"Shokudou aca1°"This enchanting place, "aca1°", offers a delightful experience of authentic Spanish cuisine while utilizing the wonderful ingredients of Japan. You can truly savor the essence of real Spanish flavors here! ♡In the casual tavern style of "Shokudou aca1°", I have been visiting regularly since my last experience at a private event organized by a wonderful host. I sincerely thank you for that! m(_ _)mOn the day of my visit, I arrived in Tokyo just in time for my reservation and stopped by my favorite dessert shop in Azabudai Hills to pick up some exquisite sweets before heading to "Shokudou aca1°". ♫Upon arrival, I greeted my fellow diners at the entrance and stepped into the modern interior of the restaurant. The overall design features soft curves, creating a casual yet inviting atmosphere! Most notably, Chef Tatsuki Kozuka, the eldest at just 28 years old, along with his two other team members in their twenties, radiate a vibrant and cheerful energy that truly enhances the dining experience. It’s wonderful to see! Now, let’s indulge in the captivating world of modern Spanish cuisine crafted by Chef Kozuka. Of course, I opted for the recommended drink pairings! ♫⭐︎Domaine Chandon Brut → Let’s start with a crisp sparkling toast! ◉Two Types of Dried Amela Tomatoes Gazpacho with Soba → First up is the soba-infused gazpacho, which has been enhanced by drying the tomatoes, resulting in a refreshing yet rich flavor. It’s delicious! The gazpacho paired with the Domaine Chandon adds an extra lightness to the dish. Truly impressive! ⭐︎Glamona Jasmín 2024 ◉Charcoal-Grilled Kagawa Mackerel (2.5 kg) with Vegetables in Sherry Vinegar → Next, we have the splendid mackerel prepared by Chef Kozuka, grilled to perfection after removing excess moisture. The vegetables dressed in sherry vinegar are delightfully light! ⭐︎Amontillado Napoleon → You can’t fully appreciate your visit to "aca" without enjoying this sherry! It was magnificent on this day! ◉Okazaki Farm Omi Beef Sobrasada (Raw Chorizo) Bocadillo with Paprika Powder and Garlic → I always look forward to Chef Kozuka’s bocadillo! Today, he prepared a generous portion of thick raw chorizo, which is usually made from pork, but this time it’s Omi beef! The bocadillo was absolutely delicious, with the crispy bread and juicy sobrasada creating a perfect combination. The addition of paprika powder and garlic enhances the flavors even more! I could easily enjoy a whole loaf of bread! ⭐︎Micro Bio Wines Evolution ◉Marinated Fried Eggplant with Ajo Blanco Puree → Today’s dish features fried eggplant paired with the unique Ajo Blanco puree. For eggplant lovers, this is a must-try! The Ajo Blanco puree is one-of-a-kind and seems to adapt to the ingredients beautifully! ⭐︎Alhambra Beer ◉Homemade Smoked Butter Bread with Ajo Blanco Puree → This homemade smoked butter bread is a must-try! Today, it’s topped with Ajo Blanco puree, which enhances the smoky flavor of the butter! Delicious! ⭐︎Alhambra Beer ◉Chicken Wings Alitas de Pollo (Kara-age) with Three Types of Paprika Powder → I was really looking forward to the chicken wings! These kara-age wings are so good that I could eat them endlessly! The balance of flavors from the chicken and the three types of paprika powder is just perfect! Unfortunately, this dish will be on hiatus soon… (cry) I’m grateful for the chance to enjoy it just in time! m(_ _)m ⭐︎Alhambra Beer ◉Katsuragawa Young Sweetfish Escabeche with Citrus-Marinated Vegetables → Next up is the escabeche featuring luxurious young sweetfish from Katsuragawa! Until recently, it was a different fish, but now we have the young sweetfish, which is truly a treat! The delicate fried sweetfish is topped with finely sliced vegetables and apples marinated in citrus, creating a light and delicious dish! ⭐︎Bodegas Roda Sela 2023 ◉Okazaki Farm Omi Beef (54 months) Sirloin Cap Charcoal-Grilled with Piquillo Peppers → The main dish features Omi beef from Okazaki Farm, aged for 54 months! The sirloin cap is carefully trimmed and grilled over charcoal using grapevines, resulting in a deep and rich flavor. The different cuts and marbling provide a delightful variety of tastes! ⭐︎Can Feixes Chardonnay 2024 ◉Amakusa Hamo Caldoso with Hamo, Clams, and Fish Broth → Today’s rice dish #1 is a caldoso featuring Amakusa hamo! The broth is rich, made not only from hamo but also from plenty of clams and fish bones, creating a deep flavor. The hamo is, of course, delicious! Chef Kozuka’s rice dishes are always fantastic, and I couldn’t resist asking for a second helping! ◉Sajima Octopus and Garlic Paella → Today’s rice dish #2 is a paella topped with tender octopus from Sajima! The rich flavors fill your mouth, and it’s truly authentic! I had to ask for a second helping! ◉Frozen Crema Catalana with Fresh Goat Milk Ice Cream from Toyama → After enjoying the double rice dishes, it’s time for dessert! This classic dessert features fresh goat milk ice cream, which I can’t resist! The frozen crema catalana adds a refreshing touch to the richness! I even requested a double serving of the milk ice cream this time! (･･;) This goat milk ice cream is incredibly milky and light… so delicious! I just love it! ♡ ⭐︎Herbal Tea → Finally, I enjoyed a soothing herbal tea to wrap up the meal.Thus, the wonderful feast led by Chef Kozuka and his young team came to an end, and I felt that they are evolving and becoming even more delicious! With new menu items on the horizon, I can’t wait to see what new experiences await us! My excitement continues to grow! It was a great meal! m(_ _)m