This day was also a great time. Grilled mackerel, Bocadillo Nordgro's paella, Hokki shellfish fried, Gachamigas sobrasada mushroom soup, Hair crab paella, Sweet shrimp caldo (shark fin, prawn), Shine muscat fig and ice cocoa Basque cheesecake.

I revisited "aca" in Chuo-ku, Tokyo. It is located about a 2-minute walk from Mitsukoshimae Station on the Tokyo Metro Ginza Line. It is a restaurant that I always feel like going back to, and I am always fully satisfied. Today, I had the following dishes: - North Pacific clam and prosciutto with seaweed foam sauce - Small fin bocadillo - Turbot paella - Amakusa sea urchin gaspacho - Sweetfish gazpacho with Sherry wine vinegar - Horse meat sopressada with perilla and shiso - Soup of 6 types of mushrooms (sopa de setas) - Saga beef fillet - Hair crab paella - Peach Baihao - Goat milk ice cream with beet paste - Amazon cacao and raw chocolate Once again, the reliably delicious food, along with the kindness of Mr. Higashi and the cheerfulness of the staff, made the dining experience even more enjoyable. A personal impression... The "Turbot paella" had a perfect balance of umami, with the turbot meat being moist and bursting with flavor when chewed, complemented by the exquisite texture of the rice. Despite being an additional order, I ended up asking for seconds. Thank you for the meal. I will definitely visit again.

Aca is a famous Spanish restaurant in Kyoto, run by owner chef Tetsuo Higashi. He became passionate about cooking while working at his family's specialized automobile trading company, and dived into the world of cooking at the age of 25. After training at La Mar Sa, he worked for 9 years before becoming independent in 2013. Since 2017, the restaurant has continuously earned one Michelin star. It moved to Mitsukoshi-mae in August 2020, just a 2-3 minute walk from the Mitsukoshi-mae Station. Located on the 1st floor of the Mitsui 2nd building, the restaurant has private rooms and a counter. The Spanish dishes, which make the most of seasonal Japanese ingredients, are truly impressive. Mr. Higashi's personality and the atmosphere of the restaurant are wonderful, allowing for a truly enjoyable time. Although it may be difficult to make a reservation, if you have the chance to visit, it is definitely worth it.【Order】<Omakase Course> Approximately 35,000 yen◻︎ Grilled surf clam and eggplant◻︎ Bigleaf basil bocadillo◻︎ Nodoguro paella◻︎ Sea urchin and tomato gazpacho◻︎ Ayu gachamigas◻︎ Sobrassada horse meat tartare◻︎ Sopa de setas with Jamon Serrano soup◻︎ Saga fillet steak◻︎ Abalone paella◻︎ Okayama White Sakura peach◻︎ Goat milk ice cream with beets◻︎ Amazon cacao chocolate

Thank you for viewing. I hope you can give me your 'likes', 'follows', and 'save the shop'. I revisited the Tabelog Award 2023 GOLD-winning restaurant 'Aka' and had a meal with 4 people. The food at 'Aka' is consistently excellent in every aspect, and they are now planning to open a casual new store next year, showing great momentum. I hope they continue to thrive. Here are the dishes we had on this day. Along with some impressions: 'Grilled Hokkigai with Ham and Seaweed Sauce, Grilled Eggplant' - A delicious combination of a rich sauce and sweet Hokkigai. 'Cinco Bocadillo' - A delightful combination of small fins and tomato bread. 'Nodoguro Paella' - Squeeze some lemon for extra flavor. 'Tomato Gazpacho with Karatsu Akami Uni' - A rich and flavorful combination of Uni and Gazpacho. 'Gachami Gas' - Fried sweetfish with cucumber, spring onion, and wood sorrel in Sherry wine vinegar sauce. 'Horse Meat Sobrasada' - Delicious as always. 'Sopadecetas with Jamon Serrano (Ham) Soup' - A rich and flavorful soup with 6 kinds of mushrooms and Jamon Serrano. 'Saga Black Wagyu Tenderloin with Pumpkin Puree, Peppercorns, Salt' - Excellent as always. 'Kegani Paella' - The most delicious Paella in Japan. 'Okayama Peach (White Phoenix)' - Elegant sweetness. 'Goat Milk Ice Cream with Beet Puree' - Sweet ice cream and beet puree combination. 'Herb Tea' - 'Amazon Cacao and Raw Chocolate, Apple Chips and Pistachio' - Delicious chocolate. I would love to visit again. Thank you for the meal.

