Located about a 5-minute walk from Ginza Station, this modern Spanish restaurant is nestled in a corner of the building that houses Barneys New York. Chef Honda began his career as a French chef and gained experience at renowned establishments such as "Ryuin" and "Sanpou" before venturing out to establish "Suriola." Since 2014, the restaurant has consistently held two Michelin stars. **Tasting Menu:** 1. **Salted Pork:** Succulent pork with a rich layer of fat and a tantalizing touch of salt to whet the appetite. 2. **Bread filled with Olive Oil:** Surprising amount of olive oil oozes out when you bite into it, with a strong salty flavor that embodies the essence of Spain. 3. **Smoked Octopus:** A unique texture that becomes addictive, keeping the natural taste of the octopus intact. 4. **Three Tapas (Scallop Tartare):** A refreshing combination of sweet scallops and perilla, perfect for early summer. 5. **Three Tapas (Bacalao):** Salted cod croquettes stuffed into zucchini, with a delightful garlic complementing the cod's flavor. 6. **Three Tapas (Sardine Rice Flour Tart):** Irresistibly oily sardines paired with marinated vegetable acidity on a light tart, setting a high tone from the beginning. 7. **Salmorejo with Shrimp and Raspberry:** Creamy tomato cold soup resembling Gazpacho, featuring the cheerful acidity of tomatoes blending with the sweetness of shrimp and raspberries. 8. **Velvety Foie Gras with Pedro Ximenez:** Foie gras mousse topped with Pedro Ximenez jelly, offering a rich yet refreshing finish on the palate. 9. **Lightly Smoked Caviar and Steamed Ezo Abalone with Chacoli Aroma:** Aromatic smoked caviar and abalone, a specialty dish with a versatile appeal. 10. **Arugula Station Salad with Tomato and Caper Jelly:** Burnt butter sauce enhances the robustness of each vegetable, leaving a memorable impression. 11. **Bread with Smoked Butter and Olive Oil:** Perfectly complementing fish dishes, the bread is exceptionally delicious with its sweet wheat flavor and the enticing aroma of smoked butter and olive oil. 12. **Goto Islands' Sea Bream Soup with Vegetables and Dry Sherry:** A gentle yet flavorful soup featuring the intense taste of sea bream that pleasantly surprises the palate. 13. **Parrillada of Tokushima's Sudachi Beef with Wasabi:** Sudachi-infused beef, cultivated with a clean taste, accompanied by elegant sweetness and lifted by the touch of wasabi. Simple yet outstanding, showcasing the high potential of the beef. Chef Honda's respect for ingredients is palpable throughout the dining experience.

Today, I had a lunch reservation at Suriora-san. I ordered the same course as dinner, priced at 27,500 yen (excluding service charge and tax). Here's what I got: - Appetizer: Ham of pork fat and crackers with olive oil. The ham-like pork fat was moist, subtly salty, and incredibly delicious. The round crackers filled with olive oil, when broken, revealed a generous overflow of high-quality olive oil, showcasing the rich flavor of olive oil in a delightful way. - Rare grilled Chorizo: Juicy Iberico pork chorizo, simply delicious. - 3 types of Tapas (Cuttlefish, Barracuda, Cod): Each tapas with different textures and flavors, all incredibly tasty. - Salpicon of octopus and seaweed: Octopus with avocado sauce and sherry wine sauce, served with cocoa nibs. The complex flavors of umami and acidity complemented the sweetness of the octopus perfectly. The fried suckers of the octopus served alongside were also exquisite. - Pedro Ximenez flavored foie gras: Foie gras emulsified with sherry wine vinegar jelly. A dish where sweetness, umami, and acidity intertwine into a delicious complexity. - Lightly smoked caviar and Hokkaido abalone with Chacoli scent: Chacoli is a brand of Spanish white wine. The abalone, boiled tenderly, paired wonderfully with caviar and fruity Chacoli sauce. - Arugula station salad with tomato and caper jelly: Topped generously with butter sauce, this salad comprised grilled radishes and lotus roots among other vegetables. The acidity and umami of tomato jelly combined with the richness of butter, creating an incredibly delicious salad. - Goto Islands' sea bass with matsutake mushrooms and uikyo soup: Fragrant uikyo and matsutake mushroom-infused soup with semi-cooked sea bass. Absolutely delicious. - Beef loin Vallija with Piquillo pepper stew: Juicy beef loin with a perfect sear, paired with sweet peppers. - Marinated melon with a hint of herbs: Melon marinated with a subtle herbal aroma, showcasing the elevation of fruit into a culinary delight. - Amazake Torrija with orange sorbet: Torrija, similar to French toast, soaked in amazake. Topped with sesame caramelized for a Japanese touch, perfectly complementing the gentle sweetness of amazake. - Homemade chocolates: Chocolates made in-house from cocoa beans, offering four different flavors and textures. The course was impeccably balanced, with a great variety of flavors and cooking techniques, accompanied by excellent service. There were many dishes that seemed intriguing to pair with wine, so I definitely plan to return next time by train. It was a delightful dining experience. Thank you very much.

