A Michelin 2-star Spanish cuisine restaurant! Moreover, the restaurant that just opened recently. This April, a new hotel opened in Hirakawacho, Chiyoda-ku (Nagatacho). The Kitano Hotel Tokyo, which was the predecessor of "Kitano Arms," has been renovated and reopened to celebrate its 50th anniversary. It is completely different from the Kitano Hotel in Kobe. The hotel features suites, a lounge, and a bar, and it is located in both New York and Tokyo. On 3/28, the restaurant "Restaurant Sant Pau" opened on the 2nd floor of the hotel. It has been in business for 15 years in Nihonbashi and received 2 Michelin stars in Tokyo in 2006. The restaurant now has a brighter image with plenty of natural light. At "Sant Pau," you can enjoy creative and beautiful Spanish cuisine that goes beyond the boundaries of traditional Spanish cooking, created by Carme Ruscalleda, a 3 Michelin star female chef representing Catalonia, Spain. The menu changes every 3 months with a theme, consisting of 12-13 dishes. They also incorporate seasonal Japanese ingredients into their dishes. The theme for the tasting menu until late April is "Constellations." There are exactly 12 constellations. The menu includes dishes like Capricorn with goat cheese, some easily recognizable, and some mysterious dishes that make you excited. For drinks, we left it to the staff to choose. We started with the Spanish cava (sparkling wine) "PALXET 2015 Vintage" from near Barcelona, which had a honey-like flavor and was dry. Delicious! We had various other wines that paired well with the dishes. For more details, check out the blog. We chose spring water with gas from the options available, and it had a hint of saltiness. The dishes we tried included: - Capricorn: Iberico Bellota raw ham sandwiched between a crispy, slightly sweet bread with gold powder. - Sagittarius: Porcini mushroom soup with green lentils, black garlic, and Parmesan. - Scorpio: Brittany lobster with kumquat and tortilla. - Aquarius: Clams with lemon water soup. - Libra: Pork throat meat with sea urchin and apple. - Leo: Wagyu beef with chrysanthemum and udo. - Pisces: Ainame fish with broccoli and cauliflower. The Ainame fish was grilled perfectly, crispy on the outside and tender inside. Enjoying this kind of Spanish cuisine, similar to French cuisine, was a delightful experience!

I found out last month that the restaurant would be closing, so I quickly made a reservation for my birthday at another place. From June to September, they will only offer the Chef's specialty course for dinner. I want to savor the amazing food and experience one last time before they close. I already enjoyed the dinner, so I plan to end with a lunch. The chef will be visiting Japan for the last 3 days, and even though my schedule was busy, I managed to secure a seat and I am looking forward to going.

Visit on August 30, 2023, location: 1-minute walk from Nagatacho Station, reservation required, invitation, unclear waiting reservation, 4 people, 35,000 yen per person. Menu: Truffle Tartare, White Shrimp Tartare, Abalone Sam Polenca, Ezo Deer Ravioli, Today's White Fish Ala Brasa, Iberico Poluma Lacado, Goat Milk Cheese Semifrio, One Plate Inspired by Ikebana, Dulce De Leche, End of Journey to Catalonia. Notes: Grand Maison Cartanya cuisine in Nagatacho. Located on the 2nd floor of The Kitano Hotel Tokyo, opened by the world-famous Carme Ruscalleda in 2004. Moved to Nagatacho in 2019 and will close on September 2, 2023. No regular holidays, open from 12:00 to 15:00 and 18:00 to 22:00. Dining with 70 seats and private rooms for up to 8 people. Reservations accepted by phone or online through Tabelog. Private parties allowed. Credit cards accepted, no electronic money or QR code payments. 10% service charge.

