Overview
Restaurant Views: 4,143
Awards
- OAD
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Japanese Restaurants 2024, 19
- Tabelog
- 2024 Gold
- La Liste
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La Liste, #368
- Restaurant Ranking
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Restaurant Ranking 2024, #193, PRO #18.83, USER #19.00
Ratings from the web
- Tabelog
- 4.61
Chef
Tetsuo Azuma
Cuisine
Spanish
Foodle Reviews
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... More
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,... More
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... More
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... More
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... More
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... More
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?... More
[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
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... More
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
Another outstanding meal. The classics great as always, the Tachiuo (largehead hair tail ) probably the best I have had in the season so far.
The filet, omibeef was just beyond, absolutely next level.
[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... More
[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
★... More
[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
穴子のパエリア Anago no Paella @[instagram] スペイン料理acá, Tokyo, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #都内某所 #一見お断り#foodblogger #foodstagram #instafood #食べ歩き... More
穴子のパエリア Anago no Paella @[instagram] スペイン料理acá, Tokyo, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #都内某所 #一見お断り#foodblogger #foodstagram #instafood #食べ歩き #料理好きな人と繋がりたい #tabelog #相機食先 #tabelog #andytokyo #aca #スペイン料理 #spain🇪🇸 Less
トマトトースト、コハダ Roasted Tomato Toast with Kohada. @[instagram] スペイン料理acá, Tokyo, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #都内某所 #一見お断り#foodblogger #foodstagram #instafood... More
トマトトースト、コハダ Roasted Tomato Toast with Kohada. @[instagram] スペイン料理acá, Tokyo, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #都内某所 #一見お断り#foodblogger #foodstagram #instafood #食べ歩き #料理好きな人と繋がりたい #tabelog #相機食先 #tabelog #andytokyo #aca #スペイン料理 #spain🇪🇸 Less
2023.08 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 Nihombashi 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、小肌のボカディージョ、太刀魚のパエリア、トマトと天草のウニのガスパチョ、鮎のフリット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:昼・夜¥27,500〜
予約:OMAKASE
★... More
2023.08 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 Nihombashi 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、小肌のボカディージョ、太刀魚のパエリア、トマトと天草のウニのガスパチョ、鮎のフリット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:昼・夜¥27,500〜
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, swordfish paella, tomato and amakusa sea urchin gazpacho, and sweetfish filet. The sommelier's alcohol pairings are also said to be excellent.
Budget: From ¥27,500 for lunch and dinner.
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(샌드위치), 황새치 빠에야, 토마토와 아마쿠사 성게 가스파초, 은어 필레도 선보이고 있습니다. 이와 더불어 소믈리에의 주류 페어링도 훌륭하다는 평가를 받고 있습니다.
예산: 27,500엔부터 (점심 및 저녁)
예약: OMAKASE
★ 해당 레스토랑을 방문하고 싶으시다면? 포스트 “저장”을 잊지 마시기 바랍니다! (맛없는 곳은 포스팅 안합니다!) Less
Surely one of the best meals I had there.
Nodoguro with asparagus and the Saga beef (XL portion) were the stars.
A few years back I was sad to learn of @tetsuo.azuma ‘s plan to relocate his charming #holeinthewall restaurant from Kyoto to Tokyo. But what a winning move into the big city limelight. Beautiful restaurant with a dream kitchen (love the #handbuilt #steampunk #woodoven ) and stunning food. Chef is in top form and obviously enjoying himself! #aca_tokyo #aca_kyoto #tabelogtokyo #tabeloggold #asias50best... More
A few years back I was sad to learn of @tetsuo.azuma ‘s plan to relocate his charming #holeinthewall restaurant from Kyoto to Tokyo. But what a winning move into the big city limelight. Beautiful restaurant with a dream kitchen (love the #handbuilt #steampunk #woodoven ) and stunning food. Chef is in top form and obviously enjoying himself! #aca_tokyo #aca_kyoto #tabelogtokyo #tabeloggold #asias50best #theworlds50best #michelin #oadtop100 Less
#shirako #alajillo #aca_tokyo @tetsuo.azuma ‘s effortless interpretation of #spanishcuisine #cocinaespañola is better than ever since relocating from Kyoto. #tabeloggold #asias50best #theworlds50best #michelin #oadtop100
The smartest #greensalad I’ve ever come across. A warm broth is poured over the lettuces and vegetables from Kyoto. #aca #aca_kyoto #aca_tokyo #tabelog #tabeloggold #asias50best #theworlds50best #michelin #oadtop100
Shatters like glass. The crispiest #springrolls ever. #aca #acakyoto #acatokyo seriously upped its game since relocating to Tokyo. #tabeloggold #tabelog #asias50best #theworlds50best #michelin #oadtop100
I love this place. Great new dishes, executed as always to perfection.
