I visited anchoa in February 2026, and it was a personal smash hit for me. I was eager to return, and when I heard that my usual companions had gone there while we were out drinking, I felt envious and quickly made a reservation on the spot. I visited with one of those companions.We arrived in Kamakura early that day and got ourselves ready at the sauna before heading to the restaurant. Given my state, I thought I might be overwhelmed by the food and wine here.(Since this was my second visit, please refer to my previous review for detailed comments.) In conclusion, I ordered the JPY 6,600 lunch course, which managed to carry over the excitement from my last visit while incorporating seasonal elements.Perhaps it was due to my thirst after the sauna, but Chef Sakai's authentic Spanish cuisine made my whole body feel alive with pleasure.The price for this course is incredibly reasonable, and if I were to recommend "delicious Spanish cuisine," it would definitely be at anchoa.As always, the service was exceptional. The chef shared insights about the dishes, and the staff offered excellent wine recommendations. The atmosphere was comfortable and cheerful, providing the perfect environment for dining. Achieving such simplicity while maintaining quality is a testament to their experience and the mindset of wanting to create a great dining experience.The menu for the day was as follows, with wine being served generously to match the dishes. Sitting at the counter allowed us to enjoy the live cooking experience, which was fantastic.- Assorted Pinchos◯ Lamb Rillettes with Pickled Purple Cabbage◎ Cheese from Hokkaido FARO with Quince Jam This cheese, made at a Spanish cheese workshop in Hokkaido, is tailored to Japanese tastes. It is served with membrillo, a traditional quince jam from Spain. The cheese has a pleasant acidity that pairs beautifully with the fruit-derived sweetness of the jam, creating a simple yet comforting flavor.◯ Pickled Sardines with Black Olives, Cheese, and Marmalade◎ Rare Fried Mackerel The mackerel is dried overnight and then fried. Although it is rare, it has no unpleasant odor; instead, frying enhances its aroma. The umami is concentrated, and the silky texture of the rare meat creates a delightful taste experience. Every step in the preparation has its purpose.◎ Mushrooms with Prosciutto I had this last time as well, and the richness of the mushrooms and prosciutto creates a vivid and powerful flavor that stimulates the brain.◎ Sea Snail with Mojo Sauce The mojo sauce, flavored with chili, paprika, and garlic, enhances the umami of the sea snail. It has a taste reminiscent of salami. I enjoyed this last time too, and I particularly love the spiciness that lingers in the nose from the sauce.◎ Pork Jamón and ◎ Beef Jamón The pork jamón is still being offered despite the import ban due to swine fever. They mentioned that their stock is still okay, but I can’t help but hope that they never run out of this deliciousness. The beef jamón has a wonderful aroma, and the melt-in-your-mouth umami is concentrated. It dissolves gently at mouth temperature, spreading a sensual flavor. It’s reminiscent of incredibly delicious and tender beef jerky. I wish I could stick it to the roof of my mouth and savor that aroma and taste forever. It’s that impressive.◎ Gazpacho I had imagined gazpacho as a soup, but this version is more like a puree of roasted vegetables. The ingredients include oil and vinegar, and while a clear and refreshing dish is typical for soup, this method concentrates the flavors of the roasted vegetables. Mixing it with rice salad adds volume. The thickly cut yellowtail has a freshness that stands out, and combined with the acidity of the gazpacho, it can also be enjoyed like carpaccio. This creative twist is highly accomplished.◎ Oil-Poached Black Sea Bream Should I call it pil-pil? The aroma is incredible, stimulating the nostrils, and I was salivating even while it was being served. The black sea bream, simmered with oil, dill, fennel, tomatoes, celery, and onions, is moist and showcases the delicate yet robust flavor of the white fish. The taste of the vegetables is prominent, especially the tomatoes, which are packed with the essence of the sun, making it a dish even my friend, who dislikes tomatoes, can enjoy. The flavors of land and sea blend seamlessly, proving the strength of the ingredients. This was the best dish of the day.◎ Braised Veal Shank Last time, I had a steak made from aged meat from Sakaeya, but this course featured a braise. Unlike French cuisine, it is simmered primarily with red wine and no butter. The absence of butter reduces the fat content, allowing the natural flavors of the meat to shine. The side dishes included black carrots and Manji peppers, with the concentrated flavor of the black carrots being remarkable.◎ Seafood Paella After being impressed by the squid ink paella last time, I chose the seafood this time. The shrimp and shellfish are cooked intensely, resulting in an incredible amount of broth that brings out the essence of the sea. The way the rice absorbs the broth is perfect, and the robust umami from the sea fills the mouth with happiness. The surprisingly smooth aioli sauce continues to pair astonishingly well with the paella, pushing the deliciousness to new heights. Just like last time, I ended up having two servings, even stealing some staff meals. I left feeling completely satisfied, having experienced a slice of heaven.◎ Cheesecake This was also the best cheesecake I’ve ever had in my life. It still has the perfect melt-in-your-mouth texture. No complaints—simply the best.I finished with a rich Spanish-style pudding while enjoying sherry brandy. I added some jamón, and with nine glasses of wine, including after-dinner drinks, the total came to about JPY 16,500. The pricing is remarkably reasonable in a good way.This is a fantastic restaurant that delights both food lovers and drink enthusiasts. I wonder if I can come back around autumn. I envy my friend who lives close enough to visit frequently. This place has the power to make you want to live nearby.