Shokudo aca Tokyo

I had always wanted to visit Shokudou Aca, and on this day, I had the opportunity to join a dinner gathering for those with reservations.We started with a toast of champagne, followed by a spoonful of olive oil. The fresh green flavors of the olive filled my mouth. The first dish was a gazpacho made with this oil, featuring soba noodles, which we enjoyed with chopsticks. The tomato flavor was rich and truly summery!The second dish featured bonito, paired refreshingly with onions and garlic. The charred skin was perfectly crispy and aromatic.Next was a Spanish-style hamburger, the bocadillo, with a medium-rare patty. The tenderness and juiciness of the rare meat were heavenly. I could easily eat another one!Then came white figs in a garlic sauce. The nutty sauce complemented the figs beautifully.Following that was bread topped with homemade butter. The bread was grilled over charcoal, giving it a delightful aroma. I learned that grapevine branches were also used in the charcoal to enhance the unique fragrance of the grilled bread.The croquettes were filled with corn and béchamel sauce. They were served hot, and I savored them while blowing on them to cool down. The sweet corn combined with the rich, creamy béchamel was a perfect match.The fried sardines in escabeche had a slight tanginess, making them refreshing. The flavor of the sardines was prominent, pairing excellently with the onions and vinegar.For the main dish, we had Hinai chicken, served with Manjyu peppers. The crispy skin and moist meat were cooked to perfection. The charcoal grilling here is truly exceptional.The first rice dish was a Spanish-style soup rice called Aloso Caldos. It was packed with flavors from various ingredients like conger eel and shellfish, making it a treasure trove of umami. It was so delicious that I felt I could eat more white rice with it.Finally, we had the signature paella, featuring octopus and garlic. I could occasionally dip it in aioli for a flavor change, and even though I was full, I couldn't resist going for seconds.For dessert, we enjoyed crema catalana with goat's milk ice cream. It was incredibly rich and satisfying until the very end. The goat's milk had no unpleasant odor and felt creamier than cow's milk.Every dish exceeded my expectations, delivering flavors that were beyond what I imagined. I was surprised to learn that the chef in charge of this restaurant is only 29 years old. He creates three new dishes each week and presents them to Chef Higashi at the main branch. I look forward to his future endeavors. Reservations can be hard to come by, but I definitely want to visit again if I get the chance! Less

I've been to Nihonbashi many times, but this is my first visit to Azabudai Hills.The counter has 10 seats, and the team consists of a chef, an assistant, and a waiter/sommelier, creating an intimate atmosphere.The course features 9 dishes, many of which use relatively low-cost ingredients, clearly differentiating it from Nihonbashi in terms of cost performance.- Chilled Tomato Pasta with Gazpacho- Charcoal-Grilled Manakatsu with cucumbers and onions dressed in vinegar- Bocadillo (Burger) with rare meat- White Fig topped with Garlic Sauce- Homemade Smoked Fish on Bread- Croquettes filled with Creamy Corn- Escabeche with Fried Sweetfish- Charcoal-Grilled Hinai Chicken- Aloso-Caldoso, a broth made from eel, fish, and clams- Octopus Paella- Crema Catalana topped with Goat Ice Cream. Less

On this day, I visited shokudou aca in Kamiyacho. After waiting for five months since my last visit, I was finally here.⭐︎Cheers with Heartland Beer!⚪︎Dried Amela Tomato Gazpacho with SobaA refreshing cold dish perfect for hot days, combining the rich flavor of tomatoes with soba noodles.⚪︎Charcoal-Grilled Managatsuo from Kagawa with Vegetables in Sherry Wine VinegarThe skin is crispy and fragrant, while the tender flesh pairs beautifully with the acidity of the vegetables.⭐︎Added a bottle of Champagne⚪︎Hogao de Omi Beef Sobrasada from Okazaki FarmA bread dish that calls for wine, featuring the rich flavor of fresh chorizo enhanced with paprika and garlic.⚪︎Fried Shinjyo EggplantMoist eggplant paired with a creamy Ajo Blanco puree, adding richness and a toasty flavor.⚪︎Homemade Bread with Generous Smoked ButterThe aromatic smoked butter is spread generously, and adding the Ajo Blanco sauce from earlier makes it even better.⚪︎Arita de Pollo Chicken WingsCrispy fried wings seasoned with three types of paprika powder. The spice is pleasantly balanced.⚪︎Escabeche of Young Sweetfish from KatsuragawaA refreshing summer dish featuring slightly bitter young sweetfish marinated with citrus and vegetables, with apple as a secret ingredient.⚪︎Charcoal-Grilled Sirloin Cap of Omi Beef from Okazaki FarmThe deep flavor from long-term feeding (53 months!) is enhanced by charcoal grilling. It pairs deliciously with piquillo peppers.⚪︎Caldo de Hamo from AmakusaThe hamo, clams, and rice soaked in fish broth create a rich and layered umami experience.⚪︎Paella with Octopus and Garlic from SajimaThe robust flavor of octopus and the aroma of garlic are prominent, and it can be enjoyed until the last bite with alioli sauce.⚪︎Frozen Crema CatalanaServed with freshly made goat milk ice cream from Toyama. A rich yet refreshing finish.I ended with a relaxing herbal tea. This course, centered around Spanish cuisine while freely incorporating seasonal Japanese ingredients, was enjoyable and delicious from start to finish. I’ll definitely be back. Looking forward to my next visit! It was a great meal. Less

