megriva (メグリヴァ) Tokyo

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! Less

I visited this restaurant with my partner for a date in Nakameguro. It's a completely referral-based establishment, and reservations are not accepted. The restaurant is about an 8-minute walk from Nakameguro Station.We ordered the cold cappellini with sea urchin, burrata with peach, lobster chawanmushi, truffle omelet, lemon garlic butter cheese pasta, sea urchin tomato cream pasta, and for dessert, a pistachio roll cake.Among these, the cold cappellini was a standout dish, featuring a rich genovese sauce paired luxuriously with sweet sea urchin! The lemon garlic butter cheese pasta was also delicious, with a creamy cheese and butter sauce balanced by the acidity of lemon, making it perfect for summer.Every dish was delightful, showcasing seasonal ingredients that are carefully selected for each season. This restaurant allows you to enjoy both delicious food and a sense of the season. I hope to visit again during cherry blossom season! ✨ Less

Megriva in NakameguroWhen it comes to Italian cuisine in Nakameguro, this is the place to go! I want to visit at least once a month.Despite its originality, a recipe book has recently been published, so now you can enjoy Megriva-style dishes at home!On this day, I tried the uni capellini and porcini omelette with some first-time members.The pasta was, as always, delicious, and I wished I could have tried a few more dishes, but I was too full to manage!A must-visit spot for pasta lovers. I'm hungry! Less

I was truly impressed by each dish that showcased the delicate flavors and high-quality ingredients typical of Italian cuisine. From appetizers to desserts, the meticulous preparation was evident, especially in the exquisite Genovese topped with luxurious sea urchin, where the rich sweetness harmonized perfectly with the refreshing aroma of basil—truly a signature dish of this restaurant. The carpaccio highlighted the fresh meat's umami, enhanced by arugula and cheese, while the fish dish featured a beautifully crispy skin and tender flesh, complemented by a vibrant sauce. The pasta served at the end was rich in cheese flavor yet not too heavy, allowing for a delightful finish. The dessert of peach and burrata was also seasonal and incredibly satisfying. The lively counter seating and pleasant service add to the charm, making this a wonderful place I would recommend for both special occasions and casual dining. Less

【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 Less

Located just a few minutes' walk from Nakameguro Station, this incredibly hard-to-book restaurant offers creative Italian cuisine that highlights seasonal ingredients. ✨ I was thrilled to join a private event hosted by regulars at a place I had long admired! The first course, cold capellini with sea urchin and pesto, was a perfect balance of the rich sweetness of the sea urchin and the refreshing flavor of the pesto. The chilled noodles paired beautifully, making a stunning impression right from the start. One dish that particularly stood out that day was the lobster chawanmushi (savory egg custard). Its smooth texture was delightful, and as soon as the lid was lifted, the rich aroma of lobster filled the air. The intense umami of the shellfish permeated the custard, creating a unique dish that could only be experienced here. It was so memorable that I found myself wanting to have it again. The fried conger eel had a light batter and a pleasantly fluffy texture, while the porcini mushroom omelet was aromatic and paired perfectly with the fluffy eggs. For the main course, the roasted duck from Aomori was cooked to perfection, tender and juicy, with flavors that deepened with each bite. To finish, the pistachio basque cheesecake was a perfect dessert, offering a rich cheese flavor complemented by the nutty aroma of pistachios. Each dish was exquisite, and I can't wait for my next visit! Menu items enjoyed: ◇ Cold Capellini with Sea Urchin and Pesto ◇ Lobster Chawanmushi ◇ Scallop, Red Rice, and Soft Roe Risotto ◇ Fried Conger Eel ◇ Porcini Mushroom Omelet ◇ Homemade Focaccia ◇ Octopus, Shirasu (Whitebait), and Bottarga Aglio e Olio ◇ Roasted Aomori Duck ◇ Pistachio Basque Cheesecake Less

I visited megriva in Nakameguro.This is my favorite restaurant where I can enjoy exquisite Italian cuisine in a calm, sophisticated atmosphere.The dishes here showcase the chef's dedication and creativity, making me excited just to look at the menu each time.From appetizers to pasta and main meat dishes, the cooking techniques and sauce pairings are truly exquisite. They may appear simple, but the flavors are crafted with professional skills that are impossible to replicate at home, leaving me in awe every time. The wine selected pairs perfectly, making it easy to enjoy another glass.The ambiance strikes a perfect balance—not too quiet, yet not overly lively—creating a comfortably luxurious and private space that feels just right.This is a cherished gem that I immediately think of for special date nights or when I want to savor delicious food and have deep conversations with gourmet friends. Less

