【2023 Goemiyo 3 Tok】About a month ago, I made a reservation at Teriyaki, a Spanish restaurant renovated from a traditional Japanese house in Kiyosumi-Shirakawa. It's about a 2-minute walk from the station. Just to clarify, I'm a complete novice when it comes to Spanish cuisine, but I do enjoy Spanish movies, especially those by Alejandro Amenabar. Chef Kobayashi has experience working at Spanish restaurants such as "Azurmendi" in Spain, "Akordu" in Nara, and "Arroceria La Panza" in Ginza. He's known for blending Spanish and Japanese cuisine, so I anticipated some truly unique dishes. Dinner course: ¥13,000 + Pairing: ¥6,600; Total: ¥19,600 ◆A. T Roca / PENEDÉS × 2 - Soup: Potage of Yamatoyama Leaf Onion - Tapas: Crepe-wrapped King Crab, Aged Serrano Ham with Dried Figs ◆Marieta Albariño - Cold Dish: Salmon Roe with a thicker sauce than Gazpacho, Scallops with Clam Sauce, Strawberries, Snow Peas, Paprika ◆Txomin Etxaniz 2021 - Warm Dish: Fried Shirako, Sautéed Brussels Sprouts, Paprika Powder Sauce with Chamomile Foam ◆Chino Yume Winery Hana 2021 - Rice Dish or Fideuà: Paella with Soprasada and Small Pasta, Cuttlefish ◆Alejairen Crianza 2020 - Fish Dish: Hiramasa Kingfish with Aioli and Fresh Tomato ◆Castell d'Encus Thalarn 2013 - Meat Dish: Iberico Pork Shoulder with Quince and Red Wine Sauce, Brussels Sprouts, Manchego Cheese, Aioli Sauce ◆Alma Tobía Rioja Rosado 2019 - Rice Dish: Cuttlefish Ink Paella, Firefly Squid - Two Desserts: ◆BaronMICAELA Moscatel: Tres Leches Cake with Chamomile Foam Sauce ◆Liquor de Bellota: Caramel Custard with Acorn Liquor Sauce - Post-meal Coffee: Locally roasted coffee The restaurant is not exactly a traditional farmhouse, but rather a 60-year-old building renovated with some open space and an open kitchen, adorned with 3D speakers resembling a small gallery. While I thought having just one standout dish would suffice, every dish here exceeded expectations. Particularly, the Hiramasa Kingfish and Iberico Pork, along with the two paellas, offered flavors unlike anything I've tasted before. Even the desserts, paired perfectly, were exceptional, especially the intensely rich custard with acorn liquor. Although I'm not fond of squid, every dish was impeccable. This restaurant is definitely one to watch out for in the future, likely to earn stars if such a category existed for Spanish cuisine.

Eman at night was a first for me. Starting with the summer menu, I began with corn soup. I love Coca-Cola. They had bonito, octopus, tilefish, and Iberico pork. And then, two types of paella - one with conger eel and summer vegetables, and of course, Fukagawa meshi! I never expected to enjoy Fukagawa meshi at Eman. The flavor of the clam broth was delightful. There were also two dessert options, and I returned home feeling like my stomach was going to burst. Since the menu changes every two months, I feel like going back every time. Looking forward to the next visit.

In December 2021, a Spanish restaurant called "eman" was born in the transforming neighborhood of Kiyosumi-Shirakawa, known for its water and art. It has quickly become a popular restaurant, with reservations becoming increasingly difficult to secure. The owner chef, Satoru Kobayashi, honed his skills at Michelin-starred restaurants such as "El Bohío" in La Mancha and "Azurmendi" in the Basque Country in Spain. He serves exquisite modern Spanish cuisine that is so delicious, it has become a regular dining spot for many. Here's a glimpse of a typical dinner course at "eman" with comments included in the photos: - Chilled corn soup with Idiazabal cheese ice cream - Fried potato paste with corn and rosemary - Two types of tapas: Jamón Serrano (aged for 23 months) with dried fig bread and sea urchin (from Miyagi) and colorful tomato tart with anchovy cream - Bonito (from Chiba) with paprika sauce - Bread from Croft Bakery in Maebashi - Octopus with Urda cheese sauce - Spanish mackerel with Moho verde sauce - Iberico pork shoulder with Andalusian sauce - Summer vegetable and conger eel paella - Iberico pork select meat and shiitake mushroom risotto - Pineapple cake with cane sugar ice cream - Caramel pudding - Coffee (Dominican coffee beans from Arise Coffee Roasters in Kiyosumi-Shirakawa) "eman" means "to give" in Spanish. In the open kitchen, Chef Kobayashi and his staff work together seamlessly to create dishes. It was another night of being enchanted by Chef Kobayashi's cuisine and Manager Harayama's service. Thank you for the wonderful meal. We will visit again.

