Thank you to the organizer.I was finally able to revisit after a year and a half.This was just before I heard the news that my parent likely has turbo cancer (a type of cancer that progresses at an unbelievable speed).This is a Spanish restaurant located with a view of Tokyo Tower.Every time I visit, I think about how the building’s flowing curves remind me of Gaudí.Now, let’s go with the pairings.*Domaine Chandon Brut*Starting with bubbles,May it be a prosperous year!*Dried Amela Tomato Gazpacho with Soba*A combination of fresh and dried Amela tomatoes,This soup blends the rich flavor of dried tomatoes with fresh ones,Expanding the range of flavors.Perfect for a cold soup on a hot day.⭐︎*Glamona Jasmín 2024**Charcoal-Grilled Katsuo (Bonito) from Kagawa with Vegetables in Sherry Vinegar*The aroma of sherry is delightful, tickling my nostrils.The smooth texture of the Katsuo is savory,And the cucumber adds a refreshing touch.⭐︎*Amontillado Napoleon**Hogadilla with Sobrasada (Raw Chorizo) from Okazaki Farm, seasoned with Paprika and Garlic*The meat is shaped into squares and grilled without waste,A thick chorizo packed with juices,This is truly a meat-centric sandwich.The cabbage underneath serves as a nice palate cleanser.⭐︎*Micro Bio Wines Evolución**Deep-Fried Eggplant with Ajo Blanco Puree Sauce*The fluffy garlic sauce pairs wonderfully with the moist texture of the jade eggplant.⭐︎*Alhambra Beer**Homemade Smoked Butter Spread on Bread with Ajo Blanco Puree Sauce**Three Types of Paprika Powder Fried Chicken Wings*A year and a half ago, the paprika powder had a strong spicy flavor,But this time, it transformed into a smooth and airy powder.It reminded me of the powder from Meiji snacks, Carl.The airy texture was fantastic.But I heard this is the last day for it.What a stroke of luck to enjoy it just in time!I truly savored every moment. ❤️*Escabeche of Young Sweetfish from Katsuragawa with Citrus-Marinated Vegetables*Crispy sweetfish,Crunchy apple,The innards were a bit bitter.⭐︎*Bodegas Roda Selección 2023**Charcoal-Grilled Sirloin Cap from Okazaki Farm, raised for 54 months, served with Piquillo Peppers*((((；ﾟДﾟ)))))))The raising period is long,The rich meat texture is smooth and delicious.⭐︎*Can Feixes Chardonnay 2024**Amakusa Hamo (Pike Conger) Caldoso with Hamo, Clams, and Fish Broth*I love the deep flavor of the clam broth.The delicate texture of the hamo was wonderful.*Paella with Octopus and Garlic from Sajima*They say cooking it with the wine cork makes the octopus tender.The garlic was soft and fragrant,Not the overpowering kind.*Frozen Crema Catalana topped with Fresh Goat Milk Ice Cream from Toyama*⭐︎*Herbal Tea*It felt like it ended in the blink of an eye.It seems like they are cooking with joy and have gained more freedom in their creativity.With a solid foundation in their skills, I look forward to the changes even more.Thank you for the wonderful meal!