🌻𝗦𝘂𝗺𝗺𝗲𝗿 𝗦𝗲𝗮𝘀𝗼𝗻 𝗮𝘁 𝗠𝗲𝗴𝗿𝗶𝘃𝗮
🍝旬を味わう中目黒の隠れ家イタリアン
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈┈••✼

Located behind the Meguro River in Nakameguro, “𝗠𝗲𝗴𝗿𝗶𝘃𝗮” has been a coveted Italian dining destination since its debut in late 2018🌸

What began as a reservation-friendly spot has evolved into an exclusive, members-only experience💎 Entry now follows a unique rule - only the guest who secures the current booking may reserve the next visit🔐

The restaurant also upholds a set of discreet house customs, including a requirement that all guests enjoy wine, ordered by the bottle🍷

①, ② 🍅Shiitake Mushroom Amatriciana
③, ④ 🌽Beef Tail & Corn Cacio e Pepe
⑤ 🍈Burrata & Melon
⑥ 🍳White Asparagus & Bottarga Omelette
⑦ 🥒Zucchini Flower, Ricotta & Anchovy Fritter
⑧ 🐦Grilled Guinea Fowl with Lemon Butter
⑨ 🍮Caramel Budding + 🍰Pistachio Cheesecake
⑩ 🚪Exteriors

✼••┈┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈┈••✼

2018年に中目黒にオープンし、人気のあまり今は常連のみ予約が可能なイタリアン「メグリヴァ」👑 店名の由来は「目黒リヴァー」と「巡り会う場所」を掛け合わせたもの🧮

旬の食材をふんだんに使ったアラカルトのメニューは毎回全て魅力的で、選ぶのに迷ってしまいます🙈

今回は「ホワイトアスパラカラスミオムレツ」、「ズッキーニの花リコッタチアンチョビフリット」や「牛テールとうもろこしカチョエペペ」など、夏のラインナップを楽しみました🎐

①, ② 🍅天恵菇しいたけアマトリチャーナ
③, ④ 🌽牛テールとうもろこしカチョエペペ
⑤ 🍈ブッラータメロン
⑥ 🍳ホワイトアスパラカラスミオムレツ
⑦ 🥒ズッキーニの花リコッタチアンチョビフリット
⑧ 🐦ホロホロ鳥レモンバター
⑨ 🍮プリン + 🍰ピスタチオチーズケーキ
⑩ 🚪外観

✼••┈┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈┈••✼

📍┆𝗠𝗲𝗴𝗿𝗶𝘃𝗮 · メグリヴァ
🗼┆Nakameguro · 中目黒
🍝┆Italian · イタリアン
🏷┆@megriva.tokyo #メグリヴァ #megriva
💰┆¥15,000~¥20,000🌛
🚉┆Nakameguro 中目黒駅 (West Exit)🚶🏽‍♀️6min
👣┆Casual · カジュアル
📅┆Members-Only · 予約困難
✍️┆Drinks: 𝖤𝗑𝖼𝖾𝗉𝗍𝗂𝗈𝗇𝖺𝗅 · Vibe: 𝖢𝖺𝗌𝗎𝖺𝗅 · Price: ¥¥¥

✼••┈┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈┈••✼

#tokyohalfie_megriva #tokyohalfie_メグリヴァ　#tokyohalfie_中目黒 Less

I had the opportunity to visit the long-awaited "megriva" in Nakameguro for a private reservation! This time, I indulged in a pairing course, which was a luxurious experience. I actually purchased a recipe book in advance to prepare myself (a little pre-study and simulation!), and it turned out to be a great decision. Seeing the dishes I had read about in the book right in front of me allowed me to directly experience the chef's skills and flavors, which amplified my excitement tremendously! The carefully crafted dishes paired perfectly with the selected pairings, creating an exceptional harmony. In the warm and inviting atmosphere unique to a private reservation, I spent a fulfilling time that left me completely satisfied. Whether you read the recipe book beforehand or visit for the first time, this wonderful restaurant is sure to impress. It was a night of great satisfaction, and I will definitely return! Less