Since my time in Kyoto, I have been a regular visitor. The level of the chef from the East has gradually improved. The dishes are delicious and enjoyable for everyone. The classic Bocadillo de Bacalao and horse meat Sobrasada are consistently delicious. I particularly liked the abalone Paella this time. The wood-fired cooking of Japanese beef is also consistently excellent!

It's really delicious. Each season has its own charm. Starting with clams. Kohada with 4 pieces, different from February. The nodoguro paella has a rich flavor and is truly delicious. The large ayu has a good texture and is tasty, but I prefer them a bit smaller. Sobrasada is a summer delight. They can make it in other seasons upon request, but it's best to try it during the good season for perilla leaves. The harmony of the wonderful aroma and the richness of the meat is amazing. The abalone paella was surprisingly delicious too. The liver flavor was good, and the meat had a wonderful aroma. Milk ice cream with beet puree. By serving the puree at room temperature, they create a contrast in temperature and bring out the sweetness and smoothness while also allowing you to enjoy the difference in texture. Even with just one ice cream, you can feel the evolution. Thank you for the meal. I was indecisive about the last tea, so they kindly served both roasted green tea and herbal tea. Wonderful hospitality. Roasted green tea is good, but the herbal tea that Mr. Higashi carefully selects in Kyoto is truly delicious. It's hard to resist iced coffee in this heat. Hokki shell, Kohada Bocatizo, nodoguro paella, tomato gazpacho, Hounan Bay hairy crab, ayu gachami gas, horse meat sobrasada, perilla leaves, shiso leaves, hamoncera, mushroom soup with raw ham, Tottori beef fillet steak, abalone paella, peach goat milk ice cream, beet puree, room temperature beet puree's natural sweetness is the best match, raw chocolate, herbal tea, roasted green tea.

I honestly couldn't tell which part was Spanish cuisine, but it was delicious. The food itself was tasty, but I didn't quite understand what they were trying to serve. I preferred yesterday's dish at Destina. The dishes with photos were delicious. I eat course meals every day, so maybe I'm getting tired of it. But I still don't understand why this place is so popular.

Today, I had the fillet steak at double the portion as usual. The meat was more delicious than any other steakhouse. There was a paella-like dish with vermicelli and a rice paella, but personally, I preferred the rice one overwhelmingly. This time, there were two dishes with tilefish, abalone, and rice, so they must have taken my preferences into account. The appetizer with the mussel mousse-like topping is always incredibly delicious!

The 10th visit to Aca-san. A shop that I never get tired of no matter how many times I go, and I want to keep coming back. On this day, I had the shop all to myself and invited my favorite people. The Aca-san in August was also delicious. The shop is located a 2-minute walk from Mitsukoshimae. Chef Higashi trained at a Spanish restaurant in Kyoto called "La Marisa," then opened his own restaurant in Kyoto, and later moved to Nihonbashi in Tokyo on August 1, 2020. Within less than 2 years of the move, he was able to win The Taberogu 2022 GOLD award, which shows his true talent. Yet, he always remains humble and treats everyone kindly. When you open the iron door and enter, you can't help but wonder what is displayed today. The interior of the shop is also amazing, with lovely decorations placed everywhere, such as iron objects and old wood subtly placed around the beautiful space where you can enjoy the food. Visit date: August 11, 2023 [Chef's Choice Course] - Ishigaki shellfish and grilled Nasu Ishigaki shellfish: Grilled over firewood, leaving a hint of the wood flavor in the mouth, with a rare sear. Topped with a foam-like soup made of prosciutto and seaweed, which goes perfectly with it. - Kohada Bocadillo: A specialty of Aca-san! A bread with tomato paste, topped with Kohada, and eaten with shiso leaves. - Nodoguro Paella: It's always a pleasure when Paella is served. The Nodoguro alone is incredibly delicious, with just the right amount of fat, making the Paella of high quality. - Ayu fritters: Laid on top of shiso leaves, eaten by hand. The cheese and slightly bitter Ayu go well together, leaving a fantastic aftertaste. - Uni and sea urchin Gazpacho: The gentle acidity of tomatoes combined with snow crab and sea urchin creates a well-balanced dish. - Sobrasada: A Spanish regional dish! Horse meat pate! It's served with bread underneath, but first, you eat the horse meat alone, then wrap it in perilla leaves and eat it with bread. It was quite filling, but too delicious not to finish. - Soup of 6 kinds of mushrooms: This is the first time I've had such a delicious mushroom soup! The carefully simmered soup has a gentle flavor that warms the body. - Kumamoto beef fillet: The firewood cooking technique perfectly brings out the flavor of the fillet. It's best enjoyed with salt and pepper. - Snow crab Paella: When you think of Aca, you think of Paella! I think it's the most delicious Paella in Japan. The addictive flavor makes you want seconds. - White peach - Goat milk ice cream with beet paste - Amazon cacao and chocolate, apple chips, and pistachio: Aca's signature dessert! The rich chocolate spreads in your mouth, remaining delicious until the very end. Once again, I was extremely satisfied! It was delicious. Thank you as always, Chef Higashi. Thank you for the meal.

