Obanzai Bar Akusurii

Served in small plates, they come in a variety of cold dishes (olives, cheese, prosciutto, side dishes) and hot dishes (fried, sautéed, stewed). We always have about 8 different items available daily. Representative dishes include: prosciutto (Jamon Iberico), Spanish omelette (Tortilla), pickled olives, patatas bravas (spicy potato fries), and fried baby squid. Examples of our products: 1) Pisto, a tomato stew with meat, vegetables, and seafood. 2) Duck potato salad, mixed with sautéed vegetables and duck. 3) Tortilla, Spanish omelette with seafood or minced meat. 4) Fritto (herb fried), chicken or fish served with homemade tartar sauce. 5) Albondigas, Spanish meatballs in tomato stew. 6) Seafood with pesto, delicious even when served cold. 7) Beef tendon balsamic stew, with the aroma of balsamic, herbs, and cloves. 8) Herb-grilled fish of the day (sawara, yellowtail, swordfish, salmon, etc.). A wonderful array of seasonal small plate dishes awaits!

Fresh seasonal seafood, approximately 4 types daily. (Examples) ◉Ehime Live Sea Bream - Skin-on Grilled Sashimi - Kombu-cured Sea Bream - ◉Kochi Bonito Tataki - Salt Sudachi Ginger Oil, Garlic Satsuma Sweet Soy Sauce, Onion Ponzu - ◉Akashi Octopus - Oil Ume Paste, Balsamic Cheese, etc. - ◉Toyama Firefly Squid - Oil Vinegar Miso, Balsamic Cheese - ◉Hokkaido Sweet Shrimp with Eggs - Vinegar Oil Sauce - ◉Ehime Live Amberjack ◉Ehime Live Yellowtail ◉Ehime Live Flounder ◉Norway Salmon ◉Medium Fat Tuna ◉Lean Top Quality Tuna ◉Fugu Sashimi ◉Kibinago ◉Yokowa ◉Horse Mackerel Namero, etc.

Rich flavor and mellow taste are delicious. One of the world's three great hams! We cut the whole leg of Spanish raw ham at our store.

Seasoned with rosemary and bay leaves, roasted with garlic, olive oil, and white wine. A rich aroma paired with a slightly distinctive sherry wine.

Delicious meat grilled over an open flame! Balsamic cheese pairs well with wine. Great value! We are doing this at the very limit.

The key is yuzu pepper with Satsuma sweet soy sauce. Sesame oil salt and Yangnin sauce are also delicious. It might be nice to change the mood to a 'Japanese taste' with a sour Japanese sake or a fragrant shochu highball.

A dish called 'Aqua Pazza' made by steaming fresh fish and shellfish with homegrown rosemary, bay leaves, basil, olive oil, chili peppers, salt, pepper, and white wine. It is packed with ingredients including vegetables, mushrooms, olives, and tomatoes. Example ingredients: fish... sea bream, livered anglerfish, livered flathead, rockfish, gurnard, yellowtail, eel, etc.; shellfish... mussels, clams, oysters, hard clams, etc.

Seasonal fish is grilled in the oven with herbs and rock salt. The photo shows sweetfish. Other options include yellowtail, knife fish, Spanish mackerel, sea bream, blackthroat seaperch, and mackerel, etc. Prices range from 680 yen to 1280 yen.

It has a good texture, so it pairs well with shochu and highballs.

This is herb fried using seasonal ingredients. Single item ¥480 shrimp, octopus, chicken, fish, beef, gizzard, squid, oyster, yam, bell pepper, onion, shiitake mushroom, shiso, and other seasonal vegetables...etc. Various fried foods pair excellently with beer and highballs!

When it comes to representative Spanish cuisine, this is it! 'Paella' is made by cooking raw rice with the rich flavors of the sea, mountains, and land. The intense shrimp miso and mussels bring out the 'aroma of the sea', while the smoked bacon provides the 'flavors nurtured by the mountains', and mushrooms and vegetables create the 'blessings of the earth'. When all these elements come together, Axley’s paella is guided to the ultimate taste. *Size L (Serves 4-6) is ¥6800. ◉ It takes about 35 minutes. ◉ Reservations allow for smooth service.

You can choose between meat or seafood according to your preference.

Speed Menu

Hard type, soft type, blue type, etc...

Ketchup type, Mustard type, Salt type, Mayo type

Mini 580 yen Upgrade 980 yen Quality separate price. Please feel free to ask the staff for details.

Three types of special dips: - Bagna Cauda style - Miso style - Seasonal salt

Is it pasta or ramen? You can take it either way, and feel both. You can enjoy both at once and be satisfied. A rich shrimp miso soup ramen pasta that can also be a perfect ending to your day. You can choose from oil salt, tomato bouillon, or clam chowder.

Enjoy the rich flavors of shrimp miso, mussel seafood extract, and bacon, combined with the sweetness and acidity of tomatoes and the aroma of basil. You can add Parmesan cheese to your liking. The robust and rich taste pairs well with a heavier red wine.