Isn't this cost performance too good without drinks, just 15,000 yen per person? Everything was really delicious! Especially the sea urchin tapas deserves praise, and also the bonito with pickled ginger, octopus with cheese soup, flounder with goomi pepper fritters, all were exquisite. The quality of the dishes is truly superb.

I went to this restaurant for the first time after receiving a long-awaited invitation from a foodie friend. It's a dinner gathering of four foodie friends. Before visiting, I read some reviews and found out it's quite a popular place, with reservations being hard to come by. Exciting, right? Location: 1-3-6 Shirakawa, Koto-ku, Tokyo Access: 1 minute walk from Exit A3 of Kiyosumi-Shirakawa Station on Tokyo Metro (Hanzomon Line / Oedo Line) - Ranked in the top 5000 on Tabelog - Tabelog rating at the time of visit: 3.75 Dinner Pairing Course: Sopa (Soup): Corn/Idiazabal - Cold corn soup with Idiazabal cheese ice cream and fried corn and rosemary paste Tapas (Appetizers): 1. Jamón Serrano (23 months aged) and dried fig Coca (bread) 2. Sea urchin (from Miyagi) and colorful tomato tart with anchovy cream Bonito (Skipjack tuna): Paprika bonito (from Chiba) with paprika sauce Bread from Maebashi - Croft Bakery Pulpo (Octopus): Ojode uva octopus with Ojode uva cheese sauce Pescado (Fish): Flounder with Mohobele sauce Carne (Meat): Iberian pork Presa (shoulder loin) with Andalusian sauce Paella: Summer vegetable and conger eel paella Meloso: Iberian pork Secreto with shiitake mushroom risotto Postre (Dessert): Pineapple saffron pudding cake with muscovado sugar ice cream and caramel pudding Coffee Overall, it was a delicious experience! The wine pairings were also fantastic, complementing each dish perfectly. The cost performance was great, and the staff's service was excellent. Definitely a place worth revisiting! Thank you for reading until the end! Your likes, follows, saving the restaurant, and comments would be greatly appreciated and would serve as encouragement for future posts. Thank you!

Eman, Kiyosumi-Shirakawa - Tabelog rating 3.75, Price range ¥15,000-¥25,000. "Great Spanish Cuisine with Momentum in Tokyo" Located just 1-2 minutes' walk from Kiyosumi-Shirakawa Station in Tokyo, this Spanish restaurant offers innovative dishes in a renovated traditional Japanese house setting. Chef Kobayashi trained at renowned Spanish restaurants like "Azurmendi" and "El Bulli," as well as in Japan at places like "Acordu" and "Arosera Altrapansa." Since December 2021, he has been running this establishment. The restaurant's ambiance is cozy, with an open kitchen where diners can watch the chefs at work. The sommelier provided excellent service, adding to the overall experience. The menu for this visit included: - Watermelon/Tomato - Two types of tapas - Young ayu fish/Water eggplant - Octopus/Ujoa - Golden eye snapper/Seedra - Iberico pork Presa/Andalusia - Lobster/Pigarda - Iberico pork Secreto/Shiitake mushroom - Melon/Olive oil - Flan It's delightful that they offer two types of rice dishes to finish. Every dish showcased the ingredients beautifully, displaying high levels of culinary craftsmanship. The price is reasonable, a little over ¥20,000 for a course with wine pairing. Reservations can be made through Table Check or Teriyaki Booking websites, or in person at the restaurant. In summary, amid Tokyo's popular Spanish restaurants where adding wine pairing can easily push the bill beyond ¥50,000, Eman stands out for its delicious yet reasonably priced dishes. The ambiance and service are outstanding, making it a place worth returning to. Highly recommended! #Gourmet #TokyoGourmet #KiyosumiShirakawaGourmet #Foodie #TokyoFoodie #KiyosumiShirakawaFoodie #Dinner #UmeLogTokyo #UmeLogSpanish #SpanishCuisine #TokyoSpanishCuisine #Spanish #TokyoSpanish #Eman #Follow #Tabelog #WantToConnectWithFoodies #WantToConnectWithGourmets #WantToConnectWithSpanishFoodLovers #WantToConnectWithWineLovers #FoodLover #FoodStagram #Foodie #FoodPorn

