I've been visiting this Modern Spanish restaurant since last September, and today marks my fifth visit. I'm absolutely hooked on this place. Accompanied by a friend for Sunday lunch, we were seated at a table and attended to by a charming gentleman, whose impeccable service, engaging conversation, and captivating aura, coupled with his graceful movements reminiscent of a ballet dancer, caught my attention. Upon inquiring, I learned that he hails from a restaurant that was a regular on the top rankings of Tabelog (a popular restaurant review site). It's clear that the only weak point of this establishment, its service, has finally been bolstered by the arrival of such a standout service professional. As this is my fifth visit, I won't gush with the same level of awe as my first visit, but overall, I am thoroughly satisfied. Especially with the signature dishes like the Iberico pork with tomato bread and the Iberico pork pluma, which never fail to impress no matter how many times I have them. It's worth coming here just for those. Additionally, with each visit, I notice an increasing fusion of Japanese ingredients into Spanish cuisine by the French chef Jerome. It's a seamless integration that maintains the essence of Spanish cuisine without feeling half-hearted. Today, we opted for the 15,000 yen course (excluding an 8% service charge), which consisted of the following: 1. Amuse-bouche: Spanish mackerel, pickled daikon radish, kumquat tart, cheese croquette. 2. Fava bean and bonito dashi soup, subtly flavored to avoid becoming too Japanese. 3. Iberico pork with tomato bread, a specialty of the house, showcasing the power of ingredients alone. 4. Carabinero shrimp, cucumber, apple, and strawberry salmorejo, with a surprisingly light taste despite its thick texture. 5. Charcoal-grilled bonito from Kochi Prefecture, served with pine nut cream sauce, tomato confit, black olives, and chrysanthemum greens. 6. Beef ravioli with sautéed mushrooms, red perilla, lemon, and umeboshi (pickled plum), served in a soup flavored with bonito broth and red perilla. This was the most intriguing dish of the day, expertly combining umeboshi and red perilla in a way that distinctly differs from Japanese chefs' approach but remains delicious. 7. Firefly squid fritters, kohlrabi espuma, rapeseed flowers, and cheese sauce. The fried firefly squid was surprisingly flavorful without any fishiness. 8. Charcoal-grilled sea bream from Hyogo Prefecture, served with apple and curry sauce, dill oil, and tempura shiitake mushrooms. The thick, fluffy texture of the sea bream is unlike anything you'd find in a traditional Japanese restaurant, and the apple and curry sauce adds a gentle touch without overpowering the fish. 9. Iberico pork pluma (roasted), served with galette of potatoes and carrots, grilled Brussels sprouts, and romesco sauce (made with tomatoes, red peppers, and nuts). This used to be a must-try dish for first-time visitors, but now it's quite rare due to its popularity. The pork has an incredibly tender texture and rich flavor that you wouldn't expect from pork. I could eat this dish alone until I'm stuffed! Overall, it was another satisfying visit, and I can't wait to come back again.

Hello everyone! Finally, I have surpassed 400 followers! Thank you so much, everyone! Today, I challenged myself with a new genre of cuisine—Spanish cuisine! The restaurant I visited today is "Tinc gana" in Ichigaya. They have an open kitchen with a counter and accept reservations even for solo diners, which is great for wine lovers like me. I did a bit of research since it's my first time here. The concept of the restaurant is to express Jerome Quilbeuf's modern Spanish gastronomy. He's known for his experience in Sant Pau and has opened "Gracia" in Hiroo and "Tinc gana" in Ichigaya. Spanish cuisine focuses on fresh, quality ingredients, often showcasing the natural flavors without heavy sauces. Seafood plays a significant role due to Spain's coastal regions, and ingredients like Iberian ham are prevalent. The menu is based on courses, and I opted for the Chef's Signature Course for lunch at ¥15,000. After getting off at Ichigaya Station, the restaurant was easy to find. The staff welcomed me warmly, and although a bit soft-spoken, they were attentive to wine and food inquiries. I couldn't meet Jerome in person, as he seemed engrossed in conversation with another diner. I opted for the wine pairing, which consisted of 10 selections, aligning with each dish at ¥15,000, the same as the course. I'll spare the wine details this time. The experience was delightful, and I look forward to exploring more Spanish cuisine in the future!

