anchoa (anchoa) Kamakura

Hmm, this place was quite impressive after a long time.I think I was satisfied in many ways.The food is simply delicious, and it hits the brain directly... every dish in the course had high quality.Plus, the cost performance is great.Both the master and the waiter are handsome, and their service is just right—not too close, not too distant, very considerate.Everything was so delicious up to that point, and the final paella was also fantastic.It was a special 2-hour course, and I was very satisfied.I highly recommend this place.I definitely want to come back! Less

After seeing comments from those I follow, I finally visited this restaurant that I had bookmarked a while ago. We made a reservation through Tabelog for a weekday lunch and came with a family of four. On the day of our visit, the restaurant was fully booked, and since lunch started at noon, we waited outside until it opened right at 12:00. There were three tables for four and two counter seats, managed by just the chef and one service staff.We ordered:- Assorted Pinchos- Three Appetizers- Seafood Paella- Dessert- CoffeeFrom the very first Assorted Pinchos, the presentation was vibrant and delightful. The bite-sized dishes made with various ingredients were not only delicious but also served as a warm-up for our stomachs, heightening our anticipation for the upcoming courses.Although we were told there would be three appetizers, each dish was quite generous in portion. We had Kanpachi, Sea Bream, and Yamayuri Pork, each paired with unique sauces and condiments that complemented the ingredients beautifully. The almond sauce, which is common in southern Spain, was a first for me and quite interesting.The main dish was the restaurant's specialty, the Paella, served on a large plate for sharing. The rich seafood broth was fantastic, and the crispy bits at the bottom were delicious. The rice was simply infused with the deep umami of the seafood, but you could also enhance the flavor with a garlic-infused aioli sauce if desired.My partner and I opted for a pairing of five Spanish wines. Starting with sparkling, then mainly white, and we also had one red along the way. At JPY 6,000, it was quite reasonable. With the course priced at JPY 6,600, the overall satisfaction was high.My son and daughter, who didn’t drink alcohol, enjoyed the Spanish white grape juice, which they found delicious.The final dish, the Basque cheesecake, was rich and melt-in-your-mouth delicious—definitely a favorite of mine. It was a great meal! I will definitely visit again when I come to Kamakura. Less

Located just off the main street of Onaridori near Kamakura Station, this restaurant offers a view of the Enoden train passing by from the window. We started with anchovies and bread, followed by a generous selection of six types of pintxos, five types of tapas, paella, and three desserts. The tapas included Shima Aji, Buri, stuffed peppers, Sea Bream, and Hayama beef. The sauces accompanying the dishes were creamy yet gentle in flavor, made from simmered zucchini and beans. The paella featured squid ink, and for dessert, we enjoyed yogurt ice cream, cheesecake, and baked sweets. My partner was happily indulging in wine throughout the meal. Less

【2026年Bronze】【2026年百名店】【2026年ゴエミヨ3トック】食べログから予約出来るお店から検索して、こちらを予約してみました。JR鎌倉駅の近く東京湾をグルッと回って快速で約2時間、やっと到着「anchoa」訪問時；3.98駅近くなのでは有りますが、袋小路の一番奥にあるお店で・・歩行ナビでは何故か線路際を案内されます※そちら側からは入れません結局また迂回して辺りをウロウロしてしまいました。　12:00丁度に開店、カウンター席で■ランチコース（魚介パエリア）6600＋プレミアムペアリング9000；15600　料理分だけ食べログポイント使用◆EMeNDIS CAVA IMUM◆Tinc Set；1200◇ピンチョス盛合せ・ポテサラ串・アオリイカの白子・バゲットの鯖の酢漬け乗せ、チーズ・マッシュルーム・サザエの唐辛子ソース◆FINCA TEIRA◇前菜燻製カンパチにスナップエンドのソース、夏野菜◆MOKOROA Zain◇魚料理真鯛にフェンネルとニンニクとオリーブオイルのグリル、焼きトマト◆Antidoto RIBERA DEL DUERO 2012◇肉料理小田原の猪白ワイン煮込み◆AMONTILLADO NAPOLEON 25ANOS◇魚介パエリア海老、ムール貝、浅蜊のパエリア　お米はスペイン米と酒米を使用細かく刻んだイカ等を一緒に炊き込み◇デザートバスクチーズケーキ◆珈琲◇小菓子代々木八幡で８年間営業していたこちらの酒井涼氏、コロナ時期に良い物件が出たので鎌倉へ移転選べるパエリアは、魚介、イカ墨、アサリ・・どれも苦手なので、一番と思える魚介を選んで魚介本体は喰ってもらう作戦(^^;　最初にピンチョスですが、２段に盛り付けられた１口料理でなかなかお安いので、この後パエリアか？と思ったら、前菜も魚も肉も出て来ました。そのどれもが優しい味付けの中にもスペインらしさを忍ばせていて、価格以上の内容メインのパエリアは、お米の食感とお米サイズに忍ばせた魚介の味が強烈で、苦手ながらお替わりバスチーも流石の出来で、全体としてなかなかの満足度でした。 Less

Ugh (*'ч'* )... It's so hot...I had been wanting to visit this place, an amazing Spanish restaurant called ♡♡anchoa in Kamakura, ever since I planned my day out last time.My companions were the lovely Vivi and the first-time meeting with Allay.There are so many places I want to try in Kamakura, it’s a bit overwhelming (*´艸`) hehe♡◇ Anchovy Coca ◇The best anchovy I’ve ever had! ♡◇ 6 Types of Pinchos ◇1. Sea Snail 2. Homemade Tuna 3. Tender Boiled Octopus 4. Brown Mushrooms with Homemade Chorizo 5. Mackerel with Spanish Cheese 6. !? I was already impressed when it was served! ♡◇ Tapas ◇Red Sea Bream & Zucchini Sauce with Okra Yellowtail & Eggplant Sauce◇ Specialties ◇Piquillo Peppers Stuffed with fish and shrimp paste, the sauce was exquisite! ♡ Stone Bream & Spanish Ratatouille with Cilantro Sauce The cilantro flavor was so subtle, it was delicious! Wild Boar from Odawara with Manjanji Pepper Unexpected game meat! ♡◇ Paella ◇The chef personally brought it out when it was ready, and then served it to us ( ≖ᴗ≖​) smirk◇ Dessert ◇Akasawaen Blueberry Ice Cream Basque Cheesecake Petits Fours Milk Porridge Baked Pudding◇ Coffee ◇◇ Sparkling Bottle ◇ Rosé ◇ Sparkling Bottle ◇ ◇ White Wine ◇It was a great meal ( ´ ▽ ` )ﾉ Every single dish was beautifully presented and incredibly delicious!The chef was wonderful, and I definitely want to visit again (*´艸`) hehe♡I’m off to one more place! ٩(ˊᗜˋ*)و Less