2nd visit ♫ Made a reservation online 2 months ago and finally came! Started with lunch course and sparkling rosé for toasting ♫ Began with watermelon and tomato gazpacho, featuring clam broth foam, edamame, and perilla flavor. Spanish ham aged for 23 months accompanied by small mortar-shaped bread called "Coca" – warm and reminiscent of savory rillette. Spicy and delicious, just like last time! Goes well with wine. Scorpion fish ceviche sauce with water eggplant potage, zucchini and basil omelet made with Watanabe Farm eggs, and aioli sauce. Roasted rock pork with Moroccan-flavored spicy sauce. Seafood paella with shrimp peeled and shells removed, nicknamed "Obochama Paella." Dessert with melon and pineapple sauce, olive oil ice cream, and vermouth jelly. The dessert wine was ice cider wine. Great cost performance, everything is delicious, and the atmosphere and service of the restaurant are excellent, which explains its popularity. Looking forward to the next visit ♫

I finally visited Eman, a place I've been wanting to go for a long time, for lunch. It's a 5-minute walk from Kiyosumi-Shirakawa Station. The restaurant has an L-shaped counter and only four-person tables. The interior has a warm, slightly old-fashioned feel, with lovely wooden stairs leading to the restroom upstairs from the table side. The lunch course consists of about 8 dishes, which are quite satisfying, almost like the dinner menu. The watermelon gazpacho with 23-year-old aged ham hides a bread called coca underneath, which is delicious! The Morteruelo is a paste made from nuts and meat. The young ayu fish escabeche is served on top of a chilled eggplant potage, offering a refreshing acidity perfect for summer. The potato omelet contains zucchini and basil, served with aioli sauce. The roasted pork comes with Moruno sauce. And finally, the highlight: paella! It's called "obocchama paella," a shell-less seafood paella that even children can enjoy. It's delicious, with various flavors bursting out. We also used the aioli sauce for flavor variation. For dessert, olive oil ice cream, melon soup, and vermouth jelly were served. The melon soup was exceptional. The wine was also delicious. Overall, it was a thoroughly satisfying lunch course. Children are welcome for lunch!

I had lunch here. The counter has plenty of space, and the atmosphere is very comfortable. The open kitchen is enjoyable as you can see them preparing the food. All the dishes are delicious. We had a course for 7,000 yen and enjoyed four bottles of wine with seven people, and it cost around 11,000 yen in total.

