Tio Danjo stays open until 1 a.m. or later, and its tapas-based menu is geared as much to the late crowd who prefer light eats as to those who want a more substantial dinner. Just as you would find in Spain, most of the ...

It’s not the most creative Spanish restaurant in Tokyo, perhaps, nor the best-known. Nor does it operate at anything like those late, late Spanish hours. But for us it’s the place that most closely approximates the easy, sunny ambience and great range of foods ...

The tapas are simple, solid and masculine. Start with a mixed plate of chorizo and Saitama-made jamon serrano and a saucer of green olives; then try his octopus in wine vinegar. The hot tapas are less successful, but Naito does an excellent cheese platter, ...

By all means try the tuna-stuffed pimientos rellenos, the pan-fried squid and the crisp enpanadas of spicy minced meat. But above all ask for the trippa, a memorable, soft-simmered stew of beef stomach and garbanzos that keeps the customers coming back year after year.

Iwasaki understands the robust flavors of Spain, especially those of the Catalan coast where he used to live and work. But he is also blessed with a delicacy of touch and taste that would not be out of place in restaurants with far grander ...

When the simple things are done well, then you know you’re in good hands. The ensalada de polpo y patata con alioli (potato salad with octopus) had plenty of garlic in the alioli mayonnaise. The tortilla espan~a (Spanish omelet) was surprisingly sophisticated. And unlike ...

Set up by a long-established liquor store, it was one of the first tachinomi in Tokyo to offer wine and a good range of tapas-style snacks. Despite the out-of-the-way location, it’s always packed — not surprising given the affordable wine prices.

Sometimes you just want a snack, a light bite, a nibble with a glass of something red or white. Nowhere has that figured out better than Spain, with its tapas culture. And nobody in Spain does it with more elan than the Basques, with ...

Here, as at the main restaurant, the specialty of the house is camarones cocidos — good-sized shrimp (the kind known in Japanese as ama-ebi) simply blanch-boiled in their shells, but so perfectly you don’t even need the wedge of lemon that’s served with them.

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