White Chill Out Lungomare, sushi becomes an experience: the Temporary Sushi Corner debuts in Pozzuoli.

At the White Chill Out Lungomare in Pozzuoli, sushi becomes a contemporary language, a conscious experience, a cultural project even more than a gastronomic one. It is in this context that the Temporary Sushi Corner was born, a limited-edition format open until February 15th, presented at a press dinner that marked a new chapter in the offerings of the renowned restaurant overlooking the Phlegraean Sea.

A sushi concept that transcends trends and rejects fusion for its own sake, instead choosing the path of a harmonious blend of Japanese technique, Mediterranean sensibility, and absolute respect for the raw ingredients.

"Our goal has always been to strive for excellence in our region, showcasing it through flavor and innovation," explains Nicola Scamardella, owner of White Chill Out Lungomare. "The Temporary Sushi Corner was born from this very vision: to offer experiences that speak of quality, innovation, and identity, without ever losing our connection to the sea and the surrounding area."

Sushi born from the sea

Considered one of the most exclusive seafood venues on the Pozzuoli coast, White Chill Out Lungomare confirms its mission as more than just a restaurant, but a hub of experiences. The location, with its unobstructed sea views, becomes an integral part of the gastronomic narrative, a natural setting for a project that transcends sushi's traditional boundaries and places it within a context of atmosphere, hospitality, and storytelling.

Each dish is conceived as an expression of a precise vision: technical rigor, measured aesthetics, and clean flavor. No excess, but a harmonious sequence that leaves room for the quality of the ingredients and the distinctive flavors.

The signature rolls and signature of chef Romerson Coelho

Among the most iconic offerings, the White 24K Roll stands out, a true statement of style: nori seaweed, rice, sesame seeds, red tuna, and Mazara del Vallo prawns intertwine with a cooked blue lobster tartare, basil and mint mayonnaise, fresh Japanese wasabi, yuzu caviar, and a thin flake of 24-karat gold. A carefully crafted roll, where the visual impact never overwhelms the balanced flavor.

More straightforward, yet strongly distinctive, is the Flegreo Roll: soybean seaweed, rice, panko-fried shrimp, sautéed clam tartare, Japanese parsley oil mayonnaise, and masago arare. Here, the sea takes center stage, in a contemporary interpretation reminiscent of the Phlegraean Fields.

Appetizers and first courses: technique, comfort, identity

The journey continues with a series of appetizers built on a dialogue between textures and contrasts. Among these is Geometrie di Salmone: salmon balanced with mineral salts, a solid disc of ponzu sauce, lemon crème fraîche, and carasau bread. A simple and precise dish, where acidity and richness find an elegant synthesis.

The first courses, major additions to the new menu curated by chef Alessio Galati, mark a change of pace without losing narrative coherence. Risotto alla Pescatora 2.0 offers a modern reinterpretation of a great classic, with marine depth and restraint. With Cantabrico e Limone, on the other hand, tagliolini meet Cantabrian anchovies, butter, Sorrento lemon, and crispy caviar, striking a perfect balance between savory and freshness.

A synergy of visions

The launch evening for the Temporary Sushi Corner was the result of a collaborative effort between Nicola Scamardella, Tiziana Portanova, CEO of the marketing and communications agency Tipi Social—who has been curating the restaurant's image for years—and journalist and press officer Veronica Caprio.

Also present at the dinner was Dr. Michele Cutro, a food and wine critic and Knight of Merit, who has been committed to promoting Italian culinary excellence for years. He honored Scamardella with a spectacular celebratory cake celebrating the success of White Chill Out Lungomare.

A project that speaks of vision

With its Temporary Sushi Corner, White Chill Out Lungomare offers a polished and well-orchestrated experiential dining experience. A temporary project, but with a clear identity, that embraces scale as its stylistic signature.

Sushi born from the sea, in dialogue with the land, and inviting you to discover not just the dish, but the meaning that accompanies it. And in a landscape often dominated by excess, this balanced approach proves to be, perhaps, the most contemporary.