"Eman," located right near Tokyo Metro's Kiyosumi-Shirakawa Station, is a Spanish cuisine restaurant that gained tremendous popularity since its opening in December 2021. The place quickly became a hot topic among gourmands, making reservations a challenging task. Chef Kobayashi at 'eman' skillfully blends his expertise in Spanish cuisine, acquired during his time in Spain, with Japanese culinary traditions to create a fantastic modern Spanish cuisine. This evening marked my return after three months, accompanied by popular restaurant chefs from Tokyo. Chef Kobayashi and Manager Harazono, presenting a delightful pairing of Spanish cuisine and wine, made the experience truly enjoyable. Dinner Course at 'eman' (Comments included in the photos): - Chilled Soup of Watermelon and Tomato with Clam Broth, Edamame, and Shiso - Two Types of Tapas: 23-month-aged Jamón Serrano with Dry Figs Coca (Bread) and Anchovy and Paprika Empanada - Cold Potage of Young Sweetfish Escabeche and Water Eggplant with Marinated Cucumber - Bread from Maebashi's Croft Bakery - Croquettes of Spear Squid (Aomori) and Squid Roe with Gindara Foam - Risotto of Clams and Spanish-style Shallow Clams - Charcoal-grilled Golden Eye Snapper (Southern Izu) with Asturias Sauce - Charcoal-grilled Wagyu Beef with Paprika Sauce - Paella with Long Shrimp (Kagoshima) - Olive Oil Ice Cream and Melon Soup with Vermouth Jelly - Coffee (Arise Coffee Beans from Kiyosumi-Shirakawa) - Watanabe Farm's Egg Pudding with Acorn Liqueur Sauce The meal was accompanied by a pairing selected by Manager Harazono (refer to photos). The restaurant features counter and table seating around an open kitchen. This evening, as we enjoyed Manager Harazono's pairing, Chef Kobayashi's delicious dishes made for an enchanting dinner. It won't be long before 'eman' establishes itself at the forefront of Japan's Spanish culinary scene, thanks to the delightful flavors and excellent cost performance. Thank you for the feast. I'll be back soon!

Visited Spanish restaurant "eman," which renovated a 60-year-old house for the second time ⭐️ Chef Satoru Kobayashi worked at Spain's "Asurmendi" as well as Japan's "Acordu" and "Arose La Alapansa," opening a new restaurant in December 2021. The name of the restaurant means "to give" in Spanish. With the concept of "cherishing the old and creating the new," they express Spanish regional cuisine while incorporating seasonal Japanese ingredients, continuously offering delightful experiences. - **Visit Details:** - **Date/Time:** Saturday Dinner - **Reservation:** Required - **Party Size:** With a friend (2 people) - **Cost:** ¥15,000 to ¥20,000 - **Food Highlights:** - Gazpacho with watermelon and tomato - Two types of tapas: 23-month-aged Serrano ham and anchovy-stuffed empanada - Escabeche of young ayu with chilled eggplant purée and cucumber sherry vinegar marinade - Grilled spear squid with croquettes in ink sauce - Clam Basque-style rice in a Fukagawa rice bowl style - Charcoal-grilled bream with cider butter sauce and olive, anchovy, sun-dried tomato paste - Iberico pork Presa with Moruno-style sauce and fava beans - Long shrimp Picada with plenty of Kagoshima's long shrimp - Melon and olive oil soup with olive oil ice and flavored wine jelly - Pudding made with eggs from Watanabe Farm in Tochigi Prefecture - **Menu Overview:** - Dinner Course: ¥13,000 - Includes various courses such as Gazpacho, Tapas, Escabeche, Chipirones, Arroz, Pescado, Carne, Paella, Postre, and Cafe. - **Service:** - Attentive service with a comfortable sense of distance. - **Ambience:** - The atmosphere of the small house renovated with a modern touch creates a cozy and welcoming environment.

The full 8-course lunch course for ¥6,500 is an incredible deal. Reserving two months in advance was worth it. Personally, the cold dish of young ayu with watermelon sauce made me feel the arrival of summer, and it was a taste sensation I've never experienced before. This was my first visit, but I already know I want to come back in autumn, winter, and spring. There's nothing to complain about.