Supervised by Jerome Kilbof, who supervised the Spanish bar [Garcia] in Hiroo, Modern Spanish at Garcia. Expressing cutting-edge gastronomy from Barcelona in Ichigaya, Tokyo. Kilbof-san was present on the day of my visit. Lunch course Olive @6500 yen ✔︎ Tapas 2 types, tuna tartare, shrimp croquette ✔︎ Bread with tomato Spread thinly with fresh tomato on bread, sprinkle with salt and olive oil, and top with simple fresh ham. The ham is a 3-year-aged Jamón Serrano. ✔︎ 2 appetizers, bonito and peach ajo soup, sautéed scallops, perota radish ravioli made with pork fat ✔︎ Main dish Grilled Akita, Hinai-jidori chicken with corn fritters ✔︎ Dessert Jerome's Basque cheesecake Pleasantly smoky aroma and creamy texture that becomes addictive. ✔︎ After-dinner sweets Salted caramel, matcha ganache, orange, mango chupa chups Mango ice cream on a stick coated with white chocolate. ✔︎ After-dinner tea @800 yen Flower Moon Tea Almond-scented indigo blue tea. A leisurely course lasting about 2 hours. A live kitchen that makes the most of high-quality selected ingredients. Thank you for the feast.

The restaurant in Ichigaya has a calm atmosphere with a central counter. It's quite popular. It gives off a trendy vibe rather than traditional Italian cuisine. It combines the best of French and Italian cuisines, offering well-balanced courses. This place is a must-visit for fans of Spanish cuisine. Lunch costs around 6000 yen.

It was a Spanish restaurant with hints of harmony. However, I felt like the temperature and flavors were not quite aligned. Perhaps it's different from the Japanese palate? The ambiance was decent, but I didn't feel great seeing everything being vigorously cleaned up right in front of me in the live kitchen. The cheesecake was delicious though. - Bigeye tuna, shrimp croquettes with aioli sauce, bravas sauce - Corn soup with Japanese broth - Pan con tomate with 3-year-aged jamón ibérico - Salmoretto: Okinawan prawns, cucumber, apple, basil seeds - Yellowtail from Kochi with eggplant and pistachio sauce with Japanese broth - Scallops with pork fat, spinach, parsley roots, and white carrots - Spear squid stuffed with paella, Teo Pepe sauce - Striped jack with zucchini and piquillo peppers - Iberico pork plum with potato and carrot galette, micro herbs - Baked orange with almond foam - Jerome Basque cheesecake - Mango chupachups, orange jelly, ganache

【Visit: 1 time】On this day, it was my first visit to this Modern Spanish restaurant. There were three lunch courses priced at 6,500 yen, 9,000 yen, and 15,000 yen, so I had reserved the 9,000 yen course in advance through Tabelog. Japanese diners often tend to choose the middle option. For drinks, I could choose a pairing, but since I had other plans later in the evening, I opted for a glass each of sparkling and red wine. After the meal, I ordered a tea called "Rainbow Rhapsody." Since the menu wasn't provided, I only found out about the course contents when the dishes were served. The courses consisted of two bite-sized appetizers, baguette with ham, bonito and peach almond milk gaspacho, scallop and pork fat terrine, striped jack mackerel, chicken and corn tempura, cheesecake, and small sweets and fruits. The baguette with ham and cheesecake seemed to be the specialties. The unexpectedly delicious almond milk gaspacho with bonito and peach was a highlight. The combination of bonito and peach was something I hadn't thought of! On the downside, the main course, despite not being the cheapest, only had a choice of chicken, which was a bit disappointing. Also, it seemed that the rice dish (arroz) only came with the most expensive course (others around me had it), and as a carb lover, I was a bit dissatisfied that only the initial baguette represented carbohydrates. So, if you're going to visit here, you might end up feeling incomplete if you don't order the most expensive course.

