Despite the long holiday, my job doesn't allow me to take time off, so I decided to enjoy some delicious food nearby. I finally made my long-awaited first visit to the popular Spanish restaurant, anchoa, in Kamakura.I went with my family of three. Although the restaurant is close to Kamakura Station, following Google Maps led us on a very roundabout route, and we ended up arriving at the back of the restaurant! We had to sneak through a fence to enter the premises, which felt a bit suspicious.We ordered the most popular special course for three people (JPY 16,500 each).For the wine pairing, we had the option of 9 glasses (total 600ml) or 5 glasses (total 360ml), with both a premium course featuring rare wines and a regular option available. Additionally, half portions of the pairings were offered, allowing for a delightful customization based on preferences and drinking capacity. Since it was a slightly warm day, I wanted a beer first, and my husband and I decided to compare the premium and regular options. He chose the premium 5-glass wine pairing, while I opted for the regular 5-glass pairing.We started with a toast over beer:◇ I had Kamakura Craft Beer, SUBMARINE FOREST, made with seaweed, which had a subtle salty taste reminiscent of the ocean.◇ My husband enjoyed a Spanish beer with a rich flavor.◇ Our child had a citrus juice (180ml) from Odawara, Yagishita Farm.We could choose between sparkling or still water, and we opted for sparkling.◆ Aperitivo Anchovy Coca At various points, the chef personally served us and explained the dishes.This dish featured Spanish anchovies on a vegetable-topped bread called coca, this time with tomatoes.The anchovies had just the right amount of saltiness, paired with a crispy pizza crust. The tomato sauce added umami and freshness, making it an incredibly delicious start that brought us joy.◆ Pinchos - Mackerel: Mackerel marinated in vinegar on bread with cheese and strawberry jam.- Homemade tuna mayo with boiled egg.- Whelk, steamed in seawater with cumin and chili.- Mushrooms stuffed with homemade chorizo.- Squid chichi, made with soft roe from squid and squid ink.- Cheese made from milk with quince jam.The long-awaited pinchos arrived, and we were all excited as they were served! Each one was delicious, and we enjoyed them together.◇ Pairing Wine ① Regular: Naia Rueda Naia 2019 Special: CHOLO 2023 ◆ Tapas ① Oonibe/Bamboo Shoot/Snap Peas Fried nibe with risotto made from bamboo shoots, snap peas, and onions.The fried nibe was crispy on the outside and tender and juicy on the inside. The risotto was filled with bamboo shoots, lightly salted, and had the flavor and sweetness of crushed snap peas. This was also incredibly delicious.◇ Pairing Wine ② Regular: Fan D’ Oro Special: Palo Blanco las Molinas 2023 ◆ Tapas ② Warasa/Romesco Marinated warasa with roasted hazelnuts, roasted peppers, and tomato romesco sauce.The warasa was not overly acidic, allowing us to enjoy the natural flavors. The romesco sauce was simply delicious, and the tomatoes were incredibly sweet! ◇ Pairing ③ Sherry Regular: FINO PAVON ALCOHOL 15% Special: VALDESPINO Tio Diego Amontillado ALCOHOL 18% ◆ Tapas ③ Piquillo Peppers Spanish red peppers stuffed with a paste made from cod and shrimp, served with a red pepper sauce.The cod and shrimp paste was reminiscent of potatoes, and the red peppers were soft and sweet, making it enjoyable even for those who dislike peppers. The rich sauce was perfect for dipping with bread.I thought a lighter red wine would have paired better here. The bread was wonderfully chewy and to my liking.◇ Pairing Wine ④ Wine from the Galicia region of Spain Regular: Colleita 9 Arraiano Tinto Special: Lousas Seoane 2023 I regretted not choosing the special wine, as it was far too delicious.◆ Tapas ④ Sea Bream/Sherry/Trinchado Grilled sea bream with a sherry and consomme sauce, accompanied by mashed potatoes infused with wild vegetables and roasted kale.The sea bream was fragrant and juicy, and the slight bitterness of the wild vegetables and kale combined beautifully with the sherry sauce, creating an undeniably delicious dish. As a novice, I couldn't judge well, but I thought this dish would have paired wonderfully with sherry.At this point, I was asked about my fullness, but of course, I could still eat more.◇ Pairing Wine ⑤ Spanish red wine, Tempranillo Regular: Dominio de Atauta 2016 Special: GLORIA DE OSTATU ◆ Tapas ⑤ Sakaeya’s Aged Beef A 13-year-old cow from Ehime, aged for 30 days and grilled over charcoal, served with roasted yellow beets and red wine sauce.The meat was firm, and the charcoal grilling added a wonderful aroma. The more I chewed, the more flavor was released, and it was exquisite when paired with the sauce. The earthy aroma of the beets was irresistible, and it paired perfectly with the wine.★ Paella Presentation ★ The base was squid ink, cooked with freshly harvested mushrooms and wild celery, garnished with mitsuba.◆ Paella Paella served with a raw garlic aioli sauce.The pleasant greenness of the wild celery, the delightful texture of the mushrooms, and the addition of the aioli sauce made it unbelievably delicious. The rice was soft, almost like a porridge, but it was still enjoyable! This level of deliciousness is hard to find elsewhere. Simply the best.◆ Postres - Akisawa Farm Kiwi Kiwi from Odawara with yogurt ice cream, flavored with Spanish olive oil. Refreshing and aromatic.- Cheesecake The surface was nicely baked, while the inside was creamy and rich, reminiscent of pudding.◇ Honey Chamomile Tea The pleasant aroma of chamomile and honey was soothing.◆ Petit Fours - Almond cake, moist with an orange fragrance.- Rice pudding.- A dessert made with egg yolk and caramel.Everything was delicious! From the first dish to the last petit four, everything exceeded my expectations.Total: JPY 78,000On the way back, we, of course, took the shortest route home. The chef saw us off despite being busy. I hope to return around autumn!