eman in Kiyosumi-Shirakawa♡ This place has an L-shaped counter and only one table for four. The interior, renovated from an old folk house, is very stylish. We started with Rococo beer! - Starting from the watermelon/tomato gazpacho. Inside, there's foam of clam broth with edamame and tomato pickles! So refreshing. - Two tapas: Jamón serrano and "Coca Coca," a bread dough with dried figs kneaded in, perfectly complementing the saltiness of the Jamón serrano. On top of an empanada-like salted sardine pie, there are vegetables like paprika, and salted sardines! The sardines are fatty and delicious, perfectly balanced with the sweetness of the vegetables. - Ayu (sweetfish)/cucumber: Ayu escabeche floats in cucumber potage - the Ayu is tender, with cucumber and herbs, very refreshing! - Spear squid/croquettes: The squid roe croquette was the highlight! It was incredibly delicious! The white foam is made of Gindilla, a foam of pickled green chili peppers. - Clams/Basque style: The flavor of clams is packed in rice, and when you eat it, your cheeks will drop! The clams are plump and delicious! - Kinmedai (golden-eye snapper)/Cider: The Kinmedai is incredibly fluffy! The butter sauce is rich but not heavy, and when you add a dollop of tomato and olive paste, it becomes exquisite. - Iberico pork Presa/Andalusian cumin: This Iberico pork is spicy and surprisingly meaty! It's like the lean meat of venison! - Long shrimp/Picada: A paella that moved me! The seafood broth permeates the rice, and when you squeeze lemon over it, you'll be speechless for a while. - Melon/olive oil: Even the dessert was amazing! Wonderful! Melon and lime soup with olive oil ice cream, paired with refreshing jelly. - Pudding: Caramel pudding made with acorn liqueur♡ I love pudding, and this one was irresistibly delicious! We didn't ask for pairing, just ordered a few glasses of wine, especially the white wine which was fragrant and exactly to our liking♡ Every course was so delicious, I couldn't help but exclaim each time! It was truly wonderful✨✨ I'd love to visit this place seasonally!

<Usage Situation> The concept of the restaurant is to combine the origin of the word "Pain" in the Basque region, meaning to give in Spanish, with the importance of Japanese culture in its dishes and space. I made a reservation two months ago via Teriyaki booking. There are two course options: 6,500 yen and 13,000 yen, with lunch pairings for 6 items at 4,500 yen and dinner pairings for 8 items at 6,600 yen. This time, I opted for the 13,000 yen course with additional à la carte drinks. The interior of the restaurant features a high-ceilinged, luxurious use of space with a rustic wooden design. There's a spacious counter with nine seats arranged in a "く" shape and only one table for four people. <Spring Course in April> 18,400 yen - Ajo Blanco: Almond / Broad Bean - Tapas: Two types, one with mashed figs, offering a delightful texture - Tapas: 23-month aged Serrano Ham & Coca, and Tart with Toyama White Shrimp - Espárragos blancos: White Asparagus with Salsa Verde - Cocido: Spring Cabbage / Consommé with minced meat formed into meatballs and lightly grilled - Spring Cabbage / Consommé: Cabbage roasted until soft, meat formed into hamburgers, and finally topped with consommé. Consommé, a traditional dish from Madrid, is made with carrots, potatoes, leeks, cabbage, chickpeas, chicken, pork, Serrano ham, and chorizo. It's a rich soup made from various ingredients, with the flavors concentrated in the broth and absorbed by the ingredients. The dish is served in three stages: first, the strained broth as an appetizer, then vegetables and chickpeas, and finally meat. The consommé used here is made from beef shank, pork neck, chorizo from the west, vegetables, and chickpeas, creating a rich broth with three distinct pleasures mixed into one. - Arroz: Clam / Basque-style Rice - Pescado: Halibut with Aioli - Carne: Iberian Pork Presa from Andalusia - Paella: Firefly Squid with Squid Ink Aioli Sauce - Postre: Strawberry / Gazpacho Flan

A super popular Spanish restaurant located just a short walk from Kiyosumi-Shirakawa, despite having opened in December 2021, is consistently fully booked for the next two months via online reservations, and the reservation hurdle is quite high. The restaurant, renovated from a 60-year-old house, exudes the warmth of wood in its interior. The spacious counter with an open kitchen creates a sense of openness and liveliness. Dinner consists of a single course priced at ¥13,000. The wine pairing is reasonably priced and generous in terms of both quality and quantity, so it's recommended to order it as a set. Anticipating a visit for a long time, the restaurant not only meets but exceeds high expectations. The combinations are not overly fancy, but the taste is superb, with subtle seasoning details. The quality is so good that we ended up drinking too much alcohol, especially considering the low atmospheric pressure making us more susceptible to getting drunk. It would be a joy to visit this restaurant throughout the seasons. Please let me make another reservation! 😄 The total bill was approximately ¥36,000 for two people, including a ¥13,000 dinner course, ¥6,600 for wine pairing, and an additional ¥800 for ginger ale plus a 10% service charge. ◇ Cava Flocs Brut Rose ◆ Watermelon and Tomato Gazpacho ◆ Two Types of Tapas - 23-Month Aged Jamon Serrano Coca and Anchovy Empanada ◇ Albanino 2021 ◆ Escabeche of Young Ayu (sweetfish) / Soup of Izumisano Mizunasu (water eggplant) ◇ Gorria Hondarrabi Zuri Beltza Rose 2020 ◆ Spear Squid / Squid and Wakame Croquette ◇ Ikeda Winery Barrel-Aged Koshu 2020 ◆ Clam Arroz (rice dish) ◇ Blanco Sobre Lias 2017 ◆ Golden Eye Snapper / Aioli ◇ Rioja 2014 ◆ Iberico Pork Presa ◇ Ulterior Naranja 2022 ◆ Paella with Long-armed Prawn ◇ Velvelan 20 Manzanas Sidra de Hielo ◆ Melon / Olive Oil ◇ After-meal Coffee ◆ Watanabe Farm's Pudding

