ZURRIOLA (スリオラ) Tokyo

I visited this restaurant for my husband's birthday.We ordered the standard course for JPY 14,850 and a three-wine pairing (just under JPY 10,000 per person).Although it was a fusion of Spanish and Japanese cuisine, there were dishes featuring eel and umeboshi (pickled plum), which made me feel a stronger connection to Japanese cuisine. There were techniques and seasonings that differed from traditional Japanese cooking, but they harmonized beautifully and tasted delicious.• The eel and beef pinchos were particularly delightful.• The rye bread, olive oil, and smoked butter were so delicious that I would want to buy the smoked butter from this restaurant! Highly recommended!• The main dish was pigeon, which I tried for the first time. It had no gamey taste at all and was very tasty.• The three wines in the pairing (two whites and one red) were excellent! They were Spanish wines that matched the dishes perfectly, which was impressive. Although the price is a bit steep, I definitely think it's worth ordering. There was also a five-wine pairing option available.The staff were attentive and ensured smooth service, from the speed of food delivery to clearing the plates. Less

It was my second visit after four years.I couldn't forget the shock I felt during my first meal here, and I had been hoping to return someday.For drinks, I requested a non-alcoholic pairing that wasn't on the menu, and it turned out to be a fantastic choice. Various beverages were served to complement each dish, enhancing the enjoyment of the meal.From the snacks to the final chocolate dessert, each plate was packed with deliciousness, leaving me in awe every time.Of course, the prices are reasonable for the experience, but it was worth every yen for the blissful time spent.Even though it's Spanish cuisine, there are hints of Japanese flavors throughout, which adds to its depth and complexity.At this point, I can't critique the dishes; I can only quietly savor them and feel happiness.It had been four years since my last visit, but this place remains unforgettable. Less

Last month, I fell in love with the charm of Spanish cuisine at "MASIA," and this time, I visited "ZURRIOLA" in Ginza for a dinner with acquaintances.We reserved a table, and the interior features a chic and sophisticated atmosphere with art incorporated throughout, creating a very comfortable space to enjoy a meal.Now, let the culinary journey begin!Starting with the tapas, dishes showcasing the chef's skill appeared one after another, exceeding my expectations!High-end ingredients like abalone, caviar, and foie gras were not just luxurious but were beautifully crafted into Spanish dishes. It was impressive how each ingredient's quality shone through while maintaining a sense of elegance.Additionally, ingredients from Japan, such as octopus and grouper, made an appearance. The chef transformed these uniquely Japanese ingredients into stunning Spanish dishes, making each plate a delightful surprise.We started with champagne by the glass, and then I asked the sommelier for wine pairings with our dishes.Every wine selected complemented the food wonderfully, allowing us to fully enjoy both Spanish white and red wines! It’s definitely best to leave it to the professionals in such establishments.With a refined atmosphere, high-quality ingredients skillfully incorporated into Spanish cuisine, and wines that perfectly matched the dishes, I’ve found another favorite spot!I definitely look forward to returning.It was a great meal! Less

I visited this restaurant for lunch and enjoyed the Standard Course priced at JPY 14,850.First, we had the finger food:Cream Pastry☆Refreshing and very delicious!Olives☆The texture of the olives paired perfectly with the outer layer, making it tasty!Edamame and Snow Crab◎The texture of the edamame combined with the umami of the crab was excellent.Anchovy and Shishito Peppers☆The anchovy was incredibly delicious!Scallop Tart◎Octopus☆The unique sauce complemented the lightly cooked octopus very well!Eel and Oxtail◎Surprisingly, eel and beef go well together!Bread and Cream☆This was really to my liking!Sea Bass☆I really liked the pil-pil sauce.Iberico Pork◎The meat was delicious with a strong texture and flavor.Additional Soup Risotto☆The broth was wonderful!White Peach Dessert◎Every dish was delicious and outstanding.And then, something truly delicious came along.I was so happy! Less

