Guravi

At Tsukiji bistro Guravi, diners have described the charcoal-grilled pork loin as unforgettable. Guests who chose a set menu have praised the way the pork was cooked; one account also mentions salt-grilled conger eel from Tsushima and wagyu steak. It’s a place to settle in for a meal built around charcoal-grilled meat, with fish and vegetables in the mix.

The à la carte menu includes shoulder loin and liver from Hagichiku pork, pork meatball skewers, Japanese conger eel skewers and bone-in loin. Choose a few skewers to share or make the bone-in cut the centrepiece, with a platter of grilled vegetables on the side. On one visit, diners ordered poached oysters, milt with butter sauce, seasonal grilled vegetables and bone-in loin.

For a seasonal selection chosen by the kitchen, the Gout Course includes two kinds of appetiser, a grilled dish, a main course, baked sweets, bread and coffee. The menu changes from visit to visit, and diners have reported seasonal vegetables, fish and meat among the dishes served. One guest particularly remembered the seaweed butter served with the bread—a small pleasure between courses.

The drinks list includes a range of wines, with sparkling wine by the glass and red and white wines also listed. There are options for pairing wine with your meal. Visitors have noted that seating is limited, and dinner reservations are recommended.