Dinner at aca

Dinner at aca

at acá on 22 September 2024
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Final meal in Tokyo was @aca_kyoto_tokyo , an addition to the itinerary due to a late invite from @jtfoodcation 🙏.
I was thrilled to obtain the opportunity to visit a legendary restaurant where bookings are close to impossible.

It was the best meal of the trip .

Spanish cuisine thru a Japanese lens and Japanese ingredients , only 2 ingredients are from Spain ( Serrano ham and saffron ) . Cooking largely over fire is precise , service is warm and Chef was happy to have a long chat at the conclusion of the meal .

Teleport me back !

Spanish mackerel with sherry vinegar and nasturtium - Sawara is perfectly opaque , glazed with sherry vinegar , the sharpness balances the fatty fish .

Kohada, tomato bread , oba leaf - signature dish , the Kohada is cured less than in Sushiyas , the tomato bread and oba bring the freshness .

Squid ink paella with aka uni - as mentioned am loving Aka uni season , this was a great contrast of creamy and sweet with earthy and saline .

Kinome leaf , leek , ayu , crepe - ayu “wraps” seem to be a thing , and I subscribe to that trend .

Fig , with almond and garlic sauce - this one blew me away , fig with a crema from white gazpacho ingredients, amazing marriage .

Garlic Prawn and shark fin - the traditional gambas fish has the addition of sharks fin which really took on the flavours of the sauce .

Serrano ham consommé with Yunnan matautake . Salty and balanced .

Beef fillet from shirame with togarashi peppers - choice of two beef options and we all chose both . I rarely order fillet but this was brilliant with the charcoal flavour .

Matsusaka Sirloin with sancho pepper - again perfect simplicity .

Kegani crab paella with sancho aioli - the sancho aioli was a crowd pleaser , signature dish for a reason .

Goat milk ice cream and olive oil - loved this , local olive oil that the ACA team picks and makes themselves with deeply creamy ice cream .