Everything was delicious! The chef mentioned having been to the Basque region in Spain, and we enjoyed various ingredients like abalone and turban shell. It was a birthday celebration, and they even brought out a special plate for us! The chocolate was handmade from cocoa beans. Thank you! We had about 3 glasses of wine, and the cost was ¥40,000 per person.

I tried Spanish cuisine for the first time. The seafood dishes, such as striped shrimp and water octopus, brought out the flavors of the ingredients by 200%. The shrimp heads were also prepared, and I tasted the sweet shrimp brain. The sea snail had elasticity but was also soft. The ratio of sea bass to matsutake mushroom in the fish dish was perfect. While the meat dishes were slightly less impressive compared to the delicious seafood, there's no doubt it's at a Michelin two-star level.

Ginza Spanish restaurant Suriola-san, first visit! When entering the restaurant, there is a spacious counter along the open kitchen, creating a pleasant atmosphere. It's enjoyable to see Chef Honda maneuvering around, preparing various dishes. The dishes, such as abalone and octopus, are incredibly tender, and there are unique ingredients like ogonori, offering new and delightful flavors. Especially memorable was the emulsified foie gras and sea bass Caldó, a truly impressive delicacy! Overall, the flavors are very mellow and soothing. Truly deserving of its two Michelin stars! Chef Honda's stories were also delightful! His smile exudes a radiant warmth that assures you his dishes will be delicious. It's amazing that he speaks both French and Spanish! - Amuse-bouche: 1. Pork fat 2. Olive oil inside pastry - Chorizo Sausage: Pre-cooked rare, with a moist texture and intense spice flavors. - Three Tapas: 1. Creamy white squid 2. Bacalao (salted cod) 3. Sardine with a rice flour cup, reminiscent of sushi, offering fresh flavors. - Bread: Served with homemade rye bread and smoked whipped butter, both exceptionally delicious and prepared fresh daily. - Salpicon: Octopus and ogonori salad. The ogonori, a seaweed from Amakusa, is incredibly crunchy and flavorful. The octopus is incredibly tender, almost melting in the mouth. - Foie Gras: Chef Honda's specialty. Emulsified foie gras under a sherry vinegar jelly, with a dessert-like mildness and melting sweetness. A first-time experience of such foie gras! - Caviar and Ezo Abalone: Another specialty by Chef Honda. Smoked caviar offers a broad flavor, complemented by tender Ezo abalone. The combination is exceptionally delicious! - Salad: Made with arugula from Yachimata, Chiba Prefecture, dressed with a mild dressing, and topped with a transparent jelly of tomatoes and capers, offering a delightful texture. - Sea Bream Caldó: Made with vegetables and dry sherry extracted from sea bream from the Goto Islands. The slightly yellow transparent soup of sea bream is remarkably delicious, accentuating the rich flavor of the fish. - Tokushima Sudachi Beef: Beef raised eating sudachi citrus from Tokushima Prefecture, with a refreshing fat and finely grated mountain wasabi on top. The combination with green beans, prosciutto, and green olives offers a colorful Spanish atmosphere. - Melon: Marinated melon with a pleasantly surprising rounded sweetness and a smooth texture, with a beautiful arrangement of wasabi leaves at the bottom. - Torrija: A Spanish version of French toast, slightly firmer than usual with a baked cheesecake-like flavor. A delightful first encounter! - Tea Dessert: Homemade chocolate made from beans, along with cocoa tea, both delightful first experiences!

