Aka (アカ) Tokyo

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 Less

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 . Less

ACA (1°C) in Tokyo, led by Chef Tetsuo Azuma, is a modern kaiseki restaurant in Kagurazaka known for its innovative approach to traditional Japanese cuisine. Chef Azuma, trained under top kaiseki masters, blends seasonal ingredients with global techniques, creating an evolving menu that changes with the seasons. The intimate, counter-style dining experience allows guests to watch the chef prepare each dish and engage directly with him, adding a personal touch. Diners praise the precision, presentation, and freshness of the ingredients, with standouts like grilled Wagyu beef and kombu-cured fish. While reservations can be difficult due to limited seating, the experience is highly regarded for its balance of innovation and tradition. Though it hasn’t earned a Michelin star, ACA is appreciated for offering a fine dining experience with exceptional value. Chef Azuma’s attention to detail and creativity make it a standout in Tokyo’s dining scene. Less

aca 1°
2023.11 dinner
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このシェリーは、「ベネンシア」という器具で注ぎます。
This sherry is poured with “benencia”.
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Relocated from Kyoto in 2020,「aca 1°」is a super popular Spanish restaurant nestled at Nihonbashi, offering an authentic taste of Spain amidst the bustling Tokyo cityscape. With its warm and inviting atmosphere, chef Tetsuo Azuma (東 鉄雄) brings a slice of Spanish charm to Tokyo, featuring a menu that showcases seasonal Japanese ingredients through Spanish cooking. Without a doubt, it’s the best Spanish restaurant in Tokyo. Can’t wait to be back next time!
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@aca_kyoto_tokyo #vinfox_aca #aca #アカ #予約困難店 #予約困難 #tabelog #食べログ #食べログ高評価 #spanishfood #spanishcuisine #スペイン料理 #michelinguide #michelinonestar #michelinchef #tokyoeats #tokyofoodie #tokyofood #tokyodining #tokyorestaurants #omakase #japanesefood #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

aca 1°
2023.11 dinner
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間人産香箱蟹のパエリア
Taiza seiko-gani paella
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Relocated from Kyoto in 2020,「aca 1°」is a super popular Spanish restaurant nestled at Nihonbashi, offering an authentic taste of Spain amidst the bustling Tokyo cityscape. With its warm and inviting atmosphere, chef Tetsuo Azuma (東 鉄雄) brings a slice of Spanish charm to Tokyo, featuring a menu that showcases seasonal Japanese ingredients through Spanish cooking. Without a doubt, it’s the best Spanish restaurant in Tokyo. Can’t wait to be back next time!
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@aca_kyoto_tokyo #vinfox_aca #aca #アカ #予約困難店 #予約困難 #tabelog #食べログ #食べログ高評価 #spanishfood #spanishcuisine #スペイン料理 #michelinguide #michelinonestar #michelinchef #tokyoeats #tokyofoodie #tokyofood #tokyodining #tokyorestaurants #omakase #japanesefood #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

aca 1°
2023.11 dinner
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車海老と鱈の白子のアヒージョ
自家製ライ麦パン
Kurumaebi and shirako ajillo
Homemade rye bread
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Relocated from Kyoto in 2020,「aca 1°」is a super popular Spanish restaurant nestled at Nihonbashi, offering an authentic taste of Spain amidst the bustling Tokyo cityscape. With its warm and inviting atmosphere, chef Tetsuo Azuma (東 鉄雄) brings a slice of Spanish charm to Tokyo, featuring a menu that showcases seasonal Japanese ingredients through Spanish cooking. Without a doubt, it’s the best Spanish restaurant in Tokyo. Can’t wait to be back next time!
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@aca_kyoto_tokyo #vinfox_aca #aca #アカ #予約困難店 #予約困難 #tabelog #食べログ #食べログ高評価 #spanishfood #spanishcuisine #スペイン料理 #michelinguide #michelinonestar #michelinchef #tokyoeats #tokyofoodie #tokyofood #tokyodining #tokyorestaurants #omakase #japanesefood #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