"Shokudou aca1°"This enchanting place, "aca1°", offers a delightful experience of authentic Spanish cuisine while utilizing the wonderful ingredients of Japan. You can truly savor the essence of real Spanish flavors here! ♡In the casual tavern style of "Shokudou aca1°", I have been visiting regularly since my last experience at a private event organized by a wonderful host. I sincerely thank you for that! m(_ _)mOn the day of my visit, I arrived in Tokyo just in time for my reservation and stopped by my favorite dessert shop in Azabudai Hills to pick up some exquisite sweets before heading to "Shokudou aca1°". ♫Upon arrival, I greeted my fellow diners at the entrance and stepped into the modern interior of the restaurant. The overall design features soft curves, creating a casual yet inviting atmosphere! Most notably, Chef Tatsuki Kozuka, the eldest at just 28 years old, along with his two other team members in their twenties, radiate a vibrant and cheerful energy that truly enhances the dining experience. It’s wonderful to see! Now, let’s indulge in the captivating world of modern Spanish cuisine crafted by Chef Kozuka. Of course, I opted for the recommended drink pairings! ♫⭐︎Domaine Chandon Brut → Let’s start with a crisp sparkling toast! ◉Two Types of Dried Amela Tomatoes Gazpacho with Soba → First up is the soba-infused gazpacho, which has been enhanced by drying the tomatoes, resulting in a refreshing yet rich flavor. It’s delicious! The gazpacho paired with the Domaine Chandon adds an extra lightness to the dish. Truly impressive! ⭐︎Glamona Jasmín 2024 ◉Charcoal-Grilled Kagawa Mackerel (2.5 kg) with Vegetables in Sherry Vinegar → Next, we have the splendid mackerel prepared by Chef Kozuka, grilled to perfection after removing excess moisture. The vegetables dressed in sherry vinegar are delightfully light! ⭐︎Amontillado Napoleon → You can’t fully appreciate your visit to "aca" without enjoying this sherry! It was magnificent on this day! ◉Okazaki Farm Omi Beef Sobrasada (Raw Chorizo) Bocadillo with Paprika Powder and Garlic → I always look forward to Chef Kozuka’s bocadillo! Today, he prepared a generous portion of thick raw chorizo, which is usually made from pork, but this time it’s Omi beef! The bocadillo was absolutely delicious, with the crispy bread and juicy sobrasada creating a perfect combination. The addition of paprika powder and garlic enhances the flavors even more! I could easily enjoy a whole loaf of bread! ⭐︎Micro Bio Wines Evolution ◉Marinated Fried Eggplant with Ajo Blanco Puree → Today’s dish features fried eggplant paired with the unique Ajo Blanco puree. For eggplant lovers, this is a must-try! The Ajo Blanco puree is one-of-a-kind and seems to adapt to the ingredients beautifully! ⭐︎Alhambra Beer ◉Homemade Smoked Butter Bread with Ajo Blanco Puree → This homemade smoked butter bread is a must-try! Today, it’s topped with Ajo Blanco puree, which enhances the smoky flavor of the butter! Delicious! ⭐︎Alhambra Beer ◉Chicken Wings Alitas de Pollo (Kara-age) with Three Types of Paprika Powder → I was really looking forward to the chicken wings! These kara-age wings are so good that I could eat them endlessly! The balance of flavors from the chicken and the three types of paprika powder is just perfect! Unfortunately, this dish will be on hiatus soon… (cry) I’m grateful for the chance to enjoy it just in time! m(_ _)m ⭐︎Alhambra Beer ◉Katsuragawa Young Sweetfish Escabeche with Citrus-Marinated Vegetables → Next up is the escabeche featuring luxurious young sweetfish from Katsuragawa! Until recently, it was a different fish, but now we have the young sweetfish, which is truly a treat! The delicate fried sweetfish is topped with finely sliced vegetables and apples marinated in citrus, creating a light and delicious dish! ⭐︎Bodegas Roda Sela 2023 ◉Okazaki Farm Omi Beef (54 months) Sirloin Cap Charcoal-Grilled with Piquillo Peppers → The main dish features Omi beef from Okazaki Farm, aged for 54 months! The sirloin cap is carefully trimmed and grilled over charcoal using grapevines, resulting in a deep and rich flavor. The different cuts and marbling provide a delightful variety of tastes! ⭐︎Can Feixes Chardonnay 2024 ◉Amakusa Hamo Caldoso with Hamo, Clams, and Fish Broth → Today’s rice dish #1 is a caldoso featuring Amakusa hamo! The broth is rich, made not only from hamo but also from plenty of clams and fish bones, creating a deep flavor. The hamo is, of course, delicious! Chef Kozuka’s rice dishes are always fantastic, and I couldn’t resist asking for a second helping! ◉Sajima Octopus and Garlic Paella → Today’s rice dish #2 is a paella topped with tender octopus from Sajima! The rich flavors fill your mouth, and it’s truly authentic! I had to ask for a second helping! ◉Frozen Crema Catalana with Fresh Goat Milk Ice Cream from Toyama → After enjoying the double rice dishes, it’s time for dessert! This classic dessert features fresh goat milk ice cream, which I can’t resist! The frozen crema catalana adds a refreshing touch to the richness! I even requested a double serving of the milk ice cream this time! (･･;) This goat milk ice cream is incredibly milky and light… so delicious! I just love it! ♡ ⭐︎Herbal Tea → Finally, I enjoyed a soothing herbal tea to wrap up the meal.Thus, the wonderful feast led by Chef Kozuka and his young team came to an end, and I felt that they are evolving and becoming even more delicious! With new menu items on the horizon, I can’t wait to see what new experiences await us! My excitement continues to grow! It was a great meal! m(_ _)m Less

Thank you to the organizer.I was finally able to revisit after a year and a half.This was just before I heard the news that my parent likely has turbo cancer (a type of cancer that progresses at an unbelievable speed).This is a Spanish restaurant located with a view of Tokyo Tower.Every time I visit, I think about how the building’s flowing curves remind me of Gaudí.Now, let’s go with the pairings.*Domaine Chandon Brut*Starting with bubbles,May it be a prosperous year!*Dried Amela Tomato Gazpacho with Soba*A combination of fresh and dried Amela tomatoes,This soup blends the rich flavor of dried tomatoes with fresh ones,Expanding the range of flavors.Perfect for a cold soup on a hot day.⭐︎*Glamona Jasmín 2024**Charcoal-Grilled Katsuo (Bonito) from Kagawa with Vegetables in Sherry Vinegar*The aroma of sherry is delightful, tickling my nostrils.The smooth texture of the Katsuo is savory,And the cucumber adds a refreshing touch.⭐︎*Amontillado Napoleon**Hogadilla with Sobrasada (Raw Chorizo) from Okazaki Farm, seasoned with Paprika and Garlic*The meat is shaped into squares and grilled without waste,A thick chorizo packed with juices,This is truly a meat-centric sandwich.The cabbage underneath serves as a nice palate cleanser.⭐︎*Micro Bio Wines Evolución**Deep-Fried Eggplant with Ajo Blanco Puree Sauce*The fluffy garlic sauce pairs wonderfully with the moist texture of the jade eggplant.⭐︎*Alhambra Beer**Homemade Smoked Butter Spread on Bread with Ajo Blanco Puree Sauce**Three Types of Paprika Powder Fried Chicken Wings*A year and a half ago, the paprika powder had a strong spicy flavor,But this time, it transformed into a smooth and airy powder.It reminded me of the powder from Meiji snacks, Carl.The airy texture was fantastic.But I heard this is the last day for it.What a stroke of luck to enjoy it just in time!I truly savored every moment. ❤️*Escabeche of Young Sweetfish from Katsuragawa with Citrus-Marinated Vegetables*Crispy sweetfish,Crunchy apple,The innards were a bit bitter.⭐︎*Bodegas Roda Selección 2023**Charcoal-Grilled Sirloin Cap from Okazaki Farm, raised for 54 months, served with Piquillo Peppers*((((；ﾟДﾟ)))))))The raising period is long,The rich meat texture is smooth and delicious.⭐︎*Can Feixes Chardonnay 2024**Amakusa Hamo (Pike Conger) Caldoso with Hamo, Clams, and Fish Broth*I love the deep flavor of the clam broth.The delicate texture of the hamo was wonderful.*Paella with Octopus and Garlic from Sajima*They say cooking it with the wine cork makes the octopus tender.The garlic was soft and fragrant,Not the overpowering kind.*Frozen Crema Catalana topped with Fresh Goat Milk Ice Cream from Toyama*⭐︎*Herbal Tea*It felt like it ended in the blink of an eye.It seems like they are cooking with joy and have gained more freedom in their creativity.With a solid foundation in their skills, I look forward to the changes even more.Thank you for the wonderful meal! Less

I visited "Shokudou aca" at Azabudai Hills.Starting with a refreshing cold pasta gazpacho from the summer menu, I enjoyed pairing it with drinks that complemented the dishes.They ask about portion sizes at the beginning, and surprisingly, you can opt for a "double serving." Of course, the price doubles as well, but it's great for those who want to eat heartily. You'll definitely leave feeling full.The steak and octopus paella were also exquisite.The chef recently went to Spain for about two weeks of training, where he indulged in Spanish cuisine every day. He sometimes visits around five restaurants in a day, so he definitely needs stomach medicine and returns with a few extra pounds!And of course, I couldn't miss the familiar take-home items from aca: curry and cheesecake.I believe Spanish cuisine suits Japanese palates well and is quite approachable. I hope to see more Spanish restaurants opening in Japan! Less

