Brillante Tavola Dai Kachidoki

A platter of cured meats such as jamon and salami. Characterized by the umami and saltiness of aged meat, it pairs perfectly with wine. Ideal as a shared appetizer for a group.

Spanish white pork jamon. It has a moist texture and moderate saltiness, with umami that spreads as you chew. Enjoy as is or with wine.

Marinated shredded carrots. Made with orange juice, it has a refreshing, fruity, sweet, and sour taste. Recommended as a starter.

Fried chickpea paste. Crispy on the outside and creamy on the inside. The flavor of spices and cheese makes it a perfect finger food appetizer.

A paste-like salad made by rehydrating dried cod and mixing it with potatoes. The saltiness and umami of the cod transfer to the potatoes, creating a rich, sticky texture. Usually eaten with bread.

A marinated dish of octopus and white beans tossed in an anchovy-flavored dressing. Enjoy the seafood's umami and the gentle texture of the beans. Pairs well with white wine as a cold appetizer.

A dish featuring a soft-boiled egg topped with a rich mayonnaise sauce made with mascarpone and gorgonzola cheese. The richness of the cheese matches the creaminess of the egg. Enjoy in one bite.

Crispy fried potatoes served with two types of sauce. Enjoy the classic flavors of a Spanish bar with garlic-infused aioli sauce and spicy bravas sauce.

A smooth pate made with white chicken liver. Its rich and creamy flavor is accented by the sweetness of Marsala wine-marinated raisins. Enjoy spread on baguette or other bread.

Thinly sliced beef tongue, tenderized through low-temperature cooking. The moist texture of the meat is enhanced by a sauce of green onions and olive oil. A refreshing meat appetizer.

Fried chicken thigh marinated with lemon and herbs. Unlike Japanese fried chicken, it has a refreshing flavor with the aroma of herbs and the acidity of citrus. Enjoy while hot.

Fried spear squid with a spiced coating. Enjoy the chewy texture of the squid and the crispy coating. Serve with plenty of tartar sauce.

A selection of cheeses carefully chosen by the chef. Enjoy various types of cheese, including hard, soft, and blue cheese. Perfect with wine.

A Spanish dish of french fries topped with spicy minced meat and a soft-boiled fried egg. Break the egg and mix everything together just before eating. It's a hearty dish that pairs well with beer.

A thick Spanish-style omelet, packed with ingredients like potatoes, characterized by its cake-like appearance. Cooked to order, it offers a fluffy and hot texture.

A salad generously topped with jamon serrano and raw mushrooms. The aroma of mushrooms and the saltiness of jamon pair well with the vegetables. Enjoy with a simple dressing.

A classic Caesar salad using romaine lettuce, croutons, and cheese. Characterized by a rich, cheesy dressing, it offers a creamy taste.

A pintxo featuring sweet brioche bread topped with fermented butter and jamon serrano. The balance of the butter's richness, the jamon's saltiness, and the bread's sweetness is exquisite.

A pintxo combining savory grilled mackerel with marinated roasted vegetables. Cream cheese mellows the overall flavor. A bite-sized appetizer packed with the deliciousness of fish and vegetables.

A pintxo topped with Italian Asiago cheese and mushrooms. The cheese is lightly grilled to bring out its aroma and melting texture. Perfect as a wine snack.

A pintxo featuring Pan con Tomate (tomato bread), a Spanish classic, arranged on brioche dough. The acidity of the tomato and the saltiness of the jamon pair perfectly with the rich bread.

A refreshing pintxo topped with boiled whitebait and salt-cured tomatoes. The aroma of dill adds a fresh accent. Enjoy the freshly made, vibrant flavor.

A pintxo made with snow crab meat and crab miso, topped with herb breadcrumbs and grilled. Enjoy the rich crab flavor and the crispy breadcrumb texture in this Basque-style dish.

A platter of seasonal oysters. You can choose between raw or steamed. Enjoy the creamy taste of fresh oysters delivered directly from the source.

Fresh seasonal oysters. Characterized by their oceanic aroma and rich umami, we recommend enjoying them simply with a squeeze of lemon. Available by the piece.

Oysters steamed in sherry wine. The rich aroma of sherry enhances the oysters' umami. Enjoy the plump texture.

