I finally had the chance to visit this restaurant. As I opened the heavy door with its high ceiling, my anticipation grew. I was seated at the counter in the open kitchen.Course Menu:- Red Sea Urchin and Squid Ink Paella ☆☆☆- Kohada Bocadillo ☆☆☆- Spanish Mackerel, Komatsuna, Nasturtium ☆☆- Manganji Pepper, Ajo Blanco ☆☆- Fried Sweetfish with Manchego Cheese ☆☆- Horse Meat Chorizo, Perilla, Shiso ☆☆☆- Jamón Serrano with Mozuku Soup ☆- Kobe Beef Strip Loin and Tenderloin with Charcoal-Grilled Eggplant ☆☆☆- Abalone Caldoso with Abalone Liver ☆☆☆- Peach ☆- Goat's Milk Crema Catalana ☆☆Champagne:- Salon (Drappier) 2018Wine:- Meursault Premier Cru Les Genevrières 2020- Valbuena 5° 2019Each dish showcased the ingredients beautifully. The combination of Japanese and Spanish elements was incredibly delicious. I was moved from the very start with the red sea urchin and squid ink paella. Next came the specialty, the Kohada Bocadillo, and the waves of delight just kept coming. The finale, the abalone caldoso, was rich in flavor and simply exquisite.The service was outstanding, and the atmosphere was perfect.Since we enjoyed champagne and wine by the bottle, the total was quite substantial, but I was still extremely satisfied. They say that high prices come with high satisfaction, but this place exceeded my expectations.
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