ACA is one of Japan’s premier Spanish restaurants. The course begins with refreshing dishes like tomato gazpacho and kohada (gizzard shad) bocadillo. This season, instead of paella, they serve a dish called abalone caldoso. The sake NichiNichi pairs perfectly with it. The fritto of ayu (sweetfish), fried in semolina flour and topped with Manchego cheese, has a pleasant bitterness that goes wonderfully with dark beer. The dishes that blend Spanish cuisine with seasonal Japanese ingredients offer truly exceptional flavors.
by foodiepenguin22
2 Comments
Thanks for sharing. I have to ask THE question: how did you secure your seat?
How was the kohada bocadillo? Was there any minced fish like a saltfish/bacalau in the interior?