Located about a 2-minute walk from the west exit of Kamakura Station, I revisited the Spanish restaurant "anchoa" in December 2024 after a long time. (I had paused posting on Tabelog during December 2024, so there are no reviews.)On this day, I invited a friend for lunch. At noon on Friday, there were many customers gathered in front of the restaurant before it opened! "Can anchoa accommodate all these people?" a stranger remarked, and I agreed, wondering if there were enough seats. As it turned out, there were also reservations from the neighboring French restaurant "Fierte" (laughs).When the opening time arrived, I announced my name and was seated at the counter. I had requested a counter seat when making the reservation. By the time we opened, all the table seats were filled, making it a full house! It’s incredibly popular!!I greeted the owner-chef, Sakai. Actually, I had coincidentally met the chef and his wife at a wine salon in Sasuke recently, and we exchanged greetings!I ordered the 【anchoa course】 for JPY 13,200 (tax included). We started with Cava (Spanish sparkling wine), taking it easy as my stomach wasn’t feeling great.〈Aperitivo〉◆ Anchoa Coca The name "anchoa" refers to anchovy in Spanish! The Spanish anchovies used here are carefully selected from the chef's favorite brand. They are paired with roasted spring cabbage, where the saltiness and umami of the anchovies blend beautifully with the sweetness and aroma of the grilled cabbage, making it a perfect finger food to enjoy with Cava! 〈Pinchos〉◇ Tuna Homemade tuna mayo and sweet pickled Shonan red (red onion) inside a dorayaki. ◇ Faro Cheese from "QUESERIA FARO" in Nakagawa Town, Hokkaido. This is the only place in Japan that produces and sells rare Spanish cheese. It’s topped with quince jam (membrillo). ◇ Fish Roe Salt-boiled black sea bream roe served on a spoon, dressed with paprika powder. ◇ Konoshiro Pickled konoshiro served on a baguette, drizzled with olive oil and cheese, making it a delightful one-bite snack! ◇ Mushroom Mushrooms stuffed with homemade chorizo and grilled in oil! ◇ Turban Shell A skewer of turban shell served with mojo sauce (a sauce made with Canarian peppers). Choosing which dish to start with is part of the fun, as these are all delightful Spanish tapas that can be enjoyed in bite-sized portions! 〈Tapas〉◆ Swordfish / Gazpacho Tapas are small dishes originating from Spain! This refreshing dish features cold gazpacho paired with rice salad, topped with swordfish and parrotfish—perfect for early summer, with the sweetness of tomatoes and a hint of acidity, complemented by the aroma of olive oil! Gazpacho is amazing!! ◆ Piquillo Peppers When you open the crab shell, the red and orange sauces made from peppers catch your eye! The crab is the thorny crab (a type of king crab) from the deep sea of Sagami Bay, combined with mushrooms from Kanagawa Prefecture, stuffed into Spanish red peppers! The orange sauce is made from red peppers, and its strong sweetness and fruity flavor pair beautifully with the stuffed peppers, making for a delicious dish! ◆ Pompano / Tomato / Onion The chef brought a large grill pan for the fish dish and explained it briefly. The pompano is cooked with tomatoes and onions, generously doused in white wine, and baked in the oven—a dish from the Mediterranean islands. This is incredibly delicious! The broth, infused with the sweetness of tomatoes and onions along with the umami of the pompano, is simply divine! The pompano is tender, with a refined flavor of white fish, making this dish exceptionally delicious alongside the flavorful broth! ◆ Japanese Sea Bream / Biscay Biscay is a traditional sauce from the Basque region of Spain, paired with seasonal Japanese sea bream in this tapas dish. The roasted sea bream is tender, and its refined flavor harmonizes beautifully with the Biscay sauce! I enjoyed the change in flavors while savoring it with mashed potatoes mixed with wild vegetables! ◆ Hayama Ishii Beef / Root Vegetables Hayama Ishii beef raised by Mr. Ishii in Hayama Town! The cut is the knuckle main muscle, slowly grilled over charcoal, showcasing the wonderful umami of the lean meat! The flavor of the meat gradually intensifies with each bite, and the texture provides a satisfying chew! The sauce is made from reduced wine vinegar. The side dishes include roasted red turnips, purple daikon, and baby carrots. 〈Paella〉◆ Seafood Paella Paella with shrimp, squid, mussels, and clams is a special dish enjoyed during celebrations and family gatherings in Spain! The umami of the seafood seeps deeply into the rice, making it incredibly delicious! I enjoyed it with aioli sauce! 〈Postres〉Postres means dessert in Spanish. ◆ Blueberry Yogurt ice cream topped with blueberries and drizzled with Pedro Ximénez sherry from Spain! The acidity of the Kamakura blueberries was refreshing (laughs). ◆ Cheesecake When it comes to Spanish cheesecake, it’s the Basque cheesecake, and I absolutely love this one from anchoa! ◆ Sweets ✴︎ Arroz con leche (rice cooked sweet with milk) ✴︎ Pudding made with just egg yolks and sugar ✴︎ Ibiza-style cheesecake, infused with mint ◆ Tea ………………………………………………………… The main ingredients are seafood caught in Sagami Bay, prepared by fisherman Hasegawa, and vegetables sourced from the Kamakura Agricultural Cooperative (commonly known as Renbai)! The deliciousness of the dishes, which simply highlight the natural flavors of the ingredients, truly impressed me! It’s no wonder the restaurant is fully booked during weekday lunch hours. Simply wonderful! It was incredibly delicious! Thanks to Chef Sakai and the young staff. It was a great meal!