CASA Ecclesia
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Enjoy authentic Spanish cuisine in a stylish space
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The chef's course changes seasonally. The menu is based on Spanish regional cuisine.
This course includes a main course that changes monthly and all of our tapas.
This course includes a main dish that changes monthly and a choice of three tapas.
A non-alcoholic beer with a rich flavor and a strong hop presence.
A refreshing aftertaste with low bitterness and a creamy foam at 4.5%.
A crisp finish with a richer flavor enhanced by hops, this is a 5.5% lager.
Features a sweet and toasty aroma reminiscent of caramel with a richness similar to dark beer, at 6.5%.
We offer Spanish red and white wines, sparkling wines, homemade sangria, kalimotxo, and sake that pairs perfectly with seafood dishes.
Red wine base glass... 450 yen decanter... 850 yen
White/Red Glass... 450 yen Decanter... 1,000 yen Bottle... 1,900 yen
Three types available, starting from 750 yen per bottle
Dry and sweet sherry glass
Large Bottle
GOZENSHU 9 glasses
How to make… Kalimocho is a cocktail made with red wine and cola, popular in Spain. One time
Apple, orange, grape glass each
Glass
One bottle
One bottle
One cup
One cup
Coffee paired with cheesecake. You can change the coffee in the lunch course to this for an additional 50 yen. One cup.
A classic paella for two, featuring a variety of shrimp as the main ingredient, topped with red shrimp and shellfish.
A paella topped with squid, featuring a rich base of fish broth and squid ink, serving two.
A dish of clam rice from the Basque region of Spain, made for two, featuring a rich clam broth enhanced with a secret sofrito (caramelized onion and bell pepper) for depth of flavor.
3 types... 750 yen 5 types... 1200 yen
One slice
Steamed mussels with a special dressing of onions and bell peppers
30g…500 yen 60g…1000 yen
Grilled homemade focaccia with tomato, garlic, and prosciutto
Fried potatoes with homemade garlic mayonnaise
Asari simmered in tomato sauce
Grilled Red Shrimp
Paella with red shrimp on pasta
Creamy risotto-style pasta shaped like rice
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