LIZARRAN

When it comes to Lizaran, it's all about pinchos! We offer a great deal on 4 types of assorted pinchos! *The photo is for illustration purposes.

A gratin made with tender, low-temperature cooked pork tongue, combined with the slightly bitter flavor of broccoli rabe and the umami of anchovies, baked to a fragrant finish with cheese. This dish offers a rich yet spring-like lightness.

A traditional Spanish pochas made with soft-cooked white beans combined with the umami of clams. It has a comforting flavor with the sweetness of the beans and the essence of seafood.

Marmitaco, a traditional dish from the Basque region, is a stew made with tuna and snow crab, slowly simmered with tomatoes and bell peppers. It is a rich and flavorful tapas infused with the essence of seafood.

This is a classic Spanish dish, the 'Tortilla (Spanish Omelette)', baked with seasonal vegetables. The sweetness of the vegetables and the fluffy texture of the eggs blend together exquisitely, creating a simple yet profound flavor. Since it uses seasonal ingredients, the taste varies from day to day!

A dish that combines crispy fried Wakasagi with Basque-style vegetable stew 'Piperrada' made with bell peppers, onions, and tomatoes. This light pintxos has a refreshing acidity from sherry vinegar and the aroma of celery.

Smooth and rich rillettes made by carefully shredding slowly simmered chicken thigh meat, concentrating its umami. Enhanced with herbs and spices, it brings out the juicy flavor of the chicken.

Special dish limited to 10 servings each week - an exquisite experience with fresh cheese that has never been frozen

We have lavishly arranged three carefully selected and uniquely flavored cheeses on one plate. From milky and smooth tastes to those that convey deep aging, we offer a lineup that pairs perfectly with wine and sherry.

Mahon cheese from Menorca, Spain. This traditional cheese offers a milky richness, a moderate saltiness, and a nutty flavor.

Type: Blue cheese Milk type: Cow's milk Production area: Spain / Leon Moist and rich sweetness with a buttery milk aroma. The blue mold's intensity is mild, with a slight saltiness and acidity that gradually spreads. It is wrapped in leaves of large maple soaked in brine, following the former characteristics of Spain's representative blue cheese 'Cabrales.'

A luxurious hard cheese made from sheep's milk from La Mancha, Spain, infused with black truffle paste and aged for over 4 months. It has a gentle sweetness and a rich truffle aroma.

The rich flavor of aged Jamón Serrano, aromatic Mortadella, spiced Salsiccia, and the pleasantly spicy Salsiccia Piccante. A luxurious platter that allows you to enjoy the traditional meat flavors of Spain and Italy all in one dish.

Luxuriously sliced Jamón Serrano, carefully aged using traditional Spanish methods. It features a moderate saltiness, a mellow umami flavor, and a moist melt-in-the-mouth texture.

Traditional ham originating from Bologna, Italy, served sliced. The smooth melt-in-your-mouth pork is accented by the aroma of spices, creating a rich flavor that spreads.

A type of spicy salami from Spain known as 'Picante'. It features a strong umami flavor enhanced by black pepper and paprika spices, with the richness of the meat and a moderate spiciness that spreads as you chew. A classic salami that pairs perfectly with both wine and beer.

A cold appetizer that allows you to enjoy the rich flavor of pork and the aroma of spices, sliced from the traditional Spanish cured sausage 'Salsichon'. Its moderate saltiness and rich depth make it a perfect match for wine and sherry.

A chef's selection featuring a luxurious assortment of seasonal ingredients in small portions.

Ajillo made with plump shrimp and fluffy chickpeas simmered in hot garlic oil. The flavorful oil pairs well with the baguette.

This is a classic Spanish offal stew. The tripe, simmered to perfection with tomatoes and beef tendons, is a seasonal delicacy. Be sure to try this top-order item at any restaurant!

Ajillo featuring spiced merguez (lamb sausage) and paprika. The hot oil infused with flavor pairs perfectly with the accompanying baguette.

Classic standard salad.

Thick and flavorful jumbo mushrooms are thinly sliced and drizzled with rich truffle oil, creating a luxurious carpaccio. Finished with generous shavings of aged Comté cheese, it adds a nutty richness and deep umami. Simple yet, with each bite, the umami of the mushrooms and the rich aroma of truffle and aged cheese create a perfect harmony.

Pisto Manchego, a traditional dish from the La Mancha region of Spain. This warm dish is made by slowly sautéing vegetables such as potatoes and bell peppers, then simmering them with tomatoes and herbs. It has a simple yet profound flavor, with the sweetness and aroma of the ingredients concentrated. It is also recommended as a tapa or side dish.

Fried calamari made with tender squid, lightly battered and crispy. A classic tapas that offers a delightful aroma and a plump texture.

A classic Spanish bar snack! Crispy on the outside and fluffy on the inside, these fried potatoes are generously served with a homemade spicy bravas sauce packed with flavor and richness. They pair perfectly with wine or beer!

Spicy chicken made with moist and tender chicken breast cooked at low temperature, coated with Cajun spices. This dish has a juicy flavor that locks in umami and a moderate spiciness that stimulates the appetite.

A classic Spanish dish, Mar i Montanya, features tender chicken balls and squid lightly simmered with tomatoes, garlic, and pimentón. It is a rich tapa that combines the flavors of seafood and meat.

A roast pork made from slowly cooked pork shoulder, finished to be moist and juicy. It is a dish where you can fully enjoy the flavor of the meat.

A classic appetizer of finely shredded carrots marinated in a light vinegar dressing. This dish allows you to enjoy the sweetness of the carrots and a refreshing acidity.

