Worthy of it’s 2 Michelin stars status, Sant Pau boast interiors of clean lights and contemporary wood elements from the floor to the chairs, decorated with artworks from Chef Carme Ruscalleda’s artist friend. Chef Carme holds the distinction of having 7 Michelin stars in total, over 3 restaurants. Housed within the Kitano Hotel Tokyo that oozes a sense of sophistication and glamour from the moment you step in.

Have a glass of premium cava to start as apposed to champagne or prosecco and get ready to dig into a gastronomic menu based on plants where every dish has elements of a tree (menu changes every season). A semi open kitchen can be seen through some holes on the wall as you walk to the washroom, allowing diners to have a sneak peak and keep them in suspense at the same time.

Banana is the perfect way to start, juicy pork meatballs with raisin is served on banana leaf adding a subtle aroma of fresh greens with some sweetness from the raisins. Sant Pau has always been in the forefront of the Spanish food scene in Tokyo. The modern restaurant specializes in contemporary cuisine showcasing Spanish and Catalan flavours where many products are from Spain even the still and sparkling waters.

A favourite for locals and foreigners is Chestnut, a home made Spanish ravioli carefully filled with leek, prawns and chestnuts accompanied with a sauce similar to consommé made with chestnuts. The broth is clean in taste and packs intrinsic flavours. Sant Pau’s aim is to evoke a sense of dining in the heart of Spain with it’s buzzing and vibrant atmosphere without ever having to leave the capital of Japan.

Taking pride in staying ahead of the dining scene in Tokyo, where every dish is carefully crafted with refined and quality produce using classic techniques, completing the wholesome dining experience at Sant Pau. This can be clearly seen in Orange, mussel escabeche (typical Spanish dish), carrot and orange sorbet added table side, finished with micro greens and edible flowers. Citrus notes abounds on your palate.

Guests can always expect exciting offerings at every dining experience here, in this menu Pine is gastronomically phenomenal. Pine leaves mix with pine incense forms part of the serving bowl enhanced with aromas from pine extracts poured onto dry ice. This course consist of 4 types of pan fried mushrooms with pine nuts. The earthiness from the fungi pairs well with the nuttiness from the nuts. Amazing flavours.

An inspirational main is Almond, paprika grilled monk fish from Hokkaido that has been simply marinated with salt and garlic, accompanied with potato, Italian lettuce and a delicious cream almond and fish sauce topped with sliced almonds. Nice bitterness from the vegetables plus the various textures on this dish is a welcomed delight. Perfect with the heavy oak Edetària 2015 Selecció Old Vines, Terra Alta.

All renditions of Spanish and Catalan cuisine should end with a cheese plate from Spain, with figs, walnuts and bread. Crafted using the best produce, Apple is a dessert shaped just like the fruit, with ginger, cinnamon crumble and apple jam. The taste of apple and cinnamon together has been a proven match and it is further elevated in this dish that taste as good as it looks, perhaps even too nice to be eaten.

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ADDRESS:
Japan, 〒102-0093 Tokyo, Chiyoda City, Hirakawachō, 2 Chome−16−15 ザ・キタノホテル東京2階
PHONE: +81 3-3511-2881
WEBSITE: https://www.santpau.jp/en/