I find myself coming back here time and again. Chef Yoshida's dishes are simply delicious! They have a warmth that feels just right, not overly polished. This Italian cuisine is so good that you might not get tired of it even if you eat it every day. From the moment you take a bite, the flavors blend perfectly with your body. The restaurant operates with just one chef serving 12 to 13 guests. It's best to plan for at least three hours to enjoy your meal at a leisurely pace.You can choose from the day's menu, which includes:5 appetizers,3 pasta dishes.On this day, I ordered from those options.Each dish was perfectly seasoned and incredibly tasty! The wine paired wonderfully with the food. For dessert, we had a moist sponge roll cake with a generous amount of filling. I left feeling completely satisfied once again. Less

4.3This was my first visit.I dined here using a course menu.The standout dish for me was the pasta with sakura shrimp and 'nduja. The aroma of the sakura shrimp was incredibly strong, and the combination of the spiciness and umami from the 'nduja kept it enjoyable until the last bite. It was my favorite dish of the day.The Florentine-style tripe stew was also good. It had a rich flavor without being too heavy, and I enjoyed the variation in taste with the accompanying sauce.The pasta with shirasu (whitebait) and karasumi (dried mullet roe), as well as the pasta with lemon and garlic, each had their own unique character, showcasing the overall high quality of the pasta.The venison was cooked perfectly, and the consistency of the dishes remained stable all the way to dessert.While there were also enticing ingredients like sea urchin and soft roe, the pasta with sakura shrimp ultimately left the strongest impression on me.It was a great meal. Less

Rumor has it that only regulars can secure a reservation at megriva.I had been looking forward to this and finally visited for a girls' party.The interior consists solely of a counter, and Yoshida-san manages everything by himself. Food orders are taken only once, while drinks can be ordered at any time. The bill is settled all at once.The menu is a la carte, but it seems that prices are not listed, even for drinks.Since I can't drink wine, the five women in our group opened a bottle and enjoyed it. Since wine is the main focus, I had to make special arrangements.Yoshida-san was working solo, so even though we arrived at 6 PM, we finished eating close to 10 PM. I was impressed that he cooked non-stop for four hours by himself.The highlight here is the Uni Genovese.The best dish was the Hamofritto.I had always wanted to come here, and I was very happy to finally experience it during a girls' gathering.【What we ordered】- Uni Genovese- Porcini Chawanmushi- Hamofritto- Lemon Garlic Butter Cheese- Shirasu with Yama-ri and Karasumi- White Asparagus Carbonara- Kikuchi Gengo Beef Less

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 Less

I visited around 8 PM on a weekday. Thanks to a friend who offered me their seat, I was finally able to fulfill my long-awaited wish to dine here.As soon as I entered the restaurant, I was greeted by the delightful aromas of butter and garlic. My already growling stomach was ready for a feast.On this day, I ordered:- Melon and Burrata- Crab, Gorgonzola Cheese, Chawanmushi (Japanese steamed egg custard)- Asparagus and Egg- Jalapeño, Sea Urchin, Omelette- Juicy Chicken, Fritto- Garlic and Butter- Shrimp, Arrabbiata- Shiitake Mushroom and Tomato- Pistachio, Basque- Pudding(I'm sorry if my memory is a bit hazy!)Here are some standout dishes that left a lasting impression:- **Crab, Gorgonzola Cheese, Chawanmushi** The moment I took a bite, the umami and richness burst forth, making me gasp in delight! I was surprised to find chawanmushi in an Italian restaurant, but it was a wonderful dish that beautifully fused Japanese and Italian flavors. The Gorgonzola added a great accent, making it irresistibly delicious.- **Juicy Chicken, Fritto** Crispy yet fluffy. This fritto redefined my concept of fried chicken with its juicy texture. The essence of the chicken was packed in every bite.- **Garlic and Butter** This is the ultimate pasta; simple is best. It was incredibly delicious. The bold flavors made me exclaim in surprise. I wonder if anyone can replicate Chef Yoshida's mastery of garlic cooking (T ^ T). Despite the simplicity of the ingredients, I realized that it’s something that can never be reproduced…Since we were the last customers, I had the chance to chat with Chef Yoshida, making for a truly satisfying experience! ♡ Less