The popular restaurant "Aldoac" in Yoyogi Hachiman was renamed "anchoa" by owner-chef Sakai five years ago and relocated to Kamakura. It is a well-loved Spanish restaurant that won the BRONZE & 100 Best Restaurants award in 2026! ♡I visited with Eri-chan and Array911-san, whom I met for the first time on this day. ♡ Although it was our first time, Array-san had previously enjoyed lunch here and was excited to share how delicious it was (っ ॑꒳ ॑c) so we were looking forward to it!☆ We toasted with a rosé sparkling wine! ♪(*^^)o∀*∀o(^^*)♪The wine was explained in detail by a sommelier, which was a nice touch. ♡★ Anchovy CocaThis amuse-bouche featured the chef's choice of the best anchovy available in Japan, and it was truly the most delicious anchovy I've ever had! It paired perfectly with the wine. ♡★ 6 Types of PinchosJust seeing them made my excitement soar! ⤴⤴1. Snail Pincho 2. Homemade Tuna Pincho 3. Tender Octopus Pincho 4. Mushroom with Homemade Chorizo 5. Mackerel with Spanish Cheese 6. I can't recall the last one that was on top of cheese (I should have taken notes!). Each one was crafted with care, and they were all incredibly delicious! ♡★ The tapas started with Red Sea Bream & Zucchini Sauce with Okra, and each dish was bursting with originality and flavor! ♡★ Yellowtail & Eggplant SauceThe eggplant was roasted and made into a sauce, giving it a sweet and deep flavor. ♡★ Specialty Piquillo Peppers ♡These were stuffed with fish and shrimp paste, and the sauce complemented them perfectly—truly a standout dish! ♡★ Stone Bream & Spanish RatatouilleServed with a cilantro sauce. ♡I’m usually not a fan of cilantro, but this was absolutely delicious! ♡★ Odawara Wild Boar & Manganji PepperI was thrilled to enjoy such delicious game meat! ⤴︎⤴︎★ PaellaThey showed it to us first and then served it. It looked simple, but it was packed with flavor and absorbed the delicious broth—so tasty! ♡★ Dessert 1: Blueberries from Akisawa-en & Ice Cream★ Dessert 2: Basque CheesecakeThis popular cheesecake can be reserved for takeout as a whole! ♡★ Dessert 3: Small Sweets (Milk Porridge, Baked Pudding, Cheesecake with a Cilantro-like Flavor)★ Coffee☆ Two bottles of sparkling wineEvery dish was made with high-quality ingredients and perfectly seasoned—it was truly delicious! ♡I apologize if I made any mistakes in my notes since I didn’t take any during the meal (ᐡ . .)".As we were leaving, the chef personally came to greet us at the entrance and saw us off with great care. ♡His character is truly wonderful! ✨I will definitely visit again! ٩(*´︶`*)۶ Thank you for the meal! ♡Thank you, Array-san and Eri-chan, for a delightful time! ٩(*´︶`*)۶♪Oh, let’s go to one more place! (laugh) Less

The owner of Aldoac in Yoyogi Park has chosen Kamakura, the pride of Kanagawa, as the new stage for his culinary journey.Born here, anchoa has become a renowned Spanish restaurant, conveniently located right next to my favorite spot, Fierte. This area boasts several top-rated establishments on Tabelog, all exceeding a score of 4.00, making it a remarkable food destination.The interior is cozy, with just a few tables and a small counter, yet it’s always packed with patrons. Reservations are easy to make through Tabelog, making it accessible, but the quality of the food is truly exceptional.I visited on a Saturday lunchtime with a friend. Since there’s a one-drink policy, I ordered a sweet apple juice to kick off our course.Here’s what we enjoyed:**Pinchos** - Tuna Potato Salad - Octopus with Cumin and Chili - Squid Gills - Pickled Mackerel - Fried Barracuda - Cheese with Quince Jam **Cold Appetizers** - Rice Salad - Spanish Mackerel - Tomato Gazpacho **Bread** **Main Dish - Fish** - Braised Sea Bream **Main Dish - Meat** - Yamayuri Pork Loin - Bitter Melon - Manganji Pepper **Seafood Paella** **Dessert** - Basque Cheesecake Each dish was filled with unique elements that set Spanish cuisine apart from the French and Italian dishes I usually enjoy, making for an incredibly fun experience. The presentation was delightful, and the assortment of pinchos really lifted my spirits. Moreover, the paella was outstanding, with the seafood flavors deeply infused, truly representing the pinnacle of what paella should be. Pairing it with the aioli sauce was a revelation. I was pleasantly surprised to be offered a second helping, which left this food lover completely satisfied.Lastly, I must mention the Basque cheesecake, which was simply extraordinary. I believe it might be the best in Japan, with its smooth texture and creamy center providing a perfect balance. It was one of the most surprising and delightful dishes I encountered this year.The Basque cheesecake is also available for takeout, and I definitely want to try it again at my leisure.Sharing delicious food with my loved ones is the best experience for me. The cost performance is excellent, and I thoroughly enjoyed the spacious and relaxed atmosphere. It was a great meal! Less

Reason for VisitI visited during the day to enjoy authentic Spanish cuisine in Kamakura.My budget was around JPY 5,000 to 6,000 per person.---Memorable ExperienceI was impressed by the many dishes that emphasized the natural flavors of the ingredients, each carefully crafted.It was a wonderful opportunity to savor Spanish cuisine that felt close to the real thing while in Kamakura.---CuisineWhat stood out the most was the squid ink paella.The rich umami of the squid ink was prominent, and the rice was perfectly cooked with a great balance of flavors.Having enjoyed authentic paella in Spain multiple times, I can confidently say this dish was just as good, if not better.---HighlightsThe charm of this restaurant lies in how each dish showcases the natural deliciousness of the ingredients without overwhelming flavors.The paella, in particular, felt very authentic, making it a top choice for anyone wanting to enjoy genuine Spanish cuisine in Kamakura.---Recommended For- Those who want to enjoy authentic Spanish cuisine- Fans of squid ink paella- Anyone looking for a special lunch experience in Kamakura---Would I Go Again?The squid ink paella, reminiscent of the real deal, left a lasting impression, and I would love to visit again.Next time, I hope to savor other dishes while leisurely enjoying the Spanish cuisine.---If you found this helpful, please like and follow.I also document memorable food experiences on Instagram: @daifoodie123 Less

Spanish cuisine in Kamakura. Located near the station, the restaurant features a stylish interior with counter and table seating.This time in July, the menu had a summer vibe. The gazpacho, a cold soup made with rice and tomatoes, was delightful. The heart and other items may not always be available, but they cater to specific tastes. Personally, I found them delicious.■ Menu:⚪︎ Pinchos Marinated horse mackerel, mushrooms, and turban shell⚪︎ Gazpacho Bonito and rice⚪︎ Pepper Sea Bream A dish from Mallorca⚪︎ Tongue, heart, and aji-jo style pancreas⚪︎ Squid Ink Paella⚪︎ Cheesecake■ Duration: 1.8 hours■ Reservation Difficulty: Average⚪︎ Made a reservation about a month in advance via TableCheck■ Cost Performance: JPY 7,700 Less

I visited Anchoa, a Spanish restaurant I had been curious about. I traveled to Kamakura to go to Anchoa, and since the town is a tourist destination, I was able to enjoy the day.I made a reservation about a month ago and was able to relax from 17:30.Here are the details of what I had:┈┈┈┈┈┈┈┈┈┈【Drinks】・Non-Alcoholic Sparkling JPY 1,500・Odawara Citrus Soda JPY 1,100【Meal】Anchoa Course JPY 13,200・Anchoa CocaAnchovies with yellow zucchini. The anchovies are said to be of the same quality as Iberico ham. They have a salty flavor that pairs well with drinks. A perfect start.・PinchosIncludes Kibinago, potato salad, stewed wild boar entrails from Odawara with paprika, horse mackerel with cheese and plum sauce, squid with soft roe, and mushrooms wrapped in meat and topped with cheese, all served on a three-tiered plate. Stylish, exciting, and delicious.・Fried Yellowtail with Grilled Eggplant and Snap Pea SauceThe crunchiness of the fried fish and the refreshing cold snap pea sauce were delightful.・Sea Snails from Sagami Bay with Japanese Porcini and Cilantro SaucePacked with sea snails, it was fantastic. The cilantro sauce had a mild flavor and was simply delicious.・Piquillo Peppers stuffed with Deer Meat from Odawara, served with Red Pepper Sauce and BreadThis seems to be a specialty. The combination of deer meat and the flavors of Kamakura and Spanish cuisine was exquisite.・Charcoal-Grilled Oonibe (a fish similar to sea bass) with Sanfaina (ratatouille)Served with a red wine vinegar sauce. The charcoal grilling added a nice accent.・Wild Boar and Manganji Pepper with Blue Cheese SauceTender and full of flavor. The blue cheese sauce was original and delicious.・Squid Ink Paella and Traditional Seafood PaellaServed with aioli sauce if desired. The paella, served in a large portion, was impressive. I was happy to enjoy two types. Both had flavorful rice and were incredibly delicious.・Odawara Blueberries with Yogurt Ice Cream and Olive OilThe fresh, large blueberries were the best.・Basque CheesecakeRich Basque cheesecake. The large Buddha on the plate was also stylish.・Traditional Spanish SweetsMilk rice, almond cake, and pudding made only with eggs and sugar. I loved the almond cake too much. Everything was delicious, and as a dessert lover, I was thrilled with the variety.・Tea or Coffee┈┈┈┈┈┈┈┈┈┈Everything was incredibly delicious, and I truly felt the wonderful blend of Kamakura and Spanish cuisine. The seating was spacious, allowing me to enjoy a leisurely time with my friends. The drinks, especially the Spanish wines, looked delightful. Of course, the non-alcoholic options were also tasty. It seems that this course restaurant is stroller-friendly, so I hope to return after settling down post-pregnancy. It was a great meal! Less