First-time experience with authentic Spanish cuisine. Curious about what dishes would be served, especially knowing only paella as a Spanish dish, I eagerly awaited. First, the amuse-bouche made a remarkable impression. The small, macaron-like bread was presented with the instruction to "please take one bite." As I took that bite, the meaning became clear instantly. Crunchy crust, and as I chewed, olive oil oozed out. The delightful blend of the bread's toasted aroma and the subtle fragrance of olive oil danced in my mouth. Another amuse-bouche was a cracker with Iberico pork fat on top. The light, high-quality sweetness of the fat and a slightly robust saltiness paired well, making it a perfect match for white wine. An exploration of flavors in the course (degustation) included: - Rare-cooked chorizo - Three types of tapas (cuttlefish, sardines, cod) - Salad of water octopus and agar-agar - Foie gras with Pedro Ximenez aroma, Sherry vinegar jelly - Eel rice - Arugula station salad with tomato and caper jelly - Hata fish from the Goto Islands, vegetables, and dry sherry broth - Aomori prefecture's silver duck, spiced butter and butternut squash puree - Marinated melon - Sweet sake triha with orange sorbet - Homemade chocolate - After-dinner drink A standout was the "Eel Rice." The rice, cooked with eel broth, had a satisfying firmness, and the flavor was both fragrant and slightly charred. The richness of the eel was concentrated, creating a novel fusion of Spanish and Japanese tastes. The attention to detail continued to the dessert. The chocolate and cocoa drink, ground from cocoa beans in-house, was lusciously rich, leaving a sense of happiness. Throughout the course, there were continuous surprises with combinations of ingredients and ways of enjoying them that I had never encountered before. Each dish truly embodied the concept of "food entertainment." The chef and the entire staff provided excellent service, creating a very comfortable atmosphere. Despite the elegant ambiance, the place is not intimidating, making it inviting for casual visits. For those seeking a new "food" experience, this is a restaurant worth visiting at least once.

Tapas (Scallops, Sardines, Cod) Salmorejo with Shrimp and Raspberry Fried Squid with Sobrasada Fried Conger Eel, Curry-flavored Suquet Foam Grilled Iberian Pork Pluma with Moio Picón Eggplant Kyoto Higuchi Farm's Kamo Eggplant with Moho Sauce Seafood Rice Caldoso Peach, Lemon, and Cheese Homemade Chocolates

Restaurant Name: Suriora Location: Ginza Located on the 4th floor of Barneys New York in Ginza, Suriora was a place I had been wanting to visit for a long time and I was really looking forward to it! As I wandered around the 4th floor of Barneys New York, the staff greeted me at the entrance, which made me think, "Wow, this is top-notch service." Even though it was lunch, the course was substantial, almost like dinner. We also ordered a drink pairing. First, we toasted with champagne! Menú Degustación started with an amuse-bouche: Iberico pork fat on a crispy cracker. When I saw the pure white fat, I thought, "Hmm, maybe I can't eat this," but I gathered my courage and took a bite! The blend of saltiness and the sweetness of the fat was surprising and delicious. Next, we had three tapas: Vieira (scallop), Sardina (sardine), and Bacalao (cod). The designs were so innovative, almost like art, and the taste was amazing. Salmorejo with langoustine and raspberry was beautiful! The white squid and "soprasada" (a type of sausage) were also excellent, but the sauce was outstanding. Conerio Frito, with "aire de suquet" (a type of fish stew) in curry flavor, was amazing! We dipped the fried eel in the foam while using the leaves to hold it, eating with our hands! Pluma Ibérica (Iberian pork) a la Plancha with eggplant in Moio Picón sauce was incredibly tender and juicy, you wouldn't believe it's pork, and the seasoning was incredibly delicious. For dessert, we had Peach, Lemon, and Cheese. The peach soup with lemon cheese was refreshing and delightful. To finish, we had Homemade Chocolates. The post-dinner drink was like a beautiful piece of latte art. Overall, everything was excellent with this special Spanish cuisine that combines Spanish and Japanese elements. I'm looking forward to visiting for dinner next time!

Degustation New Pork Lard Salted Canapé, Crispy Bread with Olive Oil ○ Rye Bread, Smoked Butter Spanish Olive Oil ◎ Butter Delicious Three Types of Tapas Scallop Tartar ○ Sardine Basil Salad, Rice Chips ○ Bacalao (Salted Cod) Flower Zucchini Croquette ○ Salmolejo Carabinero and Raspberry ◎ Gaspatcho-based Soup White Squid and Sobrasada Hokkaido Bibai Asparagus Soft Chorizo ◎ Casbe with Pil Pil Sauce Onion Foam ◎ Iberico Pork Pluma Plancha Kyoto Higuchi Farm Kamo Eggplant Moho Sauce ◎ Very Delicious Lightly Cooked Berry and Cream Cheese Ellard ◎ Homemade Chocolate and After-Dinner Drink ○ June 17, 2023, Seiichi Honda ¥11858 Water OK Considering the price, I am satisfied, and the smoked whipped butter becomes addictive, but I was surprised that there was no parking lot affiliation despite being in the Kojun Building, and I was politely seen off at the end. I hope to be able to revisit occasionally.

