For Midori’s 30th birthday, it was a pretty easy decision where to celebrate.  Her answer for “If you were on death row, what would you request for your last meal” has been the caviar ravioli at Zurriola since we first had it in 2015.  Indeed, it was time for a 2nd round to this wonderful Spanish restaurant in the heart of glitzy Ginza.

Even though it has two Michelin stars, Zurriola still feels a bit under-the-radar.  It’s deceptively easy to snag a reservation, and the owner/chef Honda-san is so personable and down-to-earth as he explains each and every dish before you.  Restaurants like Den and Florilege may hit the “World’s Best Restaurant” lists, but for my money, Zurriola is a no-brainer.  This is one of the best restaurants I’ve ever had the pleasure to visit…twice.

Except the speciality caviar dish, every other dish was different from those served two years ago.  The menu in concept is still the same- two course menus to choose with the addition of the caviar marking the supplemental price.  Wine pairings available in 3, 4, or 5 glasses, or a long list of bottles available for the connoisseur.  It doesn’t come cheap (20,000 to 30,000 yen per person), but the simple-yet-innovative, artistic, and most importantly, delicious food paired with a welcoming atmosphere is well worth it for any celebratory evening.

Let’s eat Zurriola…again!

One-bite bread filled with tomato and olive oil. Rice senbei cracker.

Botan ebi shrimp prepared simply in salt water. So much flavor. So juicy.

Cod fritter with sudachi foam, lemon cream sauce. Wrap with the lettuce and enjoy with your hands.

Uni (sea urchine) in a Spainish salpicon sauce atop an uni flan. Possibly my favorite dish, the strong briny flavor of uni was cut with tabasco and the refreshing sauce.

Snap peas, squid, blood sausage.

Zurriola’s speciality – caviar that has been smoked over grap twigs and konbu seaweed served generously atop a ravioli filled with a burned onion cream sauce. One of a kind.

Bread served with the fish- red-wine grape bread and focaccia with Spanish olive oil and salt.

Tai (tilefish) simply steamed in a pungent Spanish liquor, topped with chorizo and served over trumped mushrooms in a coconut water broth. Tasty, but a tad on the sweet side.

Akagyu Japanese beef grilled over coal with salt. Simple and absolutely, absolutely delicious.

The beef was served with this piquillo pepper. Juicy with just the right amount of kick.

Cheese plate- vezelay with gewurztraminer jelly, tomme de savoie with tartar of figs, valdeon with marzipan.

Cava sherbet under a lemon mousse. Refreshing and delicious.

Raspberry with basil ice cream. Creative, beautiful, and tasty.

Various homemade chocolates with edible flowers. At the bottom is written, “Happy birthday, Midori” in Spanish.