【Kamiyacho】'Shokudou aca'I visited "Shokudou aca" located in Kamiyacho. This restaurant is known as the second line of the famous "aca," and I was finally able to visit it for the first time thanks to an invitation from my foodie friends.The opening dish, Tomato Gazpacho, beautifully balances the concentrated sweetness and acidity of the tomatoes, making it a refreshing choice for the hot season.One standout was the Kobe Beef Bocadillo. Based on a classic Spanish sandwich, it was luxuriously packed with the rich flavor of Kobe beef, providing an exceptional sense of satisfaction despite its small size.The Ajo Blanco with eggplant featured a smooth texture and a nutty aroma, highlighting the excellent compatibility of the ingredients.The signature Alitas de Pollo caught my eye with its vibrant red coating. The chicken, perfectly fried, was juicy and the spices further stimulated my appetite.Towards the end, the Kobe Beef Sirloin Cap was cooked to perfection. The moist meat was rich in flavor, showcasing a high level of craftsmanship in its simplicity.The climax was the Octopus Paella, where I enjoyed the rice infused with seafood flavors and the delightful crispy bits, perfectly complemented by the accompanying aioli sauce. The entire course was highly satisfying until the very end.The dessert, Goat Milk Ice Cream and Pudding, was rich yet light on the palate, providing a beautiful conclusion to the meal.I had a glass of Can Feixes Chardonnay 2024. Its balanced oakiness and minerality paired well with the dishes, highlighting the compatibility with Spanish cuisine.While based on Spanish cuisine, the dishes skillfully incorporate Japanese ingredients and sensibilities. Each plate had its own character, making it enjoyable without any dull moments.I understand why reservations are difficult to secure at this impressive establishment. I look forward to visiting again in a different season.It was a great meal.◉ Course DetailsTomato GazpachoCharcoal-Grilled ManagatsuoKobe Beef BocadilloAjo Blanco and EggplantSmoked Butter and BaguetteAlitas de PolloYoung Sweetfish EscabecheKobe Beef Sirloin Cap and Piquillo (refill)Hamo Caldoso (refill)Mie Prefecture Octopus Paella (refill)Goat Milk Ice Cream and Frozen MamiyaHerbal Tea−−−−−−−−−−−−−−−−−−−−−−−−▷ FoodOmakase Course (JPY 16,500)▷ DrinkHeartland Small Bottle (JPY 1,078) x2Alhambra Reserva (JPY 1,650)Can Feixes Chardonnay 2024 Glass (unknown)▷ Total Bill: JPY 27,104−−−−−−−−−−−−−−−−−−−−−−−−Tabelog: BRONZE (2026)Tabelog: Top 100 Spanish Restaurants (2026) Less

I visited Shokudou Aca for the first time, a place that many food enthusiasts admire. Although it’s located in Azabudai Hills and differs from the Aca in Nihonbashi, I believe the concept remains the same, so I’d like to share my thoughts. First, I was impressed by the professionalism and friendliness of the chefs. They are still young, but I witnessed a rare sight of three chefs collaborating to create a single dish. This high level of commitment to becoming great chefs inspires diners to approach their meals with respect. Next, I reaffirmed my belief that the evolution of Spanish cuisine leads to a borderless culinary experience. Dishes like sweetfish escabeche, grilled Spanish mackerel, and hamo arros caldoso (rice soup), as well as roasted Kobe beef sirloin cap, are commonly seen in Japanese cuisine. They actively incorporate high-quality Japanese ingredients, enhancing them with unique seasonings and sauces. Their dedication to cooking techniques is evident; I personally believe that the way food is cooked is the core of every dish. While Aca is known for its wood-fired cooking, Shokudou Aca uses charcoal due to regulations at Azabudai Hills. From my 30 years of experience with irori (traditional Japanese hearth), I can say that wood and charcoal are entirely different. The aroma of the fire varies, and even if charcoal is charred, it doesn’t carry the scent of burning wood. I suspect this is where the differences between Aca and Shokudou Aca lie. Another notable feature was that the meat was not aged, resulting in a rare rather than medium-rare center. One dish that left an impression was the paella, which was soft and cooked like a risotto with only octopus and garlic as ingredients. Personally, I prefer a slightly firmer texture with a crispy bottom and the aroma of saffron, but if this is the highly praised paella from Aca, I understand the choice. I noticed they used a dome-shaped lid, similar to those used in teppan-yaki, during cooking. That must be the secret.In summary, my experience at Shokudou Aca can be described as progressive Spanish cuisine, or cocina española moderna. However, it doesn’t seem to be something to revere as if it were on a cloud. Less

Located on the second floor of the dimly lit and quiet Garden Plaza in Azabudai,# Shokudou Aca# Aca# This is a dining establishment# Reservations are already difficult to secure at this eatery# Modern Spanish cuisine tailored for Japanese tastes# They serve delicious bocadillos# The meat sandwiches are fantastic# When you think of a "shokudo," you might expect a Kyoto-style restaurant serving chicken# Bright red chicken# Don’t forget to try the paella!# Happy 20th anniversary and birthday to Takubo-san # Thank you, Take-san, for the treat# Thank you for the invitation# There’s no night more enjoyable and happy than this. Less

Shokudou acaInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for viewing. I would appreciate your likes, follows, and saving the restaurant.I revisited "Shokudou aca," a recipient of the Tabelog Award 2026 BRONZE and a prestigious restaurant designation. This lively team at Shokudou aca provided attentive service and smiles, making for a delightful dining experience.Here are the dishes we enjoyed that day, along with some thoughts:"Tomato Gazpacho and Soba" The combination of icy cold gazpacho and soba is intriguing. The acidity and sweetness are perfectly balanced."Spanish Jamón" This jamón is delicious in a way that is hard to find elsewhere. I could eat it endlessly! (laughs)"Grilled Biwa Trout" The trout is grilled rare, with a crispy skin. It’s topped with vegetables marinated in sherry vinegar. It’s delicious on its own, but even better when enjoyed with the vegetables."Swordfish Bocadillo" A Spanish-style sandwich made with fried swordfish and tartar sauce. It’s reminiscent of a Filet-O-Fish... the homemade tartar is delightful!"Eggplant Ajoblanco" Fried eggplant served cold, drizzled with a rich ajoblanco sauce made from garlic and peanuts."Freshly Baked Bread and Smoked Butter" The smoky aroma enhances the flavor. I enjoyed dipping it in ajoblanco for a change of taste."Alitas de Pollo" Crispy chicken wings coated in paprika powder. The slight spiciness is addictive."Fried Young Sweetfish Escabeche" Fried sweetfish topped with vegetables marinated in sherry vinegar and citrus, along with shredded apple. Escabeche is the root of nanban-zuke, making this dish reminiscent of sweetfish nanban-zuke."Omi Beef Sirloin Cap and Piquillo" Incredibly tender sirloin cap cooked rare. Piquillo peppers are sweet red peppers from Spain."Hamo Caldoso" A rich caldoso with a flavorful clam broth."Octopus Paella" Large chunks of octopus and a hint of garlic create a wonderful flavor."Goat Milk Ice Cream and Crema Catalana" "Herbal Tea" I had a truly enjoyable time. I definitely want to visit again. It was a great meal! Less

