At this relaxed Spanish gastrobar in Hiroo’s new dining hall, Eat Play Works, chef Jerome Quilbeuf is bringing the bold, rustic flavours of Catalonia to Tokyo. Quilbeuf, originally from France, spent decades in Spain, including working as sous chef at three-Michelin-star restaurant Sant Pau in Catalonia, a region famed for its dining scene.
As well as daily specials, the menu staples to look for are the simply named, but richly flavoured rice with shrimp (¥2,600), bread with tomato and prosciutto (¥2,800), and of course the Iberican pork pluma (¥4,500), a premium cut of shoulder blade meat, cooked rare and served with Tasmanian mustard.
Located on the second floor of Hiroo’s Eat Play Works dining hall, the compact counter restaurant has a sophisticated, relaxed atmosphere, with seats overlooking the chef at work.