Osteria Giorgione da Masa

The story

Osteria Giorgione da Masa: Venetian-Japanese Fusion in Venice

Chef Masa's Journey

Masahiro Homma, known simply as Masa, spent nearly two decades cooking in Italian kitchens — first in Japan, then in Italy. After stints at notable Venetian restaurants like Alla Staffa, Estro, Ridotto, and Artisti, he opened his own small kingdom in the Cannaregio district: Osteria Giorgione da Masa. His path was shaped as much by the kitchens as by the conversations, laughter, and natural wine shared beyond them — a spirit of conviviality that infuses the place.

Cuisine of Two Worlds

The tagline says it all: Cucina Fusion Giapponese Veneta. Masa’s cooking respects Japanese technique and the purity of ingredients — the umami-driven tradition of his native Okayama — while embracing the warmth and generosity of Venetian dining. The result is a menu that surprises the Italian palate with dishes rooted firmly in Japan yet lightened by a local, seasonal touch. The kitchen is open for both lunch and dinner, with à la carte options for up to five guests; for parties of six to eight, a tasting menu at €68 (drinks excluded) offers an entrée, mixed raw fish, mixed appetizers, a rice or udon course, a daily main, and a small sorbet.

The Experience

Reservations are required, and dinner is served in two shifts — 7:00 pm and 9:15 pm — each lasting two hours, ensuring quality and focus. The restaurant’s relaxed, unpretentious atmosphere is matched by a carefully curated wine and liquor list from natural producers and Japanese specialists. “If it’s not time to eat, it’s time to drink,” Masa jokes, and the partnership with suppliers like Vini Naturali and Shibata-ya reflects that commitment. This confident, personal approach has earned a Michelin recommendation, recognising the thoughtful craft behind every plate. At Osteria Giorgione da Masa, the fusion of Japanese and Venetian cuisines feels less like a concept and more like a natural, joyful conversation.