crispy lasagna, and veal, resulting in a feast for the senses that transcends boundaries and redefines the art of fine dining. Each course will be accompanied by a suggested wine pairing (for full menu, see here)

There will be two seatings: at 7:00 PM and at 9:30 PM. The cost per person is $3,000 and reservations can be made via OpenTable here. During each seating, Chef Massimo will be signing his cookbooks and engaging with guests, who will each receive a complimentary copy of a signed cookbook.

More on MILA Omakase

MILA Omakase is an exclusive 10-seat dining haven, blending the mystique of the Far East with Mediterranean influences, curated by 26-Michelin Star Chef Michaël Michaelidis. The intimate dining space boasts a captivating cherry blossom tree, Japanese-inspired decor, and luxurious elements like a marble countertop and a 500-year-old hinoki wood cutting board. Indulge in an ever-evolving menu reflecting the 72 Japanese micro-seasons, featuring premium ingredients like daily flown-in line-caught fish, innovative vegetables, Hokkaido sea urchin, sustainable Balfego bluefin tuna from Spain, and Kagoshima wagyu beef. MILA Omakase is not just a restaurant; it's a culinary journey where each dish tells a story of authenticity and refinement, inviting you to experience the extraordinary in every bite.

More on Torno Subito

Chef Massimo Bottura, the creative mastermind behind the three Michelin-starred Osteria Francescana, opened Torno Subito to take guests on a journey back to the 1960’s Italian Riviera where everything is sophisticated and social, but laid back. Torno Subito has a truly Italian soul while being fun at heart. The pastel colors will draw guests inside and the playful and witty design will intrigue you as much the food.  This isn’t your mama’s pasta, but it is Chef Massimo’s genius on a plate. Torno Subito is the sign you’ll see hanging in any shop or restaurant when the owners are taking their afternoon break. It means “I’ll be right back”.  If you visit it once, we’re sure you’ll know why.


More on the Chefs

Chef Michaël Michaeldis

Michaël Michaeldis is the Head of Culinary at Riviera Dining Group where he oversees all culinary directions and menu creations. Boasting a background in refined dining with French and Greek roots, Michaelidis joined Riviera Dining Group after 12 years of working with the Robuchon Group where he earned 7 Michelin stars for a total of 26 Michelin stars spanning from his career in Cannes, Monaco, Hong Kong, Singapore and Tokyo. Michaeldis combines his roots from the South of France, his background in ‘‘La Cuisine du Soleil’ and his experience as a Michelin-star chef in Asia to provide a vision and direction that’s elevated and refined, yet unexpected.

Chef Reiji Yoshizawa

Reiji Yoshizawa is the Executive Chef at MILA Omakase, an authentic, exclusive omakase experience nestled on the second level of MILA’s trendy rooftop restaurant and lounge. As executive chef, Yoshizawa is in charge of the menu creation, mentoring kitchen staff as well as creating a fully immersive experience through his innovative dishes. Yoshizawa, half Filipino half Japanese, was born on a small U.S. island in the Pacific called Saipan and raised in Manila, Philippines, where his love for cooking sparked at an early age. He grew up often in the heart of his family's kitchen, where he watched with fascination as his mother and grandmother prepared dishes that not only nourished the body but also brought their loved ones together. Their cooking ignited his passion and inspired him to pursue his career and create dishes that represent his roots, as well as explore different types of cuisine. His career began almost 15 years ago when he came to Miami and started as an intern at The Setai. He went on to gain experience at several notable venues like Katsuya, Giovanni’s, and El Secreto. Yoshizawa’s culinary style is a reflection of his rich cultural heritage and diverse experiences. He seamlessly combines the flavors of his Filipino upbringing and Japanese techniques, with touches of French, Mediterranean, and Italian influence.

Chef Massimo Bottura

Massimo Bottura opened Osteria Francescana in Modena in 1995. An innovator and restaurateur for more than thirty years, Bottura has consolidated his reputation as one of the world’s most innovative culinary figures. His internationally renowned three-Michelin-starred restaurant, Osteria Francescana, was nominated number 1 in The World’s 50 Best Restaurants list in 2016 and for the second time in 2018. It has been part of the Best of the Best list since 2019, a category including all restaurants that ever ranked first in The World's 50 Best Restaurants list. For Chef Massimo’s full bio, see here.

Chef Bernardo Paladini


With an artichoke tattoo on his left arm, Bernardo Paladini celebrates his indelible Roman roots. Born in 1989 in Rome, the second of five siblings, he developed a strong passion for cooking as a child, which was later enriched by his interest in art, culture, literature and writing. After attending classical high school and university of business and economics, Paladini decided to turn his passion for cooking into a job, practicing his apprenticeship in several trattorias of the capital before landing at the Acquolina restaurant in Rome, where he held the position of sous-chef for three years. At the end of 2012 he joined the Osteria Francescana team in Modena, for which he was responsible in 2014 for the opening of the fine-dining restaurant Ristorante Italia inside Eataly Istanbul. After two years he returned to Italy to manage the Franceschetta58 team, before moving to Dubai, where he was chef at Torno Subito from 2019 to the end of 2022. Bernardo will move to Miami to begin a new chapter in the brand's growth: the opening of Torno Subito's second location.

By ML Staff Images Courtesy of Mila


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