L’Ermita (L’Ermita) Hiroshima

In 2024, the Spanish restaurant "L'Ermita" relocated from Hiroshima to Fukuoka. It had been a full 8 years since my last visit in 2018, and I was excited to see how the restaurant had evolved and how it was operating in Fukuoka.The restaurant is about a 5-minute walk from the nearest subway station, Tojinmachi. Located on the second floor of a condominium, I was warmly welcomed by the staff at the bottom of the stairs on the first floor.Upon entering the restaurant, I was thrilled by the stylish interior that matched my taste. They offer only a single course priced at JPY 22,000 (as of August 2026). I communicated my preferences and budget to the staff, who recommended a bottle each of red and white wine.① Sweet Shrimp and Sea Urchin with Citrus EspumaThe first dish featured sweet shrimp and sea urchin hidden beneath a layer of citrus espuma. The mousse-like texture combined with the gentle acidity of the citrus and the well-balanced saffron created a delightful accent to the sweetness of the shrimp and sea urchin. The similar colors of the citrus espuma and sea urchin also made for a visually appealing presentation.Since I had enjoyed some Champagne before arriving, I skipped the bubbles, but I highly recommend starting with sparkling wine as it pairs excellently with this dish.* Rías Baixas - Leirana Finca Genoveva 20??We started with the white wine. As I’m not very knowledgeable about Spanish wines, I always rely on the staff for recommendations. A versatile white wine that complements various dishes was perfect, and it matched beautifully with the food. We mostly enjoyed this bottle throughout the meal.② Pure WhiteThe Pure White was prepared in a way that allowed the wonderful quality of the ingredients to shine through. The concentrated flavor of the corn was simply incredible!③ Mar y MontañaNamed "Sea and Mountain," this appetizer combined lobster and chicken. The sauce from the shrimp was rich in flavor, making it a great representation of the local ingredients from a region with both sea and mountains.④ Anchovy and Fig BocadilloThis sandwich featured homemade croissant baguette filled with anchovy and fig. I was served a sherry that likely paired well with this dish.* Bodegas Tradicion - Cream Tradiction V.O.S. 20 YearsThe balance between the salty anchovy and the sweet, ripe fig was exquisite, enhanced by the caramel notes of the sherry, creating a wonderful complexity of flavors. The dish was complete on its own, but the pairing with sherry expanded its flavor profile even further.⑤ Melon GazpachoThe standout dish of the day was the melon gazpacho. At first glance, it seemed like a simple gazpacho, but the concentrated flavor of the melon, combined with the anise espuma and hints of garlic and spice, created a stunning dish.⑥ Octopus and PorkAnother specialty of L'Ermita was the octopus and pork. The visual impact was striking, and both ingredients had deep, rich flavors that were outstanding. The chef offers dishes that respect the traditions and history of Catalonia rather than catering to the typical Japanese palate, and it was moving to taste the evolved version of a dish I had enjoyed 8 years ago.* Raúl Pérez - Ultreia Valtuille 2013Next, we opened a bottle of red wine. For me, Spanish red wine means "Ultreia." It was elegant with a solid fruitiness, making it a perfect match for the upcoming meat dishes.⑦ Horohoro ChickenThe main dish featured Horohoro chicken from Kumamoto, Aso. After the rich flavors of the octopus and pork, the lighter chicken with a refreshing sauce provided a nice balance and contrast in the course. The accompanying zucchini was also excellent.⑧ Mussel OllaThe Olla made with mussels from Mont-Saint-Michel was described as being closer to a soup than a traditional olla. Regardless of the name, it was deeply flavorful and impressively delicious.⑨ Watermelon Sorbet⑩ Crema CatalanaI finished with watermelon sorbet and crema catalana, and it was a delightful meal.With two bottles of wine, the total bill came to just under JPY 50,000 per person, but realistically, if you opt for pairings or glass wines, it could be around JPY 35,000.After the meal, I had a lovely time chatting with the chef and the staff. During our conversation, I wondered if they remembered my visit from 8 years ago, and to my surprise, they recalled it vividly! They shared that it was a memorable day for them as well, with each guest having their own unique personality. I was thrilled to hear such detailed memories from that day. This restaurant was where I began to delve deeper into gourmet food and wine, so revisiting it has created new memories for me. Thank you for a wonderful time! Less

I have visited this restaurant four times.L’Ermita offers a solid modern Spanish experience, conveying the essence of Spanish culture through its ingredient combinations and cooking methods, while also making the flavors accessible to us locals in Fukuoka. This restaurant is truly unique and rare.The shrimp in tomato sauce with orange foam is reminiscent of Chinese-style shrimp in ketchup, but it turns out this dish has its roots in traditional Spanish cuisine. It was an incredibly elegant and wonderful start.The clams with apple jelly were a striking dish. The juicy clams paired beautifully with the apple jelly, adding a delightful accent.The pickled sardine pinchos are a common sight in Spain, but the addition of a citrus-flavored jelly layer elevates the dish to a new level of elegance.The combination of grilled waffles and foie gras was also fantastic. The crispy waffle texture complemented the foie gras perfectly.The anago (conger eel) gaspatxuelo (a type of stew that doesn’t use tomatoes, typical of Andalusian cuisine) served with wild rice was exquisite. The creamy sauce paired wonderfully with the tender eel and wild rice.The oysters with sirloin cap and artichokes showcased a delightful combination of sea and land flavors, with the artichokes providing a nice accent.The Aso heritage chicken was juicy and superb, allowing us to enjoy the aroma, umami, and texture of the peas, which were similar to Italian piselli (small, tear-shaped beans).The pork fideuà (a paella-like dish made with pasta) absorbed all the flavors beautifully.The berry red wine compote served with yogurt ice cream was a rich combination of the decadent compote and the tart ice cream.The torrija (a Spanish French toast typically eaten during celebrations) served with goat milk ice cream was enhanced by a meringue caramel-like dessert that provided a wonderful accent.The pairing wines, including CAVA made from Chardonnay and Albariño, were served in a four-glass flight. I was particularly impressed with the sweet Moscatel paired with the foie gras and hard waffles—it was simply exquisite.The level of cuisine is high, the Spanish culture is palpable, and the elegance is undeniable. I believe this is a truly wonderful restaurant. Less