Tabelog ★4.30 2026 Silver 2025 Italian Tokyo's Top 100 Restaurants I had the pleasure of visiting 【megriva】, (99 out of 100) Located in Nakameguro, it’s quite deep inside. The exterior is stylish, situated on the first floor of a mixed-use building. The interior is cozy, featuring only counter seating, creating a lovely atmosphere. This is a popular Italian restaurant that operates on a referral basis. The owner runs the place solo, serving a proud selection of a la carte dishes paired with wine. Thanks to a connection with a regular customer, I finally made my first visit. ▶︎ Burrata and Setoka ▶︎ Sea Urchin and Chilled Cappellini ▶︎ Hairy Crab and Gorgonzola Chawanmushi ▶︎ Black Truffle and White Asparagus Omelette ▶︎ Focaccia ▶︎ Pasta - Lemon Garlic Butter Cheese - Clams, Karasumi, Soft Roe ▶︎ Main Meat Dish - Tender Chicken with Lemon Butter ▶︎ Dolce - Pistachio Cheesecake - Panna Cotta This is as delicious as the rumors suggested. Only regular customers on a referral basis can enjoy this a la carte Italian cuisine paired with wine. You can savor exquisite Italian dishes in a homely atmosphere, with seasonal ingredients and truffles showcasing impressive quality. And at this price, It’s no wonder it’s so popular. Truly a great restaurant, just as the rumors say. Less

A must-visit Italian restaurant in Nakameguro, known for its exquisite dishes, but reservations are not available for newcomers—you can only go if a regular takes you. It's about a 7-minute walk from the station, surprisingly close. Chef Yoshida, famous for being a man of few words, turns out to be quite talkative and charming once you become a familiar face.Here’s what we ordered:◾︎ Burrata and Setoka Orange ◾︎ Chilled Cappellini with Sea Urchin ◾︎ Hairy Crab and Gorgonzola Chawanmushi ◾︎ White Asparagus Omelette with Black Truffle ◾︎ Lemon Garlic Butter Cheese ◾︎ Shirasu, Kogomi, and Karasumi ◾︎ Tender Chicken with Lemon Butter The seasonal Setoka and Burrata were unbelievably delicious. The classic chilled cappellini with sea urchin had a perfectly balanced saltiness.If it’s your first time, you absolutely must try the chawanmushi. Unless you have a private reservation, you can order a la carte, so feel free to choose from the menu.Drinking wine is a must. If you’re going to megriva, be prepared to enjoy some wine. Those who don’t drink should probably skip it. They also have a fantastic selection of rare wines, making it a fun experience even while drinking.It was a great meal! Less

Megriva, Nakameguro1. Asparagus and Rock Oyster Pasta The cold pasta is coated in a delicious rock oyster sauce, complemented by asparagus and lemon.2. Gorgonzola Chawanmushi The combination of olive oil, green peas, and seafood is simply outstanding.3. Surf Clam It was incredibly delicious!4. Fried Cherry Salmon The crispy coating makes the cherry salmon taste amazing.5. White Asparagus and Truffle Omelette The fluffy, creamy omelette is simply the best.6. Squid Ink Pasta with Sea Urchin A flavor explosion that leaves your mouth black as you indulge.7. Horohoro Chicken with Lemon Butter The more you chew, the more the flavor intensifies!8. Dessert Thank you for another wonderful time with amazing food and wine! Less

