gucite (グシテ) Osaka

A highly sought-after Italian restaurant where new reservations are hard to come by. I was invited by a regular customer, fulfilling my long-awaited visit. Since it was a pairing course, I requested a smaller amount of wine. The natural wines were easy to drink and delicious, allowing me to enjoy eight different varieties. With glasses of white and red wine in front of me, the chef would refill them with wines that paired well with the dishes as they emptied. This is a paradise for wine lovers. Each dish was simple yet intricately prepared. The salt content was low, fully bringing out the flavors of the ingredients. Although it was Italian cuisine, garlic was hardly used. Thanks to this, the dishes were hearty without causing any heaviness in the stomach. My favorite was the tripe. It included not only honeycomb tripe but also parts like akasen. The large cuts were satisfying to eat, and it was my first time having tripe that wasn't in a tomato stew. Tomatoes are said to have a deodorizing effect, so they are unnecessary for well-prepared offal. The homemade tagliolini at the end allowed me to choose the portion size. Since I had some room in my stomach, I asked for a larger serving. The pairing course did not include dessert or coffee, which made the price of JPY 24,000 quite appealing.- Buffalo mozzarella and yellow peach from Kisarazu- Mackerel bruschetta- Homemade ham with tuna sauce, made with Basque pork. The saltiness was almost nonexistent, allowing the pork's flavor to shine through.- Sardines marinated in vinegar, Venetian style- Gratin of pike eel, summer vegetables, and cheese- Tripe ← Highly recommended- Flower zucchini and seafood soup Inside the flower, there was buffalo ricotta and minced shrimp. The soup was the main dish, with a rich broth made from fish like red sea bream and rockfish, yet low in salt.- Red sea bream, horse mackerel, bonito, and water eggplant with citrus sauce A dish that a regular customer said they had never tried before. The citrus sauce was refreshing and easy to eat.- Omi beef misuji and loin Fried to a crisp outside while remaining rare inside.- Homemade tagliolini with Omi beef ragù The tagliolini resembled cup noodle noodles. I requested a larger portion. Less

5-minute walk from Tenmabashi Station"gucite"This time, I opted for a course meal.Menu:- Buffalo Mozzarella with Gazpacho- Mackerel Bruschetta- Roasted Basque Pork with Tonnata- Assorted Appetizers- Flower Zucchini with Soup- Horse Mackerel and Red Sea Bream- Omi Beef Marshin- Tagliolini with Black TruffleThis course comes with wine. First, a sweet rosé sparkling wine was served, and for the first dish, I expected a classic combination of Kisarazu, buffalo mozzarella, and fruit. It had a slightly aged and jammy sweetness, so I imagined it might be something like mango, but to my surprise, it was tomato gazpacho. However, this unexpectedly extended the lingering taste of the gazpacho. A wonderful start.Next was the classic mackerel bruschetta. The orange wine paired with it added a touch of summer flair, making it very delicious.Continuing with another classic, the roasted Basque pork with tonnata. It paired perfectly with a red wine that had a barrel-like quality, complementing the pork fat beautifully.The assorted appetizers included:- Sardines prepared in the Venetian style- A dish of eel and cheese inspired by Parmigiana- Tripa paired with a vegetable dish made from deep-fried chanbotta.The tripa had a new and different feel compared to what I usually have, possibly due to the way it was cut. It was an interesting assortment.The flower zucchini and soup were a first encounter for me. The soup, made from the broth of rockfish, red sea bream, and anago, was an incredibly rich soup reminiscent of soupe de poisson. It was very delicious.Before the main course, I enjoyed a dish of horse mackerel and red sea bream, served with refreshing fennel and citrus. The wine paired with it had a pear-like quality, making it easy to drink, and it became even smoother when combined with the dish.The main course was Omi Beef Marshin. It was a platter reminiscent of steak frites. The potatoes added an extra volume that made it feel even more substantial. However, the final dish, tagliolini with black truffle, was served in a large portion. Before I knew it, I had finished it all.Once again, the combination of wine and food was wonderful. I wonder when I can come back again.------Helpful Memo------*At the time of visit☆Encounter with the restaurantRepeat visit①Seating options: table and counter. Less

☆彡An Italian restaurant that cannot be reserved on your own.I was invited to a private gathering hosted by regulars who have reservation slots.The exquisite dishes and pairings are truly remarkable.What always impresses me is that they serve 16 people with just one staff member.They carefully observe everyone's drinking pace and pour the wine accordingly,ensuring that the individual portions are perfectly calculated.The dishes are served slowly, allowing for a leisurely enjoyment of wine,which feels just right for those who love to drink.I wonder if those who can’t drink wine are not allowed to make reservations?○ Omakase Course with Pairing (JPY 25,000)Buffalo Mozzarella Gazpacho Mackerel Bruschetta Basque Pork with Tonato Sauce Baked Trippa, Sardines, and Hamo with Cheese Flower Zucchini and Fried Shrimp in Red Snapper Soup Marinated Flounder, Red Snapper, and First Bonito Kinoshita Beef Tartare Hamburg Special Tagliolini with Tomato Sauce Pairing Wines 68 (Vino Rosso) Le Vin de la Tribu Garnaccia Bianca Serra de' Gatti - Barbera d'Alba Sassaia SLOW BLOW (Weiss) Tentation - Beaujolais-Villages Le Fole Fuori Misura (Rosato Toscana) While they include classic dishes like Mackerel Bruschetta and Basque Pork Loin,there are also new dishes to try.Not only are they skilled in Italian cuisine, but they are also well-versed in Japanese food.The tender trippa rivals that of specialized offal restaurants,and the acidity of the marinated mackerel pairs beautifully without clashing with the natural flavors.The fried zucchini looks like tempura,but the red snapper soup is so delicious that it could take center stage.Even considering the one-person operation, it remains crispy over time,with a surprising texture and flavor from the shrimp inside ( ﾟДﾟ) Yummy!It covers everything from the visual expectations of the dish to the element of surprise.The Kinoshita beef is coarsely ground into a hamburger style,creating a pure meat patty made entirely of lean meat without any fillers.The hamburger has a direct texture of meat fibers,with a crispy exterior cooked to a verdant finish,while the inside remains a rare red, allowing for a delightful taste (*´ч`*) Yummy!The richness of the lean meat pairs perfectly with the wine.I found myself drinking more wine as they kept pouring,with 9 types of pairings leading to about 18 glasses consumed! ♡It’s a paradise for wine lovers (≧∇≦*)To finish, the usual homemade tagliolini can be adjusted in portion,and even after all the eating and drinking, I polished off a large serving.The time spent savoring while drinking wine is gentle on the body,setting a pace that prevents overeating and drinking too much,captivating gourmet enthusiasts. (^ω^*) Less