I visited "Tinc gana," located on the border between Shinjuku and Chiyoda Ward in Ichigaya. This restaurant, which opened in September 2022, offers authentic Catalan cuisine. It's just a 5-minute walk from Ichigaya Station, which is served by the JR Sobu Line, Chuo Line, Tokyo Metro Yurakucho Line, and Toei Shinjuku Line. Situated on Niju-Nanadori, it occupies the ground floor of the "GEMS Ichigaya" building. The name means "I'm hungry" in Catalan. Jerome Kilbofshef, who earned three Michelin stars in Barcelona, showcases his skills here. The restaurant features a stylish ambiance with lively counter seats and tables. Here's the course menu I enjoyed today: - Tuna and rhubarb tartare with verbena - Okra and cheese croquette - Chilled corn soup with Japanese dashi - Three-year-aged Iberico ham served with pan con tomate - Salmorejo with shrimp: a cold soup with boiled shrimp, apple, tomato, and micro basil - Hokkaido scallop sauté with périgourdine sauce, white carrot puree, and purslane puree - Charcoal-grilled Shimaaji from Ehime with Saga seaweed and pipian verde sauce - Quickly seared Iberico pork plum with port wine sauce, potato and carrot galette - Jerome cheesecake - Shizuoka melon and pan masala with pomegranate ice candy, salted butter caramel, coconut and banana milk chocolate I thoroughly enjoyed experiencing Spain in the heart of the city. I definitely plan to revisit. Thank you for the wonderful meal!

I enjoyed the OLIVE 6,500 yen lunch course, the simplest option. I made a reservation for a weekend lunch and visited from Ichigaya towards Kojimachi. The restaurant is located on the first floor of a dining building with a imposing door. Despite feeling a bit intimidated, the interior is open with a live kitchen style. The decor is sleek, and the service is smart. It creates a comfortable yet slightly tense atmosphere, which is nice. The meal started with a carpaccio-flavored tartlet and small croquettes, followed by prosciutto, seafood gazpacho with summer vegetables, boiled ravioli with scallops, and pan-seared chicken breast. The drink options include cava brut starting at 1,300 yen and white wine at 1,500 yen. The flavors matched the price well. For dessert, I had the Basque cheesecake, caramel, chocolate baked goods, and melon. I concluded with a cortado for 650 yen. In the end, it cost a little over 10,000 yen. It was a very satisfying lunch, and the progression of flavors and textures in each dish was excellent. I thought it was a great restaurant.

"When asked, 'What is your favorite type of meat?' it's challenging to narrow down, but when asked, 'What is the most memorable meat you've had?' for me, it's definitely the 'Pluma' from Iberico pork! It's the 'kaburi' or neck-to-shoulder ribeye part, known for its less fatty, tender red meat that complements the flavorful Iberico pork fat. The taste is so rich and incredibly juicy that it's hard to believe it's pork. I first tried it about six years ago at a French restaurant, and the impact of that moment still vividly lingers in my memory. Even though other Iberico pork products like the Iberico ham (Jamón Iberico) may not align with my preferences, just the prospect of enjoying Pluma makes my heart dance. Perhaps, for the Spanish, it's a prideful ingredient akin to Japanese Wagyu for the Japanese. You frequently encounter it in modern Spanish restaurants. I recently ordered a 12,000 yen course after confirming I could have Pluma even in a short course. The menu included: - Aji (horse mackerel) tart with okra and cheese croquette - Japanese-style corn soup with dashi broth - Pan con tomate (tomato bread) with Hamon Iberico Bellojota - Salmorrejo (cold tomato and bread soup) - Scallop with Perota pepper - Striped jack (fish) - Iberico pork Pluma - World's best cheesecake - Melon and other tea sweets Although Chef Jerome was not present, the refinement in the presentation and taste of his dishes is impressive. Despite being a short course, the portion was satisfying. The Pluma, my main attraction, had a slightly overpowering sauce, which was a bit disappointing, but the meat's flavor itself was memorable. The other dishes were also delicious. This restaurant had a somewhat perplexing service during my previous attempt to book last year, and honestly, I hesitated to visit due to some questionable aspects of their hospitality as a newly opened establishment. However, with time, I decided to give it another chance, considering its proximity to my workplace and the rare opportunity to indulge in my favorite dish. But still, there's a lingering sense that the service doesn't quite match the price range. The overall tone might benefit from a bit of refinement. While being able to enjoy my favorite dish is a reason for a revisit, it feels insufficient, and I can't help but think this restaurant is missing out on its potential. Well, it might be presumptuous of me (laughs). Thank you for the meal!"

