I revisited Mitomi Emon's gourmet website. The food and wine were exquisite, and I was also captivated by the handsome chef. Actually, I was completely intoxicated by Mitomi Emon himself. Thank you for the feast! "Water buffalo mozzarella and strawberries", "Mackerel bruschetta", "Roast pork" with tonnato sauce was amazing! "Assortment" of marinated sardines, rice croquettes, and brandade. "White asparagus" from the Loire region. "Cutlassfish" smoked with basil and tomato on top of Kachokabaro. Coated with breadcrumbs. "Tripe" with Italian green peas, surprisingly refreshing without any smell. The best! "Flounder" carpaccio style with lentils and chickpeas in a pesto-like sauce. "Kinoshita beef" rare meat that only circulates two cows a year. Light and moist fat, delicious. "Tagliatelle" with French veal meat sauce.

I am thrilled to have the opportunity to travel to Osaka with my friend who is training to become a chef for the third time. We enjoyed a variety of dishes such as the unique Woodstock Croque-Fields mozzarella cheese, Kintoa pork with tonnato sauce, mackerel bruschetta, and fish soup. The natural wines served generously were also a highlight. Everything was delicious!

Tanimachi 5-minute walk from Temmabashi Station "Gushite" This time, we had a course meal. The contents included: Kisarazu mozzarella and crushed peach, Saba Genovese, Tonnato, assorted Veneto-style marinated sardines, Insalata Russa, Omi beef Koshimizu Ranch cutlet and Wagyu beef shank jelly, Tripe stew, Kinmedai, Omi Koshimizu Ranch Shintama and Misuji, Conger eel and Mont Saint-Michel mussel pasta. We started with the Kisarazu mozzarella and crushed peach. This combination of fruit and cheese is a classic. The crushed peach has a peach-like aroma that comes after the initial sweetness. The freshness of the cheese and the richness that follows complement each other perfectly. The drinks were served in a pairing style, starting with sparkling wine. It had a natural feel with a beautiful sweetness that resembled peaches. It paired exceptionally well with the dish. Next, we tried the Saba bruschetta, a specialty of the restaurant. The simplicity of bread topped with Saba and plenty of Genovese was amazing. The order of flavors - bread, Genovese, Saba - created a unique experience, especially when paired with the wine, which transformed the impression. The Tonnato was likely a Vitello Tonnato style, resembling tuna mayo. The ham umami that followed was delightful. Each component was essential and complemented the others. The pairing with a red wine was perfect, with a chocolate-like aroma that matched beautifully. The appetizer platter included Veneto-style marinated sardines, Insalata Russa, and Caponata. Each dish had its unique flavors, with the Caponata having a slightly spicy nuance. The white wine pairing was refreshing, with grapefruit notes that mellowed out the spiciness. The Omi beef Koshimizu Ranch cutlet and Wagyu beef shank jelly were exceptional, with the cutlet being tender and the jelly melting in the mouth. The red wine pairing enhanced the spiciness, creating a harmonious blend. The Tripe stew was rich and flavorful, with the wine's spices complementing the dish perfectly. The Kinmedai with lentils and mixed grains, paired with a white wine, had a delightful texture that enhanced the aroma. The main meat dish, Omi Koshimizu Ranch Shintama and Misuji, was incredibly delicious, with a perfect balance of lean meat and fat. The red wine pairing had a vanilla essence that complemented the dish well. Finally, the Conger eel and Mont Saint-Michel mussel pasta was light and refreshing, with no added salt. The natural wine pairing had a strong aroma that mellowed out at the end. Dessert was not included, but the meal was satisfying and delicious.

This is my second time visiting Gushite this year. I always request a seat at the counter. The natural wine here is incredibly delicious. The labels are always new to me, making each visit unique. Occasionally, I see the same label, which must be the chef's favorite. I will savor it carefully. The starter was peach this time, a first for me as it's usually strawberry. It was absolutely delicious. The following dishes were also excellent. Both the meat and fish were exquisite. The meal ended with a small portion, which was just right. The dinner, starting at 7 pm and lasting about 3 hours, flew by surprisingly quickly.

