Hello, this is your food servant "Solitary Gourmet⭐︎"! I really like the night atmosphere around Roppongi Avenue, especially in spring and autumn. This area of Roppongi Avenue, where the modern version of the night parade of one hundred demons takes place, has a good "vibe". Do you feel it too? If so, you must be interested in spiritual elements! Raise your hand if you are a Japanese person who has been to the Kingdom of Spain - "I went, I saw the Sagrada Familia!", "I went to the Picasso Museum!", "I went to Park Guell!" Oh yes, so you went to Barcelona on the east side of Spain. It's great, delicious food, and of course, the works of artists like Miro and Picasso, as well as the buildings of Antoni Gaudi scattered throughout his land. I have spent some time in Spain in my life, and although I am not a train enthusiast, I love traveling by train in Europe. Spain has a complex history, so each region has different people, cultures, buildings, and food. The Basque region, which is also the namesake of the restaurant, is particularly famous for its seafood cuisine, centered around San Sebastian. From modern Spanish cuisine to tapas, there are plenty of delicious dining options. In Shibuya, there is a restaurant called "Abasque". It's a great place for a casual date, with a relaxed atmosphere created by indirect lighting, white walls, and aged wooden floors and tables. The sommelier welcomes me and asks what I would like today. I decide to start with a bottle of white wine, opting for a rich, dry Spanish wine or perhaps a similar wine from the French Pyrenees region. I choose a Sec from "Pacherenc du Vic Bilh" in southwestern France for its rich, dry flavor. The cork pops, and I enjoy the beautiful golden color of the wine. Cheers! I also order a quiche with new onions and anchovies, served on a simple white plate.

I visited for the Saturday lunch course! Despite being in the 3000 yen range, the amuse-bouche included mussels, a platter of 5 appetizers including prosciutto and sardines, Bacalao pil pil, Basque-style hamburger with eggplant, bread, Basque cheesecake, Shine Muscat, and chocolate, all in abundance. The taste also reminded me of a local Basque restaurant, and I was very satisfied! The drinks were also reasonably priced, making it a restaurant that I want to visit again and again. I can't wait to try it for dinner as well!

I thought it was cheap at 5,500 yen, thinking it was a wine pairing, but there was a catch! I trusted the sommelier-like person, so it's my fault. Vermouth is not wine, after all. There's a reason why it's cheap. I completely forgot the taste of the food.

The Basque cuisine at this restaurant reminded me of my visit to San Sebastian. The flavors were rich and paired well with wine. The Basque cheesecake for dessert was also delicious. However, the lunch course was quite pricey. Despite arriving sweaty and asking for water first due to the scorching heat, I was disappointed by the service staff's response. They insisted on taking our drink order first, which was a bit off-putting. Nonetheless, we ordered a bottle of sparkling wine and red wine glasses for our girls' night out. It was a shame to have such a great Basque meal accompanied by that kind of attitude. Small things like this can make a big difference.

There was a restaurant near Aoyama Gakuin, a short walk from Shibuya Station. The exterior of the restaurant was stylish with a small sign, making it hard to see inside from the outside. I had lunch with wine pairing at the counter. The amuse-bouche and appetizer platter were particularly delicious. The dishes in the appetizer platter had a wonderful smoked aroma that increased my appetite, and the wine paired well with them. The meat dish of the day was also tasty and filling, and I felt it was a good deal for the price. The choice of Cava and red wine was excellent and very enjoyable. The white wine had a unique aroma and acidity that might be a matter of personal preference, but I still found it delicious.

