Nestled in a quiet corner of Azabudai Hills, Shokudou aca welcomes visitors. I had the pleasure of dining here in late May, when the white hydrangeas were blooming quietly.With only 8 counter seats, reservations are quite difficult to secure.~◯ Snap Peas Ajo BlancoThe vibrant yellow-green snap peas are perfectly cooked, roasted to a delightful crispness while retaining their plumpness and juiciness. The sauce, originating from Spain, is rich with almonds and garlic vinegar, creating a texture reminiscent of gelato rather than a typical sauce. When you enjoy the fresh snap peas coated in the white sauce, you experience a refreshing early summer crunch, with a gradually harmonizing sweetness.◯ Grilled Kinmedai (Golden Eye Snapper) Marinated New Onions in Sherry Wine VinegarThe skin is crispy while the inside remains tender and rare, accompanied by sweet and tangy new onions that enhance the fish. With each bite, the concentrated umami bursts forth, followed by the gentle aroma of charcoal grilling, leaving a beautiful aftertaste.◯ Bocadillo Fried Scallops with Tartar SauceThe sound of the knife cutting through is simply delightful. Generously topped with tartar sauce, the scallops stand out without being overwhelmed by the volume. As you chew, the flavors and textures blend together, releasing a rich, sweet aroma that fills your senses.◯ Squid Ink StewWith a satisfying bite, the squid is thick and chewy, creating an irresistible combination. After finishing, they serve sticky rice topped with the leftover squid ink, coated in olive oil and garlic, surprising you with a sweet, unexpected flavor reminiscent of mitarashi.◯ Alitas de Pollo Paprika PowderThis dish resembles Spanish fried chicken. Coated in a crispy, crunchy batter, it may look spicy, but the paprika powder adds no heat. Instead, it offers a delightful balance that is neither sweet, sour, nor spicy, making it a unique experience only found at Shokudou aca.◯ Smoked Butter with BreadThe thick, hearty baguette is fluffy inside and crispy outside, lavishly topped with sweet butter that spreads beautifully, layered with a smoky aroma. The aftertaste is simply perfect, leaving you in awe.◯ EscabecheFried young sweetfish are enveloped in sherry wine vinegar and citrus aromas. The delicate sweetness of the fish combines with the slight bitterness of the innards, while a refreshing citrus breeze wafts through. With hints of apple and celery lingering, it’s a dish that captures the essence of the season.◯ Kobe Beef Sirloin Cap New Onions, GrilledThe sirloin cap, which had been slowly cooked for a long time, was a sight to behold on my right. While the meat is firm, the center is tender, juices bursting forth with each bite. Simple yet accompanied by simple sides, it allows you to truly appreciate the quality and texture of the ingredients.◯ White Asparagus with Meloso Manchego CheeseThe buttery sweetness of the cheese envelops the asparagus and rice, continuing to dominate the senses, while the crisp texture of the asparagus adds a delightful crunch. Each element melts together, creating a simple yet memorable dish.◯ Hairy Crab PaellaThis is the paella I had dreamed of eating multiple times, and finally, it was before me. In May, it was hairy crab paella. The moist, milky crab mixes with the salty, flavorful rice. The crab flavor permeates the rice evenly, ensuring that every spoonful is consistently delicious. Even as you continue eating, the saltiness remains balanced, creating a harmonious experience. It’s simply wonderful.◯ Goat Milk Ice Cream and Milk PuddingThe soft texture of the milk ice cream and pudding is delightful. The ice cream has a milky flavor that blends smoothly with a moderate sweetness. The pudding is rich yet leaves a light aftertaste. When enjoyed together, a gentle sweetness gradually unfolds, making it a fitting finale to the meal.This has been a restaurant I’ve wanted to visit since I became interested in gourmet food. If Shokudou aca sets the standard for Spanish cuisine, I can only imagine what lies ahead. I was truly delighted to dine here.It seems they also train in Spain, and I was thrilled to hear stories about each dish from their experiences there. The fusion of seasonal Japanese ingredients with refined techniques and sensibilities resulted in a truly delightful Spanish culinary experience.The enthusiasm and warm hospitality of the staff were also wonderful.