A reservation at this hard-to-book restaurant was made possible thanks to a regular customer. It’s a small counter-only establishment where the quiet yet kind Chef Yoshida serves dishes at a steady pace.On this day, I enjoyed the following:Appetizers:- Burrata & Setoka- Chilled Uni Cappellini- Hairy Crab and Gorgonzola Chawanmushi- Uni and Italian Fava Bean Omelette- Florentine-style Salted Offal StewPasta:- Lemon Garlic Butter Cheese- Sakura Shrimp ArrabbiataMain:- Horohoro Chicken with Lemon ButterDesserts:- Pistachio Cheesecake- Panna CottaEach dish beautifully highlights the essence of its ingredients without any clashes or overpowering flavors. They maintain a perfect balance.The Burrata & Setoka is an exceptional pairing, with the rich creaminess of the burrata cheese perfectly matching the acidity and sweetness of the Setoka.The signature Chilled Uni Cappellini features an incredibly delicious pesto that might just be the best I’ve ever had. The creaminess of the uni softens the punch of the basil.The Florentine-style Salted Offal Stew was also exquisite. The offal was tender and flavorful, and I ended up drinking every last drop of the broth.The Lemon Garlic Butter Cheese pasta stood out with its sharp garlic flavor, while the aroma and richness of the butter and cheese were perfectly balanced by the acidity of the lemon.The Sakura Shrimp Arrabbiata had a spicy kick from the ‘nduja. It was my first time trying ‘nduja, and I found it to be addictively delicious. I doubt there’s another arrabbiata quite like this one, with the concentrated flavors of sakura shrimp and pork making it irresistible, even when I was full.Interestingly, even though I ordered wine by the bottle and not as pairings, each wine perfectly complemented the dishes I was enjoying. I opened about four bottles, including sparkling wine, and they all matched wonderfully—amazing!!It’s incredible that Chef Yoshida manages all of this by himself. He looked quite tired with bruises from cupping, but I hope he continues to do his best… Although it’s hard to get a reservation, I definitely want to return! Less

No new reservations accepted! A hard-to-book Italian restaurant, "megriva," nestled in a back alley of Nakameguro. Regular visits are a must! ⭐️Chef Katsuaki Yoshida honed his skills in Italy and opened this place in Nakameguro in 2018.You can enjoy simple yet bold dishes that truly bring out the flavors of the ingredients.Although it’s not listed on Tabelog, I received permission from Chef Yoshida to post this review. Congratulations on being selected for the Tabelog Award 2026 Silver! ♡——During Visit——Weekday Dinner——Reservation——Reservation Required——Occasion——With friends (4 people)——Cost——JPY 25,000 - JPY 30,000——Meal Details——▶ Burrata and Setoka Flavored with mosto cotto. The rich and creamy burrata pairs perfectly with the juicy sweetness of Setoka—absolutely delicious!▶ Chilled Capellini with Sea Urchin Generously topped with rich sea urchin, it pairs wonderfully with the Genovese sauce! The strong saltiness makes it a perfect match for wine (๑ ́ᄇ`๑)▶ Steamed Egg Custard with Hairy Crab and Gorgonzola Packed with hairy crab, it’s full of concentrated flavor (○･∀･○) The unique flavor of Gorgonzola adds a great accent, making it incredibly delicious!!▶ Omelette with Black Truffle and White Asparagus The aroma of black truffle spreads beautifully, and the texture of asparagus adds to the amazing taste! The fluffy and creamy eggs are irresistible! Eating it on focaccia doubles the deliciousness (⑅•ᴗ•⑅)▶ Lemon Garlic Butter Cheese The garlic flavor is outstandingly delicious!! The lemon adds a refreshing touch, making it absolutely perfect! ♡ I’d love to replicate this at home, but I know I can’t... The exquisite balance of flavors is simply wonderful ( ´͈ ᵕ `͈ )♡▶ Shirasu, Kogomi, and Karasumi Specially abundant asari clams from Kumamoto Bay! ♡ The umami of the clams combined with the subtle bitterness of shirasu, and the saltiness of karasumi spreads beautifully (○･∀･○) The slight spiciness adds a nice accent, making it delicious ( * ॑꒳ ॑*)▶ Horohoro Chicken with Lemon Butter Tender and juicy, packed with flavor! ♡ The lemon butter adds freshness and richness, making it delicious!! The rosemary flavor is also very nice!!▶ Pistachio Cheesecake With a rich, creamy texture, the pistachio flavor spreads delightfully in your mouth!!▶ Panna Cotta The sweetness of the milk is prominent, and the melt-in-your-mouth texture is smooth! The acidity of the berries adds a perfect accent!I enjoyed the best dishes while sipping wine and got pleasantly tipsy (๑• . •๑)♡——Menu Details——ANTIPASTO ◇ Burrata and Setoka ◇ Chilled Capellini with Sea Urchin ◇ Steamed Egg Custard with Hairy Crab and Gorgonzola ◇ Omelette with Black Truffle and White Asparagus PRIMOPIATTO ◇ Lemon Garlic Butter Cheese ◇ Shirasu, Kogomi, and Karasumi SECONDO ◇ Horohoro Chicken with Lemon Butter DOLCE ◇ Pistachio Cheesecake ◇ Panna Cotta ——Service——Since it’s a one-man operation, there isn’t much conversation during cooking. But recently, I’ve been able to chat a bit in between, which is nice! ♡——Cost Performance——Extremely satisfying!!——Atmosphere——A casual L-shaped counter space. It’s a cozy little area with a high counter.——Revisit——★★★★★A must-visit Italian restaurant that I absolutely love! Less