【Shokudou Aca】Located directly connected to Kamiyacho Station Exit 5, at Azabudai Hills Garden Plaza A2F.Average budget: JPY 20,000 - 29,999Tabelog rating: 4.31 (at the time of posting)2026 Tabelog Award Bronze2026 Top 100 Spanish RestaurantsI was eagerly looking forward to my return visit to "Shokudou Aca." Chef **Tatsuki Kozuka**, who became captivated by the deliciousness of Spanish cuisine during his studies in France, has dedicated himself to Spanish cooking ever since. To be honest, during my last visit, I thought, "It probably won't compare to the original location," but I was pleasantly surprised in the best way possible. This time, I enjoyed an even higher level of dishes, and the overall atmosphere of the restaurant made for a delightful experience throughout my visit. The reason for this is the refreshing and pleasant service from the young staff, along with the authentic Spanish cuisine offered at reasonable prices. I was completely satisfied once again★☆ I’m already looking forward to my next visit! It was a great meal.◆Omakase Course◇ JPY 16,500, tax included + ◆Pairing◇ 6 glasses, JPY 14,080, tax included - Delamotte Brut France, Champagne - Tomato Gazpacho - Gramona Gessamí Spain, White Wine - Charcoal-Grilled Mackerel Vegetables marinated in sherry vinegar - Fried Spanish Sandfish Bocadillo A sandwich made with fried sandfish and tartar sauce - Amontillado Napoleon Spain, Sherry - Eggplant Ajoblanco Sauce made with garlic and peanuts - Smoked Butter and Homemade Bread - Estrella Galicia Spain, Beer - Alitas de Pollo Fried chicken wings with a spice blend based on paprika - Young Sweetfish Escabeche A dish resembling a Spanish nanban-zuke, featuring fried sweetfish and vegetables marinated in sherry vinegar and citrus - Bodegas Roda Sela Spain, Red Wine - Kobe Beef Sirloin Cap and Piquillo Pimiento Piquillo can only be called that if it comes from Naraba, Spain - Can Feises Chardonnay 2024 Spain, White Wine - Cod in Caldo - Octopus Paella - Mamiya (Milk Pudding) and Goat Milk Ice Cream - Herbal Tea Less

At the stunning Azabudai Hills, you can experience the exquisite flavors of "Shokudou aca," a restaurant that carries on the legacy of a renowned establishment.Located on the second floor of the much-talked-about Garden Plaza A in Minato, Tokyo, "Shokudou aca" has garnered significant attention as a branch of an overwhelmingly popular restaurant that consistently earns Tabelog Gold. The atmosphere is sophisticated yet warm, and I took my seat filled with anticipation.Among the array of beautiful dishes, the standout was the exceptional "Sandwich." The moment I took a bite, the harmony of the ingredients' flavors created an exquisite experience that brought a smile to my face. It truly encapsulates the essence of the original restaurant while offering a unique and moving experience that can only be found here.The wine pairings that enhance the culinary delights are also an exciting aspect, with potential for further evolution and interesting developments.This is a remarkable place that I would love to visit on a special occasion, as it truly satisfies the heart with its top-tier deliciousness! Less

I visited Shokudou Aca after a long time.◎ Tender Octopus Stew with Potato Purée⚪︎ Hirame (Flounder)Grilled over charcoal, served with onions and cucumber for a refreshing taste.◎ Sawara (Spanish Mackerel) Sandwich⚪︎ Ajo Blanco (White Garlic)Eggplant topped with sesame garlic paste.◎ Alitas de Pollo (Chicken Wings)Their specialty? Fried chicken with a spicy paprika powder.⚪︎ EscabecheFried sweetfish marinated in a tangy sauce.◎ Kobe Beef Steak◎ Hamo (Pike Eel) Caldoso⚪︎ Hairy Crab PaellaI usually end up opening several bottles of wine, which makes the bill quite high, but opting for the pairing this time offered great value for money! Less

I visited Shokudou Aca in Kamiyacho.While the Spanish cuisine is casual and enjoyable, the quality of each dish is surprisingly high. The bold flavors that highlight the ingredients' natural qualities beautifully blend with delicate techniques.What stood out to me the most was the passion and evolution of Chef Tatsuki Kozuka. Each visit brings new discoveries, and the growth and energy of his cooking are clearly conveyed.I was truly impressed by the pricing given the deliciousness and satisfaction of the meal. It offers exceptional value that exceeds the price.This is Spanish cuisine that can be enjoyed without pretension, yet leaves a lasting impression.I look forward to seeing Chef Kozuka's continued evolution.I will definitely return.It was a great meal. Less

This restaurant has become a regular stop for me. After two years since its opening, it has firmly established itself as a popular Spanish cuisine spot that is often fully booked. In these times of rising prices, it’s truly commendable that the course prices have remained unchanged since the opening, which is a delightful point for fans like me.The two must-try signature dishes here are the "Alitas de Pollo" (fried chicken wings) with a perfect accent of paprika, and the special "Bocadillo" (Spanish sandwich). This time, the Bocadillo featured swordfish paired with tartar sauce. The crispy, light batter combined with the tender, flavorful swordfish and the tartar sauce creates a taste that can only be described as the ultimate luxury version of a high-end Filet-O-Fish.All the other dishes are also wonderfully crafted, showcasing high-quality local ingredients infused with Spanish flair. I enjoyed a delightful time with my companions, pairing the dishes with excellent wines, and our conversations flowed throughout the meal.While the difficulty of making reservations continues to rise, experiencing the quality and hospitality here makes it easy to understand why it’s so popular. Once again, the quality was outstanding, and I look forward to my next visit. It was a great meal.Here’s what we enjoyed today:- Galician-style Octopus - Charcoal-grilled Managatsuo - Swordfish Bocadillo - Eggplant Ajoblanco - Alitas de Pollo - Smoked Butter with Homemade Bread - Baby Sweetfish Escabeche - Omi Beef Sirloin Cap with Piquillo Peppers - Cod Caldoso - Hairy Crab Paella - Mamiya and Goat Milk Ice Cream Less

I visited Shokudou aca located in the Garden Plaza of Azabudai Hills. This Spanish restaurant, known for its difficulty in securing reservations, offers a friendly atmosphere reminiscent of a bar. The interior features a counter with about nine seats, allowing diners to enjoy their meals while closely observing the chefs at work.The course menu primarily consists of small plates based on Spanish cuisine, designed to offer a variety of flavors while keeping portion sizes manageable. True to its name, "Shokudou" (diner), the ambiance is not overly formal, yet the preparation and presentation of the dishes are meticulous, providing a satisfying experience that goes beyond mere casual dining.The combinations of ingredients are surprising, blending the robust and aromatic qualities typical of Spanish cuisine with seasonal Japanese ingredients in a natural way. With each dish, my anticipation for the next course grew. The signature paella captures the essence of its ingredients, allowing the rice to absorb all the delicious flavors, including the crispy bits.The restaurant is filled with a lively energy, and engaging in conversation with the chefs and staff adds to the experience. While offering dishes comparable to high-end restaurants, it maintains a welcoming atmosphere where you can enjoy a meal with friends and share laughter. Considering the quality of the food and the enjoyable time spent, my satisfaction level is high, and I would love to return if I can secure another reservation. Less

Shokudou acaA Spanish restaurant that has been awarded a bronze medal and recognized as one of Tabelog's top 100 establishments.I felt like this place was more than just a casual eatery, but I visited for the first time at the invitation of an acquaintance.The dishes were served promptly and in perfect harmony, each one delicious with easy-to-eat portions and great seasoning.The service was also commendable, making it a flawless dining experience. It’s not easy to get a reservation here, so I truly appreciated this opportunity!It was a great meal! Less

