A hidden Italian gem that food lovers flock to, and reservations are not accepted. On this occasion, we ordered a la carte.We had 4 appetizers, 2 pasta dishes, and 1 main course.For wine, we shared 8 bottles among 6 people.While we tried some new menu items alongside the classics, each dish showcased the chef's creativity and high level of execution.The chawanmushi (savory egg custard) was exceptional as always with the usual hairy crab and Gorgonzola, but I also enjoyed the porcini version that I tried for the first time.I’d love to recreate these dishes at home using the "Megriva Recipe Book" that is currently on sale, but I know that’s impossible—nothing beats enjoying them at the restaurant. It was a great meal.**Appetizers** ◆ Chilled Cappellini with Sea Urchin ◆ Porcini Chawanmushi ◆ Fried Egg with White Asparagus and Anchovy Sauce ◆ Soft Roe of Fugu with Red Rice Risotto and Hokkigai **Pasta** ◆ Shirasu with Yama Rishi and Manganji Pepper, Bottarga ◆ Special Pasta **Main Course** ◆ Roasted Ezo Venison **Dessert** ◆ Pistachio Cheesecake
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