I revisited in mid-July 2026.This time, I had dinner with my wife.We arrived at this Spanish restaurant.It’s located on the first floor of a building just off the Onaridori street from the west exit of JR Kamakura Station.For dinner, we had the following options:- Anchoa Course: JPY 13,200 Includes aperitivo, assorted pinchos, 4 tapas, meat dish, rice dish, 2 desserts, coffee, and petit fours.- Getaria Course (Basque-style grilled fish): JPY 13,200 Includes aperitivo, assorted pinchos, 3 tapas, grilled fish (over 1 kg), 2 desserts, coffee, and petit fours.- Special Course: JPY 16,500 Includes aperitivo, assorted pinchos, 4 tapas, aged beef from Sakaeya, rice dish, 2 desserts, coffee, and petit fours.- Marisco Course: JPY 16,500 Includes aperitivo, assorted pinchos, 5 seafood tapas, rice dish, 2 desserts, coffee, and petit fours.I really enjoy the seafood course featuring local Sagami Bay seafood delivered by Hasegawa from Sakanabito, so we reserved:- Marisco Course: JPY 16,500 for 2 people.The restaurant has 3 counter seats along the kitchen on the right upon entering, 2 round tables for 4 in front, and a semi-private table for 4 in the back, separated by a wall. We were seated at the counter.The restaurant is run by a male chef and a male sommelier.The BGM features flamenco music.On the table, there was a printout detailing the ingredients for that evening's Marisco Course, including a secret ingredient that piqued our curiosity.The wine pairing menu included:- Regular Wine Pairing (9 glasses): JPY 10,000- Premium Wine Pairing (9 glasses): JPY 14,000- Regular Wine Pairing (5 glasses): JPY 6,000- Premium Wine Pairing (5 glasses): JPY 9,000As a wine lover, I opted for:- Premium Wine Pairing (9 glasses): JPY 14,000.My wife wanted to limit her alcohol intake that evening, so she ordered a la carte while enjoying the Marisco Course.Here’s what we had that evening:- TEXTURES DE PEDRA Raventos i Blanc 2020 My first glass of wine pairing and my wife’s first a la carte drink. This is a sparkling wine from Catalonia, Spain, made from the grapes Xarel·lo, Vermell, and Bastardo. It has a striking bitterness and is dry and delicious.- Aperitivo The amuse-bouche named after the restaurant, anchoa. This is a classic. It features grilled yellow zucchini and anchovies on a crispy pastry-like base called coca, reminiscent of Spanish pizza. The coca is served hot and fresh. The saltiness and umami of the anchovies are irresistible, and the richness and sweetness of the yellow zucchini are delightful.- SOLAN DE CABRAS: JPY 1,000 I ordered the same sparkling water as usual, from Cuenca, Spain, to use as a chaser.- Zapiain Cidra Natural Nueva 2024 My second glass of wine pairing. This is a cider from Spain, bursting with apple acidity and freshness, served in the traditional escanciar style.- Assorted Pinchos As always, this was a lavish selection. That evening, we had: - Homemade tuna, boiled egg, and potato salad canapés - Wild boar and venison petit-fours with grilled mushrooms - A platter of eel eggs, liver, stomach, and swim bladder - Ray in jelly with summer vegetables and romesco sauce - Pickled Spanish mackerel with jam and pecorino cheese canapés - Gazpacho As usual, this was a parade of extraordinary dishes. The petit-fours, typically made with pork, were made with wild boar and venison, giving them a rich gamey flavor that was delicious. The dish using eel offal instead of the flesh was impressive, completely free of any strong taste.- Primitivo Collantes Socaire 2022 My third glass of wine pairing. This is a white wine from Andalusia, Spain, made from Palomino grapes. It has a slightly sherry-like flavor due to aging in sherry barrels, with a salty mineral taste and bitterness.- Contino Rosado C.V.N.E.: Price TBD My wife’s second glass. This is a rosé wine from Rioja, Spain, made from Graciano and Garnacha grapes. It has a fruity flavor but is dry and pleasantly bitter.- Grilled Croaker and Eggplant with Cold Snap Pea Soup This dish features fragrant grilled eggplant hidden beneath the grilled croaker, topped with cold snap pea soup and crunchy chopped vegetables. The croaker is aromatic and rich in fat, while the grilled eggplant adds a heavenly aroma.- Envinate Taganan Parcela Margalagua 2018 My fourth glass of wine pairing. This is a red wine from the Canary Islands, Spain, made from Negromoll, Listán Negro, Muscatel Negro, and other local varieties. It has a soft body but firm tannins, making it a refreshing red wine that pairs well with the upcoming sea snail dish.- Sea Snail and King Bolete with Mojo Verde This dish surprised me upon arrival. It was the largest sea snail I’ve ever seen! Inside, it contained large chunks of sea snail meat and liver, combined with the king bolete mushroom, all coated in a thick mojo verde made with lentil paste. The cilantro flavor matched perfectly with the sea snail, making it incredibly delicious. This is definitely a memorable dish!- Naiades 2011 My fifth glass of wine pairing and my wife’s third a la carte drink. This is a white wine from Castilla y León, Spain, made from Verdejo grapes. It has a vibrant lemon-yellow color and a distinctive oak aroma. It has a sweet flavor but is dry and delicious when tasted.- Bread Served one piece per person, this is a hard-baked bread that is perfect for mopping up the exquisite sauces.- Ibarragani-style Piquillo Peppers One of the restaurant's specialties. This dish features piquillo peppers stuffed with Ibarragani crab meat, served with a generous amount of onion and paprika sauce. The sauce is simply irresistible!- Valdemonjas El Patio de Valdemonjas 2019 My sixth glass of wine pairing. This is a red wine from Ribera del Duero, Spain, made from Tempranillo grapes. It has a bold full body with rich fruit flavors and balanced acidity.- Grilled Ribbonfish and Cecina Roll with Risotto This dish features risotto infused with beef broth, topped with two rolls of ribbonfish wrapped around aged beef ham called Cecina. It is garnished with basil and basil flowers. This dish is also fantastic; the ribbonfish is delicious on its own, but the concentrated flavor of the Cecina adds depth, enhanced by the aroma of basil.- Miguel Merino Gran Reserva 2018 My seventh glass of wine pairing. This is a red wine from Rioja, Spain, made primarily from Tempranillo grapes blended with Graciano. It has a flavor reminiscent of grape skins, smoky and rich. It has a solid fruitiness and tannins, with a mild acidity, making it a full-bodied wine.- Sakaeya Hokkaido Wild Beef Steak with Man-gaji Peppers This is the meat dish for my wife. Normally not included in the Marisco Course, they flexibly accommodated our request since we both love meat. This beef comes from Sakaeya, a butcher in Shiga Prefecture, known for its completely free-range wild cattle. The meat is similar to venison, offering a rich flavor that cannot be found in A5 rank Wagyu.- Hasegawa’s Hokkaido Hogget Steak with Man-gaji Peppers Hehe, this is lamb for me! My wife had a traumatic experience with lamb in 1998 when we cooked some low-quality pre-packaged lamb together, which left a strong odor in the room. Although we both managed to eat it back then, it left a lasting impression. Since then, we’ve both become sensitive to the smell of lamb. However, as a foodie, I couldn’t let that stop me from enjoying lamb, especially in Western cuisine. I’ve made several attempts to overcome this trauma, and finally, in early 2020, I succeeded! It was a long journey of about 22 years. However, my wife still struggles with her trauma. Hasegawa, a master of humane slaughter, loves natural ingredients, including lamb, which he sources directly. This time, he prepared a steak from hogget aged 12 to 24 months, with a decent amount of fat. The red meat is flavorful, richer than lamb but not as tough as mutton. The fat is sweet and delicious. My wife tasted it and found the red meat acceptable, but the fat was still a no-go. It seems I still have a long way to go to help her overcome her trauma.- Linarejos 2023 My eighth glass of wine pairing. This is a white wine from Castilla y León, Spain, made from Albillo Real and Palomino grapes. It has tropical notes reminiscent of apricot jam and yellow peaches, making it delicious.- Tokobushi Arroz Caldoso This time, it was served in a clay pot instead of a paella pan. This is a Spanish-style rice soup with tokobushi and bamboo shoots. I love hot dishes, and this one was wonderfully hot. It contained tokobushi and other seafood, providing a rich broth. I had three bowls, and my wife had two, but there was still some left!- Arroz a Banda Hehe, a little share for my wife! This is a fisherman's dish from Valencia, Spain, where paella originated. It’s made by combining various seafood broths and cooking them in a large paella pan. Although it doesn’t contain any ingredients, the broth is incredibly rich and delicious. The crispy bits at the bottom are also delightful.- Tanzawasan Reihou Junmai Sake Awai Yamadanishiki 60 This was a service for me. This junmai sake is brewed by Kawanishiya Sake Brewery in Kanagawa Prefecture. It’s said to be suitable for warming, and indeed, it has a well-defined rice flavor.- Akisawaen Blueberry with Yogurt Ice Cream This dessert features blueberries from Akisawaen in Odawara, topped with yogurt ice cream and drizzled with Monteagudo Pedro Ximénez sherry. It’s quite rare to enjoy fresh blueberries, as I usually eat frozen ones.- Gonzalez Byass Lepanto Solera Gran Reserva 12 Years My ninth and final glass of wine pairing. This is a brandy from Spain, distilled from Palomino white wine and aged for 12 years in sherry barrels. It has a lovely attack with an alcohol content of 36%.- Basque Cheesecake This is a classic. It’s a creamy, mousse-like cheesecake with a pleasantly bitter burnt top. Pure bliss!- Petit Fours That day, we had a rich flan made only with egg yolks, a spoonful of arroz con leche made with rice cooked in milk and flavored with cinnamon, and a selection of Tarta de Santiago, an almond cake.- Chamomile Tea This was my wife’s order, featuring a classic chamomile flavor.- Hot Coffee I ordered this black.With a 10% service charge, the total came to JPY 60,060, which is JPY 30,030 per person, paid by card.Once again, we enjoyed the summer's bounty from Sagami Bay and the mountains of Hayama, and even savored lamb!When asked by the chef about the most memorable dish, I chose:- Sea Snail and King Bolete with Mojo Verdefor its impressive size and excellent pairing with the mojo verde.My wife chose:- Grilled Ribbonfish and Cecina Roll with Risottowhich was also incredible, thanks to the cecina.The Ibarragani-style Piquillo Peppers are a classic, so I didn’t include them in my selection, but the following dishes truly deserve recognition:- Wild Boar and Venison Petit-Fours- Grilled Croaker and Eggplant with Cold Snap Pea Soup- Tokobushi Arroz CaldosoI plan to visit again in the peak of autumn, which will likely feature an abundance of Hayama's mountain treasures.It was a great meal! Less