The mackerel dish was delicious! 3.9 or lower - I don't want to go even if invited by friends. 4.0 - Yeah, yeah. 4.3 - I'm glad I came! I want to come again if I have the chance! 4.5 - I want to come back for another occasion! 5.0 - I want to make this the main event and come again! I tried this from July onwards!

The blissful time from 2 PM on Sunday. Day drinking is nice, it really feels like the weekend. Sorry, I was drinking without taking many notes. The fig dishes are limited to one week only, and they are delicious. The tripe, Basque pork, Kinoshita beef rib, and Tayarin were all excellent. Thank you for the meal!

This is one of my favorite restaurants that I finally got to visit thanks to a friend's invitation. The sense of wine pairing here is outstanding! The portions were just right, and I was able to finish everything until the end! I envy those who can eat and drink in regular sizes. I hope to visit again someday. Thank you for the wonderful meal.

One day, I received a message from a gourmet friend on LINE. They said they had a reservation at a very difficult-to-book restaurant and asked if I wanted to join. Excited, I agreed to go. We arrived at the restaurant, which had a small crowd of about 10 people waiting outside before opening. The interior had a small counter for 10 people and one table for 4. The chef, who resembled a very handsome version of the lead singer of Sukima Switch, welcomed us. The menu was not provided, and drinks were served in a pairing style. The dinner started with Chiba Kimitsu buffalo mozzarella and strawberries, followed by smoked rare mackerel bruschetta, Basque pork tonnato, and Venetian-style marinated sardines. The main courses included French veal cutlet and tagliatelle with ragu sauce. The dishes were a mix of unique flavors, with highlights like the juicy veal cutlet and the rich ragu sauce. The service was a bit slow due to the chef handling everything alone, but overall, it was a memorable dining experience.

I finally had the opportunity to visit the renowned Italian restaurant "gucite" in Temmabashi, and it was a fantastic experience! The wine pairing included in the course menu was perfect, from the appetizer of buffalo mozzarella cheese to the final course of veal Bolognese. The owner, who runs the restaurant single-handedly, has a wide vision and promptly refills drinks when needed. The cost performance is excellent, and I am already dreaming of revisiting this amazing restaurant. I am completely satisfied and full, so please take me there again!

I am always impressed by this restaurant. They always serve wines that I have never tried before, from sparkling to red, in a well-balanced manner. The burrata cheese with seasonal fruit, this time with strawberries, was delicious. The mackerel dish is truly outstanding and makes you feel like you've come to the right place. It's always a tough decision whether to get a regular portion or a large one for the noodles at the end, but this time I went with the regular size. This restaurant is hard to get a reservation for, so if you get invited, it's definitely a place worth visiting. You will surely be impressed!

The last dish was a strawberry with buffalo mozzarella, which is authentic and sweet. When it comes to eating mozzarella cheese in Japan, this is the one to go for. The freshness is incomparable. The bruschetta with cured mackerel is a specialty, different from the usual sushi restaurant style, with added depth from sugar. The tonnato is a burst of umami. Instead of ham, they use roasted Kintoa pork, showcasing the potential of pork. The tripe and lampredotto are as delicious as always. And of course, plenty of "tagliolini" pasta. The wine pairing was also perfect, making it a satisfying day. Looking forward to the next visit.

I've been secretly coming here and writing brief reviews so that the deliciousness of this place wouldn't be too well known, but it seems that the secret is out... the greatness of Gushite. This is a famous restaurant where even renowned chefs come to eat. Currently rated 3.94, but originally it could easily be over 4 points, it's a unique world view that serves Basque and Italian countryside dishes with organic wine. It's impossible for the food not to be delicious. And to eat and drink to your heart's content for 20,000 yen, it's a place you'd want to keep coming back to. In fact, it's the Italian restaurant I frequent the most. However, it's become so popular recently that it's hard to get a reservation. Woodstock Farm's burrata cheese, strawberry mackerel bruschetta, Basque pork with tuna mayo sauce, pickled sardines, salted cod rice croquette, French celeriac with cod milt, Piedmontese regional dish capunet, shredded cabbage and wild boar fritters, Kinoshita beef rib roast, and tayarin with saury and boiled whitebait.