aca 1°
2023.11 dinner
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3日間寝かせのどぐろのパエリア
3-day aged Nodoguro paella
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Relocated from Kyoto in 2020,「aca 1°」is a super popular Spanish restaurant nestled at Nihonbashi, offering an authentic taste of Spain amidst the bustling Tokyo cityscape. With its warm and inviting atmosphere, chef Tetsuo Azuma (東 鉄雄) brings a slice of Spanish charm to Tokyo, featuring a menu that showcases seasonal Japanese ingredients through Spanish cooking. Without a doubt, it’s the best Spanish restaurant in Tokyo. Can’t wait to be back next time!
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@aca_kyoto_tokyo #vinfox_aca #aca #アカ #予約困難店 #予約困難 #tabelog #食べログ #食べログ高評価 #spanishfood #spanishcuisine #スペイン料理 #michelinguide #michelinonestar #michelinchef #tokyoeats #tokyofoodie #tokyofood #tokyodining #tokyorestaurants #omakase #japanesefood #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

[한/日/EN] アカ (Aca 1°) #スペイン料理aca

Restaurant: @aca_kyoto_tokyo

日本橋にあるスペイン料理店「アカ（Aca 1°）」
“Aca 1°”, a modern Spanish restaurant located in Nihonbashi.
니혼바시 미츠코시 앞에 위치한 스페인 레스토랑 “Aca 1°”

ポップクイズタイム：

Q: 東シェフはスペイン料理の基礎を学ぶために何年の修行を積んだでしょうか？

日本の食材とスペイン料理の技法の調和を目指す東鉄雄シェフ。京都の「ラ・マーサ」で9年間スペイン料理の基礎を学んだ。その後、スペインに飛び、サン・セバスチャンの「ミラドール・デ・ウリア」で経験を積む。2013年、京都に「アカ1°」をオープンし、その後2020年に日本橋に移転。現在は13皿のおまかせコースで客をもてなしている。
予算：￥30,000〜
予約：OMAKASE

★もう分かりましたか？ 答えをコメント欄に書いてください！

Pop quiz time:

Q: How many years of training did Chef Azuma dedicate to learning the fundamentals of Spanish cuisine?

Chef Tetsuo Azuma seeks to harmonize Japanese ingredients and Spanish cooking techniques. He began training at “La Masa” in Kyoto to learn the fundamentals of Spanish cuisine for 9 years. Later, he would fly out to Spain to gain more experience at “Mirador de Ulia” in San Sebastian. In 2013, he opened “Aca 1°” in Kyoto and would later relocate to Nihonbashi in 2020. Today, he serves customers with a 13-dish Omakase course.
Budget: From ¥30,000
Reservations: OMAKASE

★ Did you find the right answer? Share it in the comments!

팝 퀴즈 시간:

Q: 셰프 아즈마는 스페인 요리의 기본을 배우기 위해 몇 년간의 훈련을 했을까요?

테츠오 아즈마 셰프는 일본 식재료와 스페인의 조리 기법을 조화시킵니다. 그는 9년 동안 "라 마사"에서 스페인 요리의 기본을 배우기 위해 훈련을 받았습니다. 이후에는 스페인 산세바스티안의 "미라도르 데 울리아"에서 더 많은 경험을 쌓기 위해 스페인으로 떠났습니다. 2013년에는 교토에 "아카 1°"를 오픈하였고, 2020년에는 니혼바시로 이전했습니다. 오늘날 그는 손님들에게 13가지 요리의 오마카세 코스를 제공하고 있습니다.
예산: 30,000엔 이상
예약: 오마카세

★ 정답을 찾으셨나요? 댓글로 공유해 주세요! Less

👈⬅👈⬅ スワイプ SWIPE 👈⬅👈
スペイン料理アカ aca

The Tabelog Award 2024 GOLD 受賞店の『スペイン料理アカ』です。

#スペイン料理aca
#スペイン料理アカ
#アカ
#aca1
#aca
#予約困難
#予約困難店
#食べログ
#食べログアワード
#食べログゴールド
#ソブラサーダ
#ミシュラン
#michelin
#米其林
#米芝蓮
#미슐랭 Less

in tokyo, japan (march’24)

got extremely lucky to have received a last minute invite to this acclaimed spanish/japanese innovative restaurant which relocated to tokyo from kyoto a couple years back.