I absolutely love the Spanish restaurant "Restaurant San Pau," which is a great place that showcases the charm and potential of Spanish cuisine. I discovered this restaurant while looking for a place to visit on my birthday last year, and I was immediately drawn to it. The photos I saw on gourmet websites intrigued me, and I was excited to see how the dishes would be presented like a musical. I visited the restaurant on my birthday and was completely satisfied. I became a big fan after just one visit and eagerly awaited the new dinner menu updates every month. One day, I saw on Instagram that the restaurant would be closing on September 2nd. However, the message conveyed a positive closure, which made me believe it was for the best. I had the opportunity to visit the restaurant three times in the past year, and each time, the experience exceeded my expectations. The dishes were delicate, beautiful, and delicious, providing a continuous sense of wonder and joy. The staff mentioned that "San Pau Tokyo combines Chef Carme's energetic side with Chef Akagi's delicate expressions, creating a harmonious balance in their dishes." Meeting Chef Carme for the first time was a moving experience, as his energy and beauty at the age of 70 were astonishing. The menu "Dinner Menú El Gran" showcased a compilation of Chef Carme's 30 years of recipes, featuring 19 years of his work in Tokyo. The tasting menu included 13 exquisite dishes made with high-quality ingredients. Each dish, such as the caviar-filled plate, the succulent Iberico meat, and the delicately prepared seafood, was a delight to the senses. I am grateful for the opportunity to have encountered such a wonderful restaurant and look forward to supporting Chef Carme, Chef Akagi, and the entire San Pau team in their future endeavors. I can't wait for the day when I can visit them again!

Easily accessible from Exit 5 of Nagatacho Station, just a 2-minute walk away, is the restaurant located on the 2nd floor of The Kitano Hotel Tokyo. Since its opening in April 2004, it has been operating as a grand maison for Catalan cuisine in Tokyo. It will be closing on September 2, 2023. This restaurant is where Jérôme Quilbeuf, the creator of "Gracia" in Hiroo and "Tinc gana" in Ichigaya, honed his skills. ■ Menú Llevant @ 10,450 yen - Start of the journey to Catalonia - Vinegar-flavored horse mackerel: A visually appealing dish resembling leaves, with no fishy smell and a rich umami flavor. - Sazae rice: Made with Bomba rice, perfect for paella. Delicious, but the excess moisture causes the rice and sazae flavors to not quite match, resulting in a slightly blurry taste. - Grilled white fish with sea urchin foam - Summer deer asado pipirrana: Grilled summer deer with a Spanish-style salad stuffed with paprika. - Tropical-style semifrio - End of the journey to Catalonia ■ Drinks - Ducc de Montanyà Rosé [200ml] @ 1,320 yen: Non-alcoholic sparkling wine with both bitterness and sweetness, and a rich aroma. - Fuji Mineral Water [720ml] @ 800 yen: Gas-free, soft water. A so-called innovative Spanish drink. A leisurely journey to Catalonia. Thank you for the feast.

Visited for the first time at the Catalan cuisine Grand Maison "Restaurant Sanpau" in Nagatacho, Tokyo ⭐️ The female chef Carme Ruscalleda, who shone with 7 Michelin stars, opened "RESTAURANT SANTPAU" in July 1988. Known for its creative dishes based on traditional Catalan cuisine, the restaurant became popular and eventually earned three Michelin stars. Since the launch of the Michelin Guide Tokyo, the Tokyo branch has also become a famous restaurant capable of earning stars like the main branch. The restaurant will close its 19-year and 6-month operation in Tokyo on September 2, 2023. I enjoyed a special course that can be considered a culmination of 19 years based on their representative dishes.

The three-star Grand Maison flagship store in Catalonia closed in 2018, and now the Tokyo Grand Maison is also closing on 9/2, so I rushed to visit before it closed. The restaurant is located on the second floor of the Kitano Hotel near Nagatacho Station, and it offers innovative degustation courses rather than traditional Spanish cuisine. I had the pleasure of trying the tasting menu with a beverage pairing of four different drinks, which was sufficient. The dishes included truffle tart, Empedrat salad, white shrimp tartare, abalone San Pau Lenka, Ezo deer ravioli, grilled white fish, Iberico Pulumma, goat cheese semifreddo, a floral-inspired dessert, Dulce de Leche, and a selection of mini desserts. Each dish was beautifully presented and delicious, with a variety of flavors and textures. Overall, the experience was enjoyable, with standout dishes like the Iberico Pulumma and Ezo deer ravioli.