It has been 5 months since my last visit. Every time I come here, I am filled with high expectations, and when I leave, I am always more satisfied than I had hoped. On this day, I enjoyed flawless and perfect dishes from start to finish. Chef Higashi, thank you as always!! On this day, I had dishes such as grilled ishikage shellfish, grilled eggplant, ham foam sauce, sinco boquerones, nodoguro paella, chilled tomato soup, Gaspacho, fried ayu fish, gachami gas sobrasada, egomaki mushroom soup, 5-hour simmered hamon serrano broth, sopa de setas, charcoal-grilled Omi beef sirloin, Maizuru abalone paella, and desserts like Okayama peach puree, goat's milk ice cream, and Amazon cocoa chocolate. Each dish was so perfect that it left me speechless. All of Chef Higashi's original creations have a Spanish essence in them. The ishikage shellfish charcoal-grilled appetizer had a foam sauce made with ham, and the speciality kohada boquerones had a Spanish touch with the tomato bread underneath. This time, I tried the new kohada boquerones for the first time, and they were truly amazing. The two paella dishes I had were nodoguro paella and Maizuru abalone paella, both with a unique flavor thanks to the sansho arlio sauce. For the main course, I chose the Omi beef sirloin, which was cooked slowly over charcoal and finished in a wood-fired oven, resulting in a deliciously juicy and flavorful dish. The dessert from Chef's hometown of Okayama, along with the goat's milk ice cream and beet dessert, was the perfect way to end the meal. I lack the vocabulary to describe it properly, but all I can say is "delicious!!" and "the best!!". I look forward to my next visit.

The hot summer days continue, but I visited aca to enjoy some amazing dishes to cool off. I indulged in the refreshing black throat paella, fried ayu fish, and horse meat soprasoda, which are my favorite summer menu items. In addition, I tried the abalone paella for the first time this time. While caldoso is good, paella is still delicious. The white peaches from Okayama were also delicious. Looking forward to my next visit.

In August, it will be three years since I came to Tokyo. At that time, regular customers from Kansai were really disappointed, but there are still many people who come to Tokyo to eat. The momentum of attracting new customers in Tokyo is still strong. The cuisine that expresses Japanese ingredients with Spanish cooking techniques offers a unique dining experience. [Course for August 2023] ★ Ishigaki shellfish and grilled eggplant ★ Small fin bocadillo ★ Grilled swordfish with herbs ★ Hair crab gaspacho ★ Fried sweetfish with wood buds ★ Horse meat sobrasada ★ Truffle ham serrano soup ★ Grilled beef fillet ★ Abalone garrotxo ★ Milk ice cream with beet paste ★ Fruit (white peach) ★ Raw chocolate ★ Roasted green tea (drink) ★ Glass of champagne ★ Glass of white wine ★ Bottle of red wine

Spanish cuisine and wine using seasonal ingredients from Japan. We made a reservation and gathered a group of 4 people to visit. The course centered around seafood, and the food was cooked over firewood, resulting in a juicy texture due to the high moisture content from the wood. I was surprised to see that the wine list consisted of high-end wines, but we started with Spanish beer, white wine, and one bottle of red wine priced between 30,000 to 40,000 yen each. The total bill for 4 people came to around 270,000 yen... it wasn't a cheap meal, but it was delicious.