While reminiscing about the past, I often visit a favorite Italian restaurant. Every dish is amazing, but my favorite is the mackerel. I can eat it endlessly, it's addictively delicious. The atmosphere of the restaurant is also fantastic. The interior is based on shades of blue, with sophisticated lighting and silver accents. From appetizers to pasta, the portions are generous and satisfying. It's truly the best!

It's difficult to make a reservation at Gushite, a natural wine and Italian restaurant. Despite being run by a single person, the timing of the dishes coming out is perfect without having to wait. Personally, it's one of the restaurants I want to go to because it's hard to make a reservation. There's no doubt that the food is delicious.

☆彡A reservation-difficult Italian restaurant in Temma with exquisite cuisine and perfect wine pairing. I've had the opportunity to dine here several times, and it's a gourmet paradise that is almost impossible to reserve. The reservation slots are rare and highly sought after. The chef, Nishio, runs the restaurant by himself, with only one seating per day. The wine selection, about 9-10 varieties, is perfectly matched to the dishes. The amount of wine served can be adjusted according to your pace, and refills are available. Similarly, the amount of food can be tailored to your preference, making the dining experience truly personalized. The service is exceptional, with Nishio managing everything flawlessly. The pairing course (20,000 yen) includes dishes like strawberry and buffalo mozzarella, mackerel bruschetta, Basque pork loin ham with tonnato sauce, Omi beef cutlet with tomato marinade, squid ink rice croquette, white fish bruschetta, sautéed shirako with French celery sauce, beef tendon gnocchi, oyster and topinambur soufflé cream sauce, Kikuna (Jerusalem artichoke) flavored. The atmosphere and value for money are excellent, justifying the difficulty in making reservations. The dishes are served at a leisurely pace, allowing you to savor each bite and sip of wine. The next dish is served only after you have finished the previous one, ensuring a relaxed dining experience. The restaurant is a paradise for wine drinkers, as the food and wine pairing is exceptional. Each dish is carefully prepared, such as the mackerel bruschetta that rivals even Japanese cuisine, and the low-temperature cooked ham that melts in your mouth. The tuna sauce paired with the ham is divine, showcasing Nishio's unique culinary style. The steak and tagliatelle towards the end of the course are substantial, and if you have room, you'd want to keep eating forever because they are so delicious. Overall, the experience was truly memorable and delightful. Check out my Instagram @ginjirou.star for more!

If you love wine, this is a must-visit place. It's a bit hard to get a reservation, but if you're lucky enough to be invited, it's worth it. They serve only natural wines, and the bottles are unique and cute. The food is well-balanced and delicious. Overall, a very satisfying experience. I would love to go again. #kisara_italian #Tenma Bridge Gourmet #Tenma Bridge #Tenma Bridge Italian #Italian #Natural Wine #Osaka Italian #Osaka Wine #Tenma Bridge Dinner #Gourmet Meeting #Pasta #Pairing #Delicious #Difficult Reservation