I thoroughly enjoyed the unique spices and the fish dish called Pil-Pil, all of which were fresh and intriguing.The eel and oxtail montadito was truly delicious. I learned that the Basque style combines both mountain and sea delicacies, and I completely understood why it was so tasty.The sea bass with Pil-Pil sauce was my first experience with this dish, and it was incredibly flavorful and memorable.The roasted pigeon with apple salad was a robust dish that showcased the strength of game meat, and it was also delightful.I never associated bread with Spanish cuisine, but I was amazed by how delicious the bread was. It was crispy and hot on the outside, soft and fluffy on the inside, and paired with the special butter and olive oil, it became a remarkable dish. I could eat it every day.For dessert, the Amazon cacao chocolates and cacao tea were particularly excellent. I could truly feel the chef's philosophy from the restaurant's introduction: "We believe in using ingredients to their fullest and maximizing their essence."The lychee and rose jelly was also vibrant and delicious, making for a wonderful conclusion.Finally, the chef kindly greeted us and continued to see us off even after we boarded the distant escalator, which warmed my heart.This is truly a fantastic restaurant. I definitely want to return whenever I crave Spanish cuisine. Less

I visited ZURRIOLA in Ginza and enjoyed a course meal at the counter this time.From the very first snack, the anticipation was high. The tapas featuring anchovies and edamame, the bodago, and the montadito with eel and oxtail were all intricately prepared. Each small dish was not only visually stunning but also impressive in its flavor composition.The seafood dishes, in particular, were outstanding. One plate combined the umami and acidity of shellfish with fragrant herbs, creating a refreshing experience. I also appreciated the seasonal ingredients, like the white peach and mint soup, which showcased a great sense of creativity.The fish was perfectly cooked, fluffy, and balanced exquisitely with the sauce. The main meat dish was a beautiful rosy color, rich in flavor yet not heavy at all. The presentation varied significantly with each dish, making the course an exciting journey of anticipation for what would come next.The bread was aromatic, and even the accompanying butter was delicious, which was a delightful surprise. It paired wonderfully with the Spanish wine, allowing for a leisurely enjoyment alongside the meal.The finale included a satisfying dessert, petite sweets, and coffee. The sweetness lingered just enough to tie the entire course together seamlessly.The open kitchen counter allowed us to watch the cooking process, adding a lively atmosphere, while the interior maintained a calm ambiance. It felt like a natural blend of the robust flavors typical of Spanish cuisine and the delicate nuances characteristic of Japanese dining. Less

I rarely have the opportunity to enjoy Spanish cuisine, so I was thrilled to visit this restaurant.It has elements of Spanish cooking while also giving off a French vibe, which I personally liked.For wine pairing:- We started with Txakoli, a Spanish wine.⚪︎ Snacks:- Bacalao Brandade- Fried bread with olives, which had a delightful crispy texture.⚪︎ Three types of tapas:- Edamame puree combined with hairy crab, with edamame inside as well. I really enjoyed the flavor combination.- Fried shishito peppers with anchovies.- Scallop tartare with Sobrasada.The seasoning for all three was just right, making them perfect for enjoying with drinks! We paired them with a white wine called Marcolta, which had a mineral quality and a smooth aftertaste—definitely a favorite of mine!⚪︎ Lightly smoked caviar with milk "Torrija":This is a specialty dish. I learned that "Torrija" refers to French toast, a term I hadn’t heard before. It had a tangy flavor reminiscent of French toast! The smoked caviar was absolutely delicious!⚪︎ Boiled octopus with Gindilla:The octopus was paired with Gindilla, a type of green chili. The firm texture of the octopus matched perfectly with the sauce, which was incredibly tasty!Murmuri white wine from Spain:It’s made with Garnacha Blanca. I still have much to learn about Spanish wines.⚪︎ Foie gras with a hint of Pedro Ximénez:This is also a specialty dish. It featured emulsified foie gras and corn mousse, topped with corn popcorn, which was delightful.⚪︎ Abalone and shiitake "Alabrasa":The pasta was infused with kombu, and the abalone and shiitake were both firm and flavorful, complemented by a delicious sauce.Can Feises Chardonnay.⚪︎ Tomato (Salmorejo):A gazpacho with avocado puree, tomato, and sea urchin meringue—perfect for cleansing the palate.The bread was dense and delicious, and the accompanying cream had a smoky flavor, providing a new sensation.⚪︎ Goto Islands grouper with domestic saffron:Served with a lemon-ginger foam.Tinto Pesquera—this red wine was delightful.⚪︎ Grilled Wagyu beef:Served with fried king oyster mushrooms and yuzu leaves. The mashed potatoes with mustard were also delicious.⚪︎ Shiso, lemon, and umeboshi:Shiso granita was a new sensation, and the aroma of shiso was wonderful.⚪︎ Melon soup with coconut:Melon and coconut ice cream.⚪︎ Amazon cacao:- Lime sauce bonbon chocolate—this was truly delicious.- Cacao tea.- Crème Catalana.- Fondant chocolate.- Polvorón. Less