No new reservations are accepted, and posting on Tabelog is not allowed. Yet, this place has won a Tabelog Silver award—how amusing! It’s a powerful, invitation-only Italian restaurant.There are mixed reviews about the service, but Chef Yoshida runs the place all by himself.It’s an à la carte menu.He’s focused on preparing and serving the dishes, so there’s no time for small talk. Please understand that!You might wonder why I’m defending him so much?Well, of course I am! Because the food is delicious.It’s incredibly simple yet deeply flavorful.Chef Yoshida’s cooking is unique and hard to find elsewhere.Ah.If this place were nearby, I’d want to visit every month, or even every week.I love it, I love it, I love it!【Ordered Menu】● Antipasto ○ Burrata and Setoka ○ Black Truffle and White Asparagus ○ Fried Cherry Salmon and Fuki ○ Asparagus Bismarck with Anchovy Sauce ○ Florentine-style Salted Offal Stew ● Primo Piatto ○ Lemon Garlic Butter Cheese ○ Cherry Shrimp Arrabbiata ○ Shiitake Amatriciana ○ Shirasu, Kogomi, Seri, and Karasumi ○ Asokai Clam Vongole ○ Cuttlefish Ink Pasta ● Secondo ○ Ezo Venison Roast ○ Cherry Valley Duck Roast ● Dolce ○ Pistachio Cheesecake ○ Panna Cotta It was delicious, thank you for the meal.＊＊＊＊＊＊＊＊Thank you very much for reading until the end.Your 【Follow】【Like】 and 【Save this restaurant】 are very encouraging. I appreciate your continued support.＊＊＊＊＊＊＊＊Please also check out my Instagram.Mariko Fujisaki (@mariko_fujisaki)https://www.instagram.com/mariko_fujisaki/ Less

I revisited "megriva," located near Nakameguro Station. Congratulations on winning the Tabelog Award 2026 Silver! Additionally, it has been selected as one of the Top 100 Italian Restaurants in Tokyo by Tabelog for 2025 and 2023.This Italian restaurant operates on a reservation-only basis. This time, I participated in a gathering for regular customers. Thank you! It seems that the chef values regulars, which is why the restaurant operates on an invitation-only basis.The restaurant is about a 4-minute walk from Nakameguro Station, which is served by the Tokyo Metro Hibiya Line and Tokyu Toyoko Line. It is located on the first floor of "Fieldstone," facing Saigozan Street.The interior exudes a charming Italian atmosphere.Here’s what we enjoyed today:- Burrata and Setoka- Black Truffle White Asparagus Omelette (shared)- Florentine-style Salted Offal Stew (shared)- Sakura Shrimp 'Nduja Arrabbiata (shared)- Asokai Clam Vongole (shared)- Shirasu, Kogomi, Seri, and Bottarga Pasta (shared)- Sumi Squid Ink Pasta (shared)- Ezo Deer Roast (shared)- Pistachio Cheesecake- Panna Cotta with Apple MarmaladeThe dishes made with seasonal ingredients showcased delicate cooking techniques that truly highlighted the flavors of the ingredients.Each pasta dish was generously portioned, with a great balance of sauce and broth aromas, making it perfect to enjoy slowly with wine.The signature omelette is prepared right in front of you. The inside is creamy and soft, allowing you to savor the sweetness of the eggs and the richness of the butter. You can have plenty of truffle shaved on top, adding a luxurious aroma to the dish.I was delighted to enjoy so many wonderful dishes. Thank you, Chef Yoshida.In this calm, hidden gem of a space, I savored high-potential Italian cuisine. It was truly delicious.I definitely look forward to visiting again.It was a great meal! Less