I heard that the restaurant was closing, so I wanted to taste the last San Pau. The chef, genius Carme Ruscalleda, selected the menu for this occasion, "19 YEARS OF GASTRONOMY OF CARME RUSCAL LEDA IN TOKYO," along with a wine pairing. The food was truly amazing! The Gastronomic Menu included 9 dishes for ¥23,100: Jamón Ibérico tartare, Curd tarte with jamón Ibérico, Empedrat, Sweet shrimp tartare, Cuttlefish Sant Pol de Mar style, Charcoal grilled today’s fish, Lacquered Iberico pluma, Semifreddo of goat cheese, Dulce de leche, and End of the trip to Catalonia. The Jamón Ibérico tartare was wonderfully complemented by rich cheese, the Empedrat was a beautiful and delicious salad, the Lacquered Iberico pluma was fragrant and tender, the Dulce de leche was a delightful dessert made with goat's milk. We finished with Barbadillo sherry. San Pau seems to have closed its original location, but I now have the urge to try Catalan cuisine in their homeland.

Spanish restaurant located in Hotel Chitano Tokyo. This was my third visit, and it's a restaurant that makes me want to come back regularly. Here is the menu for this visit. Beginning of the trip to Catalonia Horse mackerel in vinegar Arroz meloso with turban shell Charcoal grilled today's fish Roasted venison Tropical semifreddo End of the trip to Catalonia The most impressive dishes were the horse mackerel in vinegar and the roasted venison. The horse mackerel in vinegar had a beautiful appearance like a Christmas tree and was very delicious. It cleverly utilized the scent of the horse mackerel and tasted great. The roasted venison had a firm texture and a rich flavor, both of which I really enjoyed.

I have been wanting to visit Sanpau for a long time, but for some reason I never had the chance until now, just before it closes. I regret not going sooner, and now that I have visited, I feel sad knowing the restaurant will be closing. Until the closure on 9/2, they are offering a special 19-year culmination course in Tokyo for dinner. I chose the Menú Degustación menu for 28,600 yen. The dishes were served slowly, but each one was meticulously prepared and worth the wait. The white shrimp tartare was especially delicious and I couldn't contain my excitement. The gazpacho with strawberries had the perfect balance of sweetness and bitterness, along with the subtle flavor of amaranth seeds and the sweetness and umami of the white shrimp. The Empedrado with white beans, tomatoes, and various vegetables looked like a work of art. The main dish was a rare cut called Pluma (also known as angel's wing) from Iberico pork, cooked rare and very tender, allowing the full flavor of the meat to shine through. I wish I could visit this restaurant more often. I am curious to see what the future holds for Sanpau, whether it will be a more casual version or a different concept where I can once again enjoy Chef Carme's cuisine.

Starting our journey to Catalonia with black stone crab, vinegar-flavored horse mackerel, foie gras and corn duo, rock oyster arroz meloso, today's white fish a la brasa, Sunshine Mother Beef asado, tropical-style semifrio, and ending our journey to Catalonia. ¥16,600 per person. I had always wanted to visit Sant Pau, which I heard was closing down. The Tokyo branch of Sant Pau, a three Michelin-starred restaurant in Spain, has earned one Michelin star. Located on the second floor of Kitano Hotel. Lunch was relatively quiet, with only two groups that day. I opted for the higher of the two courses. The amuse-bouche consisted of Iberico pork, tapioca saffron and clams, Manchego cheese and kumquat jam. The black stone crab was visually striking with caviar covering the top. It was delicious. The horse mackerel was served with salmon roe, lime caviar, and ajoblanco. The foie gras was wrapped in sliced corn, slightly sweet, reminiscent of gianduja. The rock oyster arroz meloso was a Spanish rice dish. This dish and the corn in particular showcased a Spanish cuisine distinct from French cuisine. The fish dish was bluefish. Inside the zucchini flower was a ratatouille-like filling. The meat dish was a cut between the lamb and beef ribs, served with a Spanish-style salad called pipirrana stuffed in paprika. The dessert, a meringue with plenty of coconut cream, was deliciously summery. The mignardises included olive chocolate, passion fruit chocolate, spice cookies, parsnip cookies, and fruit bread, five varieties. Considering the price, the taste was delicious, and the double main course made the experience satisfying. The server, a woman who had worked at the main branch and was helping with the closing preparations, was very charming and made the experience even more enjoyable.

In search of delicious food, I visited this Michelin one-star restaurant! It is located on the 2nd floor of a hotel near Nagatacho Station. When I visited, it was not crowded and had a very nice atmosphere. The cuisine is from the Catalonia region. It has an elegant and artistic feel, which is very appealing. The food was delicious! I would love to visit again if I have the chance.

