I revisited in mid-July 2026.This time, I had dinner with my wife.We arrived at this Spanish restaurant.It’s located on the first floor of a building just off the Onaridori street from the west exit of JR Kamakura Station.For dinner, we had the following options:- Anchoa Course: JPY 13,200 Includes aperitivo, assorted pinchos, 4 tapas, meat dish, rice dish, 2 desserts, coffee, and petit fours.- Getaria Course (Basque-style grilled fish): JPY 13,200 Includes aperitivo, assorted pinchos, 3 tapas, grilled fish (over 1 kg), 2 desserts, coffee, and petit fours.- Special Course: JPY 16,500 Includes aperitivo, assorted pinchos, 4 tapas, aged beef from Sakaeya, rice dish, 2 desserts, coffee, and petit fours.- Marisco Course: JPY 16,500 Includes aperitivo, assorted pinchos, 5 seafood tapas, rice dish, 2 desserts, coffee, and petit fours.I really enjoy the seafood course featuring local Sagami Bay seafood delivered by Hasegawa from Sakanabito, so we reserved:- Marisco Course: JPY 16,500 for 2 people.The restaurant has 3 counter seats along the kitchen on the right upon entering, 2 round tables for 4 in front, and a semi-private table for 4 in the back, separated by a wall. We were seated at the counter.The restaurant is run by a male chef and a male sommelier.The BGM features flamenco music.On the table, there was a printout detailing the ingredients for that evening's Marisco Course, including a secret ingredient that piqued our curiosity.The wine pairing menu included:- Regular Wine Pairing (9 glasses): JPY 10,000- Premium Wine Pairing (9 glasses): JPY 14,000- Regular Wine Pairing (5 glasses): JPY 6,000- Premium Wine Pairing (5 glasses): JPY 9,000As a wine lover, I opted for:- Premium Wine Pairing (9 glasses): JPY 14,000.My wife wanted to limit her alcohol intake that evening, so she ordered a la carte while enjoying the Marisco Course.Here’s what we had that evening:- TEXTURES DE PEDRA Raventos i Blanc 2020 My first glass of wine pairing and my wife’s first a la carte drink. This is a sparkling wine from Catalonia, Spain, made from the grapes Xarel·lo, Vermell, and Bastardo. It has a striking bitterness and is dry and delicious.- Aperitivo The amuse-bouche named after the restaurant, anchoa. This is a classic. It features grilled yellow zucchini and anchovies on a crispy pastry-like base called coca, reminiscent of Spanish pizza. The coca is served hot and fresh. The saltiness and umami of the anchovies are irresistible, and the richness and sweetness of the yellow zucchini are delightful.- SOLAN DE CABRAS: JPY 1,000 I ordered the same sparkling water as usual, from Cuenca, Spain, to use as a chaser.- Zapiain Cidra Natural Nueva 2024 My second glass of wine pairing. This is a cider from Spain, bursting with apple acidity and freshness, served in the traditional escanciar style.- Assorted Pinchos As always, this was a lavish selection. That evening, we had: - Homemade tuna, boiled egg, and potato salad canapés - Wild boar and venison petit-fours with grilled mushrooms - A platter of eel eggs, liver, stomach, and swim bladder - Ray in jelly with summer vegetables and romesco sauce - Pickled Spanish mackerel with jam and pecorino cheese canapés - Gazpacho As usual, this was a parade of extraordinary dishes. The petit-fours, typically made with pork, were made with wild boar and venison, giving them a rich gamey flavor that was delicious. The dish using eel offal instead of the flesh was impressive, completely free of any strong taste.- Primitivo Collantes Socaire 2022 My third glass of wine pairing. This is a white wine from Andalusia, Spain, made from Palomino grapes. It has a slightly sherry-like flavor due to aging in sherry barrels, with a salty mineral taste and bitterness.- Contino Rosado C.V.N.E.: Price TBD My wife’s second glass. This is a rosé wine from Rioja, Spain, made from Graciano and Garnacha grapes. It has a fruity flavor but is dry and pleasantly bitter.- Grilled Croaker and Eggplant with Cold Snap Pea Soup This dish features fragrant grilled eggplant hidden beneath the grilled croaker, topped with cold snap pea soup and crunchy chopped vegetables. The croaker is aromatic and rich in fat, while the grilled eggplant adds a heavenly aroma.- Envinate Taganan Parcela Margalagua 2018 My fourth glass of wine pairing. This is a red wine from the Canary Islands, Spain, made from Negromoll, Listán Negro, Muscatel Negro, and other local varieties. It has a soft body but firm tannins, making it a refreshing red wine that pairs well with the upcoming sea snail dish.- Sea Snail and King Bolete with Mojo Verde This dish surprised me upon arrival. It was the largest sea snail I’ve ever seen! Inside, it contained large chunks of sea snail meat and liver, combined with the king bolete mushroom, all coated in a thick mojo verde made with lentil paste. The cilantro flavor matched perfectly with the sea snail, making it incredibly delicious. This is definitely a memorable dish!- Naiades 2011 My fifth glass of wine pairing and my wife’s third a la carte drink. This is a white wine from Castilla y León, Spain, made from Verdejo grapes. It has a vibrant lemon-yellow color and a distinctive oak aroma. It has a sweet flavor but is dry and delicious when tasted.- Bread Served one piece per person, this is a hard-baked bread that is perfect for mopping up the exquisite sauces.- Ibarragani-style Piquillo Peppers One of the restaurant's specialties. This dish features piquillo peppers stuffed with Ibarragani crab meat, served with a generous amount of onion and paprika sauce. The sauce is simply irresistible!