A regular at the Michelin-starred restaurants, this establishment has been awarded the BRONZE designation. Until last year, it held two Michelin stars for over a decade, but unfortunately, it has been downgraded to one star this year. Nonetheless, it remains one of Japan's top Spanish restaurants, and with relatively reasonable lunch prices, I made a reservation online two weeks in advance to visit.I visited on a Saturday afternoon. It’s a 3-minute walk from Ginza Station, located on the 4th floor of the Kōjun Building. Upon arrival, I informed the staff at the elegant entrance and was escorted to a private room at the back.The restaurant's name is derived from a coastal area in northern Spain. I had pre-ordered the "Standard Lunch Course + Anniversary Plan" (JPY 16,335, tax included).◯ Snacks * Waffle with Bacalao Brandade. * Homemade Fried Bread (deep-fried black bread filled with black olive puree) Surprisingly light and soft, with a hint of olive flavor.◯ Three Types of Tapas (Anchovy, Scallop, Edamame) All served cold, evoking a sense of summer. * Anchovy Anchovies from Cantabria, Spain, with fried shishito peppers. * Scallop Tartare of scallops with sobrasada. Served with a sauce made from the broth of the scallops in their shells. Rich and smooth, the scallops were delightful. * Edamame Crunchy edamame paired with a creamy hairy crab puree. Very delicious.◯ Octopus with Gindilla (Green Chili) The octopus was lightly cooked, maintaining a firm texture, served with a slightly tangy sauce.◯ Eel and Oxtail Montadito (Traditional Spanish Open Sandwich) This is their specialty. A crispy bread base topped with rich, braised oxtail and grilled eel. The addition of shiso adds a refreshing touch. This dish was also rich and incredibly tasty.◯ Homemade Bread Served hot, it was large with a dense crumb, providing a hearty bite. Very delicious, especially with the smoked whipped butter and olive oil.◯ Sea Bass with Pil Pil Sauce A dish featuring sea bass caught in Funabashi, Chiba, steamed to tenderness in the oven. Though a common fish, the firm flesh paired with the sauce elevated it to a refined level.◯ Pigeon Roasted on Straw with Apple Salad French pigeon, accompanied by roasted pigeon thigh seasoned with spices. Perfectly cooked, the fragrant and finely textured pigeon meat was tender and juicy, with a rich flavor reminiscent of liver. Very delicious. Served with a salad or sauce made from apples and passion fruit. One of the best pigeons I’ve ever had. Outstanding.◯ Arroz Caldoso (Spanish-style Risotto) I was asked if I wanted to try a rice dish, and of course, I said yes. After about 10 minutes, it arrived with a wonderful aroma. Rich in flavor and umami, it was a must-order.◯ Melon Soup with Coconut Beneath the marinated melon lies a melon soup, topped with Crujiente (coconut snack). Underneath is coconut ice cream.◯ Amazon Cocoa * Fondant Chocolate Rich in flavor, with just the right warmth, it was decadent and delicious. * Chocolate Catalana The top was caramelized and crispy, with berries underneath. * Chocolate with Lime Cream * Cocoa Tea◯ Anniversary Flowers and Plate The top of the rose was a pudding with refreshing lychee bonbon. Quite elaborate. I was pleasantly surprised that the anniversary plate was in Spanish.I enjoyed a leisurely 2.5-hour authentic Spanish lunch. The cutlery was primarily from France's Guy Degrenne, but many dishes were meant to be eaten by hand. At the end, Chef Honda came to see us off.The service was impeccable for a high-end restaurant. Each dish had a very distinct and rich flavor. Overall, I felt some dishes might be a bit too rich, but they certainly paired well with drinks (laughs). In any case, I was very satisfied to enjoy stylish modern Spanish cuisine as expected. The cost-performance for lunch felt like it was worth more than the price.It was a great meal. Less

