This is a well-known Italian restaurant that needs no introduction. One of its appealing features is the relatively affordable a la carte menu, which allows you to decide on the spot.Here’s what I had:- Chilled Cappellini with Sea Urchin - Wagyu Cheek Carpaccio - Hairy Crab and Chanterelle Mushroom Chawanmushi - Grilled Sweetfish Scales with Red Rice Risotto - Summer Truffle Omelette - Tender Chicken Fritters - Lemon Garlic Butter Pasta - Peperoncino Carbonara - Kamo Eggplant Amatriciana - Pasta with Shirasu, Managoshito Pepper, and Bottarga - Oxtail and Corn Cacio e Pepe - Pistachio Cheesecake - Hazelnut Roll Cake Of course, everything was exquisite. From classic favorites to seasonal specialties, every visit to Megriva leaves me feeling overly indulgent, often to the point of bursting. Among all the dishes, there were a few that particularly stood out this time.First up is the Chilled Cappellini with Sea Urchin, which I order every time. The thin pasta is served ice-cold, infused with the refreshing aroma of pesto and topped generously with rich sea urchin. Personally, I don’t usually enjoy sea urchin pasta elsewhere, but this one is in a league of its own.The Chawanmushi features a gentle dashi flavor complemented by the richness of cheese. I owe my discovery that cheese pairs well with Chawanmushi to this restaurant. It’s also packed with plenty of hairy crab meat, along with the rich aroma of chanterelle mushrooms and olive oil.The chef is generally quiet and may seem unfriendly at first glance. However, the smiles he occasionally shares with regulars are quite memorable. He prepares everything by himself, simply dedicated to his craft.Once again, I left feeling happy after enjoying so much delicious food. It was a great meal!
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