I visited ZURRIOLA in Ginza and enjoyed a course meal at the counter this time.From the very first snack, the anticipation was high. The tapas featuring anchovies and edamame, the bodago, and the montadito with eel and oxtail were all intricately prepared. Each small dish was not only visually stunning but also impressive in its flavor composition.The seafood dishes, in particular, were outstanding. One plate combined the umami and acidity of shellfish with fragrant herbs, creating a refreshing experience. I also appreciated the seasonal ingredients, like the white peach and mint soup, which showcased a great sense of creativity.The fish was perfectly cooked, fluffy, and balanced exquisitely with the sauce. The main meat dish was a beautiful rosy color, rich in flavor yet not heavy at all. The presentation varied significantly with each dish, making the course an exciting journey of anticipation for what would come next.The bread was aromatic, and even the accompanying butter was delicious, which was a delightful surprise. It paired wonderfully with the Spanish wine, allowing for a leisurely enjoyment alongside the meal.The finale included a satisfying dessert, petite sweets, and coffee. The sweetness lingered just enough to tie the entire course together seamlessly.The open kitchen counter allowed us to watch the cooking process, adding a lively atmosphere, while the interior maintained a calm ambiance. It felt like a natural blend of the robust flavors typical of Spanish cuisine and the delicate nuances characteristic of Japanese dining.
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