【Megriva】 - Tokyo: About a 5-minute walk from Nakameguro Station - Average Budget: JPY 30,000 - 39,999 - Tabelog: 4.32 (as of posting) - 2026 Tabelog Award Silver - 2023, 2025 Italian Tokyo Top 100 On the day I enjoyed lunch at Soba no Ji, I returned to "Megriva" for dinner, seated at a table reserved for regulars. That evening, I entrusted the menu to the owner-chef **Katsuaki Yoshida**, who was working solo, and enjoyed a selection of recommended dishes a la carte. We started with the restaurant's specialty, **Chilled Cappellini with Sea Urchin**. No matter how many times I taste it, this dish always excites my heart and embodies the essence of Megriva! The next dishes were mostly different from my previous visit, except for the homemade focaccia. The combinations of ingredients, cooking techniques, and flavor profiles all showcased Chef Yoshida's unique sensibility, providing a continuous stream of fresh surprises until the end. The wine pairings that complemented each dish were also remarkable, enhancing the appeal of every plate. I thoroughly enjoyed the Italian cuisine that fuses creative ideas with solid techniques once again! I’ve been told to expect an invitation for a return visit in January next year, and I’m already looking forward to it. It was a great meal! - Chilled Cappellini with Sea Urchin - Chawanmushi with Lobster and Gorgonzola - Risotto with Surf Clam and Soft Roe with Red Rice - Fried Hamo - Porcini Mushroom Omelette - Homemade Focaccia - Peperoncino with Octopus, Bottarga, and Shirasu - Roasted Aomori Duck - Pistachio Basque Cheesecake
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