This is my fourth visit to aca!! I personally believe it’s the best restaurant in the world! It’s a unique and special place that approaches the flavors of ingredients not through Japanese cuisine, but through Spanish cuisine!! Amakusa Red Sea Urchin Squid Ink Paella with Sherry Vinegar and Seaweed – absolutely divine! Bocadillo with Kohada, Tomato, and Sherry Vinegar – simply exquisite! Grilled Spanish Mackerel with Sherry Vinegar – incredibly delicious! Wood-fired Kyoto Manganji Pepper Ajo Blanco – outstanding! Fried Sweetfish with Semolina Flour and Manchego Cheese – truly exceptional! Kyoto Ohara Perilla, Shiso, Horse Meat Tartare Pâté with Wood-fired Breadcrumbs, Egg Yolk, Garlic, and Paprika – absolutely phenomenal! Jamon Serrano Soup with Fukui Prefecture Mozuku – incredibly delicious! Strip Loin with Kyoto Ohara Grilled Eggplant – superb! Chiba Ohara Abalone with Abalone Liver Caldozzo and Urume Sardine Broth – unbelievably delicious! Okayama Shimizu White Peach – exquisite! Crema Catalana with Goat Milk – outstanding! Amazon Cocoa – delicious! The greatness of this restaurant is hard to put into words, but simply put, it lies in its unique approach to Spanish cuisine while enhancing the flavors of the ingredients!! The strong flavoring with Sherry Vinegar and White Wine Vinegar instead of rice vinegar, along with the punch from garlic and olive oil, gives this place a distinctive character! Starting off with the sea urchin, seaweed, and squid ink paella!! It’s just too amazing!!! The perfect marriage of Japanese and Spanish cuisine!!! The summer Amakusa red sea urchin is top-notch!!! The grilled Spanish mackerel surpasses any I’ve had at Japanese restaurants in terms of grilling, flavor, and seasoning!!! I just had sweetfish from Takatsu River at Mikado-ya in Tsuwano this week, but the semolina flour and Manchego cheese bring a whole new dimension to it!!! The horse meat tartare pâté is already incredibly delicious on its own, but with the unique blend of breadcrumbs, garlic, and paprika by Chef Higashi, it reaches new heights!! Jamon Serrano Soup with Mozuku!! There’s nothing quite like it in Japanese, Chinese, or Western cuisine, yet it’s unbelievably delicious!!! This is truly a combination that showcases Chef Higashi’s extraordinary creativity!! Abalone Liver Caldozzo!!! I made my reservation for this in July because it’s what I was looking forward to the most!!! To put it simply, it’s like a 3-4 times concentrated version of the abalone porridge famous in Busan, Korea!!! After enjoying the Firefly Squid Paella, Pacific Saury Paella, Hairy Crab Paella, and Hamaguri Caldozzo, I finally completed the round of aca’s signature paella with the Abalone Caldozzo!!! However, I had to visit Shizuoka Naruse yesterday and then aca today due to reservation constraints, and it feels a bit excessive to have two top-ranked restaurants in the Tabelog national genre back-to-back. I think I need to hold back a bit and focus on ramen and curry for a while!
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