Tabelog 4.62 🥇⁣
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Aca’s legend began in Kyoto back in 2013. I was lucky enough to spot this place in 2016 before it became extremely popular & difficult to book. It was relocated to Tokyo in 2020 during covid as Chef Azuma was trying to upgrade the experience with better décor, kitchen equipment and wine service. ⁣⁣
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The first course, Aka Uni Arròs Negro, was an explosion of flavors, setting the expectation high! It was followed by the ayu crepe, combining different texture harmoniously. Adding kinome was a smart idea as the herbal kick balanced out the intense innard flavors of ayu. The Al Ajillo was infused with kuruma ebi miso, making it a perfect dip for rye bread. The shark fin which soaked up all the evil olive oil was to die for as well. ⁣
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The choose-your-own-steak session has been part of the experience for ages. I had two portions of steak, both beautifully crisped up while maintaining the juicy texture inside. If you had to pick one, I recommend a more fatty cut like sirloin or ribeye. ⁣
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My favorite was the figs blanco which was a new sensation to my palate! The sweetness from grilled figs, mild saltiness from garlic and acidity from sherry wine were a sheer symphony! This is the pinnacle of cooking, turning humble ingredients into layers of flavors and mouthfeel. Kohada Bocadillo, Consommé and signature Paella were all well executed, do refer to my previous posts for details.⁣
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The meal finished with a homemade goat milk gelato topped with olive oil from Chef Azuma’s hometown, Okayama. Desserts with a savoury twist are my favorite, I wish I could add one more portion honestly.⁣
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Aca is my favourite fusion restaurant in Japan. Do try it out if there’s a chance, I promise it will be a worth remembering meal in your life.⁣
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💴Budget: 55,000 yen⁣⁣
🥘Food: 9.5⁣
🍹Drinks: 9.5⁣⁣
🏢Vibes: 10⠀⁣⁣⁣
⚖️C/P: 9.5