I finally got to visit this restaurant that I had been curious about for a long time! It’s a lovely place. The course meal paired with wine made for an excellent dinner. The pinchos were exciting just by their appearance, and everything was delicious. I was pleased to see many fish dishes in the course, and although the paella didn’t have any toppings, the flavor was deeply infused, making it irresistible even when I was full. I enjoyed every dish, including dessert, and I left completely satisfied. I look forward to coming back for lunch next time! Less

In 2026, this renowned Spanish restaurant was awarded "Bronze" on Tabelog. With just three counter seats and three tables, it offers an intimate yet dignified atmosphere run by a couple.I indulged in the "Special Course (JPY 18,150, tax included)" for dinner, which included the following:- Aperitivo- Assorted 6 Pinchos- 2 Plates of Tapas- Stuffed Piquillo Peppers- Fish Dish- Aged Beef from Sakaeya, Shiga Prefecture- Paella- 2 Desserts- Coffee and Petit FoursThe first dish, the aperitivo, was the "Anchoa Coca," which truly captivated my heart. Anchoa means anchovy, served on a puff pastry topped with purple cabbage and anchovy."This is anchovy ham," I was told, and it had the texture and aroma of real ham. I never expected anchovy, usually seen as a seasoning, to stand out so prominently as a main ingredient. And to think this was just the first dish...Then came a series of delicious surprises:- The specialty, "Stuffed Piquillo Peppers," made with peppers imported from Spain. I initially thought it was a tomato! And the sauce was simply divine!- Roasted turban shell filled with mushrooms, mixed with a "Mojo Verde" sauce made from cilantro, garlic, and cumin. The sauce was unbelievably delicious!- To finish off, the paella. The aroma of seafood and shellfish broth was intense. It looked like a work of art. It was excellent on its own, and even better with alioli (garlic mayonnaise). This dish was so good I could have had seconds!From start to finish, it was a captivating experience that left me wanting more. I would love to visit again in a different season!【Visit Date】Sunday (Clear)/6:30 PM 【Queue Status】Reservation via Tabelog 【Total Amount Spent】JPY 45,100 for 2 people Less