A cold tapas dish combining fluffy new potatoes with a rich and flavorful meat sauce. It is a satisfying plate that spreads gentle sweetness and depth.

A Spanish cold dish made with seafood such as shrimp and squid, marinated in vinegar with vegetables. It is a light dish with a refreshing acidity.

A deliciously spicy chili con carne made with meat and beans simmered with spices. This dish has a subtle heat and the umami of the meat that makes it addictive.

A salad combining fluffy pumpkin with fragrant cashew nuts. It has a gentle sweetness and a pleasant texture accent, making it a popular tapas dish.

Fried mackerel marinated with vegetables in vinegar. A refreshing sourness stimulates the appetite, a classic Spanish appetizer.

Served with two corn tortillas topped with ingredients! You can add one more for an additional 200 yen♪ Enjoy juicy chicken with spicy sauce made with rice flour, along with spices and herbs.

Served with two corn tortillas topped with ingredients! You can add one more for an additional 200 yen. When it comes to tacos, the first choice is 'Carnitas' - pork shoulder and belly confit made tender and moist with spices and lard.

Served with two corn tortillas topped with ingredients! You can add one more for an additional 200 yen. We offer authentic tacos that change daily! For details, please ask the staff.

1 piece 490 yen / 3 pieces 1,450 yen / 5 pieces 2,290 yen / 10 pieces 3,900 yen

Half 990 yen / Full 1,690 yen. Customers who order carpaccio can add one raw oyster for 390 yen.

Please enjoy French fries or garlic bread with the mussels. This is a classic European style.

Perfect accompaniment for mussels!

This dish is famous as a representative cuisine of Macau, but it was eaten by Portuguese people stationed during the colonial era. The African chicken, which was originally a spiced chicken eaten in Africa during stops in Macau, is still enjoyed not only in Macau but also in Spain and Portugal. The African chicken at Rizalan Kawasaki is made from an authentic recipe passed down directly. Please enjoy the delicious and spicy chicken with a hint of coconut.

The paella is prepared in a size suitable for 2 to 3 people. This classic Spanish dish, 'Seafood Paella', is cooked to infuse the rich flavors of seafood into each grain of rice. Utilizing the umami from mussels, shrimp, squid, and other seafood, it is slowly simmered with broth (caldo), resulting in fluffy rice with a crispy bottom known as 'socarrat'. A squeeze of lemon at the end brings together the rich aroma and the essence of the sea, creating a vibrant flavor typical of Spanish cuisine. It is a highly satisfying dish that can be shared or enjoyed as a main course.

This is a 'Mountain Paella' that slowly absorbs the flavors of chicken and seasonal vegetables while cooking the rice. The chicken is seared to a fragrant crisp before being simmered, allowing the aroma of the skin and the richness of the juices to infuse the rice, resulting in a fluffy finish. The vegetables, which change with the seasons, add sweetness, texture, and aroma, creating a rustic and rich flavor that is distinct from seafood. A crispy 'socarrat' forms at the bottom, and a squeeze of lemon lightens the richness of the chicken fat and the sweetness of the vegetables. This hearty paella is perfect for sharing or as a main dish.

The paella is prepared in a size suitable for 2 to 3 people. The striking appearance of the 'Squid Ink Paella' is completely black. The rice is slowly simmered in a special broth infused with umami, capturing a rich depth and aroma, making it a representative black paella of Spain. The deep flavor of squid ink combines with the sweetness of squid and the scent of the sea, resulting in fluffy grains of rice, with a crispy 'socarrat' formed at the bottom. Squeezing lemon enhances the flavor, making it refreshing despite its richness, leaving an unexpectedly light aftertaste. This dish offers a 'dense flavor concentrated with the essence of the sea,' distinct from seafood paella.

The rich flavor of lamb and the sweetness of slowly cooked bell peppers are absorbed by the rice, creating a fragrant 'meat paella.' The lamb is seared to a crispy surface and then simmered in broth, allowing the unique milky sweetness of the bone-in meat and the umami of the red meat to dissolve into the soup, while the rice cooks up fluffy, absorbing all those flavors. The natural sweetness of the bell pepper is highlighted by the cooking process, and when combined with the aroma of the lamb, it creates a deep flavor reminiscent of 'Basque and inland regional cuisine.' As you continue to eat, the umami of the meat, the sweetness of the vegetables, and the toasty aroma of the crispy rice come together in one dish. Squeezing lemon at the end lightens the richness of the lamb, making it enjoyable until the last bite. This paella pairs very well with wine and offers a high level of satisfaction.

A famous dessert that originated in the Basque region of Spain. It is baked at a high temperature all at once, caramelizing the surface to create a unique contrast where the inside is creamy and smooth, while the outside has a fragrant crispness. You can fully enjoy the rich flavor of cheese without it being too heavy, and the aftertaste is surprisingly light. The aroma of caramelization gently spreads, making it a perfect match with wine or after-dinner drinks. Enjoy the traditional Basque flavor that is 'simple yet unforgettable,' perfect as a conclusion to a meal at a restaurant.

A gateau chocolat that firmly locks in the flavor of cacao, baked slowly at low temperatures. The first bite crumbles gently, while the center is moist and rich. A bittersweet aroma spreads with a gentle sweetness, making it a chocolate cake for adults. It is not too heavy even after a meal, yet it provides a satisfying finish, pairing excellently with coffee, red wine, or sweet sherry. This classic dessert offers a balance typical of Rizalan, being 'rich but not overwhelming.'