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1-3-6 Shirakawa, Koto-ku, Tokyo, Japan
¥¥¥ ・ Spanish
MICHELIN Guide's Point Of View
Satoru Kobayashi expresses his connections with the seasons and food producers of Japan through the medium of Spanish hometown cooking. A speciality is rice cuisine. Clams on rice, a Basque dish, is done in a Fukagawa-meshi style (asari clam miso soup over rice). For the squid-ink paella, firefly squid are used. Familiar Japanese rice is harmonized with the styles of each region. The sheer variety of the menu, encompassing tapas, char-grilled dishes and more, testifies to the depth and richness of Spanish cuisine.
Facilities & Services
- Counter dining
- Air conditioning
Credit cards accepted
