This time, I sat at the counter.The live cooking experience with Chef Higashi preparing dishes right in front of me, combined with the high-quality food, ambiance, and service, made for an impressive course.The first standout dish was the uni and squid ink paella. The rich sweetness of the uni and the umami of the squid ink were perfectly absorbed by the rice, making it a strong start to the meal.Next was the bocadillo with baby sardines, featuring bread infused with tomatoes, shiso leaves, and the sardines—a signature dish that reflects aca's style. It showcases the restaurant's unique ability to incorporate Japanese ingredients seamlessly into Spanish cuisine.The swordfish was paired with komatsuna and sherry vinegar. The combination of the fatty fish with the bitterness of the greens and acidity kept the dish light and well-balanced.The ajo blanco, made with garlic and roasted almonds, was complemented by Kyoto's Manganji peppers. Instead of serving the traditional Spanish cold soup, the dish was creatively reimagined with seasonal Japanese vegetables as the star.A highlight was the fried sweetfish. Generously topped with shaved Manchego cheese, the dish combined the bitterness from the fish's innards, the sweetness of the flesh, and the saltiness and umami of the cheese. Rather than masking the bitterness, it was highlighted as a key element of the dish, making it a standout.The horse meat was prepared in a Spanish style with Aichi-prefecture egoma, garlic, and paprika. The way the ingredients were substituted felt natural, showcasing the restaurant's creativity.The conger eel was served with a clear broth made from boiled prosciutto. The dish featured poached conger eel with the umami from the prosciutto, blending seasonal Japanese flavors with Spanish elements in a natural way.For the meat course, I had Kagoshima beef, served as both tenderloin and strip loin. The tenderloin was particularly exceptional, cooked beautifully at the center. Paired with Kyoto eggplant, the accompanying sauce was also to my liking. The strip loin allowed for a more direct enjoyment of the fat's aroma, but personally, I found the tenderloin to be a notch above in terms of quality.The final dish, abalone paella, was also quite good. The rice retained a nice bite while the abalone's flavor permeated throughout. I enjoyed it first on its own, then changed the flavor by adding sudachi and seaweed. I liked it so much that I ordered another serving.Dessert began with peaches from Okayama, followed by a cold dessert, and concluded with a chocolate-based dish. The meal's lingering flavors were preserved, and everything came together beautifully until the end.Among the dishes of the day, the sweetfish, uni and squid ink paella, tenderloin, and abalone paella were particularly memorable. While the foundation of Spanish cuisine was clearly present, the expression using seasonal Japanese ingredients was very free-spirited. Yet, it never felt scattered, and each dish was of high quality.The live experience of watching the cooking and plating from the counter, along with the close interaction with the staff, made for a unique experience that can only be found at the main branch.
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