I visited Megriva, and the interior was a refined space with a calm atmosphere, perfectly balancing casual comfort, allowing for a relaxed dining experience. The ambiance was so inviting that I would love to return for meals with friends, as well as for anniversaries or special occasions.Each dish showcased seasonal ingredients beautifully, allowing me to enjoy both the visual appeal and the flavors. The delicate seasoning highlighted the natural characteristics of the ingredients, and the harmony with the sauces and sides was remarkable, offering new discoveries with every bite. The cooking was impeccable, bringing out the best in the meat, fish, and vegetables.The overall structure of the course was thoughtfully designed, allowing for a seamless flow from appetizers to dessert. The meticulous attention to presentation heightened my anticipation with each dish that arrived. The portion sizes were just right, ensuring a satisfying dining experience until the very end.The staff provided warm and attentive service, with thoughtful explanations of the dishes that left a pleasant impression. Thanks to the relaxed yet attentive hospitality, I was able to enjoy a luxurious time in comfort.Megriva is an attractive restaurant that offers beautiful dishes, a pleasant atmosphere, and attentive service. I am eager to try the seasonal dishes that change throughout the year, making it a wonderful place I would love to visit again and again. Less

🌷𝗦𝗽𝗿𝗶𝗻𝗴 𝗦𝗲𝗮𝘀𝗼𝗻 𝗮𝘁 𝗠𝗲𝗴𝗿𝗶𝘃𝗮
🍝旬を味わう中目黒の隠れ家イタリアン
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈┈••✼

Located behind the Meguro River in Nakameguro, “𝗠𝗲𝗴𝗿𝗶𝘃𝗮” has been a coveted Italian dining destination since its debut in late 2018🌸

What began as a reservation-friendly spot has evolved into an exclusive, members-only experience💎 Entry now follows a unique rule - only the guest who secures the current booking may reserve the next visit🔐

The restaurant also upholds a set of discreet house customs, including a requirement that all guests enjoy wine, ordered by the bottle🍷

①, ② 🦑Firefly Squid & Canola Flower Omelette
③, ④ 🫛Italian Green Peas Carbonara
⑤, ⑥ 🍅Fresh Onion Amatriciana
⑦ 🦀Kanou Crab & Gorgonzola Savoury Custard
⑧ 🍄‍🟫Abalone & “Tenkeiko” Shiitake Fritter
⑨ 🐗Shimane Prefecture Boar Stew
⑩ 🍰Hazelnut Rollcake
⑪ 🍎Panna Cotta with Apple Jam

✼••┈┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈┈••✼

2018年に中目黒にオープンし、人気のあまり今は常連のみ予約が可能なイタリアン「メグリヴァ」👑 店名の由来は「目黒リヴァー」と「巡り会う場所」を掛け合わせたもの🧮

旬の食材をふんだんに使ったアラカルトのメニューは毎回全て魅力的で、選ぶのに迷ってしまいます🙈

今回は「ホタルイカとしらす菜の花オムレツ」、「イタリアグリンピースカルボナーラ」や「新玉ねぎアマトリチャーナ」など、春のラインナップを楽しみました🐝

①, ② 🦑ホタルイカとしらす菜の花オムレツ
③, ④ 🫛イタリアグリンピースカルボナーラ
⑤, ⑥ 🍅新玉ねぎアマトリチャーナ
⑦ 🦀加能ガニとゴルゴンゾーラの茶碗蒸し
⑧ 🍄‍🟫あわび天恵菇椎茸フリット
⑨ 🐗島根県イノシシ煮込み
⑩ 🍰ヘーゼルナッツロールケーキ
⑪ 🍎パンナコッタ林檎マルメラータ

✼••┈┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈┈••✼

📍┆𝗠𝗲𝗴𝗿𝗶𝘃𝗮 · メグリヴァ
🗼┆Nakameguro · 中目黒
🍝┆Italian · イタリアン
🏷┆@megriva.tokyo #メグリヴァ #megriva
💰┆¥15,000~¥20,000🌛
🚉┆Nakameguro 中目黒駅 (West Exit)🚶🏽‍♀️6min
👣┆Casual · カジュアル
📅┆Members-Only · 予約困難
✍️┆Drinks: 𝖤𝗑𝖼𝖾𝗉𝗍𝗂𝗈𝗇𝖺𝗅 · Vibe: 𝖢𝖺𝗌𝗎𝖺𝗅 · Price: ¥¥¥

