I visited this restaurant for my partner's birthday dinner. It’s a renowned Spanish Basque cuisine restaurant that has earned a Michelin star, and I was excited to enjoy its culinary prowess while indulging in a luxurious experience.Upon entering, I was seated at the prime counter spot right in front of a large wood-fired oven! What a delight! The interior exudes a warm wooden ambiance, creating a comforting atmosphere… it’s very cozy. We opted for the omakase course and chose wine pairings for our drinks. However, I was informed that there wouldn’t be a drink for the first dish, so I ordered a Basque beer. Then, the chef introduced the impressive Kagoshima Prefecture crossbred Wagyu ribeye, and the feast began.Here are the details: ◎ indicates dishes, and ◉ indicates wines paired with each dish along with my impressions. It’s a lengthy read, but I hope it makes your mouth water! (By the way, there was no menu, so I’ve named some dishes myself… please forgive me m(_ _)m)◎ Pinchos Hilda → A classic Basque pinchos. The balance of the anchovy's saltiness, the olive's acidity, and the bitterness of the gindilla pepper is exquisite. ◉ Basque Beer "Keller" → Features creamy foam and mild bitterness, making it a great aperitif to enjoy with the Hilda!◎ Foie Gras Bonbon → A masterpiece that can be called Alarde's specialty. The fusion of foie gras and chocolate is simply divine! I wish they sold it at convenience stores, haha. ◉ Sparkling Wine "Isal Rec Alta di 2021" → With refreshing acidity and mineral notes, it pairs perfectly with the rich sweetness of the bonbon.◎ Four Types of Entrantes 1. Cauliflower Milk Pudding → A luxurious dish with a smooth mousse texture drizzled with olive oil, topped with scallops and caviar, with a hint of saltiness that is delightful. 2. Watermelon Gazpacho → It’s been decades since I last had watermelon… this is how it tastes, haha. The cold yet rich gazpacho is refreshing and heightens my appetite. 3. Crispy Tart with Jamón and Muscat → A cup-shaped crispy shell filled with whole muscat grapes, topped with jamón ibérico. The yogurt and garlic accents work wonderfully. 4. Bonito with Shiso Vezze → Rarely seared bonito from Kesennuma served with a shiso-based genovese sauce… a brilliant fusion of Japanese and Italian flavors! ◉ Orange Wine "Ika Chacolina Rose 2024" → A dry type with berry and citrus nuances, it pairs excellently with each pinchos.◎ Two Types of Homemade Brioche Pinchos 1. Sardine → Marinated fresh sardines caught in Osaka paired with gindilla mousse… the refreshing acidity is irresistible. 2. Abalone → A complex yet refined flavor combining abalone with sherry, kombu, liver, and aioli sauce… it’s a perfect match with the soft brioche! ◉ White Wine "Doniene Gorondona Chacolina Doniene Iri 2022" → A mellow chacolina with nutty flavors… it goes without saying that it pairs beautifully with seafood!◎ Seaweed and Sea Urchin Gazpacho → A transparent gazpacho made with tomato juice, featuring Awaji Island seaweed and Rishiri Island sea urchin… it brings a refreshing summer vibe. ◉ White Wine "Viña Matarian Seco 2024 Primitivo Collantes" → With a light saltiness reminiscent of the sea and sharp minerality, it creates a wonderful marriage with the gazpacho!◎ Corn Potage → A mild corn potage with grilled eggplant and morcilla… what a creative idea! ◉ Red Wine "Rey Noble Crianza 2015" → The eye-catching label features a blue heart, and it’s a spicy red with light tannins… the aged aroma pairs surprisingly well with the hearty potage.◎ Hamo Paella → A luxurious dish with a rich broth paella topped with fluffy fried hamo. The addition of karasumi and sudachi boosts the flavor! ◉ Orange Wine "Ichasu Mendi Bat Berry 2022" → Fruity yet refreshing… you can still feel the tannins in this glass. It matches perfectly with the gentle flavor of hamo.◎ Kinmedai and Clam Salsa Verde → The fluffy kinmedai with crispy skin and large clams make a fantastic duo… the spiced sauce leaves a great impression. ◉ White Wine "Mas Doish Murmuri 2023" → Fresh and rich in acidity… it has a pleasant aftertaste that fits perfectly with the spices in the dish.◎ Kagoshima Prefecture Crossbred Wagyu Ribeye → The meat is served in three cuts, slowly roasted in the wood-fired oven. Enjoying this hearty dish with just salt allows you to savor the essence of the meat, from tender cuts to those with a bit more bite! ◉ Red Wine "Teso La Monja Victorino 2022" → A classic red made from 100% Tempranillo. The concentrated fruitiness spreads in your mouth, pairing perfectly with the meat!◎ Basque Cheesecake → Ending with this is a must. The sweetness is enhanced by Basque salt, and the moist texture brings a smile to your face. ◉ Coffee → A comforting cup that is a must-have.Since it was my partner's birthday, the chef personally played a birthday song on a small accordion! What a wonderful gesture… I am truly grateful. Throughout the meal, I enjoyed delightful conversations with the chef, making for a fantastic time. By the way, the chef resembles Kenjiro Tsuda, haha. I am overwhelmed by the delicate yet bold flavors of traditional and innovative Basque cuisine! The chef's farewell as we left was top-notch. It was incredibly delicious!