Nearest station: 1-minute walk from KamiyachoClosed on: Sundays + additional daysTotal bill: JPY 29,626Shokudou aca, the second brand of the renowned restaurant aca in Nihonbashi, opened in May 2024! In 2026, it earned the Tabelog Bronze award and was recognized as one of the top 100 Spanish restaurants. Chef Higashi created this place to nurture young talent, and it is energetically run by three young chefs: Chef Kozuka, Chef Miyashita, and Chef Tanaka.Here’s what I enjoyed this time:- Galician-style Octopus → In Spain, a dish made with octopus and potatoes is referred to as Galician-style. The creaminess and sweetness of the potatoes were wonderful.- Charcoal-grilled Managatsuo → The aroma of charcoal, the sweetness of the Managatsuo, and the acidity of the vinegar created a perfect balance. (^ ^)- Bocadillo → This time, it was fried swordfish with homemade aioli sauce.- Fried Eggplant with Ajo Blanco → I absolutely love the garlic-infused cream!!- Alitas de Pollo → The aroma of paprika powder was delightful. Although it was two pieces per person, they were so delicious I could eat them endlessly.- Homemade bread with smoked butter - Escabeche → Fried young sweetfish served with vegetables like apples pickled in nanban vinegar.- Sirloin cap steak from Omi beef → A 51-month-old female cow lovingly raised by Mr. Okazaki.- Hamo in Caldoso → The aroma of hamo (pike eel) was absolutely amazing!! I prefer this over the hamo served in Japanese cuisine.- Hairy Crab Paella → My favorite paella is made with sanma (saury), but this hairy crab version was also excellent!!- Goat milk ice cream and Catalana → This time, I had the goat milk ice cream offered at Nihonbashi aca along with Catalana.- Herbal tea → Very strong. They refill the herbal tea when it runs out.All the chefs were delightful, and I’m looking forward to my next visit! (＾Ｏ＾) It was a rare occasion where all the customers at the counter were men, which was quite amusing! Less

Located just a 3-5 minute walk from Kamiyacho Station, Shokudou aca is a Spanish restaurant that has gained national acclaim. This renowned establishment has transitioned to a casual dining style and is situated in Azabudai Hills. It has been selected as one of the top 100 Spanish restaurants in 2026 and has also received the Tabelog Bronze award in the same year.What makes it appealing for a Tokyo restaurant is its reasonable pricing, with courses and drinks typically coming in at just under JPY 20,000. Although reservations can be quite challenging, there are occasional openings available through the Omakase site.Here are the dishes we enjoyed:-----------------------------◾️ Snap Peas We started the course with snap peas sourced from Hida Takayama, paired with a sauce called Ajo Blanco. Ajo Blanco is usually a soup made with almonds, garlic, and olive oil, but here it has been thickened to create a creamy sauce.◾️ Mackerel This dish features grilled mackerel with a refreshing touch of sherry vinegar. By heating the vinegar to reduce its acidity, the dish achieves a mild and easy-to-eat flavor.◾️ Spanish Mackerel A popular sandwich that is available year-round, featuring fluffy fried Spanish mackerel sandwiched with plenty of homemade tartar sauce on toast, enhanced by the aroma of fresh parsley—absolutely delicious!◾️ Spear Squid This dish consists of pregnant spear squid simmered in squid ink, offering a rich and deep flavor. The subtle bitterness of the squid, combined with the texture and aroma of garlic chips, is simply irresistible.◾️ Kara-age Spanish-style fried chicken wings coated generously with paprika powder. Although they appear bright red, the paprika adds little heat, allowing the juicy chicken flavor and crispy coating to shine.◾️ Young Sweetfish Fried young sweetfish paired with a citrus marinade, reminiscent of the roots of nanban-zuke. The crisp texture and sweet-sour flavor of the apple beautifully balance the bitterness of the sweetfish.◾️ Omi Beef This dish features sirloin cap from Omi beef, which is often found in high-end restaurants in Kansai, grilled over charcoal. Enjoying it alongside Piquillo peppers enhances the gentle sweetness and bitterness of the peppers, perfectly complementing the robust flavor of the beef.◾️ White Asparagus A popular Spanish-style risotto called Meloso, made with an abundance of white asparagus. It incorporates Manchego cheese from sheep's milk, which has no unpleasant odor and offers a rich, nutty aroma, resulting in a profound flavor.◾️ Hairy Crab A signature dish that many associate with aca, this is the hairy crab paella. The balance of moisture and salt in the rice is perfect, and the combination of the crab's umami, lemon's acidity, and the creamy sweetness of the aioli enhances the overall flavor.◾️ Goat Milk For dessert, we had a milk pudding topped with goat milk ice cream. There was no trace of the typical goat milk odor, and the smooth, creamy pudding paired with the rich sweetness and bitterness of caramel was an excellent combination.-----------------------------This is a fantastic restaurant where you can enjoy the pinnacle of Spanish cuisine in Japan, so be sure to visit!Thank you for the meal!*Instagram Gourmet Account https://www.instagram.com/shunsuke.naka/ (Over 10,000 followers!)*Gourmet Blog https://syn-gourmet.com*Comprehensive Links https://lit.link/syngourmet Less

≪Shokudou Aca≫ Nearest Station: Kamiyacho Station Budget: JPY 30,000~40,000 Wednesday at 8 PM. Visited with 4 people. This restaurant offers a more casual atmosphere compared to its main branch in Nihonbashi, allowing guests to enjoy classic Spanish cuisine in a small plate course format. Three young stars, who represent the next generation, powerfully and attractively express the culture of Spanish tapas in the setting of Azabudai Hills. Each dish is not only delicious but also presented beautifully. The explanations behind the dishes, infused with their own passion, are highly persuasive and resonate deeply. Moreover, the staff skillfully listens to the conversations among guests and seamlessly joins in at the most comfortable moments. I felt my spirits naturally lift as the evening progressed. The composition of the dishes, portion sizes, pricing, and the ambiance of the space all match at an exceptionally high level, making this a wonderful restaurant. Considering its potential for further evolution, I genuinely feel that I want to keep coming back. I look forward to my next visit. It was a great meal. ■ This Time's Course ▪ Snap Peas Ajo Blanco ▪ Grilled Katsuo ▪ Fried Tachiuo Bocadillo ▪ Grilled Baby Squid in Ink ▪ Arroz de Pollo with Paprika ▪ Fried Young Sweetfish Escabeche ▪ Okazaki Farm 47-Month Aged Omi Beef Sirloin Cap Grilled ▪ Asparagus Meloso ▪ Hairy Crab Paella ▪ Mamia Spanish Pudding ■ Total Bill Approximately: JPY 120,000 for 4 people ■ Tabelog Rating at Time of Visit: 4.31 (2026/6) 【★My Rating System】 ★5.0: (Bliss) A place I want to visit for life ★4.5: (Ecstasy) A place I want to visit repeatedly ★4.0: (Impressed) A place I want to visit regularly ★3.5: (Satisfied) A place I would visit if given the chance ★3.0: (Agreeable) A place I might revisit I post "real impressions" along with photos! Please "follow" and give a "like"! ✨ Less