I was really looking forward to the restaurant opened by the former chef of Restaurant Sanpau. I had the "Chef's Signature Omakase Dinner Course" on this day. The dishes were not only visually stunning but also very enjoyable. Some dishes were a bit salty for my taste, but overall, everything was delicious. The chef provided detailed explanations for each dish, but it would be nice to have a menu that lists the contents of the course. Thank you for the wonderful meal!

The interior of the place is incredibly stylish, with a lavish display of high-quality champagne and wine. Despite being a new establishment, the parent company turns out to be Sanpau, and their investment is evident in the outstanding quality. Due to masks, the staff's voices were a bit hard to hear, making it challenging to understand the details of the beautiful kaiseki cuisine. However, the amuse-bouche was delightful – a cute and beautiful tart-like creation with thin layers, providing an amazing texture. Both the tart and rice croquette were delicious, with the former featuring a thin, delightful texture and a beautifully arranged presentation resembling rose petals. Next was the specialty, deceptively simple yet incredibly tasty. It involved grilled bread with rubbed tomatoes, topped with olive oil and prosciutto. It was so delicious that I tried replicating it at home and surprisingly succeeded. It was incredibly tasty! The gazpacho was like a work of art, not just visually appealing but also delicious, with perfectly cooked shrimp. The sauce was so good that I wished they would put it on pasta. The scallops were tender and moist, providing a delectable experience. I unfortunately forgot the details of the green dish that followed, my apologies. The meat dish featured pork with a sweet sauce, creating a moist texture. The experience continued downstairs at the bar, where we enjoyed Basque cheesecake and various cocktails in a completely different atmosphere. The performance was fantastic. It was surprising to have two enjoyable experiences in one place, and the underground bar had a completely different vibe. On this day, a woman from Madrid, Spain, treated us to a variety of unique drinks, including one served in a steamer – a remarkable and enjoyable surprise.

