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 .
