EX nishiazabu

The aroma of smoke that spreads when you open the lid stimulates your appetite! A great start for a toast.

Marinated olives stuffed with anchovies and Spanish black olives, flavored with lemon and rosemary. Enjoy as a light snack.

An assortment of Spanish white pig ham, Jamón Serrano, and black pig Iberico salami and chorizo. Iberico pork is a particularly high-quality breed among pork, and due to its rich flavor, ingredients made from Iberico pork, including chorizo, are loved worldwide as representative materials of Spanish cuisine.

A signature pudding! The flavor of the Spanish dessert wine 'Pedro Ximenez' and the rich taste of caviar spread across your mouth. The contrast of sweetness and saltiness in the Pedro Ximenez and caviar pudding can be enjoyed as a special meal. A must-try creation from the chef when you come to EX!

Ajoblanco with the richness of almonds and the acidity of vinegar perfectly matched. Finished with a cold soup from the Andalusia region of Spain.

An original menu item since the opening. A basic potato salad with onions, carrots, and bacon, layered with truffle-flavored mashed potatoes, designed to resemble a Mont Blanc, creating a two-layered creative potato salad.

Whole romaine lettuce topped with Grana Padano and crispy chips, finished with a squeeze of lime. A refreshing Caesar salad that bursts with freshness.

This is a pâté made using SPF (Specific Pathogen Free) pork from Iwate Prefecture, along with chicken white liver and foie gras. SPF pork refers to pigs that are free from specific pathogens, which is characterized by high safety and delicious flavor. The Iwate Pork Pâté harmonizes the richness of the pork with the flavors of the liver and foie gras in a perfect balance, and can be enjoyed with bread, crackers, and wine.

When it comes to Spanish bar cuisine, the classic is the hamon serrano cream croquette. We lavishly use hamon serrano and finish it with a creamy white sauce. Please enjoy the crispy exterior and the gooey creamy interior croquette dipped in aioli sauce.

A familiar bar dish in Madrid. A Spanish junk food that was also favored by former King Juan Carlos I. It combines crispy fried potatoes with creamy scrambled eggs and chopped Jamón Serrano.

Aged lamb meatballs. Special demi-glace sauce simmered with tomatoes, red wine, and extract carefully drawn from lamb bones.

A classic from Spain, 'Tortilla de Patatas'. Soft on the outside, creamy on the inside. The gentle richness of the eggs perfectly matches the aroma of garlic in the aioli.

The rich aroma of olive oil and garlic spreads as it simmers, and the delicious flavor of the plump shrimp fills your mouth. This shrimp ajillo is characterized by its simple yet deep taste, evoking the essence of Spain. Enjoy it with a baguette if you like.

A dish of large oysters and Gindilla (pickled green chili peppers) in ajillo style. The essence of the oysters melts out, and you can also feel the sharp spiciness of the chili peppers.

Domestic scallops grilled to perfection in their shells, served with the traditional Southern Spanish dish 'Ajoblanco'. A plate where the umami of the scallops and the creaminess of the almonds blend together.

A brand of pork named after the initials of Iwate Chuo Livestock. The fat of Iwa Chuu pork, which is particular about its feed, has a very sweet and mellow flavor. In this dish, the shoulder roast is marinated with herbs and garlic from the day before, then slowly low-temperature roasted and finished with a red wine-based sauce infused with ginger flavor.

Duck leg confit is a traditional French dish made by slowly cooking duck leg in oil at low temperatures for a long time. It is characterized by its tenderness, juiciness, and rich flavor of oil.

The L bone steak, with its impressive bone presence, is prepared in the style of 'Chuletón' following the traditions of the Basque region. It is crispy on the outside and moist on the inside. This dish allows you to enjoy both the robust and delicate qualities of the meat at the same time.

Seafood paella is a type of paella that originated in the Valencia region of Spain, made with rice and primarily seafood ingredients. It offers the deep aroma and umami of the sea. At EX, we focus on the broth, using luxurious ingredients such as lobster, blue crab, fish scraps, and chicken, and the paella is cooked with a broth made over a full day, resulting in a concentrated seafood flavor and a fluffy texture.

Squid ink paella is a type of paella that originated in Spain, characterized by its dark color. By using squid ink, it gives the paella a unique flavor and color. Enjoy it with aioli sauce and lemon.

This is a paella made with homemade salsiccia (Italian-style sausage) marinated with herbs and garlic, and fresh mushrooms. The rich umami of the salsiccia and the aromatic mushrooms create a flavorful dish. Please enjoy this proud creation made with our original recipe.

This is an EX original paella made with the finest Iberico ham, made from black Iberico pigs native to Spain, and Italian green peas.

Affogato made with vanilla ice cream and espresso. Please enjoy it with the addition of Pedro Ximenez sherry to your liking.

Basque-style cheesecake is a rich cheesecake originating from the Basque region of Spain, characterized by a crispy exterior and a creamy texture inside. It has become one of the popular desserts loved around the world.