I visited for lunch on a weekday at a modern Spanish restaurant supervised by Jerome Kilbof, who also oversees the Spanish bar 'Gracia' in Hiroo. Surprisingly, Jerome himself was in the kitchen today. He's French, and the staff explained to customers that even though he's French, he specializes in Spanish cuisine. The place in Hiroo, 'Gracia,' has a compact and casual counter in a corner of a food court. The dishes go beyond typical bar food. On the other hand, 'Tinc gana' in Ichigaya has a more sophisticated setting, with some seats allowing glimpses into the kitchen. Today, I had a prime seat to witness the bustling atmosphere. The kitchen and service are well-coordinated, and the dedicated service staff exude a smart and stable presence. Considering the ambiance and service, the 6,500 yen price seemed reasonable to experience the same level of cuisine as in Hiroo. I opted for the lunch course "Olive," priced at 6,500 yen including tax, and it included: - Cheese croquette, mackerel and radish tart - Pan con tomate: baguette, fresh tomato, 3-year-aged Jamón Ibérico Veghota, olive oil, salt - Salmorlejo: Okinawan shrimp, cucumber, apple - Sautéed scallops, pork fat terrine, spinach, ravioli - Charcoal-grilled Hinai-jidori chicken from Akita, corn tempura, fondue, yuzu pepper hollandaise foam - Jerome cheesecake - Shizuoka melon, hamasara (salted butter caramel), banana milk chocolate, pomegranate ice candy Started with the acclaimed Pan con tomate, a baguette with garlic, fresh tomato, topped generously with aged Jamón Ibérico Veghota, seasoned only with olive oil and salt. The simplicity highlighted the exquisite taste of the Jamón Ibérico Veghota that melted with the warmth of the tongue. Following was Salmorlejo, a tomato cream soup resembling a gentle gazpacho. The vibrant colors were almost too beautiful to disturb with a spoon. The refreshing vegetables complemented the sweetness of the Okinawan shrimp. The sautéed scallops seemed simple, but the accompanying mysterious pork fat terrine added depth. Breaking it apart while enjoying the scallops created a multi-layered taste. The main course featured charcoal-grilled Hinai-jidori chicken, complemented by the aroma of yuzu pepper hollandaise sauce. Overall, the dishes showcased abundant vegetables with vibrant sauces. Despite each being delicious on its own, they accentuated the robust flavors of meat and fat. The use of olive oil and salt was exceptional. The desserts also lived up to the reputation, with distinctive presentations that kept the excitement until the end. The chef's signature creamy cheesecake was a memorable delight. The Blancmange that fascinated me at 'Gracia' in Hiroo also appeared in the course here. The deliciousness left me impressed, and I thought, "I want my family to taste this too." Thank you for the delightful meal.

"In May 2023, Akiton remarked, 'What a great country Japan is, where you can enjoy Spanish cuisine of this caliber at this price,' after dining at 'Tinc gana,' a Spanish restaurant managed by Jerome Kilboff, former head chef of 'Restaurant San Pau.' Kilboff, who served as a sous chef in Spain and head chef during the opening of the Japanese branch, has created a buzz with his modern Spanish cuisine. The restaurant, located on the first floor of GEMS Ichigaya, opened in September 2022. The interior mainly consists of casual counter seats. Now, let's delve into the taste of the dishes: - Lunch Course 'Mar y montaña' priced at ¥9,000 (including tax) - Amuse-bouche: Mie Prefecture horse mackerel with daikon sour cream and orange, delivering a delightful umami flavor with just the right temperature. The red shrimp croquette with aioli sauce is smooth and bursts with the flavor of shrimp. - Pan con tomate made with Iberian pork and topped with plenty of shaved Iberian ham on a tomato-rubbed baguette. Simple yet perfectly executed. - Gazpacho made with watermelon, tomato, and cucumber, with meticulous attention to presentation. The finishing touch is impeccable, especially with the delicious sweet shrimp. - Miyagi Prefecture bluefin tuna with pine nut cream sauce, showcasing a sophisticated flavor profile that accentuates the tuna's richness. - Charcoal-grilled amberjack with seaweed sauce is irresistible, visually appealing, and impeccably cooked. - Chiba Prefecture sterile pork with romesco sauce, a simple yet delicious dish showcasing expert cooking and flavorful sauce. - Jerome cheesecake, dubbed the 'world's most delicious' cheesecake, resembling a Basque cheesecake with a creamy texture. - A delightful assortment of petit fours for dessert, with pomegranate sorbet stealing the show. - Drink: Asahi Super Dry in a small bottle for ¥880. The service is attentive, and the prices are reasonable for the world-class flavors offered. Dining on Spanish cuisine of this caliber at such a price point is unexpectedly delightful. It was truly enjoyable. Overall rating on Tabelog as of May 2023: 3.70 with 57 reviews."

It's a restaurant located on the 1st floor of the Gourmet Building Gems near Ichigaya Station. The chef, Mr. Jerome, has experience working at the renowned Spanish restaurant San Pau. The meal starts with a delightful amuse-bouche, followed by the Pan con Tomate with abundant prosciutto, and the subsequent fish and meat dishes are not only delicious but also visually appealing. It was a lively and enjoyable experience with friends. Definitely coming back for more.

