Osteria Giorgione da MASA
Japanese restaurant · Santa Croce ·
Japanese-Italian fusion with fresh local fish, cicchetti & sake
Japanese-Italian fusion with fresh local fish, cicchetti & sake
"Behind exposed brick arches and well-worn wooden furniture near the Rialto bridge, I discovered Osteria Giorgione da Masa’s unexpected fusion: chef Masahiro Homma uses local ingredients to produce authentic Japanese dishes with a Venetian twist, with highlights including raw hay-smoked catch of the day, shrimp dumplings, homemade noodles with tuna and seaweed, and mix plates of Japanese cichetti that make for a fun nippo-Venetian mash-up." - Anne Hanley
"In Cannaregio, this hot reservation spot marries Japanese and Italian sensibilities—expect Japanese cicchetti and handrolls made with impeccably fresh local fish for an unexpected, effortless fusion." - Jenn Rice
"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 handrolls with marinated swordfish. 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 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, carlo mantuano
"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 handrolls with marinated swordfish. 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 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 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
