El Arona

A rich seafood broth made from the bones of white fish such as sea bream, clams, and sweet shrimp heads, combined with aromatic vegetables, and cooked with chorizo paste and tomato sauce, resulting in the number one repeat-rate paella.

A paella made with short pasta cooked in a rich seafood broth (fish stock) made from the bones of white fish like sea bream, clams, and sweet shrimp heads, along with aromatic vegetables, and enhanced with chorizo paste and tomato sauce.

A paella made with short pasta cooked in a broth (dashi) simmered for several hours with chicken bones and aromatic vegetables, combined with seafood broth and Spanish squid ink. Finished with seasonal squid such as spear squid from Sanriku and Hokkaido.

A paella cooked with a broth made from chicken bones and aromatic vegetables simmered for several hours, combined with seafood broth and Spanish squid ink. Finished with seasonal squid such as spear squid from Sanriku and Hokkaido.

A Valencia-style risotto made with Spanish rabbit meat and fragrant porcini mushrooms, cooked with chicken broth for a moist texture. Served in a traditional iron pot from the Valencia region.

A risotto with a lot of broth made from the bones of white fish like sea bream, clams, sweet shrimp heads, and aromatic vegetables, combined with paprika paste, tomato sauce, and cooked to a creamy consistency.

Seafood is freshly caught in the morning and delivered directly from Hakodate Fishing Port to Nakameguro in the evening. Fish that are live-caught on board are delivered in excellent freshness without going through Toyosu Market. The liver of the scallop is served with a sauce fragrant with sherry.

Seafood is freshly caught in the morning and delivered directly from Hakodate Fishing Port to Nakameguro in the evening. The herring, which loses freshness quickly, is brought to the kitchen on the same day it is caught.

Seafood is freshly caught in the morning and delivered directly from Hakodate Fishing Port to Nakameguro in the evening. Fish that are live and freshly processed on the boat arrive in excellent condition without going through Toyosu Market.

Seafood is freshly caught in the morning and delivered directly from Hakodate Fishing Port to Nakameguro in the evening. The black rockfish (white fish) is kept alive on the boat and combined with mussels, seafood broth, tomatoes, and boiled eggs to create a soup.

Seafood is freshly caught in the morning and delivered directly from Hakodate Fishing Port to Nakameguro in the evening. The mussels, shipped early in the morning from the fishing port, are exceptionally fresh and have a tender texture, prepared in a seafood and tomato soup style.

Fresh live octopus from Hakodate Fishing Port is aged to a perfect tenderness. Finished with smoked paprika powder on mashed potatoes from Machilda in Tokachi Memuro.

The source varies, but we use fresh squid without freezing (depending on the season, it may change to squid in season). Please enjoy by mixing the rich squid ink sauce well with the butter rice.

Taste of a bar in San Sebastian, Basque, Spain

The sardines are lightly cured.

A classic pincho from San Sebastian made with first-grade Cantabrian anchovies known for their quality.

Homemade or made with Spanish salt cod, the potatoes are cooked soft with 2 eggs.

Stuffed with salt cod cream in Piquillo peppers from Navarre, Spain, finished with Piquillo sauce.

Iwate Prefecture Short-Horned Wagyu has a rich flavor of red meat with little marbling, making it very healthy. It is roasted from the round cut and served with fresh organic vegetables.

Fresh Ezo deer hunted by a master hunter from Shiranuka Town, Hokkaido. Roasted cut from the back served with red wine and Madeira sauce.

Barbary breed duck from France, produced in Aomori Prefecture, has a rich flavor and depth.

A popular menu item since the opening, made with chicken white liver and sweet Pedro Ximénez sherry.

We cook small shrimp in olive oil with Aomori garlic and serve it hot. Please enjoy dipping bread in the garlic oil.

Mushrooms are cooked in oil with Aomori garlic and olive oil, served hot with chopped Iberico ham. Please enjoy dipping bread in the garlic oil.

Fresh seasonal vegetables with soil, delivered directly from Inadani every week. Grown organically without pesticides, they change their appearance with the seasons. Served with roasted vegetables and melted cheese.

Fresh seasonal vegetables with soil, delivered directly from Ina Valley every week. Grown organically without pesticides, they change their appearance with the seasons. A generous farm-style salad with a variety of colorful organic vegetables.

The Spanish goat cheese is not too strong in flavor and is served baked on a baguette. Please enjoy it as a salad with figs and walnuts.

A classic soul food topped with fried potatoes, Iberian ham, a fried egg, brava sauce, and garlic mayonnaise!

Moist and smooth cheesecake that pairs well with wine

【A generous assortment of tapas (Spanish appetizers and small dishes)】◇Mussels steamed in white wine fisherman style◇Grilled red shrimp◇Pickled sardines◇Assorted Spanish cheeses◇Chicken liver pâté◇Homemade marinated olives◇Anchovy potato salad◇Homemade roast pork◇Iberico ham◇Assorted Iberico pork salami (2 types)【10 items, serves 5-6 people for ¥8,400 (tax included)】*Reservation required 3 days in advance (single items available on the same day)【Single Tapas】◇Mussels steamed in white wine ¥1,380◇Pickled sardines ¥690◇Assorted Spanish cheeses ¥1,580◇Chicken liver pâté ¥690◇Homemade marinated olives ¥640◇Anchovy potato salad ¥690◇Homemade roast ham ¥800◇Iberico ham ¥1,590◇Assorted Iberico pork salami (2 types) ¥940