I visited for the first time on a Saturday night. We sat at the counter, where we could see the kitchen. We opted for the chef's course with a lighter wine pairing. The appetizer was served on a shared plate, and the crab cream croquette was surprisingly delicious. The sauce for the firefly squid was also amazing, and the final dish, which we thought was onigiri, turned out to be paella. Overall, we were very satisfied, and the portion size was ample. It's the best Spanish cuisine experience I've had so far.

Located on the first floor of GEMS, a gourmet building near Ichigaya Station, is a Spanish restaurant that opened last year. The chef, Mr. Jerome, served as the executive chef at the 3-star Michelin restaurant "Sant Pau" in Barcelona, Spain. The chef's friendly personality, warm staff, and sophisticated interior create an atmosphere reminiscent of Barcelona. - Appetizers: Red shrimp croquette and smoked salmon. The croquette bursts with the rich flavor of shrimp at a warm temperature, while the cream cheese beneath the salmon adds a refreshing touch. - Broad bean soup: A dish combining broad bean purée with bonito broth, offering a strong umami flavor and a slightly gritty texture that complements the broth well. - Iberico ham bruschetta: A simple dish of Iberico ham on a baguette topped with tomato, salt, and olive oil. The fresh acidity of the tomato, the saltiness of the ham, and the firm texture of the baguette create a perfect harmony. - Oysters: Served with beet and broth sauce, these clear and refreshing oysters are enhanced by accents of cilantro and mild cream cheese. - Fried firefly squid with turnip foam and rapeseed flower sauce. - Fried mackerel with Italian hozuki sauce, served with fried enoki mushrooms. The sauce's slight bitterness adds a nice accent to the moist and fluffy texture of the mackerel. - Iberico pork steak: Featuring "pluma," a shoulder blade cut of pork, served with potatoes, Brussels sprouts, and a Nomeko mushroom sauce. The melt-in-your-mouth texture and rich flavor of the pork are exceptional, reaching a level of deliciousness beyond expectation. - Sake lees ice cream with chocolate ganache: The ganache is pleasantly chewy with a dominant cocoa flavor over sweetness, making it exceptional. - Tea sweets: Banana chocolate, strawberry pistachio, and Basque cheesecake. - Pomegranate ice candy. For a course meal priced around ¥10,000, the deliciousness, presentation, and service stand out remarkably. The chef's ingenious incorporation of Japanese dashi into Spanish cuisine to suit Japanese tastes is extraordinary. This is definitely a place worth visiting regularly.

Located in Ichigaya, GEMS is a Spanish restaurant opened in September 2022, led by Chef Jerome Kilboff. Formerly from "San Pau," Chef Jerome is actively contributing to the culinary scene. Although he may not be present at the restaurant every day, I was fortunate to find him there during my visit. Arriving a bit early, I noticed Chef Jerome outside the restaurant, giving off a casual and cheerful vibe, which added a pleasant touch. The interior is exceptionally stylish, boasting a modern and clean ambiance. Whether for a girls' get-together or a date, the place seems versatile. There are both counter and table seats, and I opted for a table. The lunch course priced at ¥5,500, known for its excellent cost performance, is popular. However, based on positive reviews, I indulged in the top-tier lunch course priced at ¥15,000, complemented by wine pairing. The Spanish cuisine presented was surprisingly chic, with colorful and visually appealing dishes. The incorporation of dashi and occasional Japanese elements made the food easily enjoyable. Despite my aversion to broad beans, the soup featuring them was remarkably delicious – perhaps a breakthrough for my dislikes! The tuna and the main course with pork were exceptionally tasty. I'm intrigued to try the ¥5,500 course next time! Here's the rundown of the course I had: - Chef's Signature Omakase Lunch Course: ¥15,000 - Shrimp Croquette, Tart - Broad Bean Soup - Pan con Tomate, Serrano Ham - Fresh Oysters, Beets - Tuna, Ravioli - Firefly Squid, Spanish Mackerel - Iberian Pork, Paella (Onigiri-style) - Sake Lees Ice Cream - Basque Cheesecake - Pomegranate Ice Candy - Tea Sweets Feel free to like and follow! Don't forget to follow on Instagram: @hitolog_com.