Mr. Sanpau, the interior of the restaurant is very beautiful. The seating is spacious and relaxing. The dishes are all elegant and delicious! - Truffle Tartare: A tart with neatly arranged summer truffles and mushrooms, topped with hazelnuts and cheese. The decoration is cute! - Empedra: A salad with white beans and beautiful flowers scattered on a white canvas. - White Prawn Tartare: White prawn tartare with apple for a refreshing taste, topped with amaranth and sea bream roe. The cold tomato soup in the middle has a lovely harmony of tomato and strawberry flavors. - Abalone Sanporenka: Thick abalone with squid ink tuile, perfect with white wine. - Veal Ravioli: Vibrant orange ravioli with dandelion leaf oil, artistic and beautiful with a refreshing dandelion scent. - Mackerel: Thick and delicious with a tasty sauce. Inside the zucchini are eggplants, red and yellow bell peppers neatly stacked. - Iberico Pork: Iberico pork raised only on acorns, reaching 350 kg for a rich flavor. - Goat Milk Cheese: Refreshing goat milk cheese with no strong smell, accompanied by beautiful apricots. - Dish inspired by flower arrangement: A dish inspired by flower arrangement, with chamomile and orange. Absolutely delicious! It's such a shame that this wonderful restaurant will be closing in September. I hope it will make a comeback! It was a memorable and fantastic dining experience!

Actually, this dinner menu is the last menu change before the restaurant closes. Since my last visit, I had been eagerly waiting for the menu to change, and my companion was also very disappointed to hear that this would be the final course. As I chatted with the sommelier and learned about other related restaurants, we started the course. [Dinner] Gastronomic Menu ¥23,100 - Jamón Ibérico Curd Tart - Empedrat - Sweet Shrimp Tartare with Gazpacho - Bigfin Reef Squid Sant Pol de Mar Style - Charcoal Grilled Today's Fish - Lacquard Iberico Pluma - Semifreddo of Goat Cheese - Dulce de Leche - End of the Trip to Catalonia The dishes were not only visually stunning but also delicious. It's a shame that this place is closing, but given the price range and capacity, it must be tough. I've never been to Catalonia, but I would love to visit soon. Thank you for the wonderful meal!

I visited the restaurant knowing that it would unfortunately be closing in a few months. It was my first time trying Catalonian cuisine, and it didn't feel overly Spanish - more like a fusion, maybe modern French? I enjoyed the delicate flavors and presentation. I also had some delicious wine pairings. I plan to visit again before they close.

I visited the restaurant for the first time after hearing about its closure in September, despite being curious since my stay at the hotel before. I opted for the 7,700 yen course limited to weekdays. First, I enjoyed three cute appetizers. The first was a Catalonian-style simmered Fukushima Shamo chicken with pine nuts and raisins. The second was a Tartamanchego, a cake made with Manchego cheese that balances richness and smoothness, with a jam made from Western quince called Membrillo inside. Lastly, there was an original twist on Gazpacho, featuring a clear ball coated with olive oil in vegetable jelly, made from yellow tomatoes and paprika powder, served with tomato water. The bread included poppy seed and pumpkin seed varieties, accompanied by an olive oil from the Catalonia region. The appetizer of salted Japanese horse mackerel was served with red caviar and grape juice caviar, along with a salad of root celery, udo, and apple. The dish was finished with a garlic, milk, and sherry vinegar sauce called Ajoblanco. The rice dish featured Aros Meloso with Miyazaki rock oysters, using a low-starch rice called Bomba cooked in clam broth. The main meat dish was a low-temperature cooked Tosa red beef rump, served with a white bean paste. The dish was accompanied by a playful addition of red bell pepper Espuma and Piperrada. The dessert, Cuajada, was a Spanish-style milk jelly with a generous amount of vanilla and hibiscus jelly inside, served with liquid nitrogen-frozen cherry sherbet and dark cherries soaked in Sangria. The tea sweets were served on a photo frame, with a meringue made from mountain grapes and an olive paste coated in chocolate. The restaurant's diverse dishes were artfully presented, showcasing the simple goodness of the ingredients. It was a shame to hear about the closure, but the staff kindly recommended other Tokyo restaurants where I could enjoy the taste of the chef from San Pau.