I visited anchoa in February 2026, and it was a personal smash hit for me. I was eager to return, and when I heard that my usual companions had gone there while we were out drinking, I felt envious and quickly made a reservation on the spot. I visited with one of those companions.We arrived in Kamakura early that day and got ourselves ready at the sauna before heading to the restaurant. Given my state, I thought I might be overwhelmed by the food and wine here.(Since this was my second visit, please refer to my previous review for detailed comments.) In conclusion, I ordered the JPY 6,600 lunch course, which managed to carry over the excitement from my last visit while incorporating seasonal elements.Perhaps it was due to my thirst after the sauna, but Chef Sakai's authentic Spanish cuisine made my whole body feel alive with pleasure.The price for this course is incredibly reasonable, and if I were to recommend "delicious Spanish cuisine," it would definitely be at anchoa.As always, the service was exceptional. The chef shared insights about the dishes, and the staff offered excellent wine recommendations. The atmosphere was comfortable and cheerful, providing the perfect environment for dining. Achieving such simplicity while maintaining quality is a testament to their experience and the mindset of wanting to create a great dining experience.The menu for the day was as follows, with wine being served generously to match the dishes. Sitting at the counter allowed us to enjoy the live cooking experience, which was fantastic.- Assorted Pinchos◯ Lamb Rillettes with Pickled Purple Cabbage◎ Cheese from Hokkaido FARO with Quince Jam This cheese, made at a Spanish cheese workshop in Hokkaido, is tailored to Japanese tastes. It is served with membrillo, a traditional quince jam from Spain. The cheese has a pleasant acidity that pairs beautifully with the fruit-derived sweetness of the jam, creating a simple yet comforting flavor.◯ Pickled Sardines with Black Olives, Cheese, and Marmalade◎ Rare Fried Mackerel The mackerel is dried overnight and then fried. Although it is rare, it has no unpleasant odor; instead, frying enhances its aroma. The umami is concentrated, and the silky texture of the rare meat creates a delightful taste experience. Every step in the preparation has its purpose.◎ Mushrooms with Prosciutto I had this last time as well, and the richness of the mushrooms and prosciutto creates a vivid and powerful flavor that stimulates the brain.◎ Sea Snail with Mojo Sauce The mojo sauce, flavored with chili, paprika, and garlic, enhances the umami of the sea snail. It has a taste reminiscent of salami. I enjoyed this last time too, and I particularly love the spiciness that lingers in the nose from the sauce.◎ Pork Jamón and ◎ Beef Jamón The pork jamón is still being offered despite the import ban due to swine fever. They mentioned that their stock is still okay, but I can’t help but hope that they never run out of this deliciousness. The beef jamón has a wonderful aroma, and the melt-in-your-mouth umami is concentrated. It dissolves gently at mouth temperature, spreading a sensual flavor. It’s reminiscent of incredibly delicious and tender beef jerky. I wish I could stick it to the roof of my mouth and savor that aroma and taste forever. It’s that impressive.◎ Gazpacho I had imagined gazpacho as a soup, but this version is more like a puree of roasted vegetables. The ingredients include oil and vinegar, and while a clear and refreshing dish is typical for soup, this method concentrates the flavors of the roasted vegetables. Mixing it with rice salad adds volume. The thickly cut yellowtail has a freshness that stands out, and combined with the acidity of the gazpacho, it can also be enjoyed like carpaccio. This creative twist is highly accomplished.◎ Oil-Poached Black Sea Bream Should I call it pil-pil? The aroma is incredible, stimulating the nostrils, and I was salivating even while it was being served. The black sea bream, simmered with oil, dill, fennel, tomatoes, celery, and onions, is moist and showcases the delicate yet robust flavor of the white fish. The taste of the vegetables is prominent, especially the tomatoes, which are packed with the essence of the sun, making it a dish even my friend, who dislikes tomatoes, can enjoy. The flavors of land and sea blend seamlessly, proving the strength of the ingredients. This was the best dish of the day.◎ Braised Veal Shank Last time, I had a steak made from aged meat from Sakaeya, but this course featured a braise. Unlike French cuisine, it is simmered primarily with red wine and no butter. The absence of butter reduces the fat content, allowing the natural flavors of the meat to shine. The side dishes included black carrots and Manji peppers, with the concentrated flavor of the black carrots being remarkable.◎ Seafood Paella After being impressed by the squid ink paella last time, I chose the seafood this time. The shrimp and shellfish are cooked intensely, resulting in an incredible amount of broth that brings out the essence of the sea. The way the rice absorbs the broth is perfect, and the robust umami from the sea fills the mouth with happiness. The surprisingly smooth aioli sauce continues to pair astonishingly well with the paella, pushing the deliciousness to new heights. Just like last time, I ended up having two servings, even stealing some staff meals. I left feeling completely satisfied, having experienced a slice of heaven.◎ Cheesecake This was also the best cheesecake I’ve ever had in my life. It still has the perfect melt-in-your-mouth texture. No complaints—simply the best.I finished with a rich Spanish-style pudding while enjoying sherry brandy. I added some jamón, and with nine glasses of wine, including after-dinner drinks, the total came to about JPY 16,500. The pricing is remarkably reasonable in a good way.This is a fantastic restaurant that delights both food lovers and drink enthusiasts. I wonder if I can come back around autumn. I envy my friend who lives close enough to visit frequently. This place has the power to make you want to live nearby. Less

I visited the Spanish restaurant "anchoa" in Kamakura! Located just a short walk from the west exit of Kamakura Station in the Onarimachi area, this restaurant offers a delightful experience of Spanish cuisine. ✨ While based on traditional Spanish dishes, they serve a course that features seafood and local ingredients! This time, I enjoyed the lunch course priced at JPY 6,600! From pinchos to gazpacho, fish dishes, meat dishes, paella, and dessert, the course was satisfying and well-structured for a lunch meal. ☺️ ◻︎ Assorted Pinchos A fun plate with small dishes arranged on a wooden stand! Featuring smoked whelk with paprika sauce, homemade tuna mayo, soft roe with cilantro sauce, pickled konoshiro with marmalade, fried baby sardines, and mushrooms, each bite offers a different flavor experience! Packed with the umami of seafood, acidity, aroma, and sweetness, it instantly lifted my spirits at the start of the course. ◻︎ Gazpacho with Rice Salad and Yellowfin Tuna A vibrant orange gazpacho topped with red yellowfin tuna and rice salad, this dish screams summer! ☀️ The acidity of the tomatoes and the umami of the vegetables beautifully complement the moistness of the tuna! ◻︎ Oven-Baked Black Sea Bream with Penne The live presentation of the whole black sea bream being served was impressive! Baked with tomatoes, lemon, and onions, the fish was plump and juicy. ☺️ The umami of the fish combined with the sweetness of the vegetables and the unique aroma of oven-baking was delightful! ◻︎ Odawara Wild Boar Outside Skirt and Pork Belly with Blue Cheese Sauce The wild boar meat was robust yet not overly gamey, making it easy to enjoy! The outside skirt released its umami with each bite, while the pork belly was rich and fatty! The saltiness and aroma of the blue cheese sauce made it a dish that called for wine. ◻︎ Seafood Paella The paella served in a cast-iron pot was visually impressive! With shrimp, mussels, and clams, the seafood flavors were deeply infused into the rice! The rice had a nice texture, and the crispiness near the pot's edge made it a satisfying final dish. ✨ ◻︎ Basque Cheesecake With a beautifully charred surface and a smooth interior, this dessert was a treat! The richness of the cheese combined with gentle sweetness and the slight bitterness of the burnt top created a lingering finish. This lunch course allowed me to enjoy the playful pinchos, the live presentation of the fish dishes, the robust wild boar, and the satisfying paella! It's a place I want to revisit when I want a special lunch in Kamakura. ☺️ ❄︎ Lunch Course (JPY 6,600) - Assorted Pinchos - Smoked Whelk with Paprika Sauce - Homemade Tuna Mayo - Soft Roe with Cilantro Sauce - Pickled Konoshiro with Marmalade - Fried Baby Sardines - Mushrooms - Gazpacho with Rice Salad and Yellowfin Tuna - Oven-Baked Black Sea Bream with Penne - Odawara Wild Boar Outside Skirt and Pork Belly with Blue Cheese Sauce - Seafood Paella - Basque Cheesecake ꕀꕀꕀꕀꕀꕀ Lastly ꕀꕀꕀꕀꕀꕀ Thank you for reading until the end! ✨ I also post about delicious and wonderful places on Instagram, so please come check it out! ✨✨✨ ⁂ Instagram Account Name ⁂ @gourmet_ryo_20s If you think it looks delicious, feel free to like, follow, and save! ✨ Less