Tabelog Award SILVERIt's worth coming to Osaka just for Gucite.Weekend-only lunch drinking day from 2 PM! I arrived hungry, having not eaten anything since morning!Chef Nishio greeted me with his usual smile. The feeling of happiness that envelops you as soon as you enter is simply the best (о´∀`о)Buffalo mozzarella from Kisarazu, Mackerel bruschetta, Basque-style roasted pork loin with tonnato sauce, Fried zucchini flowers with red snapper broth, Sardine escabeche, heart, and pike eel gratin, Donchicchi horse mackerel and water eggplant, Kinoshita beef outside skirt, Tajarin with tripe. For the wine, please refer to the photos (I forgot to take a few).Today, I ordered the large size! Such kindness in responding to requests! ♡ This is the result of daily training for days like this. I’m cultivating a stomach that can hold as much delicious food as possible! wRich and creamy buffalo mozzarella. The happiness of having more than one sardine bruschetta. The tonnato sauce is so good I want to lick the plate (I didn’t actually lick it). The fried dish is a supporting role in the red snapper broth soup. Three types of wine that just keep flowing. The donchicchi horse mackerel is full of fat. The Kinoshita beef outside skirt was the climax of the day (о´∀`о) The generous plating is just too perfect for me! ♡ I finished the large portion of tajarin without a single regret. Osaka, you’re the best!Dreaming of my next visit. Less

I visited "gucite," located about a 5-minute walk from Tenmabashi Station.The owner, Shohei Nishio, infuses his unique culinary sensibility honed in various regions of Italy, including Piedmont, into his one-of-a-kind dishes.This restaurant operates on a reservation-only basis and is currently not accepting new bookings, making it a highly sought-after spot for wine enthusiasts across the country.♦︎ An astonishing space controlled entirely by the chef ── The interior features a sophisticated layout with table seating in the front and an L-shaped counter with an open kitchen in the back.The chef manages to prepare and serve all dishes perfectly at a steady pace, all by himself.Drinks are served in a flawless pairing style, poured as soon as your glass is empty, providing impeccable service.♦︎ Perfect pairings and overall impressions ── The combinations of ingredients, such as the water buffalo mozzarella from Kisarazu and the signature tonnato sauce, showcase exceptional creativity.What appears simple is, in fact, meticulously calculated in terms of preparation and seasoning precision, leaving me in awe.Natural wines dramatically enhance the flavors of the dishes, and the pasta portions are adjusted with great care, creating a wonderful composition.This is a top-tier Italian restaurant in Kansai where you can experience the chef's overwhelming worldview and luxurious pairings. It was a great meal.Review by "Instagram@_1show" Thank you for reading to the end. I appreciate all your likes, follows, and saves for the restaurant. Less

Course with PairingTotal: JPY 25,000Located an 8-minute walk from Tenmabashi Station, this Italian restaurant was my first visit, invited by a regular customer.Starting with "Buffalo Mozzarella Gazpacho," the course includes a total of 8 dishes, each paired with natural wine."Mackerel Bruschetta"A classic bruschetta from Gucite. The balance of acidity and saltiness from the salsa verde is exquisite, creating a perfect harmony with the mackerel."Basque Pork"This dish features Basque pork loin paired with tonnato sauce. The saltiness of the Basque pork is perfectly adjusted by the tonnato sauce."Fried Flower Zucchini"Accompanied by a soup made from red sea bream and other seafood. The soup is rich and packed with umami from the seafood."Trippa Tagliolini"I opted for a larger portion since the quantity can be adjusted. The tagliolini, with a higher egg yolk ratio, is flavorful and has a wonderful texture.Overall, the seasoning is on the stronger side, but it leaves a pleasant aftertaste without being overwhelming. The combination of ingredients and sauces is unique and one-of-a-kind. The pairing with wine was fantastic, and I was pleasantly surprised that the total was only JPY 25,000 for all this.It was a great meal.Course Menu:◯ Buffalo Mozzarella Gazpacho◯ Mackerel Bruschetta◯ Basque Pork◯ Salt Cod Polenta with Sardines in Venetian Style◯ Fried Flower Zucchini◯ Marinated Horse Mackerel and Water Eggplant◯ Charcoal-Grilled Omi Beef◯ Trippa Tagliolini Less