I visited Abasc, which I had been curious about. Enjoyed wine pairing♪ ★Fruit tomato gaspacho ★White squid farce with squid ink tapenade sauce, almonds, and Kin Toa pork ham ★Bacalao pil pil with edamame and piquillo ★Kin Toa pork shoulder roast with red wine sauce ★Octopus with chorizo, zucchini, and saffron paella ★Mantova melon compote and sorbet ★Espresso

Visited the restaurant on Sunday at 12:00 with a reservation. Despite being a highly rated famous restaurant, we were the only customers, just the two of us, which made me worry if it was due to the recent surge in COVID cases. It's really a tough time for restaurants now. [Order Menu] Total: 4,565 yen (tax included) Drink: Ginger Ale - 660 yen Weekend Lunch Course - 3,850 yen - Amuse - Kin Toa pork prosciutto and assorted appetizers - Homemade bacalao pil pil - Today's meat dish - Dessert: Vanilla ice cream and apricot compote, petit fours - After-dinner drink * Bread (refillable) The food was delicious as expected from a highly rated place. We could enjoy various flavors with the amuse and appetizers, and both the fish and meat dishes for the main course were quite substantial and satisfying. The dessert was also delicious, and being able to get bread refills was much appreciated. The location is a bit far from the station and honestly a bit hard to find. Even though detailed access from Shibuya Station is provided in the review, I still got a little lost. But perhaps because it's a bit away from the station, they can offer such a meal at this price.

Weekend-only lunch course for 3,850 yen. Overall, the dishes evoke a Mediterranean feel. Unique dishes like "Pil Pil," where salted cod is simmered in oil to extract the flavor of the cod into the sauce, can be enjoyed. The explanation of the dishes was a bit fast-paced and difficult to understand.

Legendary restaurant, El Bulli's chef, Ferran Adria, says "From the perspective of the average quality of food and the quality of restaurants, San Sebastian may be the best town in the world." No way! Tokyo is the best!! I seriously think so. Gyudon with clams in red miso soup and pickled vegetables are the best!! But Basque cuisine is delicious enough to make such opinions come out, and one of the restaurants in Shibuya that serves it is this place. You can also use it as a wine bar if you go late. If you go early, it's course menu only. It's small, but the atmosphere is very nice. Basque cuisine is a combination of Spanish and French cuisine. I haven't been to San Sebastian or the Basque region. I would like to go someday. The gourmet city. I had a great time. The course for 8800 yen with pairing for about 5000 yen ends up being around 15,000 yen per person. Share your thoughts with photos.

A Spanish Basque cuisine specialty restaurant located near Aoyama Gakuin University. The restaurant has a discreet atmosphere with an unfamiliar Basque flag swaying in the wind. I made a reservation a week in advance for a weekend night to try the gourmet cuisine of the Basque region. The interior of the restaurant is cozy, with a casual atmosphere near Aoyama Gakuin, attracting customers in their early 20s to 40s, such as couples or groups of friends. The menu consists of one course priced at 8,800 yen (tax included). There is an additional charge of 880 yen. - Mushroom with Kintoa Ham: Stuffed mushrooms with various vegetables and Kintoa ham, offering a mix of flavors in each bite. - Lobster and Scallop with Turnip Cream Sauce: A rich and creamy dish with concentrated lobster miso and scallop broth. - Land Duck Foie Gras with Parsnip and Truffle (+1,000 yen): Light and smooth foie gras with a flavorful sauce and a hint of bitterness from the roasted vegetables. - Bacalao Pil Pil with Small Squid Sauté and Saffron: A traditional Basque dish with a mayonnaise-like sauce made from cod, olive oil, and garlic, paired perfectly with squid and pil pil. - Kintoa Pork Loin Sauté with Axoa Sauce: A light and tender pork dish with a unique sauce made with minced meat and vegetables. - Beef, Chorizo, and New Burdock Paella with Red Wine Sauce: An authentic paella served in individual portions, offering a delicious mix of flavors. - Caramel Flan with Strawberry Sorbet: A slightly bitter caramel flan with a refreshing strawberry sorbet. - Cocoa Nib Ganache: A delightful dessert to end the meal. The wines and glass wines served, mostly from the Basque region, paired well with the dishes. The portions were just right, allowing us to enjoy a variety of flavors without feeling too full. The cuisine was not as heavy as French cuisine, focusing on showcasing the quality of the ingredients.