I made a reservation at the Spanish restaurant "anchoa" that I had been curious about for a while, as I was going to Kamakura to see the hydrangeas. I booked the "Seafood Paella Course" for JPY 6600. I was surprised that there was no course menu for this level of cuisine.When I ordered the non-carbonated mineral water for JPY 2500, it turned out to be Solan de Cabras, a brand I often drink at home, which raised my expectations that this place might suit my taste. However, when it was poured into the glass, the water was lukewarm, and the bottle felt warm to the touch.I expected the bottle to be placed in a wine cooler or ice bucket, but instead, the lukewarm mineral water was just set on the table, leaving me dumbfounded.While I was sipping the tepid water, the chef, looking busy, started serving the pintxos with a smile. I was impressed as he carefully explained the six types of pintxos while waiting for our turn. After serving the first table that entered, I thought he would come to our table next, but instead, he served the third and fourth tables, avoiding ours. When he returned to the kitchen, he seemed to be busy preparing more dishes.After a minute or two, the waiter finally brought the pintxos to our table. The service was noticeably different for familiar customers compared to us newcomers, and with the lukewarm mineral water and no menu, I started feeling the urge to leave the restaurant.⚫︎ Assorted Pintxos (6 varieties)The assorted pintxos were creatively prepared, and the soft roe of squid was quite impressive, but they were far from the pintxos I had in Spain, lacking anything that would make me exclaim with delight. The open-grilled mushrooms took a while to reach our table, so they weren't hot, which diminished their flavor.⚫︎ AppetizerI realized I forgot to take a photo because I was feeling down, so I took a picture after eating a couple of bites.⚫︎ Homemade BreadThe crust was a bit lacking in crispiness. The crumb was chewy and fluffy but slightly floury.⚫︎ Fish Dish (Open-Grilled Black Sea Bream)We shared one open-grilled dish, and it was delicious! ❣️⚫︎ Meat Dish (Hayama Beef)The sauce was underwhelming and overshadowed the flavor of the Hayama beef.⚫︎ Seafood PaellaThe paella was cooked in a rich broth of saffron and seafood, with the thinly spread rice perfectly matching the seafood flavors. After enjoying it as is, adding the aioli sauce enhanced it with garlic and richness, transforming it into a deeper flavor. It was delicious! ❣️However, I noticed the mussels and clams were a bit dry, and the portion of the paella was so small that I finished it in just 2-3 bites. The customers at the next table requested a refill of the paella rice. They were clearly regulars. I considered asking for a refill but hesitated, thinking they might refuse, so I decided against it to avoid further disappointment. I couldn't help but wonder why they served such a small amount of paella rice when they could have provided more.⚫︎ Dessert & CoffeeThe Basque-style cheesecake was creamy and delicious! ❣️ However, while it was tasty, it didn't have that punch that made me want to eat it again.The dishes were different from what I had eaten in Spain, as they were adjusted to suit Japanese tastes, but overall, they were reasonably priced and delicious "Spanish-style" dishes.Considering the course price, the seafood paella, open-grilled black sea bream, and Basque-style cheesecake were tasty and reasonably priced.While it’s not necessary for the chef to serve every table, I believe the restaurant could improve significantly by having the chef and waiter serve simultaneously in a short time, and by stopping the practice of serving lukewarm mineral water. I hope to see improvements when I visit again next year to see the hydrangeas.If I were to spend this amount, I would probably choose "Bar Portillo de España," which is also featured in Mone Kamishiraishi's book. As it stands now, the satisfaction level is worlds apart. Less

I had high expectations for this restaurant, given its high ratings on Tabelog.The course included appetizers, seafood, meat dishes, a paella dish, and dessert. The presentation was vibrant, and everything was crafted with care. The flavors were delicious, and I felt it was a meal to be enjoyed slowly in a calm atmosphere.However, I didn’t feel the specialness or surprise I had anticipated based on the ratings, and personally, I left feeling a bit unsatisfied. While the course was well-rounded and tasty, I would have appreciated a dish that left a stronger impression, especially given my high expectations.The standout for me was the Basque cheesecake at the end. The balance of its richness and toasty flavor was just perfect, and I liked it so much that I would have wanted to stop by a nearby shop just to buy more of that cheesecake. Less

Located about a 2-minute walk from the west exit of Kamakura Station, I revisited the Spanish restaurant "anchoa" in December 2024 after a long time. (I had paused posting on Tabelog during December 2024, so there are no reviews.)On this day, I invited a friend for lunch. At noon on Friday, there were many customers gathered in front of the restaurant before it opened! "Can anchoa accommodate all these people?" a stranger remarked, and I agreed, wondering if there were enough seats. As it turned out, there were also reservations from the neighboring French restaurant "Fierte" (laughs).When the opening time arrived, I announced my name and was seated at the counter. I had requested a counter seat when making the reservation. By the time we opened, all the table seats were filled, making it a full house! It’s incredibly popular!!I greeted the owner-chef, Sakai. Actually, I had coincidentally met the chef and his wife at a wine salon in Sasuke recently, and we exchanged greetings!I ordered the 【anchoa course】 for JPY 13,200 (tax included). We started with Cava (Spanish sparkling wine), taking it easy as my stomach wasn’t feeling great.〈Aperitivo〉◆ Anchoa Coca The name "anchoa" refers to anchovy in Spanish! The Spanish anchovies used here are carefully selected from the chef's favorite brand. They are paired with roasted spring cabbage, where the saltiness and umami of the anchovies blend beautifully with the sweetness and aroma of the grilled cabbage, making it a perfect finger food to enjoy with Cava! 〈Pinchos〉◇ Tuna Homemade tuna mayo and sweet pickled Shonan red (red onion) inside a dorayaki. ◇ Faro Cheese from "QUESERIA FARO" in Nakagawa Town, Hokkaido. This is the only place in Japan that produces and sells rare Spanish cheese. It’s topped with quince jam (membrillo). ◇ Fish Roe Salt-boiled black sea bream roe served on a spoon, dressed with paprika powder. ◇ Konoshiro Pickled konoshiro served on a baguette, drizzled with olive oil and cheese, making it a delightful one-bite snack! ◇ Mushroom Mushrooms stuffed with homemade chorizo and grilled in oil! ◇ Turban Shell A skewer of turban shell served with mojo sauce (a sauce made with Canarian peppers). Choosing which dish to start with is part of the fun, as these are all delightful Spanish tapas that can be enjoyed in bite-sized portions! 〈Tapas〉◆ Swordfish / Gazpacho Tapas are small dishes originating from Spain! This refreshing dish features cold gazpacho paired with rice salad, topped with swordfish and parrotfish—perfect for early summer, with the sweetness of tomatoes and a hint of acidity, complemented by the aroma of olive oil! Gazpacho is amazing!! ◆ Piquillo Peppers When you open the crab shell, the red and orange sauces made from peppers catch your eye! The crab is the thorny crab (a type of king crab) from the deep sea of Sagami Bay, combined with mushrooms from Kanagawa Prefecture, stuffed into Spanish red peppers! The orange sauce is made from red peppers, and its strong sweetness and fruity flavor pair beautifully with the stuffed peppers, making for a delicious dish! ◆ Pompano / Tomato / Onion The chef brought a large grill pan for the fish dish and explained it briefly. The pompano is cooked with tomatoes and onions, generously doused in white wine, and baked in the oven—a dish from the Mediterranean islands. This is incredibly delicious! The broth, infused with the sweetness of tomatoes and onions along with the umami of the pompano, is simply divine! The pompano is tender, with a refined flavor of white fish, making this dish exceptionally delicious alongside the flavorful broth! ◆ Japanese Sea Bream / Biscay Biscay is a traditional sauce from the Basque region of Spain, paired with seasonal Japanese sea bream in this tapas dish. The roasted sea bream is tender, and its refined flavor harmonizes beautifully with the Biscay sauce! I enjoyed the change in flavors while savoring it with mashed potatoes mixed with wild vegetables! ◆ Hayama Ishii Beef / Root Vegetables Hayama Ishii beef raised by Mr. Ishii in Hayama Town! The cut is the knuckle main muscle, slowly grilled over charcoal, showcasing the wonderful umami of the lean meat! The flavor of the meat gradually intensifies with each bite, and the texture provides a satisfying chew! The sauce is made from reduced wine vinegar. The side dishes include roasted red turnips, purple daikon, and baby carrots. 〈Paella〉◆ Seafood Paella Paella with shrimp, squid, mussels, and clams is a special dish enjoyed during celebrations and family gatherings in Spain! The umami of the seafood seeps deeply into the rice, making it incredibly delicious! I enjoyed it with aioli sauce! 〈Postres〉Postres means dessert in Spanish. ◆ Blueberry Yogurt ice cream topped with blueberries and drizzled with Pedro Ximénez sherry from Spain! The acidity of the Kamakura blueberries was refreshing (laughs). ◆ Cheesecake When it comes to Spanish cheesecake, it’s the Basque cheesecake, and I absolutely love this one from anchoa! ◆ Sweets ✴︎ Arroz con leche (rice cooked sweet with milk) ✴︎ Pudding made with just egg yolks and sugar ✴︎ Ibiza-style cheesecake, infused with mint ◆ Tea ………………………………………………………… The main ingredients are seafood caught in Sagami Bay, prepared by fisherman Hasegawa, and vegetables sourced from the Kamakura Agricultural Cooperative (commonly known as Renbai)! The deliciousness of the dishes, which simply highlight the natural flavors of the ingredients, truly impressed me! It’s no wonder the restaurant is fully booked during weekday lunch hours. Simply wonderful! It was incredibly delicious! Thanks to Chef Sakai and the young staff. It was a great meal! Less