A rich flavor of cheese with acidity and a hint of black pepper. Pairs well with heavy red or white wine. At Axley, we also have a smoky barrel-aged heavy Spanish white wine that pairs perfectly with this carbonara. We hope you will enjoy it together.

The umami of shrimp miso and mussel seafood extract combined with bacon, along with the deep flavor of basil paste and rich cheese. It enhances the deliciousness when paired with aromatic Scotch whisky highballs. It also pairs well with tea-based cocktails.

The umami of shrimp miso and mussel seafood extract combined with bacon. Simple yet rich in the deep flavor of shrimp miso, the aroma of garlic, and the acidity of white wine that whets the appetite. It's also nice to feel a refreshing finish with sparkling wine.

The meat sauce from Axley is hearty and full of nutrients! It includes ground meat, eggplant, onion, bell pepper, mushrooms, garlic, balsamic vinegar, tomatoes, honey, red wine, cloves, bay leaf, and black pepper. The juicy flavor of the ground meat pairs well with the aromatic craft gin. We also offer a variety of craft gins with different characteristics.

Raw cod roe and aromatic vegetables match well

Aroma of dashi, Japanese flavored vegetables, and seasoned with heshiko koji miso pasta. Limited time only, garlic is also effective, but of course, what you want to pair it with is sake. This is truly the essence of the fusion of Spain and Japan - a free creative bar.

Enjoy the rich flavor of shrimp miso and mussel seafood extract combined with the umami of bacon, along with the sweetness and acidity of tomatoes and the aroma of basil. Feel free to sprinkle Parmesan cheese on top. The robust and rich taste pairs well with heavier red wines.

The umami of shrimp miso, mussel seafood extract, and bacon, combined with the aroma and acidity of cheese. The subtle sweetness unique to cream sauce also stimulates the appetite. It pairs well with Cava, a sparkling wine that Spain is proud of, as well as refreshing white wines and red wines.

Chilled pasta combined with seafood. The refreshing flavor is complemented by the aroma of seafood. Pairs well with chilled wine or sake.

We serve the world-renowned Jamón Serrano, one of the top three hams in the world, cut from the whole leg at our restaurant. Please choose between a refreshing oil lemon sauce or basil Genovese sauce. The rich flavor of Jamón Serrano pairs perfectly with a highball with ice or freshly squeezed lemon sour!

You can choose the main ingredient♪◎Prosciutto (Jamon Serrano)◎Seafood◎Duck

Shirasu, Oba, Myoga, Mitsuba, Grated Daikon, etc.

A selection of three different types of Spanish cheeses, each with its own unique character. If you come to Axley, be sure to try this! 1. Mahon - Menorca 'Artisanal' MAHON MENORCA 2. San Simon da Costa SAN SIMON DA COSTA 3. Queso de Valdeon QUESO DE VALDEON.

Known as the 'phantom blue cheese', 'CabraLes' is made only in three villages located in the northern foothills of the Picos de Europa mountain range: CabraLes and Peñamellera Alta. It is primarily made from unpasteurized cow's milk, but depending on the season, a little goat's milk or sheep's milk may be added, especially in spring and summer when all three types of milk may be blended. Inside the caves, naturally occurring blue mold slowly grows from the outside towards the center, creating a sharp, stimulating, and very rich flavor. It pairs well with sake.

Menorca, located at the easternmost point of the Balearic Islands in the Mediterranean, is rocky, warm, and rainy, and has a long history of livestock farming. The milk from cows that graze on grass nourished by seawater carried by the wind and high humidity creates the unique saltiness and acidity of Mahon. The dense, moist texture has a pleasant acidity and a firm saltiness, with flavors reminiscent of sea breezes that evoke nostalgia. The rich taste that intensifies with each bite pairs well not only with chilled dry white wine and sherry but also surprisingly well with sake and shochu.

The authentic taste born in Valdeon (Valley of Leon) is surrounded by maple leaves soaked in brine made with local salt. A method that uses needles to create holes promotes the blue mold, and by wrapping it in maple leaves, a unique sticky texture is created. The main ingredient is cow's milk, but by adding a small amount of goat's milk, a moderate acidity and richness are enhanced, resulting in a moist finish. It has a distinctive appearance, but the flavor is mild without sharp spiciness. You can enjoy a creamy and smooth melt in your mouth. Unlike the mass-produced Valdeon made in factories in the plains, the Valdeon from the Valley of Leon is 'authentic.' This cheese is best enjoyed slowly with a robust red wine or sweet sherry and port.

The unique shape of 'San Simon' is likened to various things such as acorns, bamboo shoots, bullets, and pointed breasts. Its fragrant and slightly sweet flavor is created by smoking it with birch wood from the region of Galicia called Abedul. The dense dough, which is formed and pressed slowly over time, becomes capable of long-term aging through the smoking process. While younger and softer varieties are also popular, it cannot be called 'San Simon' unless it has aged for at least 45 days. It pairs perfectly with Spanish red wine, as well as whiskey and beer.