At the end of November, I visited a Basque cuisine specialty restaurant with three friends for a long-awaited gathering. The lunch course offered only one option, but it was delicious. Located in a hidden spot between Shibuya and Omotesando, the cozy restaurant had perfect COVID-19 measures in place. We enjoyed Basque cider for a toast, appetizers, and the highlight dish "Bacalao Pil Pil," which was incredibly tasty. It was a satisfying mini year-end party with mostly female customers during Sunday lunchtime, with only one male in our group. The meal included meat dishes, Basque desserts, and coffee, leaving us all very content.

We made a reservation one week in advance and visited the restaurant on Sunday at 6:30 pm with 2 people. We walked from Shibuya Station to the restaurant, which had a somewhat unique location! The restaurant offered the popular monthly chef's choice course for 8,800 yen per person. The dishes included Kin Toa pork ham with pear, snow crab with avocado and crustacean cream sauce, pan-seared duck foie gras with mushrooms, dried persimmons, and Garcia bacon, cod with pil pil sauce and baked breadcrumbs with Kombu Forest oysters, sautéed Ezo deer loin with sweet potato and Madeira sauce, Sanma and chorizo paella with chestnuts and saffron sauce, white cheese sorbet with dark cherry sauce, Armagnac-flavored ganache with espresso, and coffee for dessert. We opted for the wine pairing with 5 glasses for 4,400 yen. The restaurant had a great selection, but we wished they provided more detailed explanations for each wine. The Basque cuisine was truly authentic and delicious, fitting for the foodie area of "Shibuya Niche." Despite the generous portions, we managed to finish all the dishes with delight! The clientele seemed to consist mostly of couples and regular customers. The restaurant is ranked in the top 5000 on Tabelog with a rating of 3.72 as of October 2021.

This is not a course meal, but a la carte! The dishes are roughly named: - Assorted cold tapas (trout, sardine, pate, rillette, foie gras) - Crab shell grill - Cod pil pil - Duck confit - Creme brulee All dishes are rich and salty! Choose a glass of wine that pairs well with the dishes, and enjoy the wine. The cod pil pil has an amazing sauce, perfect for enjoying with wine. Adding a soft-boiled egg is highly recommended. The creme brulee has a hint of chili, making it a spicy adult dessert. The clam and rapeseed paella also caught my eye, but the amount we ordered was perfect for two women to enjoy! The cozy atmosphere of the restaurant is great for savoring French cuisine while enjoying wine.

Abasque Itsas eta Mendi is a Basque regional cuisine restaurant located in Omotesando. The name "Abasque" is a combination of the French word for offal "Ab" and the gourmet region between France and Spain, the Basque country. The restaurant offers a new take on Basque cuisine, with dishes inspired by the sea and mountains of the region. The owner, Mr. Oyama, is a senior sommelier who carefully selects rare wines from the Basque region, among others. The chef, Junichi Shibata, trained in various European countries before opening the restaurant in 2007. The lunch menu is available only on weekends and includes an amuse-bouche, appetizers, meat, fish, and dessert. The review describes the dishes served during a visit, including salted cod in pil pil sauce, roasted Kintoa pork, and a strawberry and vanilla ice cream dessert. The writer recommends trying the Basque dishes like pil pil and others to experience the unique flavors of the cuisine.

I received an invitation to try Basque cuisine for the first time. It was a stormy spring day, and I walked about 10 minutes from Shibuya in the rain to a building that was easy to overlook. The restaurant inside was small and cozy. I had the weekend-only lunch course (3850 yen) which started with a cute Cava for a toast. Here are the dishes I enjoyed: - Amuse-bouche: Salted cod brandade with potatoes, served with baguette. - Assorted appetizers: Country pate with mustard, Kin-toa pork ham, marinated sardines, marinated various mushrooms, smoked trout. - Fish dish: Salted cod in pil-pil sauce, made with high-quality cod. - Main course: Roasted Kin-toa pork shoulder, known for its sweetness and delicious flavor, served with fried new potatoes. - Dessert: Strawberry and vanilla ice cream, with homemade vanilla ice cream. - Petit fours: Dark chocolate ganache. - Coffee: I had a cafe latte, which was delicious. The restaurant is known for their coffee, so I should have tried it straight. Overall, it was a delicious experience.