I was able to make a reservation, so I went for dinner. The fish, meat, and vegetables all paired together surprisingly well, and I just wanted to eat more—feeling like I wanted the whole hot pot served to me. Personally, the fish soup dish was my number one favorite. For dessert, there were several chocolate-based options, and they had flavors I don't usually encounter, so it was a continuous surprise until the very end. Even though it was a short course, I left feeling completely satisfied and full. Less

Lunch Course: JPY 14,850Dinner can be quite pricey, so lunch is a great deal.Wow, everything was truly delicious!I particularly loved the edamame and hairy crab jelly, along with the Tokishirazu salmon.Even the homemade bread and smoked butter were delightful.For dessert, there was chocolate made from cacao beans grown on their own farm.---Waffle with red pepper mousse,Fried bread with black olives.Edamame and hairy crab jelly,Fried shishito peppers with Spanish anchovies, scallop and chorizo tart.Octopus lightly cooked on the outside with a Gindilla (Spanish green pepper) sauce.The octopus was so tender!Eel and oxtail mondadito,Served on thin, crispy toast with beef tongue, oxtail, eel, and shiso.Smoked whipped butterHomemade bread.Tokishirazu with lemon and olive oil sauce,Harvested when the salmon is rich in nutrients before laying eggs.Pigeon roasted on straw, breast meat with black garlic sauce,Thigh meat with spices,Liver. Less

I celebrated my mother's birthday with Spanish cuisine. I've been to the Kōjin Building many times, but this was my first time dining here! The dishes are inspired by the Basque region in northern Spain. From the appetizers, everything was delicious—just as expected! Each dish was elegantly portioned and easy to eat, though it might be a bit light for men. The scallop appetizer, smoked whipped butter, eel, and beef were particularly tasty! For a lunch course in Ginza, the quality at this price is excellent! The drinks also had a variety of soft drinks, all of which were delicious. They served the wine, Txakoli, in a traditional way, making me want to visit the Basque Country again! I will definitely come back! Less

Lunch Course Visit RecordWater Octopus with GindillaThe tender texture of the water octopus is beautifully complemented by the mild acidity and spiciness of the gindilla, clearly defining its role as an appetizer.Three Types of Tapas (Scallops, Anchovies, Edamame)The presentation, where the sauce is finished right in front of you, preserves the crispiness of the tart, while the seasoning of the seafood and temperature control are spot on.Eel and Oxtail MontaditoThe rich flavors of eel and oxtail are perfectly balanced by the aroma of shiso leaves on top, creating a harmonious overall taste.Toki Shirazu with Light Lemon and Olive Oil SauceThe perfect medium-rare cooking is evident from the cross-section, and the tangy emulsified sauce effectively cuts through the rich fat of the Toki Shirazu.Pigeon with Straw Smoke and Apple SaladThe exquisitely cooked pigeon, enveloped in the strong smoky aroma of straw, is elevated by the hidden acidity of passion fruit, completing a sophisticated flavor structure.Melon Soup with CoconutThe clear sweetness of the melon and the gentle aroma of coconut refreshingly reset the palate after the main course with a delightful texture.Amazon CocoaReconstructing single-origin cocoa in various temperatures and forms, such as cocoa tea and mousse, the interplay of fruity acidity and slight bitterness rigorously concludes the course. Less

When I visited, the indoor atmosphere felt a bit stuffy. It was somewhat hot, and I was informed that the air conditioning wasn't working well. The dishes served were of high quality and flowed seamlessly, but both the food and flavors were quite rich, leaving no moments of respite. Personally, I wished for a bit more contrast in the flavors. At payment, I noticed a service charge of over JPY 7000, but given the heat, I wondered if the service could truly be considered perfect. I believe a spirit of cherishing each encounter is necessary. Less

