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Nestled in Tokyo's Nihonbashi district, "acá," under the culinary mastery of Chef Tetsuo Azuma, always proves to be a gastronomic sanctuary where Spanish-inspired Japanese cuisine reached its pinnacle. Chef Azuma's culinary journey, born from a career transition at 25 from a car salesperson to a culinary virtuoso, unfolded over the years, marked by stints in San Sebastián and the establishment of "acá" in Kyoto.
The intimate counter setting, a departure from the Kyoto location, welcomes one to a 7-course culinary symphony that showcased Azuma-san's expertise. The journey began with a grilled Buri paired with green daikon, setting the tone for a delightful interplay of textures. The iconic Bocadillo followed, a perfect harmony of succulence and acidity on tomato bread with Kohada and Yuko leaf.
The autumn spring roll unfolded with delicate layers of filo dough embracing Anago and renkon, showcasing Azuma-san's finesse in balancing softness and crunchiness. The famous salad emerged as a medley of leaves, each prepared distinctively, accompanied by a warm ajoblanco soup—an epitome of vibrant flavors.
Further indulgence came with Shirako and Shiroebi served in oil, a testament to Chef Azuma's commitment to quality ingredients. His grill mastery reached its zenith with the Filet and Sirloin from Kobe, meticulously grilled to perfection over binchotan, a process that spanned over an hour.
The finale, a paella with crab, served with aioli infused with sansho peppers, was a joyous crescendo—a tapestry of delicate crab, flavorful rice, and subtle spiciness. This culmination highlighted Chef Azuma's dedication to excellence, seamlessly blending Japanese ingredients with Spanish techniques.
"acá" in Tokyo not only symbolizes a relocation but a culinary evolution, a testament to Chef Azuma's unwavering commitment to his craft. Each dish resonated with artistry, leaving an indelible mark on my palate and a deep appreciation for the culinary magic happening at "acá." The journey encapsulated not just a meal but an exploration of flavors and textures orchestrated by a chef whose culinary alchemy defines "acá" as a culinary gem in the heart of Tokyo.
10 / 10