About half a year ago, I visited this place with a French colleague who lives nearby. It's located on the first floor of the GEMS building in Ichigaya, which houses famous yakiniku restaurant "Nakahara" and a cozy Thai restaurant, among others. It used to be a tempura place before. The main dining area, with a considerable number of seats, is dominated by counter seats and has a lively and cheerful atmosphere! Oh, on the other side of the counter, there are colleagues from another company (^◇^;)! Here, French is spoken, there, Spanish, and where I am, English is spoken. It feels like we're not in Japan, with all this Latin cheerfulness, yet the ambiance is elegant. Managing this cheerful atmosphere is Chef Jerome, or "Don Jerome" as we call him. He's French but incredibly jovial. Right from the first Cava, he set the tone with "This is not Dom Perignon, it's Don Jerome," and got everyone, including the French colleagues, bursting into laughter. The amuse-bouche and the subsequent bean soup were exquisite. The Iberico ham was beyond words delicious. After that, I lost track of what dishes we had, but who cares, let's just immerse ourselves in this delightful atmosphere! There were several fish dishes, and oh, the fried firefly squid was ridiculously delicious. The meat dishes, like the harami-like cut, and the ending rice dish resembling paella were also outstanding. And to top it off, homemade ice cream, cheesecake with dessert wine, and pomegranate amuse-bouche, among others, were desserts that truly made our jaws drop. As we were thoroughly enjoying ourselves, we were invited to the bar located on the basement 1st floor of this building, which apparently belongs to the same company. How convenient! I had a couple of espresso liqueur-based cocktails instead of coffee, and we, two middle-aged men, had an insanely cheerful evening together! We joked about bringing our wives next time (^◇^;). It was incredibly delicious and cheerful! We'll definitely be back soon! Thank you for the wonderful meal!

Visited on a weekday night. Made a reservation a few days ago. [Points] The Spanish cuisine by the renowned chef was satisfying in terms of taste, portion, and quality, especially the desserts. However, there were several personal concerns regarding the service. [About the restaurant] It's a modern Spanish restaurant run by a skilled foreign chef named Jerome. Their cheesecake is said to be famous. There are other branches of the same group in Tokyo. Opened in September 2022, it already seems to be a popular spot. It's conveniently located very close to the station. [Interior ambiance] There are many counter seats and a few table seats. Although the counter seats offer an open view, the kitchen is quite far, so it's not very engaging. The spacing between seats is somewhat narrow. The staff, including Jerome, are mostly foreigners and seemed to have limited Japanese proficiency. Despite having a considerable number of staff, when the restaurant is almost full, the service doesn't seem to run smoothly, leading to slightly long wait times. [Food content] I had reserved the seasonal dinner course for ¥12,000. For drinks, I had one glass each of white and red wine, each costing around ¥1,200. Alternatively, a wine pairing option was available at ¥8,000 for 6 glasses, but each glass was half the size of a regular glass of wine, making it quite pricey despite being a pairing option. Also, tap water is available as a complimentary service, but they suggest ordering bottled water without mentioning this, which I personally found disagreeable. If only bottled water is available, that's understandable, but otherwise, it's misleading. The meal included the following: - Amuse-bouche: Cream croquette of shrimp, oil sardine - Soup of broad beans and bonito - Baguette topped with Jamón Serrano - Scallop and apple, beet soup - Tuna miquey - Deep-fried sand sole and shiitake mushrooms with spicy tomato sauce - Lamb shoulder with galette of potatoes and carrots - Sake lees ice cream and chocolate cake with sake pairing - Tea sweets including cheesecake [Food impressions] The dishes varied in saltiness, with some being slightly overpowering while others felt lacking, but overall, they were delicious. There were two desserts, and despite not having a sweet tooth, both were memorable. Particularly outstanding were the Jamón Serrano baguette, tuna miquey, lamb, and cheesecake. The Jamón Serrano was freshly sliced, moist, flavorful, with a hint of sweetness from the fat, and very tasty. The bread was a bit hard, which was a drawback, but it had a good aroma. The tuna miquey had a Spanish touch with a sauce slightly infused with garlic and olive oil, and the combination with chrysanthemum greens was unusual but delicious. The lamb was also flavorful and aromatic, enjoyed with a slightly sweet paste and salty sauce. The cheesecake, which I believe is their specialty dessert, was indeed delicious. It's rich with a strong cheese flavor, the kind that cheese lovers would appreciate. There were many unique dishes, and the portion size was moderate to slightly generous, making it a satisfying course overall. However, there were some missed opportunities. Regarding the food, the shiitake mushroom tempura was too crunchy, and from a Japanese perspective, it didn't feel like tempura. If they're going to use the term "tempura," which is a Japanese dish, a bit more consideration is expected. Also, on the service side, Jerome mostly explained the dishes in English, so it was difficult to understand. When the dish of sand sole was served to the person next to me who was Japanese, I strained to hear the explanation. Other foreign staff also seemed to struggle with Japanese, as they didn't suggest additional drinks when clearing wine glasses, and when I thought dessert was finished with only one type, I had to wait a bit with my wallet in hand to indicate I wanted the bill, but no one came, making the service feel somewhat lacking. Regarding the latter, another dessert came after a while, so a simple mention like "there's still dessert coming" would have been appreciated. I believe basic language skills are necessary when working abroad. Additionally, when I thought it was a good deal and ordered a wine pairing of three glasses at the beginning, =======