One of the most talented chefs around.
貸し切り At Aca. The Chef continues to amaze with the precision cooking and layering of flavors. We had preordered the Spanish omelette (tortilla) which he cooks as good as would get it in some of the best places in Spain. Firm on the outside, but juice and melting in the core. The Kohada snack with the shiso leave is one of the best tapas one can eat.
However, every time so far, his prime dish is the meat. It gets cooked over hours, on and off, and when served is perfectly cooked. It melts... More
貸し切り At Aca. The Chef continues to amaze with the precision cooking and layering of flavors. We had preordered the Spanish omelette (tortilla) which he cooks as good as would get it in some of the best places in Spain. Firm on the outside, but juice and melting in the core. The Kohada snack with the shiso leave is one of the best tapas one can eat.
However, every time so far, his prime dish is the meat. It gets cooked over hours, on and off, and when served is perfectly cooked. It melts in your mouth and leaves behind a very, very pleasant feeling. Less
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東京・三越前「aca (アカ)」
言わずと知れた予約困難スパニッシュ🥘
4枚目の熱々のアヒージョの動画はぜひ音ありでご覧ください✨
1枚目: コハダのボカディージョ
3枚目: 馬肉のソブラサーダ
4枚目: フカヒレと車海老のアヒージョ
6枚目: 毛蟹のパエリア
7枚目: 山羊のミルクアイスと無花果のキャラメリゼ
写真見てるだけでお腹空いてきちゃった🤤
少しずつ食べログ再開します☺︎
#スペイン料理aca... More
Another great meal at Aca. Azuma San is a really outstanding Chef which keeps on innovating. For example one dish was a horse tartare barely cooked, served on toast/cracker which was very delicious and tasty. His steaks served in two different cuts from two different farms are better than in most high end steak houses. Simple perfection.
I love this place and am happy to have a whole series of reservations reaching well into 2022
Aca 1° アカ
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From the dinner in March. There are few chefs who execute with as much focus and perfection as Azuma-san, and the live act that ensues gives only a hint of the what would me favourite Spanish restaurant bere. The influences from Japanese and even Chinese cuisine can be seen throughout the meal but that paella never gets old and I can't wait until the next dinner.
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#料理 #レストラン #東京... More
Aca 1° アカ
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From the dinner in March. There are few chefs who execute with as much focus and perfection as Azuma-san, and the live act that ensues gives only a hint of the what would me favourite Spanish restaurant bere. The influences from Japanese and even Chinese cuisine can be seen throughout the meal but that paella never gets old and I can't wait until the next dinner.