✼••┈┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈┈••✼
#tokyohalfie_megriva #tokyohalfie_メグリヴァ　#tokyohalfietokyohalfie_中目黒 Less

👑𝗧𝗿𝘂𝗳𝗳𝗹𝗲 𝗦𝗲𝗮𝘀𝗼𝗻 𝗮𝘁 𝗠𝗲𝗴𝗿𝗶𝘃𝗮
🍝旬を味わう中目黒の隠れ家イタリアン
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈┈••✼

Located behind the Meguro River in Nakameguro, “𝗠𝗲𝗴𝗿𝗶𝘃𝗮” has been a coveted Italian dining destination since its debut in late 2018🌸

What began as a reservation-friendly spot has evolved into an exclusive, members-only experience💎 Entry now follows a unique rule - only the guest who secures the current booking may reserve the next visit🔐

The restaurant also upholds a set of discreet house customs, including a requirement that all guests enjoy wine, ordered by the bottle🍷

①, ② 💠Truffle Carbonara (¥3,600)
③, ④ 🍅’Nduja Arrabbiata (¥2,400)
⑤, ⑥ 🍳Truffle & Lily Bulb Omelette (¥3,800)
⑦, ⑧ 🦀Hairy Crab “Chawanmushi” (¥2,800)
⑨ 🧀Burrata & Persimmon (¥2,400)
⑩ 🐡”Shosaifugu” Pufferfish Fritter (¥2,800)
⑪ 🍞Focaccia
⑫ 🥩”Kikuchi-Gengo” Wagyu Steak (¥6,000)
⑬, ⑭ 🍮Pistachio Panna Cotta with Truffles
　　　☕️Coffee Roll Cake

✼••┈┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈┈••✼

2018年に中目黒にオープンし、人気のあまり今は常連のみ予約が可能なイタリアン「メグリヴァ」👑 店名の由来は「目黒リヴァー」と「巡り会う場所」を掛け合わせたもの🧮

旬の食材をふんだんに使ったアラカルトのメニューは毎回全て魅力的で、選ぶのに迷ってしまいます🙈

こちらは12月のトリュフをフィーチャーした贅沢なラインナップ✨ 濃厚なカルボナーラや月光百合根オムレツ、更にデザートのピスタチオパンナコッタにもトッピングして頂きました🤭

①, ② 💠秋トリュフカルボナーラ (¥3,600)
③, ④ 🍅ンドゥイヤアラビアータ (¥2,400)
⑤, ⑥ 🍳秋トリュフ月光百合根オムレツ (¥3,800)
⑦, ⑧ 🦀毛蟹とゴルゴンゾーラの茶碗蒸し (¥2,800)
⑨ 🧀ブッラータと柿 (¥2,400)
⑩ 🐡ショウサイフグのフリット (¥2,800)
⑪ 🍞フォカッチャ
⑫ 🥩菊池源吾牛ロースト (¥6,000)
⑬, ⑭ 🍮ピスタチオパンナコッタとトリュフ
　　　☕️コーヒーロールケーキ

✼••┈┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈┈••✼

📍┆𝗠𝗲𝗴𝗿𝗶𝘃𝗮 · メグリヴァ
🗼┆Nakameguro · 中目黒
🍝┆Italian · イタリアン
🏷┆@megriva.tokyo #メグリヴァ #megriva
💰┆¥15,000~¥20,000🌛
🚉┆Nakameguro 中目黒駅 (West Exit)🚶🏽‍♀️6min
👣┆Casual · カジュアル
📅┆Members-Only · 予約困難
✍️┆Drinks: 𝖤𝗑𝖼𝖾𝗉𝗍𝗂𝗈𝗇𝖺𝗅 · Vibe: 𝖢𝖺𝗌𝗎𝖺𝗅 · Price: ¥¥¥

✼••┈┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈┈••✼
#tokyohalfie_megriva #tokyohalfie_メグリヴァ　#tokyohalfietokyohalfie_中目黒 Less