Most-loved dishes
AI summary of what 24 dish mentions say about the food
Reviewers at Osteria Giorgione da Masa rave about the soulful Nikujaga, a hearty Japanese-style meat and potato stew. The overall vibe is warmly comforting, like a home-cooked meal from a generous nonna.
“Nikujaga is a home-style stew. But this is a new recipe from the chef, where he puts in Venetian pastin (sausage), cuttlefish, carrots, potatoes, and daikon.”
What creators say
1 creator has covered Osteria Giorgione da Masa. Most active: Cosa mangiamo oggi?
Masa's osteria is an absolutely essential one-of-a-kind place in Venice, where Japanese techniques meet local ingredients in a unique and creative menu, paired with an incredible wine selection.
Dishes mentioned
Welcome Bite: Amberjack Cream on Crispy Wafer with Shiso Powder
This welcome bite is a crispy wafer with amberjack cream and shiso powder on top. Shiso is a relative of basil, widely used in Japan. It's a light, flavorful start to the meal.
Daikon with Homemade Chickpea Miso
On the daikon, the white radish, you have homemade chickpea miso. It's a nice, clean bite with a fermented kick.
Salad with Homemade Umeboshi Sauce
The salad comes with a homemade umeboshi sauce. It's tangy and bright, a nice palate cleanser.
- Smoked Amberjack with Salad and Yuzu Vinaigrette
Sicilian Langoustines and Red Prawns with Homemade Yuzu
These Sicilian langoustines and red prawns come with a homemade yuzu, which is a fermented mix of Calabrian bergamot peel, green chili, and salt. You add just a tiny bit on top — don't overdo it, the langoustine is fresh and delicate.