A Spanish restaurant located in Kiyosumi-Shirakawa offers a serene ambiance. The chef, with experience from renowned Spanish establishments like "Asurmendi" and "El Bulli", as well as Nara's "Acordu", opened this restaurant in 2021. The dinner course is priced at ¥13,000 only. - Almond/Sora-mame Ajo Blanco: A white garlic soup with Spanish almond, Sora-mame puree, and sweet shrimp. - Tapas: Two types including hand-cut 23-month-aged Jamon Serrano with dried fig incorporated dough, tart crust with Toyama white shrimp and Spanish garlic, anchovy cream, and paprika powder. - White Asparagus: Aizu-produced white asparagus with Salsa Verde, parsley, tarragon, steamed with mussel broth, egg white mayonnaise, steamed mussels with sherry, Cantabrian anchovy, tartare, pine nuts. - Baguette: Using baguettes from Gunma's Croft Bakery, tailored for Spanish cuisine. - Spring Cabbage: Soup from the Cozido of Madrid region, slowly simmered spring cabbage with pork shin, neck, chorizo, vegetables, reformed meat from the soup served alongside. - Mayfly: Arroz cooked with Basque sea bream heads and shellfish broth, Chiba clams. - Flathead Grey Mullet: Gratin of Alioli Flathead Grey Mullet with caramelized onions, aioli sauce baked in the oven, tomato sauce underneath, finished with yuzu scent. - Iberico Pork Presa: Andalusian Iberico pork presa, Moruno spice sauce, snap peas, lean and delicious red meat. - Firefly Squid: Paella of Toyama firefly squid, chopped firefly squid inside, served with aioli sauce. - Strawberry: Gazpacho of strawberry and fruit tomato, milk ice cream, vermouth foam, Spanish pistachio. - Pudding: Free-range eggs from Mr. Watanabe in Tochigi. Custard cream made with Bejoita (acorn liqueur), smooth and creamy texture, rich and delicious eggs. - Coffee: Beans from Araise, Dominican Republic. Extracted with flavored drip, poured hot water at once, covered to steep. Service maintains good distance and the atmosphere is cozy. Due to its popularity, reservations are hard to come by, making it a high-barrier restaurant.

It seems that it was originally an old Japanese-style house, but it has been renovated into an extremely fashionable shop. The exterior appearance from the outside is also extremely nice, like shops in Nishi-Azabu or Hiroo. There is a counter and also table seating with an open kitchen. The dishes served look like French cuisine, with incredibly delicious sauces and beautifully presented dishes on delicate and elegant tableware. The sense of refinement and taste overflows. The drinks served are also very stylish, with many unconventional options rather than standard ones. Even the beer is a collection of craft beers. The interior design is also quite wonderful. Interestingly, there were two rice dishes, one resembling risotto using clams, and finally, a paella with firefly squid and squid ink. Particularly delicious was a fish dish resembling gratin, although I forgot to take a picture of the menu, so I don't know the name of the dish. Dessert consisted of two items: ice cream and a firm pudding, with one being a chestnut liqueur pudding, which was incredibly delicious. Finally, there was a serving of Kiyosumi-Shirakawa coffee, which was also very tasty. The staff were incredibly friendly and wonderful. It's a fantastic restaurant with a very fashionable vibe emanating from its exterior.