"Suriola" is a renowned Spanish restaurant in Ginza, owned by Chef Seiichi Honda, who has earned two Michelin stars. Located about a 5-minute walk from Ginza Station, it offers various seating options including counter, private rooms, and tables, suitable for different occasions. Today, I tried their lunch course, which included: - Bread Dough Filled with Olive Oil (forgot the other one): A playful presentation with ample olive oil oozing from bite-sized bread, delightful and creative. - Assortment of 3 Tapas: Scallop, sardine, and bacalao. - Homemade Focaccia with Smoked Whipped Butter and Olive Oil: The flavor of rye bread is excellent, and it's so delicious that you'll want more. - Salmorejo with Carabineros and Mansanilla: A speciality dish with a smoky aroma that arouses the appetite, the combination of ravioli, caviar, and sauce offers a unique taste experience, perhaps the best caviar I've ever had. - Goto Islands Sea Bream with Vegetables and Dry Sherry Broth: The thick and juicy sea bream is superb. - Roasted Pigeon with a Lightly Cooked Butifarra Stew Infused with Cherry Blossom Greens. - Spanish Rice Dish: Added extra. - Lightly Cooked Berries with Cream Cheese Ellard. - Homemade Chocolate and After-Dinner Drink: Non-alcoholic today, but given the rich flavors overall, I think pairing it with wine from their selection would enhance the experience. The restaurant offers innovative dishes blending Spanish tradition with Japanese tastes, curated to suit the Japanese palate. It's a new sensation of modern Spanish cuisine. The service level of the staff is also high, making it a comfortable and enjoyable dining experience. Thank you for the wonderful meal. #Suriola #GinzaGourmet #GinzaLunch #Spanish #SpanishCuisine #GinzaDinner #Foodie #GourmetTravel #DeliciousIsHappiness #GourmetFriendsWanted #FoodReviewer #FoodWriter #TokyoFoodie

I'm a foodie who loves exploring delicious restaurants across Tokyo and Shizuoka, as well as other places nationwide. It's been about six months since my last visit, as reservations are hard to come by. However, this time, I was delighted to find that the seasonal change had brought a whole new array of dishes, making the experience thoroughly enjoyable. No matter how many times I come here, I always find the wine selection to be top-notch! Once again, I had a fantastic time enjoying delicious food with my companion. Thank you for the wonderful meal! 🍽️

Today, I visited the only Spanish restaurant in the Kanto region with two Michelin stars! It's truly impressive. Especially the "snaps" or "snacks" (the ones you eat with your hands) were outstanding, with seven in a row. Small dishes took quite some time and effort, usually around three to four varieties. And everything I tasted had no hint of any unpleasant smell, with strong flavors. The seasoning was spot-on, which is rare for such restaurants. The drink selection was also very refined, with perfect pairings for each dish. The whole meal was meticulously crafted until the very end, making it a truly blissful experience! Thank you for the wonderful meal!

I went for lunch on the weekend and had their lunch course. I had made a reservation about a month ago, looking forward to this restaurant eagerly. The creative dishes were all surprising, not only delicious but also enjoyable to eat. They had a Japanese touch but felt somewhat French, yet the base was definitely Spanish. I didn't take photos, but the smoked whipped butter served with bread was shockingly delicious. The chewy bread, butter, and olive oil paired so well that I couldn't help but overindulge. Personally, while the dish with white asparagus and foie gras was very delicious with just the asparagus, maybe it could do without the foie gras. Overall personal rating: 4 - Highly likely to revisit.

Degustation Course + Pairing - Tapas of Three Types of Foie Gras (Okishijimi, Norisore, Kegani) * White Asparagus with Pedro Ximenez-infused Foie Gras (Foie gras not necessary, asparagus delicious on its own) *** Whitebait in Pil Pil Sauce with Shallot Foam Pil Pil sauce was rich in flavor, excellent. Shallots were a nice touch. Today's highlight. * Lightly Smoked Caviar and Ezowabi with Chacoli Fragrance Caviar was exceptionally strong. * Rocket Station Salad with Tomato and Caper Jelly * Grilled Red Snapper Scales with Basque Seedra Curry-flavored sauce * Kumamoto Red Beef with Olive Sauce Parsley and Mushroom Creama * Roasted Pineapple Sorbet * White Chocolate Soufflé with Amaou Strawberry Fruit * Homemade Chocolate and Herbal Tea After Sauce Each dish had its own distinctive and enjoyable character. The intense flavors made the wine pairings very complementary.