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#料理 #レストラン #東京 #食事 #food #foodie #foodstagram #stuffieat #kevcheeats #kevchetokyo #kevche #kevchespanish #kevchemarunouchi #aca #アカ @aca_kyoto_tokyo TL4.51-S Less
Aca 1 アカ1 first visit — one of the most highly rated Spanish restaurants recently moved from Kyoto to Tokyo. Chef Azuma san trained at Mirador de Ulia in Basque. Open kitchen showcases a charcoal grill and a wood burning stove. Well thought out menu featuring Japanese ingredients, not overly complicated but original dishes. The charcoal grilled beef was cooked to perfection; crab paella was both picturesque and delicious. Favorite was the fugu shirako and kuruma ebi served in boiling garlic... More
Aca 1 アカ1 first visit — one of the most highly rated Spanish restaurants recently moved from Kyoto to Tokyo. Chef Azuma san trained at Mirador de Ulia in Basque. Open kitchen showcases a charcoal grill and a wood burning stove. Well thought out menu featuring Japanese ingredients, not overly complicated but original dishes. The charcoal grilled beef was cooked to perfection; crab paella was both picturesque and delicious. Favorite was the fugu shirako and kuruma ebi served in boiling garlic oil which really hit the point! Looking forward to next visit! •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #acatokyo #aca1 #spanishfood #tokyo #japan #アカ1 #スペイン料理 #東京 #日本 Less
Snow crab paella
松葉蟹のパエリア
2021年1月
Aca (Nihombashi, Tokyo)
日本橋「アカ」
#aca #tokyoeats #tokyospanish #tokyoinnovative #snowcrab #paella #アカ #東京グルメ #東京スペイン料理 #東京イノベーティブ #松葉蟹 #ズワイガニ #パエリア
#michelin #tabelog... More
Snow crab paella
松葉蟹のパエリア
2021年1月
Aca (Nihombashi, Tokyo)
日本橋「アカ」
#aca #tokyoeats #tokyospanish #tokyoinnovative #snowcrab #paella #アカ #東京グルメ #東京スペイン料理 #東京イノベーティブ #松葉蟹 #ズワイガニ #パエリア
#michelin #tabelog #ミシュラン #食べログ #worlds50best #asias50best #アジアのベストレストラン50 #世界のベストレストラン50 #opinionatedaboutdining
#美味しいもの好きな人と繋がりたい #旅好きな人と繋がりたい #食べるの好きな人と繋がりたい #レストラン好きな人と繋がりたい #外食好きな人と繋がりたい Less
(SWIPE FOR MORE PIC) Since we were talking about grilling at Etxebarri, let’s look at another grilling approach in Japan in a Spanish restaurant, my favorite @aca_kyoto , for this week’s #littlemeg_chefskillvideos .
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At Aca many of the courses involve grilling on charcoal. From the appetisers of shellfish or fish which are usually just grilled on surface to maintain sashimi stage, horse tartare that was grilled on the outside and raw inside. Here is Chef Azuma san grilling... More
(SWIPE FOR MORE PIC) Since we were talking about grilling at Etxebarri, let’s look at another grilling approach in Japan in a Spanish restaurant, my favorite @aca_kyoto , for this week’s #littlemeg_chefskillvideos .
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At Aca many of the courses involve grilling on charcoal. From the appetisers of shellfish or fish which are usually just grilled on surface to maintain sashimi stage, horse tartare that was grilled on the outside and raw inside. Here is Chef Azuma san grilling the fish course, this time 鰆 Sawara aka Spanish Mackerel (keeping the Spanish theme although they are not from Spain 😝)
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In Japan a lot of times are skewered for grilling, they can come in big or small size. 99% of the time they use 備長炭 binchotan charcoal for grilling when in good restaurants, (they will use 藁Wara aka hay for smoking). Very often the grill surface is small and they don’t use adjustable racks, so the level of heat is controlled entirely manually by the chefs. The skewers allow them to lift and adjust distance from and area of the grill for desired level of heat. It is extremely skill dependent and there is really no fancy gadget to help.
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A lot of patience and attention is needed as binchotan produces extreme high heat. The big piece of Sawara, as you see in the video, had blistering skin. But once you see Azuma san sliced the fish. Wow. That perfect level of doneness. Just the rim was grilled. Inside was warm and rare, served with a vegetable called モロヘイヤ Moroheiya on top, and a sauce of burnt butter.
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Holy moly so so so good 🔥
#littlemeg_best2019
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#kyoto #littlemeg_kyoto #京都 #アカ #aca #food #foodstagram #foodies #foodpics #lefooding @lefooding #theartofplating #gastronogram #gastroart @theartofplating @gastronogram @gastroart #instafood #instagramers #yummy #delicious #gourmet #amazing #iphonesia #photooftheday #bestoftheday #igdaily#goumeffe @gourmeffe #grilling Less
As many of you know I am a big big big fan of @aca_kyoto . This is literally my favorite non-Japanese restaurants in Japan and my most visited restaurant in Kyoto. They had officially closed their door in Kyoto on 02012020 (Feb 1) and my last visit (29th) in Jan was also my last time to eat in this amazing restaurants, with my friends from Berlin, Team @ernst.berlin .