been eyeing their signatures for quite sometime, from their kohada bocadillo to their paella, but what surprised me were the unexpected dishes in between. began with a lovely snap pea caldozo, followed by their kohada bocadillo and a lovely grilled nodoguro. their ‘herb salad’ with 24 types of vegetables were quite special, with an almond based ajoblanco poured over. was not too fond of their version of the kuruma ebi and fugu shirako ajillo, slightly overdone and i guess with this i prefer a more fragrant oil. the homemade bread that came with it was also borderline passable. one of my favourites of the evening was their serrano ham broth with hana sansho, so so good, and of course really enjoyed their hotaru ika and takenoko version of their paella, limited to spring. enjoyed the desserts and herb tea and overall was a nice meal.

happy i finally tried it but was indeed more leaning towards an ‘innovative’ cuisine with a spanish influence more so than a spanish meal. can’t really compare it with any places i’ve been to in spain at all, stylistically different and profiles here are definitely more delicate and sensitive. would like to come back for their other paella renditions and their sobrasada - but not in a rush to return.

dinner course (~¥50,000)
✨スナップエンドウのカにルドソ
✨小肌のボカティージョ
✨のどぐろの炭焼き菜の花
24種の野菜とアホブランコのサラダ
車海老と河豚白子のアヒージョ
✨ハモンセラーノのスープ
佐賀産ヒレの薪火焼き
鹿児島サーロインの薪火焼き
✨蛍烏賊と筍のパエリア
京都産の亀岡女峰苺
✨プリンと山羊のアイスクリーム
アマゾンカカオとスペイン産チョコレート

✨snap peas caldozo
✨kohada bocadillo
✨grilled nodoguro
herb salad with ajo blanco
kuruma ebi and fugu shirako ajillo with bread
✨serrano ham consumme
grilled saga beef fillet
grilled kagoshima sirloin
✨hotaru ika, takenoko paella
kyoto strawberry
✨pudding and goats milk ice cream
amazon cacao, spain chocolate
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📍ACA
location: 2-1-1 nihonbashi muromachi, tokyo
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would revisit: yes
introduction only
price range pp: ¥60,000-¥100,000
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#2feastingpigs_tokyo
#2feastingpigs_japan Less

[한/日/EN] 2023.11 アカ (Aca 1°) #スペイン料理aca

Restaurant: @aca_kyoto_tokyo

三越日本橋の前にあるスペイン料理店「アカ（Aca 1°）」
"Aca 1°", a Spanish restaurant in front of Nihonbashi Mitsukoshi.
니혼바시 미츠코시 앞에 위치한 스페인 요리 전문점 "Aca 1°"

東京移転の前には京都でミシュラン一つ星を獲得した事のある「アカ（Aca 1°）」は今では東京にて全13皿のおまかせコースをお客さんに提供している。オープンキッチンとなった内装にて、東シェフが作り出す料理の数々が楽しめ、最近では、コハダ、ボカディージョ、カルドガジェゴ、間人蟹のパエリア、ステーキ サーロイン薪焼きなどが味えるようになっている。料理に合わせてソムリエがチョイスするアルコールペアリングも最高との事。
予算：￥33,000〜
予約：OMAKASE

★ 今度行く機会のために"セーブ"をお忘れなく！(料理がおいしくなければ、掲載しません！)

"Aca 1°", which once won a Michelin star in Kyoto before moving to Tokyo, now offers a 13-plate Omakase course to customers in Tokyo. The open-kitchen interior allows diners to enjoy Chef Azuma's culinary creations, which have recently been expanded to include Kohada, Bocadillo, Caldo Gallego. Crab paella, and wood-grilled sirloin steak. The sommelier's alcohol pairings are also said to be excellent.
Budget: From ¥33,000
Reservations: OMAKASE

★ Don't forget to SAVE the post for your next visit! (You can expect to see only the best on our account.)