Clear Sumida River is also a quite famous Spanish restaurant recently. Although it hasn't been open for 2 years yet, it has quickly become a popular restaurant where reservations are difficult to make. This time, I made a reservation about 2 months ago and visited! It takes less than 10 seconds to get from exit A3 of Clear Sumida River to the restaurant. The access is excellent. It seems that they renovated a house, and the inside of the restaurant has table seats with a high ceiling and an open kitchen surrounded by an L-shaped counter. There seem to be only about 10 seats in total. Next to the kitchen, there was a wine cellar that caught my eye. This restaurant has only one course. The contents change about once every two months. The contents of the course when I visited the other day were as follows: Cold soup tapas (prosciutto, white shrimp tart) White asparagus (didn't take a photo) Croquettes of spear squid Basque style clams Black seabass with aioli Iberico pork Presa Firefly squid paella Strawberry gazpacho Pudding Each dish was explained carefully, and it was clear that they value the ingredients and cooking methods, and the contents were wonderful. Among them, what impressed me the most was the firefly squid paella at the top. I originally wanted to eat paella, so I had high expectations for this Spanish restaurant, but it exceeded my expectations in terms of taste... The flesh of the firefly squid was extremely tender and did not interfere at all. The ink from the head? Miso combined with the paella for an exquisite taste. The punch of the garlic mayo for flavor variation. Each dish was perfectly balanced! The cold soup for appetizers looks simple at first glance, but it has two layers, and when you taste the green flavor of fava beans, the atmosphere changes completely, and the plump shrimp inside was also exquisite! The white shrimp tart for tapas was also amazing. Underneath the plentiful white shrimp was anchovy cream. The tart dough is kneaded with nutmeg, and the combination of all the aromas and flavors is incredible. I wanted to eat about three more. The spear squid was served with croquettes. Croquettes are like croquettes, and these jet-black ones were made from squid roe! Inside the crispy coating is not white sauce, but black sauce! The slight bitterness goes well with the chewy squid. The sauce below is also black with squid ink. It was also interesting to look at. Each dish was so wonderful that there is no end to the impressions for each one. If I write more, it might seem creepy, so I'll refrain, but the main fish and meat were really exquisite. Really. By the way, there were two desserts! It might depend on the season, but it was a pleasant surprise for those who have a separate stomach for sweets. As there is a cellar, I had the wine pairing. It was not just matched somehow but the selection for each dish was spot on and I really liked it. Since I was recovering from an illness, it was just right for me on this day, but the amount per glass was a bit small, so it might be a bit unsatisfying for me and those who usually drink a lot. It's a good restaurant that seems worth adjusting your schedule for even if you can't go casually because you need to make a reservation in advance!