Thank you for viewing. I visited the popular authentic Italian restaurant "Gucite," which has been awarded as an Italian top 100 restaurant. The location is about a 6-7 minute walk from Temmabashi Station. The exterior of the restaurant is in blue tones, and at first glance, it looks like a stylish café or dessert shop. Inside, there were L-shaped counter seats and table seats. The service was smooth, even though it was a one-man show by the chef, with no delays despite around 12 people at the counter and tables. The dishes were generally delicious, starting with the mozzarella and mackerel bruschetta. We also tried the following: - Water buffalo mozzarella and peach: The mozzarella and peach combination was excellent. - Mackerel bruschetta with Italian parsley: The mackerel and bread with Italian parsley paste were a perfect match. - Roasted Basque pork (Kintoa pork) with tuna mayo sauce: The tuna mayo was an accent, but the Basque pork itself was flavorful. - Octopus chambotta with ancient grains: A unique dish with octopus and ancient grains mixing well. - Kinoshita beef minced cutlet with tomato stew: Delicious for everyone. - Eel dashi risotto rice croquette: Fig, ragu, caciocavallo, and mint sauce lemon: The minced cutlet and rice croquette were universally delicious. - Piedmont veal tongue fritters with spicy sauce: Ceviche with bonito: Omi beef tartare: The tartare was exquisite. - Mont Saint-Michel mussel and eel tagliatelle: All the dishes were delicious, and it's no wonder this restaurant is so popular. I would love to visit again if given the chance. Thank you for the meal.

It's been about half a year since my last visit. It's always hard to get a seat at Gushite. This time, I brought some gourmet friends from all over the country to dine here. They were all very pleased, and I'm delighted. The Basque pork, octopus chanbotto, new dishes with three different types of food, and the tongue fritters were all incredibly delicious. I really love Gushite. We had a full meal and enjoyed every bit of it. Until next time, Gushite.

Not bad, but it's a bit pricey. If you don't like organic wine, it's better to avoid it. It's more on the fully organic side rather than natural. It takes a long time because they are short-staffed. The pasta at the end is still delicious.

Gushite Italian WEST 2021 Top 100 Awarded Restaurant This Italian restaurant opened in Osaka Temma in July 2016. Reservations are by appointment only, and new reservations are not available, making it a difficult place to book. Today, I was invited by a regular customer and was able to visit. Thank you very much. The restaurant only serves dinner and operates with one seating. It is located about a 5-minute walk from Temmabashi Station. The interior has counter seats and one table. The menu consists of only one omakase course that starts all at once. The style is to enjoy alcohol with the dishes. The chef handles everything from cooking to serving alone. Each dish, including the classic "mackerel bruschetta," was delicious and paired well with the wine. Especially for those who enjoy alcohol, it is very pleasing to have one drink paired with each dish. It is a wonderful restaurant where you can enjoy food and wine without being too formal. Thank you very much. It was a feast. Omakase course ¥20000 (including drinks) - Mozzarella / peach - Mackerel bruschetta - Basque pork roast with Piemonte tuna mayo sauce - Grilled octopus with mozzarella cheese / Shishito pepper - Rice croquette - Conger eel - Fish dish bonito / Sicilian fish sauce / coriander - Meat dish veal cutlet - Tagliolini Iberico pork ragout

We visited "Gushite" on this day. The restaurant is located in Tenma, Nishi-ku, Osaka City, about a 5-minute walk from the nearest Keihan Electric Railway Tenma Bridge station. Gushite has been operating as a BYOB for a long time, but we received an invitation from above and visited with four people. The restaurant is on the first floor of a building, with an open kitchen that creates a sense of openness. There are counter seats around the kitchen and four table seats on the left side of the entrance. We sat at a table seat and the banquet began. Gushite offers a set of drinks and dishes, with drinks being completely paired with the dishes. Therefore, the restaurant does not want people who cannot drink to come! We enjoyed the wonderful dishes presented by Gushite and the further sublimation of wine pairing, and our conversation among the four of us was lively, so we didn't take any notes. Unfortunately, I was amazed by the fact that the dishes and wine were perfect, with a high volume and satisfaction, and I was so surprised at the final bill that I had to look at it three times. It's no wonder that it's difficult to make a reservation for such a wonderful restaurant! As mentioned in the title, the yokozuna of the east is "Effue" in Akita, and the one-man Italian restaurant in the west is undoubtedly Gushite here! I wanted to revisit, and I received an invitation the other day, but unfortunately, I couldn't go due to a scheduling conflict. I am grateful to my friend who invited me. Thank you for the meal! 3.91-19508