Mussels steamed in white wine. The Genovese sauce, infused with basil, enriches the flavor. The soup, rich with mussel essence, is also delicious for dipping bread or tossing with pasta.

Carpaccio of thinly sliced fresh mushrooms, enjoyed raw. The richness of sheep's milk cheese (like Manchego) enhances the delicate flavor of the mushrooms.

A Caprese salad combining seasonal fruits and mozzarella cheese. The sweetness and acidity of the fruit, and the creaminess of the cheese create a dish that can also be enjoyed as a dessert.

A salad dish where you wrap creamy mascarpone and herbs with rich, fatty Tasmanian salmon. Enjoy the rich flavor and the refreshing coolness of the herbs.

Carpaccio made with fresh seafood sourced daily. Seasoned with a simple olive oil and citrus sauce to bring out the fish's flavor. Enjoy the fish of the day.

A jet-black paella made with squid ink. The rich flavor of seafood broth and squid ink permeates every grain of rice. It's even more delicious with the accompanying garlic-flavored aioli sauce.

A classic paella generously featuring seafood such as shrimp and shellfish. Cooked in a flavorful seafood broth, the saffron aroma is appetizing.

A paella featuring juicy bone-in meat (spareribs) and seasonal vegetables. The sweetness and umami of the meat's fat permeate the rice, creating a hearty flavor.

A mixed paella containing both seafood and chicken. The flavors of the sea and land combine complexly, creating a deep taste. A luxurious, ingredient-rich paella.

A fragrant paella using porcini mushrooms and Iberico pork. The rich aroma of porcini and the sweet fat of Iberico pork are a perfect match.

A Spanish Basque-style rice dish featuring plenty of clams. It has more liquid than paella, with a texture closer to risotto. Enjoy the rich clam broth.

A dish of thick tubular pasta (rigatoni) tossed in a rich gorgonzola cheese sauce. The unique aroma and saltiness of the blue cheese make it a perfect accompaniment to wine.

An original pasta dish featuring a spicy tomato sauce (Arrabbiata) with the addition of Japanese sansho pepper. The spiciness of the chili and the numbing sensation of the sansho create an addictive flavor.

A classic tomato sauce pasta using fried eggplant and mozzarella cheese. Made with fresh tagliatelle, the chewy texture pairs well with the sauce.

A rich oil-based pasta featuring plenty of whitebait and the luxurious ingredient karasumi (dried mullet roe). The flavor of garlic and chili is enhanced by the salty, rich taste of karasumi.

A rich pasta carbonara with a濃厚な cream sauce, infused with the aroma of truffle. The richness of egg and cheese is layered with the exquisite aroma of truffle for a special taste.

A cream sauce pasta infused with the flavor of oysters. Made with wide fresh pasta (tagliatelle), the rich sauce clings well. Spinach adds color and texture.

A hearty meat sauce pasta made with coarsely ground meat. The rich ragù sauce, packed with the flavor of the meat, is a perfect match for wide pasta noodles.

A Spanish dish of shrimp and mushrooms simmered in garlic oil. The rich flavor of shrimp essence dissolves into the oil, creating a deep taste. We recommend dipping bread into the hot oil.

A Japanese-style ajillo with whitebait and seaweed. The spicy (picante) chili-infused oil whets the appetite. The aroma of seaweed pairs well with the oil.

A rare tomato-based ajillo using beef offal. The sweetness of the offal's fat, the acidity of the tomato, and the flavor of garlic come together in this stamina-boosting dish.

French bread served with ajillo oil or dish sauces. Lightly toasted.

Skewered lamb marinated in spices. A Spanish dish of Moroccan origin, where the aroma of spices like cumin enhances the lamb's flavor.

"Plancha" refers to griddling. Lemon-marinated chicken is grilled to a fragrant finish. The skin is crispy, the inside is juicy, and the lemon flavor is refreshing.

A cutlet made with "Iwami Pork," a brand pork from Shimane Prefecture. It's fried with cheese sandwiched inside and is very tender and moist due to low-temperature cooking.

Grilled shoulder loin of Spanish Iberico pork. Raised on acorns, the pork has sweet fat and rich lean meat flavor. Simply grilled to enjoy the meat's taste.

Grilled black wagyu beef selected by our chef. The surface is seared to a crisp, while the inside is slowly cooked to tenderness. Enjoy with a mushroom-based sauce (condiment).