- Valdemonjas El Patio de Valdemonjas 2019 My sixth glass of wine pairing. This is a red wine from Ribera del Duero, Spain, made from Tempranillo grapes. It has a bold full body with rich fruit flavors and balanced acidity.- Grilled Ribbonfish and Cecina Roll with Risotto This dish features risotto infused with beef broth, topped with two rolls of ribbonfish wrapped around aged beef ham called Cecina. It is garnished with basil and basil flowers. This dish is also fantastic; the ribbonfish is delicious on its own, but the concentrated flavor of the Cecina adds depth, enhanced by the aroma of basil.- Miguel Merino Gran Reserva 2018 My seventh glass of wine pairing. This is a red wine from Rioja, Spain, made primarily from Tempranillo grapes blended with Graciano. It has a flavor reminiscent of grape skins, smoky and rich. It has a solid fruitiness and tannins, with a mild acidity, making it a full-bodied wine.- Sakaeya Hokkaido Wild Beef Steak with Man-gaji Peppers This is the meat dish for my wife. Normally not included in the Marisco Course, they flexibly accommodated our request since we both love meat. This beef comes from Sakaeya, a butcher in Shiga Prefecture, known for its completely free-range wild cattle. The meat is similar to venison, offering a rich flavor that cannot be found in A5 rank Wagyu.- Hasegawa’s Hokkaido Hogget Steak with Man-gaji Peppers Hehe, this is lamb for me! My wife had a traumatic experience with lamb in 1998 when we cooked some low-quality pre-packaged lamb together, which left a strong odor in the room. Although we both managed to eat it back then, it left a lasting impression. Since then, we’ve both become sensitive to the smell of lamb. However, as a foodie, I couldn’t let that stop me from enjoying lamb, especially in Western cuisine. I’ve made several attempts to overcome this trauma, and finally, in early 2020, I succeeded! It was a long journey of about 22 years. However, my wife still struggles with her trauma. Hasegawa, a master of humane slaughter, loves natural ingredients, including lamb, which he sources directly. This time, he prepared a steak from hogget aged 12 to 24 months, with a decent amount of fat. The red meat is flavorful, richer than lamb but not as tough as mutton. The fat is sweet and delicious. My wife tasted it and found the red meat acceptable, but the fat was still a no-go. It seems I still have a long way to go to help her overcome her trauma.- Linarejos 2023 My eighth glass of wine pairing. This is a white wine from Castilla y León, Spain, made from Albillo Real and Palomino grapes. It has tropical notes reminiscent of apricot jam and yellow peaches, making it delicious.- Tokobushi Arroz Caldoso This time, it was served in a clay pot instead of a paella pan. This is a Spanish-style rice soup with tokobushi and bamboo shoots. I love hot dishes, and this one was wonderfully hot. It contained tokobushi and other seafood, providing a rich broth. I had three bowls, and my wife had two, but there was still some left!- Arroz a Banda Hehe, a little share for my wife! This is a fisherman's dish from Valencia, Spain, where paella originated. It’s made by combining various seafood broths and cooking them in a large paella pan. Although it doesn’t contain any ingredients, the broth is incredibly rich and delicious. The crispy bits at the bottom are also delightful.- Tanzawasan Reihou Junmai Sake Awai Yamadanishiki 60 This was a service for me. This junmai sake is brewed by Kawanishiya Sake Brewery in Kanagawa Prefecture. It’s said to be suitable for warming, and indeed, it has a well-defined rice flavor.- Akisawaen Blueberry with Yogurt Ice Cream This dessert features blueberries from Akisawaen in Odawara, topped with yogurt ice cream and drizzled with Monteagudo Pedro Ximénez sherry. It’s quite rare to enjoy fresh blueberries, as I usually eat frozen ones.- Gonzalez Byass Lepanto Solera Gran Reserva 12 Years My ninth and final glass of wine pairing. This is a brandy from Spain, distilled from Palomino white wine and aged for 12 years in sherry barrels. It has a lovely attack with an alcohol content of 36%.- Basque Cheesecake This is a classic. It’s a creamy, mousse-like cheesecake with a pleasantly bitter burnt top. Pure bliss!- Petit Fours That day, we had a rich flan made only with egg yolks, a spoonful of arroz con leche made with rice cooked in milk and flavored with cinnamon, and a selection of Tarta de Santiago, an almond cake.- Chamomile Tea This was my wife’s order, featuring a classic chamomile flavor.- Hot Coffee I ordered this black.With a 10% service charge, the total came to JPY 60,060, which is JPY 30,030 per person, paid by card.Once again, we enjoyed the summer's bounty from Sagami Bay and the mountains of Hayama, and even savored lamb!When asked by the chef about the most memorable dish, I chose:- Sea Snail and King Bolete with Mojo Verdefor its impressive size and excellent pairing with the mojo verde.My wife chose:- Grilled Ribbonfish and Cecina Roll with Risottowhich was also incredible, thanks to the cecina.The Ibarragani-style Piquillo Peppers are a classic, so I didn’t include them in my selection, but the following dishes truly deserve recognition:- Wild Boar and Venison Petit-Fours- Grilled Croaker and Eggplant with Cold Snap Pea Soup- Tokobushi Arroz CaldosoI plan to visit again in the peak of autumn, which will likely feature an abundance of Hayama's mountain treasures.It was a great meal!