Today, I visited Suliora, led by Chef Seiichi Honda, who has earned two Michelin stars for his Spanish cuisine in Ginza. Suliora offers a unique modern Spanish dining experience, incorporating seasonal delicacies such as sea urchin, clams, cod milt, and abalone into its dishes. The gastronomic course includes delightful specialties like white asparagus with sherry-infused foie gras sauce, smoked butter enhancing rye bread, and meticulously prepared accompaniments and sauces that redefine the concept of Spanish cuisine. I highly recommend Suliora for its innovative and delicious dishes. The gastronomic course costs ¥27,500, while today's menu is priced at ¥34,650, inclusive of various delectable offerings like potato soufflé with chorizo purée, Hokkaido anko liver, tapas trio, and desserts like pineapple sorbet and homemade chocolates.

It's been two years since I last visited this Michelin two-star Spanish restaurant. I recommend sitting at the spacious counter seats where the chef explains the dishes in detail right in front of you. The portions are generous compared to San Pau, and the smoked whipped butter and olive oil are delightful - I couldn't stop eating the bread. The dishes include incredibly tender octopus and pancetta mousseline, whitefish in pil pil sauce with sea urchin foam, marinated mackerel with broccoli in a cream doryl style, Ezoshika roast with romesco sauce and hazelnuts, goat milk mousse with salt milk, and dulce de leche, and homemade chocolate. The food is delicious, the staff's service is excellent, and it's a cozy restaurant overall.

[Location] About a 10-minute walk from Ginza Station. [Price] Course options are 19,800 or 25,000 yen, plus drinks and service tax. [Reservation] Available on TableCheck, surprisingly not too crowded. [Course] - The aroma of olive oil in the baked bread, accompanied by crispy potatoes with chorizo, is excellent. The spiciness is mild, showcasing a Spanish dedication to olive oil at the start. - Marinated foie gras with lemon zest. The foie gras lacks depth of flavor and has a slight odor. The acidity from the marinade doesn't enhance but rather detracts from the dish. The addition of lemon helps to mitigate the odor but doesn't salvage the foie gras entirely. A disappointing start to the appetizers. - Baby eel (anago) with olive oil, garlic, and nuts—a distinctly Spanish preparation. The tender and succulent flavor of the baby eel is intriguing. - Soufflé of hairy crab, bursting with the aroma and flavor of crab. Light yet satisfying, a superb appetizer. - Stir-fried clams with coriander and olive oil, another Spanish-inspired dish. No unpleasant odors, reminiscent of a blend between clams and red shellfish. A definitive Spanish dining experience. - Foie gras with Pedro Ximenez (white wine), sherry vinegar, and raisins. A velvety foie gras with abundant umami, complemented by a balanced acidity from the vinegar and the fragrance of fermented grapes. A masterpiece that truly lives up to its specialty status. Incredibly delicious. - Smoked caviar with Japanese abalone, served with a white wine sauce. The perfect texture of the abalone, coupled with the richness and saltiness of the smoked caviar, creates an explosion of flavors in the mouth. The white wine-based sauce complements these premium seafood items impeccably. - Grilled eel Adobada with sherry wine stewed beef tail, shiso leaves, and salad greens. A harmonious fusion of robust seafood and meat flavors, wrapped in a salad wrap. Exceptionally delicious. Bravo! - Arugula salad with butter yogurt dressing, tomato and kale jelly. The quality of the vegetables is outstanding, with excellent crunchiness and sweetness. The addition of kale and tomato jelly underneath enhances the depth of flavor, creating a delightful contrast in texture. The dressing is universally appealing. - Rye bread with smoked butter and olive oil. The generously sized rye bread is delicious on its own, but paired with the recommended olive oil and smoked butter, it becomes irresistibly good. - Grilled scales of red snapper with Basque cider curry sauce, lemon foam, shiso leaves, and asparagus. Crispy scales with moist and tender flesh, flawlessly executed. The sauces, fragrant and refreshing, elevate the dish to complete satisfaction. - Grilled Wagyu beef with olive sauce, parsley, and mushrooms. The sauce, dominated by the flavor of olives, and another sauce centered around parsley. Boldly presenting top-quality ingredients as the main focus of the sauce is a testament to Spanish cuisine. The meat is tender, bursting with flavor, and enhanced by the mineral-rich salt. - Grilled pineapple sorbet with ginger milk sauce. Grilled pineapple, concentrated and aromatic, enclosed within an ice cream. The refreshing ginger and its spiciness complement each other perfectly. - White chocolate soufflé with Amaou strawberries. Setting itself apart from any soufflé tasted before, this one boasts a creamy, almost unfinished texture of white chocolate. While its sweetness may be overwhelming, it's balanced by the refreshing acidity and sweetness of Amaou strawberries.