Located quietly next to the Shibuya Nijome intersection, about a 10-minute walk from Shibuya Station, "ABASQUE Itsas eta Mendi" is a restaurant where you can enjoy Basque cuisine. One of their dishes is "Brandade," which is made by boiling cod in milk, adding potatoes, and mixing it into a paste, topped with olives. Other menu items include an appetizer platter, smoked octopus, marinated sardines with green chili, Kintoa pork rillettes, duck breast with foie gras, grilled king crab and red pepper, homemade salt cod in pil-pil sauce, grilled Spanish red pork loin with mushroom and chorizo sauce, salted caramel ice cream with hazelnuts, tea, and petit fours.

The course meal was very fulfilling and the price was quite reasonable. Surprisingly, the salted cod dish was very delicious. The Ezo deer with coarse minced meat was also a tasty dish. The topping resembling Mont Blanc was made of potatoes. The sauce had a complex and rich flavor. The first pintxos dish was not pictured, but the octopus, foie gras, and autumn truffle were all very delicious. I would love to continue exploring Basque cuisine. Thank you for the meal.

Colleagues passed by and recommended this restaurant for my first visit. The name suggests Basque/Spanish cuisine. I haven't visited many authentic Spanish restaurants in Tokyo, mainly just bars. So, trying Basque cuisine was exciting. We started with a toast with Sapporo beer and enjoyed a dry Jamon Serrano as an amuse-bouche. Then we had a variety of appetizers, including sardines and pork rillettes, which were definitely Basque-style. Next, we tried wine-steamed oysters, perfect for the season. From here on, we switched to wine. The waiter, who seemed to be a sommelier, gave us great advice on ordering a still Txakoli, a wine we had tried in San Sebastian. We then enjoyed Bacalao (dried cod) in cream sauce with Rioja wine. It was a very delicious restaurant experience.

I had some errands to run in Omotesando, so I decided to try out this restaurant I had been curious about. I checked on Tabelog and found out that they might be closed if there are no reservations, so I called on the day of the weekend at 10:30 and managed to make a reservation for around 12:20. I arrived early and was the first customer. Soon after, a group of customers arrived. For weekend lunch, the only option available is a course menu for 3,850 yen (tax included), which I think is a good deal. The amuse-bouche was pork rillette, which was delicious. The appetizers consisted of 6 dishes, including sardines, octopus, crab, ham, and foie gras. The foie gras was especially delicious. The purple item in the photo is a fig. Each dish had a different taste, ranging from sour (sardines) to salty (foie gras, ham) to sweet (fig), providing a variety of flavors to enjoy. The restaurant's specialty seemed to be the salted cod pil pil, which was mixed with a sauce and served with a spoon. It had a mayonnaise-like texture with a spicy kick from the chili pepper. It was delicious, and the lettuce served alongside helped balance the flavors. The meat dish was roasted pork loin, crispy on the outside and tender inside, with no pork smell. It was served with a white bean sauce and chorizo. Surprisingly, I preferred the fish dish (pil pil) over the meat dish, even though I usually prefer meat. For dessert, there was condensed milk ice cream, rhubarb sorbet, and berry sauce. The coffee was well-made, and there was also the option of cafe au lait or cappuccino. I was already satisfied with the meal, but the surprise creme brulee with chili pepper added a new twist of sweet and spicy flavor. I had to leave for another appointment, so I only had water instead of alcohol, but the staff refilled my glass without me needing to ask. Payment can be made with credit card or PayPay. In the current COVID situation, if someone else makes a reservation, I might drop by again for the pil pil.

Visited on a Thursday evening. The menu was only courses, so no need to worry about choosing. The dishes were served at a relatively fast pace. There weren't many other customers when we arrived, so the atmosphere was calm. A great place for a relaxed adult date. Each dish had its own unique flavors, such as the sweetness of the fruit, acidity, and hidden spices.