I finally visited the restaurant I had long admired, Shokudou aca. It’s a popular place that’s hard to get a reservation at, so I was truly delighted to be invited and able to join this rare opportunity. I was so excited that I checked my plans multiple times leading up to the day.On this day, we started at 5 PM on a weekday. As soon as I opened the door and stepped inside, I was struck by the clean and calm atmosphere. The sophisticated ambiance made it a very comfortable space.The seating was at the counter only.Being able to see the chefs at work up close naturally heightened my anticipation even before the meal began.Watching the ingredients being prepared, the beauty of the plating, and the teamwork of the staff felt like witnessing a live performance. I felt that this unique atmosphere is one of the charms of Shokudou aca.As the course began, I couldn’t help but smile at the dishes being served one after another. Each plate brought surprises and discoveries, and every dish was impressive. While they respected the natural flavors of the ingredients, you could also feel the creativity and playfulness characteristic of Shokudou aca, making me excited to see what would come next.Not only were the dishes visually stunning, but the aromas, textures, and temperatures seemed meticulously calculated, and each bite was a revelation. The combinations of ingredients and the layering of flavors were exquisite, providing a special experience that is hard to come by. Each plate was so well-crafted that I felt it was almost a shame to eat them too quickly.And then, the paella that I had been particularly looking forward to arrived. The moment it was placed in front of me, I was almost overwhelmed by its presence. The generous amount of hairy crab on top looked luxurious and instantly whetted my appetite.Taking a bite, the rich flavor of the hairy crab infused the rice beautifully, filling my mouth with a deep, savory taste with every chew.The rice was cooked to perfection, with a wonderful balance of toastiness and umami, making it impossible not to get lost in the enjoyment of it. The sweetness of the hairy crab and the umami of the rice harmonized perfectly, creating a dish that enveloped me in happiness. I understood well why this dish is beloved by so many as a specialty of Shokudou aca.Moreover, the attentiveness of the staff was remarkable, allowing me to enjoy my meal comfortably throughout. Their detailed explanations of the dishes and the care put into each ingredient and cooking method made everything taste even better.By the time I finished my meal, I felt not only my stomach but also my heart was full. This restaurant is not just about eating delicious food; it’s about enjoying the atmosphere and the time spent there.It’s easy to see why reservations are hard to come by at this renowned establishment. The experience exceeded my expectations, and I would love to return if given the chance. I highly recommend it for special occasions or time spent with loved ones. It was a truly happy night where I could fully savor the world of Shokudou aca.I also bought a Blanca cheesecake to take home as a souvenir. Less

Shokudou aca in Azabudai is a casual branch of the Spanish restaurant "aca" located in Nihonbashi.What’s interesting is how they incorporate Spanish cuisine while using Japanese ingredients to create a unique diner-style experience.The Spanish-style bocadillo with swordfish is delicious, especially the tartar sauce and everything else that comes with it.Other dishes like the spiced fried chicken wings, caldo, and paella were all highly satisfying and enjoyable.It’s a delightful place where you can casually enjoy authentic Spanish culinary techniques in a diner setting. Less

Grilled Hokkigai (Surf Clam) over Charcoal, with Okra and Sherry Wine Vinegar, New Onion, and Cucumber.Grilled Managatsuo (Spanish Mackerel) with Celery Tartare Sauce.Snap Peas with Ajo Blanco (White Garlic Sauce).Arroz de Pollo (Chicken Rice) with Paprika Powder.Bread with Smoked Butter.Escabeche of Young Sweetfish with Apple, Celery, and Onion.Omi Beef Sirloin Cap Steak with Piquillo Peppers.White Asparagus Meloso with Manchego Cheese.Crab Paella with Alioli Sauce and Lemon.Milk Pudding with Goat Milk Ice Cream and Caramel.Harp Tea. Less

Considering not only the taste and service but also the comfort and cost performance, this was the best ideal restaurant I have ever experienced.This is a sister restaurant of the renowned "Aka." You can enjoy Spanish cuisine at reasonable prices.The seating is at the counter of an open kitchen.The teamwork among the staff is outstanding. While they maintain serious expressions, they work with smiles and a fun atmosphere, without any tension when giving instructions to each other, which left a strong impression on me. In many open kitchens, the owner-chef can create a tense atmosphere, but here, that is completely absent. This contributed to a perfect sense of comfort.Course Menu:- Snap Peas with Ajo Blanco- Cherry Salmon with Sherry Wine Vinegar- Hokkaido Scallop Bocadillo- Squid- Arroz Blanco- Pollo a la Brasa (Grilled Chicken)- Escabeche with Young Sweetfish- Kobe Beef- Marl, Funky Chateau- White Asparagus with Meloso Cheese- Hairy Crab Paella with Alioli Sauce- Mamiya Milk PuddingEvery dish was delicious. The Hairy Crab Paella, in particular, was exquisite. I also enjoyed the red wine very much.I definitely want to come back! Less

4.4This restaurant is known to be hard to book, but I was lucky enough to find an available table this time.The dishes consistently showcased Spanish flavors while naturally incorporating Japanese ingredients. I was particularly impressed by the Spanish mackerel bocadillo, snap peas paired with ajo blanco, and the sweetfish escabeche. None of these dishes were flashy, yet their flavors lingered in my memory long after finishing.The fish and beef grilled over charcoal were cooked to perfection, bringing out the natural flavors of the ingredients. The paprika served with the beef was exceptional, prompting me to request an extra serving.The crab rice was also highly refined, but what stood out even more were the vegetable and seafood dishes. Instead of relying on expensive ingredients, the course structure satisfied with its seasoning, cooking techniques, and overall flow.There were no significant dips in quality throughout the meal, and my satisfaction level after dining was extremely high. I look forward to returning in a different season. Less

The owner-chef Tetsuo Higashi of acá 1°, a Tabelog Gold restaurant, has opened his second location, with Chef Tatsuki Kozuka as the second-in-command!He has traveled to Spain to explore various dishes and has been refining his own cooking.The restaurant features 9 counter seats and is perfect for a gathering of 5! From the terrace seats, you can enjoy a view of Tokyo Tower!*Location: 5-8-1 Toranomon, Minato-ku, Tokyo, Azabudai Hills Garden Plaza A 2F *Access: 2 minutes from Kamiyacho Station on the Tokyo Metro Hibiya Line■ Tabelog Award 2026 Bronze Winner ■ Selected as one of Tabelog's Top 100 Spanish Restaurants 2026 ■ Tabelog Visit Score: 4.31Dishes we enjoyed (Alcohol Pairing Course): ● Grilled Hokkigai (Surf Clam) ● Grilled Kinmedai (Golden Eye Snapper) ● Scallop Bocadillo ● Omi Snap Peas with Ajo Blanco ● Fried Chicken with Paprika Powder ● Homemade Smoked Butter with Bread ● Escabeche-style Young Sweetfish ● Grilled Kobe Beef Sirloin Cap ● White Asparagus Meloso ● Hairy Crab Paella ● Milk Pudding with Goat Milk Ice CreamAmong the dishes we had, the standout was the Scallop Bocadillo, featuring a generous amount of tartar sauce and a large, plump scallop! It was incredibly delicious!Shokudou ACA captures the casual vibe of a Spanish bar, making it a wonderful place to enjoy authentic Spanish cuisine. I am intoxicated by the ever-evolving dishes!☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Thank you for visiting and reading until the end! I truly appreciate it!If you liked it, please give a "like," "follow," "save the restaurant," or leave a "comment." Your support will motivate me to continue writing reviews, so I would greatly appreciate it! ☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Less

