Tokyo | Sant Pau サンパウ

Sant Pau is a 3-Michelin-starred Spanish restaurant in Sant Pol de Mar neat Barcelona in Spain. Its Tokyo branch was opened in 2004 in Nihobashi and is currently holding 2 Michelin stars. Sant Pau Tokyo one of the best Spanish restaurant in town and it is ranked No.1 Spanish on Tabelog. The famous female chef Carme Ruscalleda is a star herself, she has a total of 7 Michelin stars with her 3 restautants. Here at Sant Pau Tokyo, Carme Ruscalleda serves fine Spanish food inspired by her unique philosophy and gastronomy, with the best local ingredients in Japan.


Visited: Nov.13.2015 (Lunch)

Address: Coredo Nihonbashi Annex 1-6-1 Nihonbashi, Chuo-ku, Tokyo 東京都中央区日本橋1-6-1 コレド日本橋ANNEX


Website | Tabelog

DSC00265 The restaurant is much largger than most of the other ffine dining restaurant in Japan. On the first floor of the restaurant there is an generous waiting room as well as a semi-opening kitchen facing a public small garden. The main dining room is on the second floor which can fit 50 diners at a time, beides that, there is also a 30-seater wine bar. The atmosphere is quite elegant but also relaxing by a twist of oceanic breeze.DSC00268 Sant Pau opens for both lunch and dinner every opening day (cloesed on Mondays). During lunch time, three sets of menu are served: 5000 (weekday only), 8000 and 15000yen. Dinner is priced at 18000 and 20000 respectively. We had the 15000 yen lunch menu for a discovery. DSC00271_Fotor_Collage Cute menu of tthe famous petit-“tens”.

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Grape Juice

My friend  had her favorite grape juice and as a recommend by the server, i had the young Spanish rose wine Cristiari.

Rose wine Cristiari


Corn Chips

The meal kicked off with  three little amuse bouche. The first one was  homemade corn chips. Loved the crispy texture with a robust corn and cheese flavor. Followed by the Hokkaido ricotta cheese with miso sauce and white radish, the cheese was quite refreshing and the miso sauce brought a flavorful Japanesee twist. Good.

Hokkaido ricotta cheese, miso sauce, white radish

The last snack was chicken croquette, it was moist and has a sweet hint of dates. On the bottom was pistachio sauce to enhance the fragrance and flavor, topped with pink radish to give it some refreshness.

Chicken croquette, dates, pistachio, red radish


Squid, squid liver & ink, turnip, shisho leaf

The first dish impressed us a lot. Ika (squid) was perfectly grilled – a chewy and tender  texture with very umami flavors. The  orange cub was made of squid  liver while the black one was made of squid ink.  The turnip  and shisho leaves balanced well with the deep flavor of the squid.

Kasago, “ROMESCO” dashi, romaine, makomodake

The first hot dish is deep-fried Kasago fish, which has a similar chewy texture with Fugu (bowfish), but more on the tender side. The consumme was pretty umami and matches well with the white flesh.


Fish dish was Amadai with crispy quinoa, side witth yuzu sauce and braised leek. The fish itself was fork-tender, loved the crispy quinoa which added more aroma and texture to the fish. On the side was black garlic sauce (black) and saffron sauce with a yuzu twist (yellow), both matches well with the fish.

Misuji beef, autumn leaves, celery cream

In comparison, the Misuji beef was more satisfying. The beef was more like stewed rather than the normal way of
grilling, it was suucculent and very flavorful. The dish was beautifully presented with autumn leaves and celery cream to create a ‘rainbow’ and ‘natural’ impression. While Mukago potato brings an infusion of the land.


Pre-dessert was Hojicha ice cream with its foam. Hojicha is Japanese baked tea, the mild sweet flavor with a bit bitterness nicely cleaned our palates.

Grape, earl grey, black tapioca , yogurt

Grape is one of my favorite seasonal fruit in Japan. The entire grape was  very large in size and plated on a bed of ear grey cookie. The yogurt on the side was quite refreshing and the tapioca gives a chewy texture. While to be honest i am not a big fan of tapioca as it was quite cheap and widely used in the trash drink Milk Tea in China. The interesting part of this dessert was the powdered sea salt on the side. Nowadays It is quite common in Japan that a lot of restaurants combines sweet and salty flavor in their desserts, while few restaurants gives diners options for the amount. So how much salt you added to your bite various your impression on the dessert.

The team prepared a piece of coffee cheese cake for my friend, sweet.

Platter of assorted confectionery

The last but not the least was the signature petit fours, or maybe petit tens haha. The ten snacks include: iced lollipop (bottom left), mini crema catalana, nori (seaweed) and cacao; on the crystal plate were: matcha and coconut chocolate, basil macaron, Gominola, filipino, chocolate crunch, polvoron and raspberry crumble. The mini crema catalana was quite lovely, the mini dounut ‘filipino’ and chocolate crunch were also our favorite, the others were not bad neither.DSC00357


Nori & cacao
Mini crema catalana


The dishes we had during our visit were delicious, pretty good ingredients and prepared in a traditional Spanish way combines with a refreshing Japanese twist. Everything were right to the point and nothing much beyond that, we counldn’t remind much on the flavor side, in other words, good but not wow. Anyway it was a lovely Spanish fine dining experience in Tokyo.

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