Most-loved dishes
AI summary of what 3 dish mentions say about the food
Reviewers rave about the Dolce allo yuzu, a dessert praised as "piattoriccomicificco," capturing the restaurant's warm, whimsical vibe of playful Italian-Japanese fusion.
“This is a simple semifreddo — yuzu or hazelnut flavor. It's nothing special, just a palate cleanser. The yuzu one is like a lemon sorbet, refreshing. It would be better with a splash of alcohol, like a Japanese sgroppino. But as is, it's fine, not great.”
What creators say
1 creator has covered GUENPIN OSAKA KITASHINCHI. Most active: Piattoriccomicificco
This video documents a daring culinary experience at Guenpin Kitashinchi in Osaka, Japan, featuring a multi-course meal centered around the notoriously poisonous fugu (pufferfish).
Dishes mentioned
Pelle di Fugu marinata nello yuzu
This starter is basically fugu skin marinated in yuzu. The texture is like nervetti — really chewy and sinewy, almost like cartilage. The flavor is light and fishy, but the yuzu gives it a nice citrus kick, and the spiciness works well with it. Honestly, the texture is the main issue — it's just too persistent, too chewy. I'm not loving it, but it's not terrible.
Fugu Sashimi (carne)
This is the sashimi — the actual meat of the fugu. The texture is really tough and chewy, like the skin but even more insistent. It's not like regular sashimi at all; it's more like a very dense, anatomical meat. I'm struggling with it — it's just too chewy, beyond what's pleasant. The dipping sauce is good, but the meat itself is a letdown. Honestly, I'm disappointed.
- Fugu Chiri (stufato)
- Riso cotto nel brodo di Fugu con uovo
Dolce allo yuzu
This is a simple semifreddo — yuzu or hazelnut flavor. It's nothing special, just a palate cleanser. The yuzu one is like a lemon sorbet, refreshing. It would be better with a splash of alcohol, like a Japanese sgroppino. But as is, it's fine, not great.