This is my third visit to Shokudou Aca!!The Omi snap peas from Shiga are exquisite.The Kinmedai (golden eye snapper) with sherry vinegar and Awaji onion is absolutely fantastic.The scallop tartare bocadillo is a must-try.The squid ink stew is incredibly delicious.The Arroz Blanco with garlic, olive oil, and glutinous rice is superb.The Arroz de Pollo with paprika powder is outstanding.The smoked butter bread is delightful.The escabeche with deep-fried sweetfish is exceptional.The Kobe beef sirloin cap with Awaji onion is top-notch.The white asparagus with meloso and Manchego cheese is simply amazing.The hairy crab paella is out of this world.The milk pudding with goat milk ice cream is divine.While the Aca in Mitsukoshimae focuses on utilizing Japanese ingredients in its Spanish cuisine, this Shokudou Aca, although using the same ingredients, adopts a more robust, bar-style approach with well-seasoned sauces and condiments!!For those who enjoy drinking, this place might be irresistible!!Tatsuki Kozuka is very friendly, making it a more relaxed dining experience compared to Aca, where you might feel a bit tense.Today, the Kinmedai was perfectly seasoned with sherry vinegar, which was truly impressive, and the white asparagus with meloso paired excellently with the Manchego cheese!!This is a place that genuinely makes you feel happy!! Less

I finally got to visit this place for the first time, thanks to a friend's invitation.【During the Visit】Ranked 3rd in the National Spanish Cuisine category on Tabelog (4.30)Ranked 2nd in the Tokyo Spanish Cuisine category on Tabelog (4.30)Tabelog Bronze 2026【What We Had】■Omakase Course JPY 16,500 (tax included)Pairing of 6 drinks for about JPY 14,000(Total: JPY 30,668)This restaurant truly lives up to its name, offering exquisite and delicious home-style dishes. Many dishes left a lasting impression, including the paella and meloso, as well as the red snapper, Alitas de Pollo (Spanish-style fried chicken wings) seasoned with paprika, scallop bocadillo with tartar sauce, squid ink, and desserts.The atmosphere created by the chef and the staff was wonderful, making the dining experience very comfortable.I heard there are many varieties of paella, so I would love to return in a different season.It was a great meal! Less

Nestled in a quiet corner of Azabudai Hills, Shokudou aca welcomes visitors. I had the pleasure of dining here in late May, when the white hydrangeas were blooming quietly.With only 8 counter seats, reservations are quite difficult to secure.~◯ Snap Peas Ajo BlancoThe vibrant yellow-green snap peas are perfectly cooked, roasted to a delightful crispness while retaining their plumpness and juiciness. The sauce, originating from Spain, is rich with almonds and garlic vinegar, creating a texture reminiscent of gelato rather than a typical sauce. When you enjoy the fresh snap peas coated in the white sauce, you experience a refreshing early summer crunch, with a gradually harmonizing sweetness.◯ Grilled Kinmedai (Golden Eye Snapper) Marinated New Onions in Sherry Wine VinegarThe skin is crispy while the inside remains tender and rare, accompanied by sweet and tangy new onions that enhance the fish. With each bite, the concentrated umami bursts forth, followed by the gentle aroma of charcoal grilling, leaving a beautiful aftertaste.◯ Bocadillo Fried Scallops with Tartar SauceThe sound of the knife cutting through is simply delightful. Generously topped with tartar sauce, the scallops stand out without being overwhelmed by the volume. As you chew, the flavors and textures blend together, releasing a rich, sweet aroma that fills your senses.◯ Squid Ink StewWith a satisfying bite, the squid is thick and chewy, creating an irresistible combination. After finishing, they serve sticky rice topped with the leftover squid ink, coated in olive oil and garlic, surprising you with a sweet, unexpected flavor reminiscent of mitarashi.◯ Alitas de Pollo Paprika PowderThis dish resembles Spanish fried chicken. Coated in a crispy, crunchy batter, it may look spicy, but the paprika powder adds no heat. Instead, it offers a delightful balance that is neither sweet, sour, nor spicy, making it a unique experience only found at Shokudou aca.◯ Smoked Butter with BreadThe thick, hearty baguette is fluffy inside and crispy outside, lavishly topped with sweet butter that spreads beautifully, layered with a smoky aroma. The aftertaste is simply perfect, leaving you in awe.◯ EscabecheFried young sweetfish are enveloped in sherry wine vinegar and citrus aromas. The delicate sweetness of the fish combines with the slight bitterness of the innards, while a refreshing citrus breeze wafts through. With hints of apple and celery lingering, it’s a dish that captures the essence of the season.◯ Kobe Beef Sirloin Cap New Onions, GrilledThe sirloin cap, which had been slowly cooked for a long time, was a sight to behold on my right. While the meat is firm, the center is tender, juices bursting forth with each bite. Simple yet accompanied by simple sides, it allows you to truly appreciate the quality and texture of the ingredients.◯ White Asparagus with Meloso Manchego CheeseThe buttery sweetness of the cheese envelops the asparagus and rice, continuing to dominate the senses, while the crisp texture of the asparagus adds a delightful crunch. Each element melts together, creating a simple yet memorable dish.◯ Hairy Crab PaellaThis is the paella I had dreamed of eating multiple times, and finally, it was before me. In May, it was hairy crab paella. The moist, milky crab mixes with the salty, flavorful rice. The crab flavor permeates the rice evenly, ensuring that every spoonful is consistently delicious. Even as you continue eating, the saltiness remains balanced, creating a harmonious experience. It’s simply wonderful.◯ Goat Milk Ice Cream and Milk PuddingThe soft texture of the milk ice cream and pudding is delightful. The ice cream has a milky flavor that blends smoothly with a moderate sweetness. The pudding is rich yet leaves a light aftertaste. When enjoyed together, a gentle sweetness gradually unfolds, making it a fitting finale to the meal.This has been a restaurant I’ve wanted to visit since I became interested in gourmet food. If Shokudou aca sets the standard for Spanish cuisine, I can only imagine what lies ahead. I was truly delighted to dine here.It seems they also train in Spain, and I was thrilled to hear stories about each dish from their experiences there. The fusion of seasonal Japanese ingredients with refined techniques and sensibilities resulted in a truly delightful Spanish culinary experience.The enthusiasm and warm hospitality of the staff were also wonderful. Less

Located just a minute's walk from Kamiyacho Station, in Azabudai Hills Garden Plaza A, is "Shokudou Aca."This time, I opted for the course priced at JPY 16,500.The menu included:- Snap Peas with Ajo Blanco- Grilled Kinmedai (Golden Eye Snapper)- Bocadillo- Grilled Squid- Arroz de Pollo- Escabeche- Grilled Kobe Beef Sirloin Cap- White Asparagus Meloso- Hairy Crab Paella- Milk Pudding with Goat's Milk Ice CreamStarting with the Snap Peas and Ajo Blanco:The snap peas from Shiga Prefecture were perfectly roasted, and combined with the Ajo Blanco, created a unique flavor reminiscent of savory yakisoba—absolutely delicious!The Grilled Kinmedai was topped with onions from Awaji Island.As always, the exquisite ingredients and perfect cooking technique were a delight!The Bocadillo featured fried scallops with tartar sauce.The texture combined with the aroma of celery and dill created a wonderfully balanced dish. The new cut from the previous visit added to its deliciousness.The Grilled Squid was another rich and flavorful dish.After finishing, I added sticky rice mixed with garlic and olive oil into the sauce. The sweetness stood out, reminiscent of mitarashi sauce, making it delightful!Arroz de Pollo is a classic dish!It’s a perfect pairing with beer!The Escabeche consisted of fried young sweetfish with citrus and sherry vinegar.The beautifully arranged platter was also quite charming.The Grilled Kobe Beef Sirloin Cap had a lovely marbling and a wonderful aroma from the grape wood.The White Asparagus Meloso was rich and creamy, with cheese that wasn’t immediately obvious from its appearance but became clear upon tasting—much more flavorful than expected!The Hairy Crab Paella was packed with crab, truly outstanding!The Milk Pudding and Goat's Milk Ice Cream created a harmonious blend.It was hard to distinguish where the ice cream ended and the pudding began until I took a bite. This unity was delightful!I look forward to the changes each time I visit.I’ve always loved this place, but I found myself liking it even more this time!------Helpful Memo------*As of the visit date*Shokudou Aca03-6432-00152F, Azabudai Hills Garden Plaza A, 5-8-1 Toranomon, Minato-ku, Tokyo☆Encounter with the restaurantRepeat visit①All seats are counter seating. Less