After expanding from Kyoto to Tokyo for almost 3 years, I finally had the chance to visit this restaurant for the first time. It was a bit of a lucky coincidence as I was invited by a friend from my Kyoto days. The restaurant is known to be difficult to make reservations at, but I was fortunate to have the opportunity this time. Despite arriving 10 minutes early for our 8:30 pm reservation, we had to wait outside in the heat until we were allowed in. The meal started with a refreshing sparkling wine toast. The first dish was "Ishigaki shellfish and grilled eggplant", a dish that perfectly balanced the flavors of the shellfish with ham and seaweed foam. Each dish that followed, such as the "Spanish-style sandwich with konoshiro fish", "unconventional ayu paella", "fried sweetfish with manchego cheese", "tomato gazpacho with crab and sea urchin", "horse meat with shiso leaves", and "Spanish ham soup with black truffle", was unique and delicious. The main course options were "Kobe beef sirloin" or "Kagoshima Wagyu beef fillet", and we chose the fillet which was perfectly cooked over an open flame. The meal concluded with "caldo", a rice porridge dish that was comforting and flavorful. Despite being full, I couldn't resist trying a bit of everything. Overall, it was a memorable dining experience with exceptional food and service.

I have been regularly visiting Aca (aca 1°) near Mitsukoshi for each season! I have been a customer since my time in Kyoto, so I have a long history with Chef Higashi (東シェフ) haha. Even after moving to Tokyo, it is still a super popular restaurant that won "The Tabelog Award 2022 Gold". Location: 2-1-1 Nihonbashi Muromachi, Chuo-ku, Tokyo, Mitsui 2nd Building Transportation: 3 minutes walk from Exit A8 of Mitsukoshimae Station on the Tokyo Metro Ginza Line ■ The Tabelog Award 2023 Gold Winning Restaurant ■ Tabelog rating at the time of visit: 4.64 Items I had (alcoholic beverages): (Pairing course) ※ Champagne Duval Leroy ◎ Spanish Omelette ※ Chacoli's Catchinia ◎ Grilled Ishigaki Clam and Eggplant ※ Fullmint's Oremus ◎ Two pieces of Beef Tartare ◎ Grenache Blanc ◎ Pufferfish Paella ◎ Ayu Semolina Flour Fritters with Manchego Cheese ※ Jezami ◎ Red Uni from Kumamoto Amontillado Sherry ◎ Horse Meat Sobrasada with Organic Egoma and Bread ◎ Jamon Serrano with Truffle ◎ Fillet ◎ Abalone Caldoso ◎ Okayama Seishu White Peach ◎ Beet and Goat Milk Ice Cream with Vegetables ◎ Raw Chocolate ◎ Iced Coffee I got a bit tipsy and forgot the names of the pairing drinks halfway through! lol I always say the same thing, but I really love the Beef Tartare, it's so delicious! This time, all the guests ordered two right from the start! haha The Horse Meat Sobrasada that Chef Higashi makes in front of you, where you beat the meat and eat it with Egoma, was also delicious. It's been a while since I had it. I love it too! Looking forward to the autumn season next time! Thank you for the feast! Thank you for reading until the end! If you could "like," "follow," "save the restaurant," or leave a "comment," it would be greatly appreciated as it will motivate me for the future! Thank you!

Located just a 1-minute walk from Mitsukoshimae Station, "Aka" offers a course menu paired with various drinks. The meal started with Ishigaki shellfish and grilled eggplant, prosciutto with seaweed and prosciutto soup foam. The balance of flavors in the dishes was perfect, creating a delightful start to the meal. The next dish, "Bocadillo de bacalao," was a favorite with its harmonious blend of ingredients. The main course featured Nodoguro paella, a dish that stood out for its rich flavors and perfect texture. Paired with Valenciso wine, the combination was exceptional. The meal continued with dishes like fried semolina-coated ayu fish, gazpacho, and horse meat sobrasada, each offering unique and delicious flavors. The horse meat sobrasada was particularly interesting, served with smoked egg yolk and paprika. The meal ended on a sweet note with desserts like goat milk ice cream with olive oil, Okayama white peach, and Peruvian Amazon cacao with Spanish chocolate. Overall, the dining experience at "Aka" was outstanding, with each dish carefully crafted and perfectly paired with drinks to enhance the flavors.

