테판발크랩

A classic bar menu item made with plump head-on shrimp! Please dip the baguette into the oil infused with the delicious flavor of the shrimp. Our most popular menu item!

This popular menu item features the mysterious texture of Wagyu Basa (offal) simmered thoroughly with herbs, resulting in zero odor. Despite being a fried dish that is surprisingly tender, it is light and easy to enjoy.

The homemade pâté is secretly the top recommendation.

Homemade celery pickles. A popular pickle since the establishment.

Carefully steamed Hokkaido's Meikuin potatoes, finished with bacon, olives, eggs, and special mayonnaise. Homemade croutons add an accent.

We carefully prepare pâté using the breast, thigh, and liver of Awaji chicken. We also use Marcona almonds from Spain and pistachios from Spain.

The combination of homemade sweet nuts and cream cheese is popular. It also pairs well with wine.

This is a classic appetizer from the culinary city of Basque. It features high-quality anchovies from Cantabria, said to be the most delicious in the world, along with guindilla (pickled chili peppers) and olives in a golden combination.

A selection of appetizers featuring vegetables, meats, and seafood, served in small portions. Suitable for 1 to 2 people.

We will prepare it according to the number of people. Both single items and platters are available.

We will cut it after you place your order. A platter is also available. Jamón Serrano... Spanish cured ham Chorizo... Salami flavored with non-spicy paprika made from Iberian pork Salchichón... Salami flavored with black pepper made from Iberian pork Fé... Salami aged with white mold Sobrasada... A soft sausage-like pâté made from Iberian pork. As of March 2026, please be aware that due to the ban on importing Spanish pork, our stock is gradually decreasing. There may be times when we cannot restock and items will be out of stock.

We serve a pincho as a daily appetizer. If you do not want it, feel free to decline.

A combination of homemade potato salad and the world's best Cantabrian anchovies.

A combination of roasted and peeled red peppers and the world's best Cantabrian anchovies.

This is a pincho topped with homemade pâté.

A combination of homemade blue cheese cream and honey.

This salad features sweetly seasoned nuts and the richness of cheese, complemented by a variety of leafy greens. It is dressed with homemade Awaji onion dressing.

This is what you call ham and eggs, but the saltiness of the prosciutto calls for a drink.

This is a proud recipe taught directly by the owner at a famous mushroom restaurant in Madrid.

Fried basa (beef offal). We take great care in the preparation process to achieve a completely non-greasy flavor.

In the original version, it uses gambas (small shrimp), but at our restaurant, we use large shrimp. It is simply seasoned with Spanish olive oil, Aomori garlic, and domestic chili peppers, and it has been a popular menu item since our establishment.

We bake Spanish baguettes in our restaurant. They have a unique texture that absorbs plenty of ajillo and various sauces.

This is a classic menu item at teppanyaki restaurants, but it uses the technique of Spanish revuelto (stir-fried eggs). Combined with our homemade sauce, it is also popular among regular customers.

Carefully and simply grilled mochi pork on a hot plate. Simple dishes like this are also recommended.

We wrap tonteki in eggs. It's a classic at teppanyaki restaurants, but our tonpei-yaki has a unique twist.

The meringue was mixed in and started baking in the summer of 2009 when we were founded. We will go as far as we can with the prices from that time!

This is a Kobe specialty called Bokkake, made by slowly simmering Wagyu beef sinew and konjac.

Using Yokoyama Shoten's Yokokasu.

The price varies based on supply. It may also be out of stock depending on the season.

The price varies based on supply. Available for a limited time.

A thin negiyaki with pork. Depending on the ingredients, it is listed in the daily recommended menu. Similar to okonomiyaki, you can add or change toppings.

This is a negiyaki filled with homemade bokkake. Depending on the ingredients, it will be listed in the daily recommended menu.

Yakisoba with pork. It is flavored with a special sauce using handmade Chinese noodles from a noodle shop. It is listed in the daily recommended menu.

This is Modern Yaki from the Kobe Nagata style. It is listed in the daily recommended menu.

This is a combination of toppings recommended by the owner. It is listed in the daily special menu.

This is Soba Meshi, a specialty of Nagata in Kobe. We prepare it to be fluffy. Since the portion is large, if you cannot finish it, you can take it home in a box.

Based on the recipe from the famous Basque restaurant La Viña, each one is handmade by the owner.

Carefully handmade with a gelato machine.

Made with 100% pistachio paste from Spain.

We make gelato and sorbet based on the season.