01 / ABOUT THE PLACE
About this place
The moment it arrives, the linguine in tomato cream sauce with blue crab announces itself with sweet tomato aroma and coastal depth, making it an immediate standout on Guratsiozo's menu. Meat and crab tomalley are melted into the sauce, coating the broad strands of linguine completely. Those who prefer an oil base can turn to the pecorino-and-chili linguine with bottarga, asari clam broth, and the gentle bitterness of garland chrysanthemum, offering another nuanced seafood pairing shaped around pasta texture.
The starters set a similarly focused tone before the pasta arrives. A colorful salad combining thickly cut fruits and vegetables with creamy ricotta brings refreshing sweet-tart brightness to the table. Hokkaido Sarufutsu scallop carpaccio dressed simply with olives, a rich cream cheese terrine accented with cracked black pepper, and slowly simmered tripe and chickpeas in tomato stew show equal confidence across cold and hot antipasti, each built to invite a glass of wine.
Meat mains include roasted Aomori Tsugaru duck breast balanced by the sweet tartness of cassis sauce, Kagoshima pork belly porchetta rolled with herbs like sage and rosemary alongside garlic, and hearty bistecca cuts of Hokkaido beef. For dessert, a traditional panna cotta with firm texture and bittersweet caramel or a rich tiramisu brings a satisfying close alongside freshly brewed coffee.
Occupying a semi-basement space in Meguro Ward's Mita district, the dining room is warm with wood accents, offering counter seats overlooking the kitchen as well as tables and semi-private dining areas. Diners can order à la carte or choose multi-course lunch and dinner menus with varying numbers of dishes, making it well-suited for celebrations or relaxed evenings over good food.