I finally visited this wonderful restaurant after struggling to get a reservation. I really want to go back again! The chef, who used to work at a car-related company, opened this restaurant in Kyoto and then moved to Tokyo. It is difficult to get a reservation at this new place. Every dish was so delicious that I didn't want to finish eating. The food engaged all my senses. The restaurant is known for serving dishes that everyone finds delicious, not just a select group of fans. The chef's cooking process was also very cool to watch. The wine pairing ranged from 3,000 to 6,000 yen per bottle, and although the wines were quite casual for the price, they complemented the dishes well. The selection of bottled wines looked very impressive. Despite being a high-end and hard-to-book restaurant, the staff were friendly and kind, and the chef was involved in every aspect, from drinks to desserts. The service and sommelier were knowledgeable in general, not just in their specific areas, which made the conversation enjoyable and not too formal. The dishes were paired with various wines, enhancing the overall dining experience. The atmosphere was relaxed and fun, and I had a great time!

Yudonka/aca1° Grilled northern surf clam with firewood, ham sauce♡ Northern surf clam, grilled eggplant, foamy raw sauce. The sweet aroma of firewood, followed by the crispy texture and the overflowing sweetness of the northern surf clam, is wonderful. The scent of grilled eggplant underneath and a hint of acidity enhance the sweetness of the northern surf clam, while the ham sauce adds more flavor. Finger food of small fins♡ Small fins, tomato bread, large leaf. A popular Spanish finger food similar to a sandwich called Populares. The acidity of marinated small fins, the umami of tomatoes, and the flavor of large leaves all come together harmoniously, making it a unique and delicious dish. Truly the specialty of "aca1°". Grilled cutlassfish♡ Cutlassfish, golden time grass, nasturtium. The grilled cutlassfish has a fragrant aroma and a melt-in-your-mouth tenderness, which pairs well with the silky texture of the golden time grass placed on top. The sauce is made with Spanish sherry vinegar, adding a slight acidity that enhances the flavor of the cutlassfish. Semolina flour-fried young ayu♡ Young ayu, Manchego cheese, wood sorrel. The fried dish has a crispy texture, followed by the slight bitterness of young ayu, the richness of Manchego cheese, and finally the aroma of wood sorrel. Tomato gazpacho♡ Gazpacho, red sea urchin from Kumamoto Prefecture. In a sparkling Bacarrat glass, the transparent gazpacho with the umami and acidity of tomatoes allows the complex sweetness of the red sea urchin to shine. Abalone and prawn ajillo♡ Ajillo made with abalone and giant prawns overflowing from the dish. The crunchy abalone and plump prawns in the garlic-scented ajillo create an exquisite flavor. Ham serrano soup♡ Ham serrano slowly extracted in a water bath at 90°C for about 5 hours, served with junsa in a Baccarat glass. This soup, made without adding any salt, bursts with umami from the first bite, gradually spreading through the body. Grilled fillet of Saga black wagyu beef♡ Raw pepper, Maldon salt, served with Kyoto's Ohara pumpkin puree. The grilled fillet has a crispy surface and a glossy rosy interior, bursting with flavor with each bite. Abalone paella♡ Originally planned as "Abalone Caldoso" only available at this time of year, a special paella was prepared upon request. Made with abalone liver soup, the aroma of abalone liver fills the air, and the extraordinary umami flavor of the dish is truly exceptional. Mask melon♡ From Shizuoka Prefecture. Incredibly sweet! Goat milk ice cream♡ Served with "Picual" olive oil from Okayama Prefecture. One of the best milk ice creams served in a restaurant, with the key flavor being the fresh green olive oil. Amazon cacao raw chocolate Finally, smooth raw chocolate with a strong umami and bitterness, leaving a lingering aftertaste. A revisit to the modern Spanish restaurant "aca1°" in Mitsukoshimae. The dishes created by Chef Tetsuo Higashi have a Spanish flair with a touch of Japanese wabi-sabi, exuding beauty in each plate. The restaurant offers dishes like "Small fins Pocadillo" and "Horse meat Sobrasada," each showcasing the unique blend of flavors and aesthetics.