A Spanish restaurant located in Ginza.It has even earned a Michelin star, offering a lovely atmosphere reminiscent of French dining.This time, I visited for lunch.While they don’t serve paella, every dish was delicious and had a distinctly Spanish flavor.The spiced duck was particularly outstanding.The homemade bread served with smoked butter and olive oil was also delightful, and I appreciated the generous portion size.I would love to return if I get the chance.~ Order Details ~■ Lunch Standard Course JPY 14,850Snack: Lightly toasted waffle with red pepper mousse Fried bread with black olives3 Types of Tapas: Young sweetfish with sherry sauce and arugula powder Scallops mixed with sobrasada and scallop sauce Edamame flan with hairy crab jellyWhite asparagus with bacalao and almondsMontadito of eel and oxtailHomemade rye bread with smoked butter and Spanish olive oilToxicity with a light sauce of lemon and olive oilSpiced Tokishirasu duck with romesco sauce made from carrotsDuck albondigas (meatballs) with the aroma of cherry leavesArroz (additional)Melon soup with coconut, coconut ice cream, and crujienteAmazon cacao and after-dinner drinks: Chocolate cream with salt, pepper, and olive oil Cacao tea Fondant chocolate Less

✼••┈┈••✼••┈┈••✼••┈┈••✼••┈┈••✼ A 28-year-old gourmet who loves alcohol, traveling between Tokyo and Nagoya. ⬇️ Today, I would like to introduce this restaurant: 【ZURRIOLA】 ⬇️ Here’s what I ordered this time: - Lunch Standard Course - Clam Rice (additional) A friend from Kansai was visiting Tokyo, so we decided to have lunch together! Surprisingly, it had been almost a year since we last met! When I was in Nagoya, we used to meet up often, so I was shocked at how much time had passed ( ˙꒳​˙ ) Although I was a bit late, I also wanted to celebrate my friend's birthday during this visit. I secretly contacted the restaurant to request a dessert plate! "Finger Food" Bread infused with black olives, served with a slightly spicy red pepper sauce. A perfect start that reflects Spanish cuisine! ◎ "Three Types of Tapas" A selection including a dish made with edamame, fried young sweetfish, and scallops, allowing us to enjoy a little bit of everything. The fried young sweetfish was particularly impressive with its delightful aroma! "Cold Appetizer" A dish combining rich tomato flavor with avocado puree and meringue made from frozen tomato water, both visually and taste-wise intriguing. It reminded me of gazpacho! "Warm Appetizer" Grilled surf clams served with a sauce of parsley, garlic, and olive oil. The sweetness of the surf clams was prominent, and I personally loved this dish! The smoked whipped butter and walnut bread we had in between were also delicious, and I couldn’t help but keep reaching for more! "Fish Dish" It was red sea bream! A soup-based dish packed with seafood flavor. It had a gentle taste while still providing a satisfying experience! ◎ "Meat Dish" Iberico pork shoulder. Served with romesco sauce and roasted vegetables. It had a robust flavor without being too heavy, which was great. The cooking was genius—so tender and not greasy! Even as someone who hasn’t been drawn to meat lately, I finished it all deliciously (*´︶`*)ﾉ "Rice Dish" Not paella, but clam rice! More like a soup rice than risotto, with the umami and saltiness of the clams coming through strongly, I ended up finishing it all beautifully! (((o(*ﾟ▽ﾟ*)o))) "Dessert" A dish featuring baked milk ice cream and milk caramel sauce. It continued with cocoa-based sweets and freshly baked fondant chocolate, leaving no room for disappointment until the end! The rose garnish added a lovely touch to the presentation (*^_^*) The dessert plate I requested was also well-received, making me very happy ( .. )♡ While the food was, of course, fantastic, I also cherished the time spent catching up with my friend after such a long time! Oh! Please note that water is charged! Thank you for saving and liking my posts! I appreciate the support! I evaluate based on my actual experiences, so please feel free to use this as a reference! ✼••┈┈••✼••┈┈••✼••┈┈••✼••┈┈••✼ Less

