A wonderful restaurant that truly makes you feel that Japanese restaurants are the best.This fusion Spanish restaurant earned three Michelin stars when Michelin Hyogo was announced in 2015. I had long admired it and finally visited. Chef Nobuya Fukumoto, who previously worked at the now-closed Ca sento in Valencia, Spain, opened this restaurant in Kobe.Overall, the dishes were beautifully presented and delicious, showcasing a refined fusion of Japanese flavors with a soft Spanish touch. The seasoning was gentle, emphasizing the natural flavors of the ingredients. I was particularly impressed by the use of oils; each dish featured a unique oil that complemented it perfectly. Despite the variety of ingredients and seasonings, everything felt cohesive, aligning perfectly with my taste as a fan of Spanish fusion cuisine.After returning from a trip to Norway and Sweden at the end of August, this was my first visit to a high-end restaurant in Japan. I was once again amazed by the excellence of Japanese restaurants. The flavors were soft and gentle on the body, yet incredibly delicious and delicately crafted. The service was calm and kind, and the interior was a simple, sophisticated space that incorporated just the right amount of Japanese elements.The following is the omakase course with sparkling water, totaling just under JPY 20,000.★ 7.5 GinkgoThe white round item at the bottom is pear, with a jelly of fresh fromage, topped with ginkgo. A cute amuse-bouche.★ 7 WheyA small glass of chilled whey soup from Rokko Yuge Farm.★ 8.5 AnchovyCantabrian anchovies from Spain wrapped in a sheet of yam with ricotta cheese inside. The small translucent beads in the center are finger limes.The umami and creaminess of the anchovies were outstanding. The saltiness was subtle, allowing the true flavor of the anchovies to shine through.★ 8.5 CaviarA freshly baked tart filled with roasted eggplant and fresh goat cheese, topped with caviar. The roasted eggplant's smoky flavor was perfectly balanced. The caviar was not overly salty, and the goat cheese had almost no strong flavor, which was excellent.★ 7.5 Egg MushroomEgg mushroom flan with Manchego cheese foam. This dish brought a Spanish touch with the cheese while maintaining a soft, easy-to-eat flavor reminiscent of Japanese French cuisine.★ 7.5 Homemade BreadSlightly fragrant from being smoked, this unique bread was delicious.★ 8 Needle SquidNeedle squid wrapped in a rice flour dough with a sauce made of almonds, garlic, young ginger, and wasabi. It looked similar to the earlier "anchovy" dish, but the flavors were distinct due to the different ingredients. Here, too, the quality of the needle squid and the gentle flavor of the sauce were delightful.★ 9 Horse MackerelOnly the white tomato foam sauce is visible, but inside are horse mackerel, citrus sauce, and oil. The sauce and oil were delicious, and the pairing with the horse mackerel was superb.★ 8 Pike CongerA tart with pike conger and figs, topped with French prosciutto. The pike conger had a texture similar to mochi. The harmony of all the ingredients was remarkable, with the fig almost becoming a liquid, serving as a sauce.Next, there were two dishes featuring bonito!★ 9 Bonito (first dish)Bonito coated in a spicy sauce made from dried Ñora paprika. Google info: Ñora is a traditional ingredient made from small, round red peppers (sweet dried chili) sun-dried in Spain. On top is a sauce made from tomato and paprika, reminiscent of gazpacho, garnished with clover leaves. The combination of bonito and Ñora, along with the gazpacho sauce, was exquisite!★ 8 Bonito (second dish)Lightly seared bonito with a sauce of citrus, garlic, and onion underneath. They poured almond foam sauce right in front of me, which was described as almond gazpacho.The next duck dish was time-sensitive, so the staff advised me to take care of any needs beforehand, which heightened my excitement and expectations.★ 10 DuckUsing the beloved Megumi duck from Aichi Prefecture. Google info: Megumi duck is a high-quality brand of duck raised with care by Mr. Okamoto at Toriiichi Butcher Shop in Toyohashi, Aichi, known for its low production volume.The sauce was made with red wine, port wine, and sansho oil, accompanied by black garlic puree.While the previous dishes featuring horse mackerel and bonito were impressive, I was most moved by the Megumi duck. The cooking truly showcased the quality of the ingredients. The texture was so tender that I wanted to avoid using a knife and fork as much as possible. There was no gamey taste, just a soft expression of the meat's umami. The beautifully charred skin added a delightful flavor. It was simply delicious.★ 9 RiceServed bubbling in a clay pot. This is Valencia's paella, a representative local dish with various types. Interestingly, it is said to be the origin of the Japanese "ojiya"! I had thought ojiya was an ancient Japanese dish. The sauce was rich with plenty of shellfish, and as soon as it was served, the aroma of bisque filled the air. The flavor was also rich and satisfying. I was able to request a refill, hoping for some crispy bits, and there were just a few crunchy parts.★ 7.5 ButternutIce cream made from butternut squash with pumpkin seeds. A creamy, smooth ice cream with a slightly Middle Eastern flavor.★ 7 Black Bean White ChocolateFor the final drink, I chose from coffee, espresso, or herbal tea.★ 7.5 Coffee