A Spanish restaurant in a renovated old folk house in Kiyosumi-Shirakawa. It offers a blend of traditional Spanish cuisine with innovative twists. Situated close to the station yet facing a quiet street, the warm lights illuminate the dim space. With 9 seats at the counter and a table for 4, the restaurant retains the old charm of the folk house while being beautifully renovated. Promptly gathering at the appointed time, we filled the counter seats. Cutlery includes spoons, forks, and chopsticks, fitting seamlessly into the atmosphere. The course begins with wine pairing. First, Clos Pons Cava Flocs Brut Rosé, a Spanish sparkling wine. Garlic and Spanish almond cold soup with broad bean puree, featuring a rich soup with a hint of almond and chunks of sweet shrimp, perfect for a hot day. Followed by 23-month aged Iberico ham, mild and salty, complementing the wine excellently. Then, a white prawn tart with dried paprika oil, anchovy cream, and garlic-flavored tart, with the succulent sweetness of prawns blending perfectly with anchovy and garlic. Next is Clos Pons Sisquella 2017, a Spanish white wine. A dish of Aizu white asparagus with salsa verde, featuring soft white asparagus with a flavorful sauce and mayonnaise, accompanied by mussels and anchovies, ideal with wine. Zudugarai Zudugarai Rosé 2019 follows, a Spanish rosé wine. Stir-fried Aomori spear squid with squid ink croquette and squid ink sauce, presenting a rich flavor without overwhelming, complemented by contrasting pure white gintiji pepper foam. Baguette from Gunma Croft Bakery is served alongside, with a delightful wheat aroma and chewy texture. Then, Ikeda Select 2020, a Japanese white wine, accompanies Basque clam rice, brimming with clam umami. Bodegas Toribio Fermentado en Barrica 2021, a Spanish white wine, pairs with hirasuzuki gratin, aioli sauce, yuzu peel, and fresh tomato sauce, resembling sushi nigiri with creamy gratin atop, enveloping delicate hirasuzuki, finished with refreshing yuzu and tomato. Baron de Lajoyosa Gran Reserva 2010, a Spanish red wine, accompanies presa (part of Iberico pork) with pinchomoruno sauce, cumin, garlic, and snap peas, boasting unexpected tenderness and richness, enhanced by slightly spicy sauce. Tobia Alma Tobía Rioja 2019, a Spanish red wine, pairs with firefly squid ink paella, with a tantalizing aroma of squid ink and a liver sauce overflowing from firefly squid, heightened by garlic mayonnaise. Valveran 20 Manzanas Sidra de Hielo, an ice cider, accompanies strawberry and fruit tomato gazpacho with homemade ice cream and vermouth foam, offering a cute snowman-like dessert with a sequence of strawberry and tomato aroma. Finally, Arise Coffee from Kiyosumi-Shirakawa is served alongside a pudding made with eggs from Watanabe Farm in Tochigi, with chestnut liqueur (liqueur de beriojota), delivering a rich egg flavor complemented by bittersweet caramel and liqueur, offering an adult taste. A culinary experience that redefines the concept of Spanish cuisine with innovative creations that honor tradition, presenting refined and profound flavors in each dish, evoking a sense of awe.

I joined a private reservation at ®️kyoko's counter! I visited a trendy Spanish restaurant in Kiyosumi-Shirakawa, where it's been hard to get a reservation lately. The course meal with wine pairing was 21,562 yen. Highlights included Ajo Blanco (almond and fava bean cold soup), Tapas (Spanish ham and coca, tart with white shrimp and anchovy cream), Esparragos blancos (asparagus with Basque salsa verde, homemade mayonnaise, mussel, anchovy, and boiled egg tartare), Chipirones (Aomori squid croquette with squid ink sauce, sauce made from Gindilla green chili?), Arroz (Basque clam rice, originally with Manila clams), Pascado (Gratinated Hirasuzuki with aioli sauce, baked open), Carne (Roasted Iberian pork pressa with snow peas), Paella (Firefly squid and squid ink paella), and Postre (Gazpacho made with strawberries, with flan and Bechamel sauce made from acorn liqueur). I provided explanations to the best of my knowledge. Each dish was creative and delicious, and I enjoyed a full-course meal at the counter with fantastic service. If I had to say one thing, the wine pairing might be a bit too refined for those who usually guzzle wine like fools. Of course, it's delicious, but next time, I might opt for à la carte drinks!

In the bustling area of Kiyosumi-Shirakawa, our restaurant stands out as the most vibrant Spanish eatery, where reservations are fiercely contested. Operating vigorously day and night in a renovated property, a charming over-60-year-old traditional house exuding warmth and cleanliness, fitting perfectly into the local neighborhood. The name of our establishment, chosen in the language of the Basque region, means "to give." During our first dinner course experience, we were thoroughly impressed by the hospitality of the chef and staff. The extensive course, featuring both fish and meat mains along with paella and two dessert options, offers a delightful blend of familiar comforting flavors and exciting new elements. While occasionally complex in taste and temperature combinations, personally, every dish hit the mark. Utilizing seasonal ingredients goes without saying, but what truly stands out is how they ingeniously incorporate the unique local flavors of Fukagawa cuisine into exquisite Spanish dishes. The wine selection, reasonably priced, perfectly complements the meal. With prompt service and attentive, gentle hospitality, we were awakened to a memorable dining experience, reaffirming the joy and depth of food appreciation.