Chuo-ku Tourism Association correspondent blog

The Spanish Bar has recently become popular, and this is also a must-book shop on Monday, when flamenco live is held.

The exterior is a warehouse, but inside gives the impression that it brought the Spanish atmosphere as it is.

Not only Spain's specialty Paerilla, but also Hammon Iberico (Iberico pig's raw ham) in the photo is exquisite.

Spanish and Portuguese cuisine uses a lot of seafood, so it feels familiar to Japanese people in Europe and the United States.

The flamenco live is also worth a look.

　Access map

It is an Indian restaurant that has a shop around Ginza Kyobashi.

This is rather a South India dish, and the photo is a set of Meals.

Indica rice (free to change) is on top of large banana leaves.

You can mix this and various kinds of curry as you like.

It's not very familiar to Japanese people, but it's delicious even if you eat it by hand like authentic India.

It seems that a good way to eat is to use only the second joint of the finger.

If you are not used to it, why don't you ask the clerk how to eat it?

Today, there are large clams, clams, turtle shells, mill shells, scallops, etc.
Depending on the season, there may be turtle hands, Fujitsubo, and Taira shellfish.

Sea urchins come out just by breaking their shells.
I've never seen such a sea urchin.

Other shells are only baked in basic terms, and it is the best to eat anything as they are according to the tide of the land. I don't season it at all, but it's certainly delicious.

The tightening is a shell pot. Just pour the shell and boil it with sake. 
Just from the shell, so much! It tasted like that, and it was full of flavor.

At first glance it doesn't look like a restaurant behind the alley, but it is recommended for those who like shellfish.

　Wako, a stand specializing in live shellfish grilling