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I have countless memories here, all shared with great friends either from Japan or overseas. Azuma san, the... More
As many of you know I am a big big big fan of @aca_kyoto . This is literally my favorite non-Japanese restaurants in Japan and my most visited restaurant in Kyoto. They had officially closed their door in Kyoto on 02012020 (Feb 1) and my last visit (29th) in Jan was also my last time to eat in this amazing restaurants, with my friends from Berlin, Team @ernst.berlin .
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I have countless memories here, all shared with great friends either from Japan or overseas. Azuma san, the head chef of Aca, is IMO one of the most skilled chefs with a genius mind and a super nice personality. The two sous chefs, Tanaka san and Ishibashi san, are also really down to earth and sincere, all three of them dedicated their time and efforts to continue to push the envelope and improve their cuisine. I ❤️ them so much!
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They had made so many of my #littlemeg_best2019 dishes. So many. But I will post them when I cover my Japanese series for #best2019 .
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They will be relocated to Nihonbashi in Tokyo 😭 and they will he closed for now until summer. I am so going to miss having them in Kyoto. Kyoto will for sure miss them a lot too!
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Thank you Azuma san, Tanaka san, And Ishibashi san for all the incredible food and memories.
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I will have my 30th Aca meal in Tokyo! 💪🏻
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#kyoto #littlemeg_kyoto #京都 #アカ #aca1° #aca #food #foodstagram #foodies #foodpics #lefooding @lefooding #theartofplating #gastronogram #gastroart @theartofplating @gastronogram @gastroart #instafood #instagramers #yummy #delicious #gourmet #amazing #iphonesia #photooftheday #bestoftheday #igdaily Less
World calls dinner, Spanish influenced although the Chef has not been in Spain at the time of the meal,
Best ingredients, super technique and wonderful flavours.
Recommended in Tokyo
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- Sushi Saitou (鮨 さいとう)
- Japan, 〒106-0032 Tokyo, Minato City, Roppongi, 1-chōme−4−5, ARK Hills South Tower, 1F
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OAD 4Tabelog GoldWB50 Asia 2024 #60LL #4RR #44RR PRO #19.67RR USER #18.00Eatinerary's
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47 Meals
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- Hato (波濤)
- 5 Chome-7 Kagurazaka, Shinjuku City, Tokyo 162-0825, Japan
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OAD 93Tabelog BronzeRR #2065RR PRO #16.67RR USER #0.00
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23 Meals
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- Nihonbashi Kakigaracho Sugita
- Japan, 〒103-0014 Tokyo, Chuo City, Nihonbashikakigarachō, 1-chōme−33−6 ビューハイツ日本橋 地下1階
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OAD 9Tabelog GoldWB50 Asia 2024 #66LL #78RR #105RR PRO #19.33RR USER #17.50
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26 Meals
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- Sazenka
- 4-chōme-7-5 Minamiazabu, Minato City, Tokyo 106-0047, Japan
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oOAD 18Tabelog GoldWB50 #93WB50 Asia 2024 #39LL #34RR #44RR PRO #19.67RR USER #18.00
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27 Meals
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- Ode
- Japan, 〒150-0012 Tokyo, Shibuya City, Hiroo, 5-chōme−1−32 ST広尾 2F
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OAD 155RR #5187RR PRO #14.55RR USER #0.00
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16 Meals
Address
Japan, 〒103-0002 Tokyo, Chuo City, Nihonbashimuromachi, 2-chōme−1−1 三井二号館 1F
Hours
Tuesday: 17:00 - 20:00; 20:30 - 23:30
Wednesday: 17:00 - 20:00; 20:30 - 23:30
Thursday: 17:00 - 20:00; 20:30 - 23:30
Friday: 17:00 - 20:00; 20:30 - 23:30
Saturday: 12:00 - 15:00; 17:00 - 20:00
Sunday: Closed
Phone
+81 3-6262-5090
Website
Tabelog
https://tabelog.com/en/kyoto/A2601/A260202/26023268/