This time, I visited for a belated Mother's Day lunch celebration.I ordered the lunch course featuring squid ink paella, and for an additional JPY 1500 per person, I upgraded to the grilled aged beef from Shiga Sakaeya.- Assorted PinchosThis included sea snail, dorayaki with yellowfin tuna, cod with paprika, cheese with quince jam, kohada with baguette and cheese, and shiitake mushroom ajillo. Each pincho was carefully crafted and paired perfectly with drinks. The dorayaki was an unexpected combination, with the subtly sweet dorayaki and the sweet-salty tuna creating a striking dish. The cheese with quince jam was also incredibly addictive.- Bream GazpachoThis elegant dish highlighted the mild deliciousness of the bream, enhanced by the rich gazpacho.- Grilled Aged Beef from Shiga SakaeyaThe meat became sweeter with each bite, harmonizing beautifully with the rich aroma of the charcoal grill.- Squid Ink Paella with Alioli SauceAn undeniable masterpiece. The rich umami of the squid ink and the creaminess of the alioli sauce were impressive. The alioli was so delicious that I wanted to take some home to use in various dishes.- Basque CheesecakeIt was incredibly creamy. When I inserted my fork, it melted beautifully.- Tocinillo de Cielo and CoffeeA small sweet treat that was just right to finish off the meal.Since all the pinchos were delicious and paired well with drinks, I personally think it would be wonderful if there were a casual bar time where you could just order those and some wine for a relaxed visit.The only downside this time was that the oshibori (wet towel) had a fishy smell. It made my hands smell, so I ended up using the wet wipes I had brought with me. Less

First visitI was delighted by the course that allowed me to enjoy a variety of fish dishes!Although I’m not a fan of strong herbs and flavors, the chef was very attentive and kind, asking detailed questions about my preferences.The paella reminded me of what I had in Barcelona, and the Basque cheesecake was just as wonderful as the one from La Viña in San Sebastián. I’m so glad I ordered it as a souvenir, as I enjoyed it slowly over the next few days!Paella♡ This was the best paella, packed with seafood and rich flavors! Unlike many places that serve sparse toppings or just garnish without taste, this was exceptional and truly authentic.♡ The squid ink was perfect, and the rice was not dry at all. Just like the paella I had in Spain, it had the right amount of moisture and the flavor was perfect! I want to eat it again soon.◎ It’s a shame I can’t have the Spanish prosciutto anymore…So I ordered some extra! It was delicious.♡ The anchovies that caught the chef's eye were the best I’ve ever had! I’ve never tasted anchovies that were so flavorful without being overly salty.All the tapas were delicious, including the gazpacho and the rare cutlet! Less

To celebrate Mother's Day, my son chose this restaurant and even made a reservation in advance. On the day, I was treated to a wonderful meal, and I had a truly delightful time! ⭐︎【Ordered Items】 Lunch Course (Seafood Paella) - Assorted Pinchos - Appetizers - Fish Dish - Meat Dish - Seafood Paella - Dessert - Coffee and Sweets 【Drinks】 - Sidra - Chinese Tea - Tinto de Verano The restaurant was enveloped in the fresh scent of the ocean, creating a seaside atmosphere. Each dish was beautifully presented and incredibly satisfying in taste.However, there were a few points that concerned me. It was surprising that water, which is typically provided in restaurants, was never offered from start to finish. It might have been a paid service, but there was no information about that, and I didn’t feel much attentiveness from the staff. As a result, I felt a bit lacking in terms of service, which affected the overall comfort of the dining experience.Given how wonderful the food was, I believe that improving the service would make this restaurant even more appealing.This was a special meal opportunity, as my beloved son chose this place himself and treated me. Because it was such a significant moment, I wanted to share my honest thoughts.It was a great meal! ⭐︎ Less

Today, I visited this restaurant.It’s a Spanish restaurant in Kamakura City, recognized with a Tabelog Award BRONZE and selected as one of the top 100 restaurants.I made a reservation for the lunch course featuring seafood paella in advance.Here’s what I enjoyed:● Assorted PinchosGrilled whelk with chili sauce, yellowfin tuna, soft roe from sea bream, cheese with quince jam, pickled sanma (saury), and mushrooms.● AppetizersGazpacho and marinated young yellowtail.● Fish DishOven-baked black sea bream.● Meat DishWild boar braised in white wine.● Seafood PaellaA rich seafood extract paella, served with aioli sauce.● DessertBasque cheesecake.● Coffee and SweetsTea and Ibiza-style cheesecake with mint.I thoroughly enjoyed delicious Spanish cuisine at a reasonable price.The highlight was definitely the seafood paella, where the seafood essence was deeply infused into the rice.It was a great meal! Less

It was delicious!The pintxos were all very unique, and the gazpacho was a style I had never tried before.The fish dishes and paella were presented in a large pot, which was quite impressive! They serve it in portions later.I paired the wine, and it was fun to be introduced to various types. The staff's explanations were friendly and pleasant.Using a fish-shaped wine opener as a cutlery rest was a lovely touch.The cheesecake plate featured a Buddha holding a puppy, which was adorable.I now have more places in Kamakura that I definitely want to revisit.It was a great meal! Less

Enjoy a variety of dishes that highlight local ingredients from Kanagawa! This restaurant also offers delightful wine pairings!━━━━━━━━━━━━━━━- Access: About a 3-minute walk from Kamakura Station. Located at the end of a narrow path off Onari Street.- Visit time: Saturday at 11:55- Wait: Reservation for the 12:00 slot- Ordering method: Course reservation━━━━━━━━━━━━━━━We waited until the open sign was displayed. The doors opened right at 12:00. We provided our name to enter.Order:- Lunch Course - Assorted Pinchos - Appetizers (Gazpacho, Spanish Mackerel, Rice Salad) - Fish Dish (Black Sea Bream) - Meat Dish (Yamayuri Pork, Zucchini) - Seafood Paella - Dessert (Basque Cheesecake) - Coffee and Sweets (Coffee, Spanish-style Pudding)- Pet Nat- Viña Pomar Blanco (White Wine)Highlights from the menu:- Seafood PaellaThey brought out the finished plate to show us! It looked impressive! They served it by portioning it out. Loaded with large shrimp, mussels, and clams! The paella rice had a slightly firm texture, mixed with squid for a delightful contrast, bursting with flavor! When paired with the garlic-infused Aglio sauce, it transformed into a wonderfully indulgent taste!- Meat Dish - Yamayuri Pork and ZucchiniThe Yamayuri Pork was cooked to perfection, with the pinkish-red meat offering a hint of sweetness, and the surface was beautifully charred from the grill!- Fish DishBefore serving, they showed us a whole Black Sea Bream they had prepared! The flesh was tender and paired perfectly with the rich broth—absolutely exquisite! With a baguette on the side, soaking it in the broth made it even more delicious!The service speed was just right, the atmosphere in the restaurant was pleasant, and it turned out to be a wonderful lunch experience!It was a great meal!Visit rating: 4.04 Less