Located just a 5-7 minute walk from Ginza Station, ZURRIOLA is a Spanish restaurant that offers a delightful fusion of Spanish and Japanese elements, showcasing modern Spanish cuisine. It has been recognized as one of the top 100 Spanish restaurants from 2024 to 2026, and has also received Tabelog Silver and Bronze awards from 2017 to 2026.The interior exudes luxury and spaciousness, and it's a plus that online reservations are relatively easy to secure. However, even a simple lunch with a drink can easily exceed JPY 20,000, making it an ideal choice for special occasions.Here’s a look at the menu we enjoyed:-----------------------------◾️ Snacks We started with fried bread mixed with black olive puree and finger food featuring red pepper mousse. The saltiness of the black olives and the aroma of the red peppers paired wonderfully with our drinks.◾️ Three Types of Tapas This dish featured edamame flan topped with a tangy crab jelly, along with baby ayu and arugula herbs. The three types of tapas included scallops and chorizo on tart pastry. When you think of Spanish cuisine, delicious tapas come to mind, and these bite-sized delights allowed us to enjoy a variety of ingredients and flavors.◾️ Salmorejo A cold Spanish tomato sauce called Salmorejo. By combining avocado puree, tomato water meringue, and sea urchin, it transforms from a simple tomato soup into a refined and luxurious dish.◾️ Hokki Clam with Mojo Sauce This dish features grilled hokki clams drizzled with mojo sauce, made from parsley, garlic, and olive oil. The refreshing aroma of parsley and the savory flavor of garlic enhance the umami of the clams.◾️ Kinmedai Suke Steamed kinmedai (golden eye snapper) served with a bouillabaisse sauce. The espuma sauce, flavored with spices reminiscent of curry, offers a delightful texture and aroma that perfectly complements the fish.◾️ Iberico Pork Pluma with Straw Aroma This Iberico pork pluma is served with a romesco sauce made from paprika, tomatoes, and almonds. The rare cut from the back of the shoulder is rich in flavor, making it delicious whether enjoyed on its own or with condiments.◾️ Arroz Verde The rice dish, Arroz Verde, was an additional order. It features clam rice mixed with plenty of parsley, and its strong saltiness makes for a highly satisfying finishing dish.◾️ Milk A creamy dessert combining goat milk ice cream and mousse. The characteristic odor of goat milk is well-controlled, making it quite easy to enjoy.◾️ Amazon Cocoa and Post-Meal Drink The course concluded with homemade chocolate and an interesting cocoa drink with a rich aroma.-----------------------------You can savor cutting-edge and innovative Spanish cuisine that you won't find anywhere else, 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

I visited for a special occasion and reserved the Standard Course, adding a wine pairing with three glasses.This was my first experience with modern Spanish cuisine. Having grown a bit tired of traditional French food, I found the Spanish-French fusion dishes to be fresh and flavorful, with a punch of seasoning that was delightful! However, the standout dishes that truly impressed me were the main course duck and the homemade bread.The duck was exceptional! I’m not usually a fan of duck, but the spices were perfectly balanced, enhancing the flavor and texture with every bite. The homemade bread was also incredibly delicious—so good that I wished I could take some home. It had a subtle sweetness, and paired beautifully with the smoked butter and olive oil.The service was impeccable. Less

When you think of Spanish cuisine, you might picture pintxos and paella, but the deep, thoughtful flavors here were truly remarkable, reminiscent of French cooking. The aroma design was particularly impressive.The caviar smoked with grapevines was exquisite. The foie gras infused with Pedro Ximénez was also delightful. The avocado mousse topped with gazpacho, sea urchin, and a tomato sorbet was fantastic. I was quite surprised by the shiso sorbet.Each dish had a substantial portion, and even with a fast pace of eating, the timing of the dishes being served was perfect. I left feeling completely satisfied. Less

I finally visited Zurriola, a place I had wanted to try for a long time! (*^^*)I ordered the Special Course, which features a variety of Zurriola's exquisite dishes.Everything was delicious, but the two standout dishes were particularly impressive.- Lightly Smoked Caviar and TorrijaThe rich aroma of the smoked caviar was irresistible! It paired wonderfully with the traditional Spanish French toast, Torrija.^_^- Velvet-like Foie Gras with Pedro XiménezIt looked almost like a dessert, but beneath the fluffy corn mousse was a rich foie gras hiding away, complemented by a sprinkle of popcorn powder for a delightful accent. (^o^)The white asparagus was also delicious, and I absolutely loved the smoked whipped butter!This course truly reminded me of how wonderful smoked flavors can be. (^o^)I will definitely be back!It was a great meal! ^_^ Less

