This Spanish restaurant is located on the first floor of the Mandarin Oriental. The atmosphere is dimly lit, yet it feels relaxed, almost like watching a show. Every dish was delicious, and the overall execution, including presentation, was impressively high. I heard that if you’re not a regular, you might need to reserve a whole salon to get a seat, which seems fair regardless of nationality. The plating was at an artistic level, and I felt the chef's dedication right from the first dish, the snap pea "Oja." The specialty dishes, two pieces of kohada and the hairy crab paella, truly showcased the restaurant's quality. When I had the second serving of hairy crab, I noticed a small piece of shell, but overall, the quality is exceptional—few places can achieve such a perfect cooking level. The highlight of the day was definitely the fried sweetfish. Instead of just enjoying the bitterness of the fish's liver, it enhanced the sweetness of the flesh, creating a flavor that surpassed expectations. The cheese added a sweetness that complemented the dish beautifully, bringing out even more flavor. I've never tasted sweetfish this good anywhere else, and all my friends who tried it were captivated, so I believe it has universal appeal. I changed my profile picture to reflect this! The angel sound melon was incredibly refreshing and sweet, even more refined than the one I had in the dessert course. This dessert alone is a game-changer. The take-home basque cheesecake was also well-received. Less