Since it was a weekend lunch, I made a reservation a month in advance! First of all, I must say that every single dish was absolutely amazing. I feel so lucky to have encountered such delicious Spanish cuisine! The six appetizers were each unique in flavor, texture, and taste, and with every bite, I found myself exclaiming, "Wow! This is incredibly delicious!" ✨ The following dish, the sea bream gazpacho, was a refreshing taste of summer, and the black sea bream dish (I forgot the name) was simply stunning when paired with bread. I was truly moved by it. Then came the grilled beef, perfectly seasoned and cooked, which paired wonderfully with the wine. The staff selected wines that complemented the dishes, sharing delightful stories each time, making for a blissful experience overall. ✨ Of course, the paella was also outstanding! The seafood flavors were so rich that I could eat it endlessly! I enjoyed the final dessert, the Pax cheesecake, just as much! ❣️ It was a great meal! I look forward to visiting again. Less

I visited my usual spot, anchoa, with a friend. Once again, we had a delightful and delicious time. Every dish was fantastic, but the highlights were the usual tasty coca, the pinchos with wild boar and marmalade, the combination of FARO cheese and isaki, and the gazpacho, which were all outstanding. The pork and beef prosciutto were also delicious. The dishes, including the gentle-flavored Salangojyo and the bonito gazpachuelo, were all wonderful—Chef Sakai truly excels. Thank you for another lovely dinner. I appreciate it and will definitely return. It was a great meal! Less

The seafood paella I had for lunch at anchoa was a dish that seemed to encapsulate the essence of the ocean in every bite.First, the aroma was delightful. The gentle fragrance of saffron intertwined with the umami of the seafood, building anticipation even before the first bite. As I took a mouthful, I could taste the rich broth infused into each grain of rice, with the flavors expanding with every chew. The contrast of a slightly crispy surface and fluffy interior was also quite pleasing.The star seafood ingredients were all impressive: plump shrimp, flavorful shellfish, and tender white fish that fell apart gently. Each ingredient was delicious on its own, but together in the paella, they created a deeper, more harmonious flavor.The seasoning was exquisite, perfectly balancing and enhancing the quality of the ingredients. A light squeeze of lemon added a refreshing touch, transforming the flavor profile in an enjoyable way.While it felt a bit indulgent for lunch, it was absolutely worth it. This seafood paella provided a quiet sense of satisfaction that lingered pleasantly. Less

Despite the long holiday, my job doesn't allow me to take time off, so I decided to enjoy some delicious food nearby. I finally made my long-awaited first visit to the popular Spanish restaurant, anchoa, in Kamakura.I went with my family of three. Although the restaurant is close to Kamakura Station, following Google Maps led us on a very roundabout route, and we ended up arriving at the back of the restaurant! We had to sneak through a fence to enter the premises, which felt a bit suspicious.We ordered the most popular special course for three people (JPY 16,500 each).For the wine pairing, we had the option of 9 glasses (total 600ml) or 5 glasses (total 360ml), with both a premium course featuring rare wines and a regular option available. Additionally, half portions of the pairings were offered, allowing for a delightful customization based on preferences and drinking capacity. Since it was a slightly warm day, I wanted a beer first, and my husband and I decided to compare the premium and regular options. He chose the premium 5-glass wine pairing, while I opted for the regular 5-glass pairing.We started with a toast over beer:◇ I had Kamakura Craft Beer, SUBMARINE FOREST, made with seaweed, which had a subtle salty taste reminiscent of the ocean.◇ My husband enjoyed a Spanish beer with a rich flavor.◇ Our child had a citrus juice (180ml) from Odawara, Yagishita Farm.We could choose between sparkling or still water, and we opted for sparkling.◆ Aperitivo Anchovy Coca At various points, the chef personally served us and explained the dishes.This dish featured Spanish anchovies on a vegetable-topped bread called coca, this time with tomatoes.The anchovies had just the right amount of saltiness, paired with a crispy pizza crust. The tomato sauce added umami and freshness, making it an incredibly delicious start that brought us joy.◆ Pinchos - Mackerel: Mackerel marinated in vinegar on bread with cheese and strawberry jam.- Homemade tuna mayo with boiled egg.- Whelk, steamed in seawater with cumin and chili.- Mushrooms stuffed with homemade chorizo.- Squid chichi, made with soft roe from squid and squid ink.- Cheese made from milk with quince jam.The long-awaited pinchos arrived, and we were all excited as they were served! Each one was delicious, and we enjoyed them together.◇ Pairing Wine ① Regular: Naia Rueda Naia 2019 Special: CHOLO 2023 ◆ Tapas ① Oonibe/Bamboo Shoot/Snap Peas Fried nibe with risotto made from bamboo shoots, snap peas, and onions.The fried nibe was crispy on the outside and tender and juicy on the inside. The risotto was filled with bamboo shoots, lightly salted, and had the flavor and sweetness of crushed snap peas. This was also incredibly delicious.◇ Pairing Wine ② Regular: Fan D’ Oro Special: Palo Blanco las Molinas 2023 ◆ Tapas ② Warasa/Romesco Marinated warasa with roasted hazelnuts, roasted peppers, and tomato romesco sauce.The warasa was not overly acidic, allowing us to enjoy the natural flavors. The romesco sauce was simply delicious, and the tomatoes were incredibly sweet! ◇ Pairing ③ Sherry Regular: FINO PAVON ALCOHOL 15% Special: VALDESPINO Tio Diego Amontillado ALCOHOL 18% ◆ Tapas ③ Piquillo Peppers Spanish red peppers stuffed with a paste made from cod and shrimp, served with a red pepper sauce.The cod and shrimp paste was reminiscent of potatoes, and the red peppers were soft and sweet, making it enjoyable even for those who dislike peppers. The rich sauce was perfect for dipping with bread.I thought a lighter red wine would have paired better here. The bread was wonderfully chewy and to my liking.◇ Pairing Wine ④ Wine from the Galicia region of Spain Regular: Colleita 9 Arraiano Tinto Special: Lousas Seoane 2023 I regretted not choosing the special wine, as it was far too delicious.◆ Tapas ④ Sea Bream/Sherry/Trinchado Grilled sea bream with a sherry and consomme sauce, accompanied by mashed potatoes infused with wild vegetables and roasted kale.The sea bream was fragrant and juicy, and the slight bitterness of the wild vegetables and kale combined beautifully with the sherry sauce, creating an undeniably delicious dish. As a novice, I couldn't judge well, but I thought this dish would have paired wonderfully with sherry.At this point, I was asked about my fullness, but of course, I could still eat more.◇ Pairing Wine ⑤ Spanish red wine, Tempranillo Regular: Dominio de Atauta 2016 Special: GLORIA DE OSTATU ◆ Tapas ⑤ Sakaeya’s Aged Beef A 13-year-old cow from Ehime, aged for 30 days and grilled over charcoal, served with roasted yellow beets and red wine sauce.The meat was firm, and the charcoal grilling added a wonderful aroma. The more I chewed, the more flavor was released, and it was exquisite when paired with the sauce. The earthy aroma of the beets was irresistible, and it paired perfectly with the wine.★ Paella Presentation ★ The base was squid ink, cooked with freshly harvested mushrooms and wild celery, garnished with mitsuba.◆ Paella Paella served with a raw garlic aioli sauce.The pleasant greenness of the wild celery, the delightful texture of the mushrooms, and the addition of the aioli sauce made it unbelievably delicious. The rice was soft, almost like a porridge, but it was still enjoyable! This level of deliciousness is hard to find elsewhere. Simply the best.◆ Postres - Akisawa Farm Kiwi Kiwi from Odawara with yogurt ice cream, flavored with Spanish olive oil. Refreshing and aromatic.- Cheesecake The surface was nicely baked, while the inside was creamy and rich, reminiscent of pudding.◇ Honey Chamomile Tea The pleasant aroma of chamomile and honey was soothing.◆ Petit Fours - Almond cake, moist with an orange fragrance.- Rice pudding.- A dessert made with egg yolk and caramel.Everything was delicious! From the first dish to the last petit four, everything exceeded my expectations.Total: JPY 78,000On the way back, we, of course, took the shortest route home. The chef saw us off despite being busy. I hope to return around autumn! Less