I recently had the pleasure of visiting the renowned Spanish restaurant, Shokudou Aca, after quite some time. This visit was prompted by a friend who invited me, and I truly appreciate the opportunity to enjoy such a precious seat.Aca has a passionate fan base that dates back to its days in Kyoto, and even after relocating to Tokyo, it remains a challenge to secure a reservation. This branch, situated in the sophisticated atmosphere of Azabudai Hills, offers a more casual and lively dining experience. The counter seating creates a pleasant tension, and the excitement of watching the dishes being prepared right in front of you is simply exhilarating.On this day, the course was based on Spanish cuisine, skillfully incorporating seasonal Japanese ingredients. The cooking techniques, seasoning, and use of oil were all exquisite, making each dish perfectly paired with wine. While retaining the essence of classic Spanish dishes, there was also a delicate touch reminiscent of Japanese cuisine, which is a hallmark of Aca's charm.The highlight of the meal was undoubtedly the signature hairy crab paella. From the moment it was served, the aroma of the crab wafted up, instantly heightening my anticipation. Each grain of rice was infused with the rich flavor of the crab, creating a wonderful depth of umami. The balance of toasty notes and intense flavor was remarkable, making it so delicious that I found myself eating in silence, fully absorbed in the experience. It was a reminder of why this dish has been cherished as a signature item for so long, and it’s no surprise that it has received high praise from food enthusiasts both domestically and internationally.The overall quality of each dish was exceptional, but the warm hospitality from the staff and the sense of unity throughout the restaurant made for a truly enjoyable time. It naturally left me wanting to return for the next season, as this place is overflowing with charm.Tonight was absolutely wonderful.It was a great meal! Less

Recently, I had to change my plans at the last minute and ended up visiting Shokudou Aca. The dishes here are simpler compared to the Nihonbashi location, but the quality of each item is surprisingly high, showcasing the charm of the ingredients beautifully.What particularly pleased me was the pricing, which allows for a pairing to be enjoyed for around JPY 30,000. It truly felt budget-friendly to experience such quality at this price. Additionally, the attentive service provided to all guests left a strong impression, allowing me to enjoy a pleasant time despite the sudden visit.This location has its own unique charm, offering a wonderful atmosphere to relax and savor exquisite food and drinks. Less

Shokudou Aca, which grand opened in Azabudai Hills, offers a unique charm with its close interaction between chefs and staff across the counter, creating a lively atmosphere.One of Aca's signature dishes is the Hairy Crab Paella, which not only showcases the dish when the lid is lifted but also adds an entertaining element to the dining experience.Seasonal ingredients such as Spear Squid with roe, Kinmedai (Golden Eye Snapper), Awaji Island new onions, scallops, young sweetfish, and white asparagus are beautifully incorporated, allowing guests to enjoy the vibrant flavors of life.With a growing fan base, it seems to have become the darling of the times.Today's Menu: JPY 83,000- Shiga Snap Peas with Ajo Blanco- Charcoal-Grilled Kinmedai from Choshi with Awaji Island New Onions- Scallop Bocadillo, a Spanish sandwich with tartar sauce- Ink Stewed Spear Squid with roe- Garlic Squid Ink with Glutinous Rice- Arroz de Pollo, Spanish-style Kara-age with chicken wings and paprika powder- Bread with Smoked Butter- Young Sweetfish Escabeche with apple, celery, onion, and nanban marinade- Okazaki Farm Omi Beef Sirloin Cap Steak with Roasted Awaji Island New Onions- White Asparagus Meloso with rice porridge and Manchego cheese- Nemuro Hairy Crab Paella with aioli sauce and lemon- Goat Milk Ice Cream and Mamiya (Spanish-style pudding)- Herbal Tea- Other Drinks Less

This is my favorite Spanish restaurant. The seasonal ingredients are exceptional, and the creative dishes that highlight them are wonderful. The atmosphere created by the staff is also pleasant, making it easy for all the customers to relax and enjoy their meals. I especially love the goat milk ice cream, which was what got me hooked on goat milk in the first place. This time, I also enjoyed the asparagus dish and the scallop and egg sandwich. During this season, the fresh new onions are incredibly delicious. I took home a matcha cheesecake as a souvenir, and I'm thrilled that the enjoyment continues even after returning home. Less

◆ Restaurant ConceptLocated in Shibuya, Jingu-mae, "Shokudou aca" is a new establishment derived from the renowned Nihonbashi restaurant "aca." While inheriting the philosophy of Mr. Toh Tetsuo, it offers a more free and expansive take on Spanish cuisine, true to the meaning of "shokudou" (dining hall). The essence of the dishes lies in simple techniques such as seasoning and cooking, which outline the ingredients' characteristics. Rather than emphasizing charcoal aroma, acidity, fat, and minerals individually, the dishes are impressively constructed to intertwine these elements into a cohesive flow.◆ Dining ExperienceThroughout the course, I felt more of a sense of "fire and umami cuisine" rather than just "Spanish cuisine." The layering of aromas, acidity, and richness culminated in a warm and rich aftertaste, which was beautifully executed. I would like to highlight two dishes from the meal I enjoyed.First, the white asparagus meloso was striking. The small grains of rice created a delicate texture, harmonizing with the freshness and sweet creaminess of the white asparagus. Additionally, goat cheese added a milky roundness, allowing the umami to gently unfold.The second dish was the hairy crab paella. Using "Ryuu no Hitomi" rice, each grain stood out with its size and delightful texture. With each bite, the complexity of the crab meat and crab miso emerged, revealing minerals and sweetness from the crab, creating a two-layered flavor experience.For a detailed overview of the entire course, please check my gourmet blog.▶ https://note.com/0chandadakk0/n/n4547b6f53875◆ ServiceThe adjustments in portion sizes for both the dishes and pairings were very thoughtful. The staff maintained a friendly distance, making it easy to enjoy the meal alone while also providing attentive care.◆ PricingThe total for the course (with additional servings) and pairings was JPY 59,140.◆ Final ThoughtsBehind the seemingly simple dishes lies a meticulous design of cooking and umami, allowing for a rediscovery of the ingredients' true essence. Less

I look forward to visiting my favorite restaurant every month! ☺️- Galician-style Octopus (Octopus with a sauce made from potatoes)- Charcoal-grilled Managatsuo (Vegetables marinated in sherry wine vinegar)- Fried Spanish Sandfish Bocadillo (A sandwich made with fried sandfish and tartar sauce)- Eggplant Ajoblanco (A sauce made with garlic and peanuts)- Alitas de Pollo (Spanish-style fried chicken wings seasoned with paprika)- Smoked butter with homemade bread- Escabeche of Young Sweetfish (A dish similar to Spanish nanbanzuke, featuring fried young sweetfish and vegetables marinated in sherry wine vinegar and citrus)- Omi Beef Sirloin Cap with Piquillo Peppers (Piquillo peppers are a type of red pepper that can only be called by that name if they come from Navarra, Spain)(Rice) - Hamo Caldoso - Hairy Crab Paella(Dessert) - Mamiya (milk pudding) and goat's milk ice cream Less