Tre gusti In Torino

25/04/2026: As someone who studied at a university in Nanjing, the first bite of the xiaolongbao (soup dumplings) was amazing. The skin was thin yet chewy, and the filling was sweet and meaty—exactly the taste I remembered, instantly transporting me back to the breakfast stalls outside the Gulou campus. The braised lion's head meatballs were coated in glutinous rice, stewed until incredibly soft and melt-in-your-mouth. The best part was the crispness of the water chestnuts in the filling, creating a wonderful layering with the savory meat. The broth was clear yet incredibly flavorful, a testament to the chef's skill. The pickled cabbage in the sauerkraut fish was of excellent quality, with a crisp texture. The fish slices were tender, and the finishing touch was the spoonful of freshly fried chili oil drizzled on top, its aroma elevating the entire dish to its soul. The Yuhua stone glutinous rice balls were absolutely gorgeous! Biting into them revealed that the filling seemed to have incorporated butter, resulting in a rich, creamy flavor and a smooth texture—a perfect dessert to finish off the day.

18/01/2026: No longer a Japanese restaurant, now is a nice and cozy Chinese restaurant offering Nanjing and Shanghai specialties, together with the usual classics of the Italian’s Chinese tradition. Not a huge menu, that to me is sign of quality. Great service.