On my birthday last year, I requested to go to Sant Pau and immediately fell in love with it! @santpau_tokyo is one of the only two Michelin-starred Spanish restaurants in Tokyo. It is known as the grand maison of Catalan cuisine in Tokyo and has been operating for 19 years and 6 months since its opening in Nihonbashi in April 2004. The female chef, Carme Ruscalleda, who is in her 70s, has decided to close the restaurant on September 2, 2023. I can only imagine the world of chefs, but I feel that it must require the same spirit and dedication as an Olympic athlete. Carme Chef has been at the forefront until her 70s and has collaborated with Chef Akagi, who is in charge of the kitchen in Japan, which truly moved me. The course meal I had that day was a lunch course featuring seasonal ingredients with Catalan specialties. The dishes were refined and intricately beautiful, drawing me in at first sight. Despite the generous portions of the course, the food at Sant Pau is gentle on the body, especially the seafood dishes. The dishes featuring prawns always leave me impressed, and the prawn dish in the rice course this time was exceptional. Chef Akagi, despite being busy, visited us multiple times and took great care of us. I am truly grateful for everything. I love Sant Pau so much that I stayed until the very end, enjoying a private photoshoot in the empty restaurant. The menu included: - Aperitif: The beginning of the journey to Catalonia - Appetizer: Marinated horse mackerel - Rice dish: Rice with prawns and meloso - Fish dish: Grilled white fish of the day - Meat dish: Grilled veal - Dessert: Dark cherry and vanilla flavored coulant - Petit fours: The end of the journey to Catalonia (4 types of small sweets) - After-dinner coffee

Formerly the pinnacle of Modern Spanish cuisine in Catalonia. I made a reservation here at the Kinano Hotel in Nagatacho, which boasts 2 Michelin stars. The meal started with small dishes resembling Catalan tapas, titled "The Beginning of a Journey to Catalonia". I enjoyed round creations of ham, micro tomatoes, and olive oil topped with caviar-like beads, as well as squid ink crackers. The presentation was impressive from the start. Next came the "Bonbons of Sea Bream", a shocking pink gelatin-like dish enveloping fresh sea bream, offering a delightful texture and flavor. This was followed by a risotto with plenty of white shrimp, a green soup with fresh sardines, and a dish featuring young veal. Each dish was exquisitely delicate and beautifully presented. This was my first experience with high-end Spanish cuisine, so I couldn't make comparisons, but everything was stunningly beautiful and delicious. The dessert, a white strawberry sorbet, was so delicious that it left me speechless. Even the petit fours, served on a wooden platter with macarons, reflected the pride of a Michelin-starred restaurant. Despite being a bit pricey, the dishes and service offered great value. I would love to become a regular, but unfortunately, they will be closing at the end of September. I am disappointed, but I will definitely return before then! Thank you for the wonderful meal!

I visited this restaurant for lunch a while ago. The place was clean and had a nice atmosphere, and we were the only customers there, so we could enjoy a leisurely meal. The dishes were beautifully presented and looked great in photos. The combination of pork and chestnuts in the main dish was amazing! Unfortunately, the mackerel had a strong smell and was difficult to eat... Also, the female staff member who explained the dishes to us had a very quiet voice, so it was hard to hear her properly, which was a bit disappointing.

She said she wanted to eat Spanish food for her birthday, so we went to a restaurant and ordered a food and drink pairing. The scallop and wasabi ceviche was especially delicious! The service staff were also fantastic. I would like to visit again.

I recently started thinking about treating myself to a slightly luxurious meal, and while looking for a restaurant that would make my Spanish-loving wife happy, I came across this place. After checking out their website and seeing their concept, atmosphere, and of course their dishes, I finally had the chance to visit. We opted for the lunch course, which consisted of seven dishes paired with wines that complemented each dish perfectly. From the aperitif to the dessert, everything was perfect. I look forward to visiting again when the season changes. I'll skip the detailed feedback on each dish as I'm not good at writing about them.

The appearance was vibrant and each dish had a delicate touch. The course had a satisfying amount of dishes. The staff was attentive and the timing of serving the dishes was smooth. It felt like a good deal with a toast included. I especially enjoyed the white shrimp risotto and the strawberry dessert with meringue.