Osteria Giorgione da MASA

"There’s very little to eat in Venice that is not Venetian. A worthwhile exception is this small spot in Cannaregio that uses all the great local seafood to make creative Japanese food, like the sarde e saor that comes with daikon radish and soy sauce. Order the Variazione di Cicchetti dello Chef (chef’s selection) and enjoy more than a dozen tiny dishes, like fermented and pickled vegetables topped with katsuobushi and transparent slices of raw fish. There are handmade gyoza stuffed with grilled prawns and bowls of udon with spring onion if you want something besides seafood, and they also have a solid natural wine list and a bunch of Japanese craft beers." - gillian mcguire

"There’s very little to eat in Venice that is not Venetian. A worthwhile exception is this small spot in Cannaregio that uses all the great local seafood to make creative Japanese food, like the sarde e saor that comes with daikon radish and soy sauce. Order the chef’s selection and enjoy more than a dozen tiny dishes, like fermented and pickled vegetables topped with katsuobushi and transparent slices of raw fish. There are handmade gyoza stuffed with grilled prawns and bowls of udon with spring onion if you want something besides seafood, and they also have a solid natural wine list and a bunch of Japanese craft beers." - Gillian McGuire