ZURRIOLALocated a bit away from Ginza, ZURRIOLA is a restaurant famous for its difficulty in securing reservations.The live cooking experience from the open kitchen and the dishes crafted from both Spanish and Japanese ingredients stimulate all five senses. The beautifully prepared dishes are truly exceptional and offer a unique taste that is hard to find elsewhere.This was my first experience with such delicious Spanish cuisine, and it has sparked my interest in exploring more.It was a great meal! I will definitely visit again! ☆ Less

This was the most delicious meat dish I've ever had! The traditional cooking method from the Basque region, where the meat is smoked, paired perfectly with the rock salt, making it truly delightful. The homemade rye bread, served with smoked whipped butter and olive oil, made me consider buying a smoking device for my home! The corn and foie gras had a unique flavor I had never experienced before—this dish is one of the restaurant's specialties. It was a strangely wonderful and delicious item, almost like a dessert! The Ezo abalone was also smoked, and beneath the liver pil-pil sauce was kombu pasta, which was incredibly tasty. The salmorejo was a rich version of gazpacho, topped with sea urchin and containing avocado inside—this combination was fantastic! The dessert, a three-layered milk creation reminiscent of a grown-up milky treat, was the best dessert I’ve ever had! I highly recommend visiting this place! I’m definitely coming back! Smoked food lovers, unite! Long live the Basque cuisine! Less

Located on the 4th floor of a building housing Barneys, Zurriola is a quiet and sophisticated Spanish restaurant, just a short distance from the hustle and bustle of Ginza. The atmosphere is pleasant, even the air flowing over the counter, giving an impression of a restaurant that is enjoyable for the senses from start to finish.What stood out the most were the early tapas. The dishes from the Basque region of Spain have been customized to suit Japanese tastes, showcasing the chef's refined sensibility. Each small plate is packed with rich flavors and aromas, naturally encouraging you to enjoy the wine.The intense sea urchin, the saltiness of the caviar, and the delicate cooking of the seafood each have their own distinct personalities, yet they do not become overwhelming, allowing for a delightful pace throughout the meal.The use of tableware and presentation are beautiful, embodying the passionate elements of Spanish cuisine while maintaining an overall impression of elegance and sophistication. The balance between the strength and delicacy of the ingredients was exquisite.This is the perfect place for a leisurely meal while enjoying drinks. I look forward to visiting again in a different season. Less

▪️ Standard Course with Wine Pairing of 3 VarietiesWhen we think of Spanish cuisine, we often picture paella and tapas, but this experience completely changed my perspective.From snacks to desserts, every dish was flawless.It felt like a perfect game with 3 balls, 3 people, and 9 rounds.The wines paired with the dishes were also Spanish, and they were spot on without any unnecessary deviations!The most impressive dish was the Chromis with Pil-Pil sauce.The creamy texture of the emulsified oil combined with the crunch of nuts and roe perfectly complemented the rich flavor of the Chromis, creating a Spanish wonderland! ♪♪For two and a half hours, I was left in awe, gasping and sighing.I truly was amazed! Less

I had a good impression when I visited five years ago, so I returned.The lunch course was JPY 8,000 five years ago, but this time it was around JPY 15,000. With two glasses of wine and mineral water, it came to just under JPY 25,000 per person.The dishes were as shown in the photos. Overall, I thought the food was delicious. The duck was cooked to perfection and very tasty. However, aside from the duck, there wasn’t anything particularly special that made me want to come back for more.That said, compared to places like Gaggan in Bangkok, this restaurant is on a whole different level in terms of taste.For those reading this, please keep in mind that this evaluation comes from an old guy whose finances are in a deflationary state and who doesn’t seem to have a bright future ahead. Less

I visited for lunch, and each dish was like a work of art. Especially the signature "Truffle Coca" enveloped me in happiness the moment its aroma wafted up. While retaining the robust essence of traditional Spanish cuisine, the light and skillful incorporation of Japanese ingredients makes it gentle on health-conscious diners, allowing me to enjoy every bite comfortably until the end.The service was also incredibly attentive, striking a perfect balance of presence without being intrusive. Thanks to the chic interior and calm clientele, I was able to enjoy a leisurely conversation with my friend. This place is not only a wonderful treat for myself but also a refined choice to bring someone special, embodying the elegance that Ginza is known for. Less