도쿄로 이전하기 전 교토에서 미슐랭 스타를 획득했던 "Aca 1°"는 현재 도쿄의 손님들에게 13개의 요리로 구성된 오마카세 코스를 제공하고 있으며, 레스토랑의 오픈 키친 인테리어 덕분에, 식사를 하며 셰프 아즈마 씨의 요리들을 눈앞에서 즐기실 수 있습니다. 최근에는 전어, 보카디요(하몽 샌드위치), 칼도 가예고(수프), 크렙 빠에야와 장작구이 등심 스테이크도 선보이고 있습니다. 이와 더불어 소믈리에의 주류 페어링도 훌륭하다는 평가를 받고 있습니다.
예산: 33,000엔부터
예약: OMAKASE

★ 해당 레스토랑을 방문하고 싶으시다면? 포스트 “저장”을 잊지 마시기 바랍니다! (맛없는 곳은 포스팅 안합니다!)

#omakasegurume #SpanishCuisine #finedininglovers #foodadventures #placestoeat #Nihonbashi #タパス #グルメ好き #ファインダイニング #グルメスポット #日本橋ディナー #스페인요리전문점 #스페인요리맛집 #도쿄맛집 #파인다이닝 #푸디 #니혼바시 Less

[한/日/EN] 2023.09 アカ (Aca 1°) #スペイン料理aca

Restaurant: @aca_kyoto_tokyo

三越前駅から徒歩2分にあるスペイン料理「アカ（Aca 1°）」
Spanish restaurant "Aca 1 °" is located just a 2-minute walk from Mitsukoshimae Station.
미쓰코시마에 역에서 도보로 2분 거리에 있는 스페인 레스토랑 "Aca 1 °"

ディナーは10皿前後のおまかせコースのみ。食材選びを研ぎ澄ますことで、よりストレートにその旨みを活かした「毛蟹のパエリア」、スペインで親しまれるコロッケとイカの墨煮を融合した「イカのクロケッタ」など美しい皿が楽しめる。他にも丁寧な火入れが光る「国産牛の炭火焼」食材の旨みをシンプルに生かす「パエリア」などもおすすめとの事。
予算：昼・夜￥27,500〜
予約：OMAKASE

★ 「美味しそう」と思ったら"セーブ"をお忘れなく！ (料理がおいしくなければ、掲載しません！)

The restaurant serves an Omakase course for dinner, featuring about 10 dishes. You can enjoy beautiful dishes such as "Hairy Crab Paella," which makes the most of the flavor of the crab by carefully selecting the ingredients, and "Squid Croquette," which is a fusion of croquettes and squid stewed in squid ink, both popular in Spain.
Budget: Lunch / Dinner ¥ 27,500 ~
Reservation: OMAKASE

★ If the dishes look delicious, please hit the SAVE button! (You can expect to see only the best on our account)

"Aca 1°"에서는 약 10가지 요리로 구성된 저녁 오마카세 코스를 선보입니다. 엄선한 식재료로 요리하여 게의 풍미를 최대한으로 살린 "털게 빠에야", 크로켓과 오징어를 오징어 먹물에 넣어 뭉근하게 끓인 "오징어 크로켓" 등 현지에서 인기 있는 스페인 요리들을 맛보실 수 있습니다.
예산: 점심 / 저녁 27,500엔~
예약: OMAKASE

★ 요리가 맛있어 보인다면? 해당 포스트를 “저장” 해주시기 바랍니다! (맛없는 곳은 포스팅 안합니다!)

#omakasegurume #SpanishCuisine #finedininglovers #foodadventures #placestoeat #Nihonbashi #タパス #グルメ好き #ファインダイニング #グルメスポット #日本橋ディナー #스페인요리전문점 #스페인요리맛집 #도쿄맛집 #파인다이닝 #푸디 #니혼바시 Less