One of the hottest Spanish restaurants in Tokyo right now is "Gracia." Head Chef Jérôme, who previously worked as sous chef at the renowned Sant Pau under Chef Carme Ruscalleda (a top chef with a total of 7 Michelin stars), is now mainly running the show here. As you enter, Jérôme greets you with a smile, creating a welcoming atmosphere. The interior features a striking large green counter. We opted for the "Olive" lunch course with a wine pairing of three glasses, priced at a reasonable 10,000 yen. Each dish served was inventive and incredibly delicious. From oysters soaked in a vibrant red beet sauce accompanied by cilantro and apple, to the luxurious texture of bluefin tuna enhanced by pine nuts, the combinations were intriguing. While some dishes may challenge the notion of traditional Spanish cuisine, everything harmonizes perfectly. Even simpler dishes like the classic Pan con Tomate with Iberico ham or the Wagyu sirloin were exceptional. Notably, the Basque cheesecake specialty surpassed all expectations, leaving us swooning with delight until the very end. At 6,500 yen per course, the quality and quantity were impeccable, exceeding expectations even without the presence of paella. Considering the outstanding lunch experience, one can only imagine how extraordinary dinner must be. Before Jérôme opens another restaurant and our chance slips away, we'll definitely be returning. Highly recommended! The bill came to approximately 18,000 yen for two people, including the Olive lunch course (6,500 yen), wine pairing with three glasses (3,500 yen), sparkling grape gas-infused mineral water, and post-meal coffee. The menu included smoked salmon and shrimp croquettes, Iberico ham with Pan con Tomate, oysters with beet and dashi sauce, bluefin tuna from Nagasaki with pine nut sauce, Kagoshima Wagyu sirloin, the specialty Basque cheesecake, and petit fours.

A welcoming atmosphere refers to a place that is both beautiful and inviting. Not only is the food delicious, but the interior is bright and the chef is cheerful. The after-coffee on the terrace is also incredibly pleasant. This place offers oysters, which are a signature dish in my opinion. The chef's originality shines through, delivering consistently tasty dishes. It's a place where you can always feel at ease. Finding a restaurant with such a good cost-performance ratio is rare. It combines high taste with a bistro price. Give it a try at least once.