I had always wanted to visit Shokudou Aca, and on this day, I had the opportunity to join a dinner gathering for those with reservations.We started with a toast of champagne, followed by a spoonful of olive oil. The fresh green flavors of the olive filled my mouth. The first dish was a gazpacho made with this oil, featuring soba noodles, which we enjoyed with chopsticks. The tomato flavor was rich and truly summery!The second dish featured bonito, paired refreshingly with onions and garlic. The charred skin was perfectly crispy and aromatic.Next was a Spanish-style hamburger, the bocadillo, with a medium-rare patty. The tenderness and juiciness of the rare meat were heavenly. I could easily eat another one!Then came white figs in a garlic sauce. The nutty sauce complemented the figs beautifully.Following that was bread topped with homemade butter. The bread was grilled over charcoal, giving it a delightful aroma. I learned that grapevine branches were also used in the charcoal to enhance the unique fragrance of the grilled bread.The croquettes were filled with corn and béchamel sauce. They were served hot, and I savored them while blowing on them to cool down. The sweet corn combined with the rich, creamy béchamel was a perfect match.The fried sardines in escabeche had a slight tanginess, making them refreshing. The flavor of the sardines was prominent, pairing excellently with the onions and vinegar.For the main dish, we had Hinai chicken, served with Manjyu peppers. The crispy skin and moist meat were cooked to perfection. The charcoal grilling here is truly exceptional.The first rice dish was a Spanish-style soup rice called Aloso Caldos. It was packed with flavors from various ingredients like conger eel and shellfish, making it a treasure trove of umami. It was so delicious that I felt I could eat more white rice with it.Finally, we had the signature paella, featuring octopus and garlic. I could occasionally dip it in aioli for a flavor change, and even though I was full, I couldn't resist going for seconds.For dessert, we enjoyed crema catalana with goat's milk ice cream. It was incredibly rich and satisfying until the very end. The goat's milk had no unpleasant odor and felt creamier than cow's milk.Every dish exceeded my expectations, delivering flavors that were beyond what I imagined. I was surprised to learn that the chef in charge of this restaurant is only 29 years old. He creates three new dishes each week and presents them to Chef Higashi at the main branch. I look forward to his future endeavors. Reservations can be hard to come by, but I definitely want to visit again if I get the chance!