Bidoru Kichijōji-ten

This is a paella made using pasta called 'fideo' instead of rice. This dish, which perfectly reproduces the recipe that won the [International Division Championship] and was [2nd in the World] at the world competition held in the coastal city of Gandia, Valencia, Spain, is characterized by its rich shrimp flavor.

This is a traditional paella from Valencia, Spain, made with an abundance of mountain ingredients, which is different from the seafood paella. It is a proud dish that has won a special jury award at a world competition.

Bellota means acorn and is also the highest rank title for Iberico pigs that have eaten only acorns for a certain period. The high-quality fat has a sweet, nutty aroma and a melt-in-your-mouth texture, while the balance of concentrated umami in the red meat truly lives up to the name of the highest rank.

A type of Spanish dry-cured ham made from white pigs, literally called 'mountain ham.' Its moderate saltiness and clean fat make it perfect to accompany sparkling wine or Spanish beer for toasting.

A classic tapas dish beloved in Spain, known as Boquerones.

The golden omelette is also called 'round gold coin' and is a beloved home-cooked dish for many people. It is filled with plenty of potatoes and is cooked round in a frying pan. Its beautiful roundness and perfectly fluffy texture are the result of a skilled chef's technique!

A platter of goat cheese and sheep cheese from Spain.

Spanish fried food 'Fritos'. Tender squid is coated in a crispy batter.

A salad decorated with Spanish prosciutto, anchovies, olives, and more. It pairs well with vegetables like tomatoes and lettuce, as well as Spanish ingredients like cheese.

A salad made with thick white asparagus from Navarra, Spain. We have a exclusive contract to source this product, which is only available at three-star restaurants in the region. The only place you can enjoy it in Japan is at Bidoro. Its soft and melting texture has been a classic dish with enduring popularity since our establishment. Please enjoy it generously topped with our signature vinaigrette sauce, which has a perfect balance of acidity.

A colorful and rich cold tomato soup made with plenty of vegetables. It is also referred to as a 'drinking salad' due to its healthiness.

A traditional hot soup originating from the Castile region, known as 'Sopa de Ajo'. It is rich in garlic and has fluffy beaten eggs.

Shrimp and garlic sautéed in olive oil, flavored with sherry. This is one of the standard ajillo dishes from Spain, and the leftover oil is particularly delicious with bread.

Please enjoy this Ajillo made by simmering large, carefully selected mushrooms directly sourced from contracted farmers in olive oil! The traditional taste and cooking method that has been loved for over 45 years at Bidoro creates an Ajillo with the unique texture of thick mushrooms and the exquisite flavor that blends with the olive oil. Be sure to enjoy the oil by dipping bread in it until the very end.

The pitch-black sauce is slowly simmered with aromatic vegetables and squid ink, resulting in a rich and deep flavor. It pairs well with the tender squid.

The dynamic visual of escargot in shells catches the eye. It is simmered in a slightly spicy demi-glace sauce.

A rich gratin made with shredded crab meat and ripe tomatoes. Enjoy the marriage of the sweetness of the crab and the acidity of the tomatoes, accented by the texture of paprika-flavored breadcrumbs.

Salsuella means luxurious like a Spanish opera. It is a very glamorous dish from the Catalonia region, featuring a lavish soup made with a variety of seafood and extravagant presentation.

A specialty dish from Madrid. The honeycomb tripe and beef tripe are simmered until tender and finished with a rich brown sauce. Please enjoy the sauce with bread imported directly from Spain until the last bite.

The term 'Select' refers to a rare and high-quality marbled meat cut from Iberico pork, of which only 600g can be obtained. It is said to be named after the producer who secretly brought it home due to its incredible taste. Grilling it over high heat brings out the flavor of the ingredients.

The beef cheek is slowly simmered in a rich red wine sauce. The tender, fall-apart meat is coated in a generous amount of thick sauce. A luxurious meat dish that overflows with flavor from high-quality fat.

The undisputed popular No.1 paella, winner of the Tokyo Paella Championship. The special paella soup made with homemade broth and high-quality saffron is the key to its flavor. The diced cod and squid are generously included, providing an exceptional eating experience that is unique to our restaurant. This is a traditional paella that has been loved for a long time and is a source of pride for us.

Arroz Negro = called black rice. A black paella made with plenty of squid ink. A luxurious dish that allows you to enjoy the sweet and rich squid ink sauce along with the exquisite flavors of seafood at the same time!

Award-winning paella originating from the Valencia region of Spain, recognized at the International Paella Competition World Championship. The main ingredients include chicken, rabbit meat, and mountain vegetables like Moroccan green beans, making it a great option for those who are not fond of seafood. Enjoy a different flavor experience compared to seafood.

This is our proud pasta paella that has won the international division of the Fidewa International Competition for two consecutive years. We simmer seafood, including shrimp, to extract a rich broth, resulting in a fragrant flavor and a deep taste. Please enjoy the taste recognized by the world.

Characterized by a fragrant burnt surface. It is a popular dessert that is rich and creamy with a hint of bitterness!

A traditional dessert from the Catalonia region! Underneath the crispy caramelization, a rich egg-flavored cream peeks out.

This is ice cream that incorporates seasonal ingredients. How about a palate cleanser?

A special dessert platter made by the chef. We prepare it with care so you can spend special days with your loved ones. This is a small gift from Bidero Kichijoji.