Hyperlocal Tokyo

Located in Koamimachi, Nihonbashi, "Congusto" is a Spanish restaurant that has been recognized as one of the "Tabelog 100 Best Restaurants" in 2024. The chef honed his skills at renowned establishments like "Suriola" in Ginza (two Michelin stars) and "anchoa" in Kamakura. The restaurant is run by the chef alone. The menu features a fixed course only, priced at ¥8,800 for 10 dishes, offering exceptional value for money. The course begins with a selection of tapas, including coca (a Catalan flatbread) and pinchos (skewers), followed by paella, and concludes with Basque cheesecake. "Congusto" also features the signature "Piki-jo" dish from "anchoa." This unique dish features a filling of Kumamoto horse meat, the chef's hometown, which is incredibly tender and almost paste-like in texture. The horse meat pairs perfectly with the horse meat consommé sauce. Tonight's paella was a delightful combination of seafood broth and squid ink. A truly satisfying experience.

📍Congusto / Ningyocho Station ✓Recommended Points ・Unbeatable 8,800 yen course🥘 ・Tabelog's Top 100 Spanish Restaurants / Rating 3.71 (as of posting) ・Want to go before it becomes hard to book Congusto in Nihonbashi Koamimachi🥘 I visited with a reservation on a weekend night. Congusto opened last October🥺 It was selected as one of Tabelog's Top 100 Spanish Restaurants in August this year👏🇪🇸 All the dishes were delicious, but the paella was particularly memorable. There are two types of paella: squid ink and seafood. I especially loved the squid ink one🫶 The pinchos and appetizers were generous🌟 This course is a steal at 8,800 yen✨ Be sure to go before it becomes hard to book🥘 Thank you for the meal!

Located just off the main street in Ningyocho, "Congusto," a Spanish restaurant, opened in October of last year (2023). I had been wanting to go there for a while, but my schedule never quite lined up until finally, in April, I was able to visit. It's located near the Konami Shrine. It's on the second floor of a building (though it's only a few steps up) in a spot where the foot traffic has thinned out a bit. The interior is an L-shaped counter only, with about 15 seats. The right side is enclosed and can be arranged as a four-seater table. The decor is primarily off-white with wood accents, giving it a clean and modern feel. The ceiling isn't particularly high, but the high stools raise your perspective slightly, creating a sense of openness. The dinner course is only ¥8,800 (including tax). There's no pairing option, but they have a great selection of wines by the glass, so you can ask for recommendations. I started with a beer, though. They had two Spanish bottled beers (Pilsners), a canned session IPA, and a craft beer from Kumamoto, for a total of four options. I chose the session IPA. It had a fruity aroma but a refreshing finish. The course was as follows (there was no menu): * Amuse-bouche * Pinchos assortment * Appetizer * Specialty * Fish dish * Meat dish * Paella * Dessert The amuse-bouche was "Mackerel Coca." It was a thin, baked bread topped with tightly packed mackerel, with smoked butter and pine nuts in between. Italian parsley and red shiso were placed on top of the mackerel. This single dish had quite a punch. The sourness, saltiness, and smoky aroma were quite awakening. Next came the pinchos assortment, with six different skewers. In the center was horse mackerel. It was seasoned with lemon, tapenade, onion, and dill. There were also baby scallops, pork skewers, empanadas, chicken wings stuffed with chorizo, and a squid on bread that had been smoked with cherry wood chips and topped with a potato salad containing sea bream. It was hard to decide where to start, which is part of the fun of pinchos. The appetizer (though I just decided to call it that) was bonito. Bonito caught in Chiba was marinated and served in thick slices. It was served over escalivada, with a romesco sauce on the side. The bonito had a smooth texture but a clean flavor. The addition of the fragrant romesco sauce added a whole new dimension to the dish. The specialty was Piki-jo. It was a Spanish red pepper stuffed with horse cheek meat and tongue. The sauce was also based on horse meat broth. The anchovy Piki-jo was seafood-based, but using horse meat gave it a nice richness. I recommend dipping the bread in this sauce. The fish dish was cherry salmon. It was wrapped in Iberian pork bacon and fried. The sauce was sherry-based. This was amazing. The texture and flavor were fresh, and the cooking was perfect. The meat dish was red beef shin. I had actually noticed the meat on the grill from around the time of the fish dish. It was cooked slowly, with the distance from the charcoal fire gradually adjusted. Grape branches were also added at some point. The result was perfectly cooked beef. The surface was slightly chewy, while the inside was rare. The smoky aroma filled the air. For the paella, you could choose between seafood or squid ink, and I chose seafood. It was fun to watch it being prepared in front of me. The lack of many ingredients allowed the flavor of the fish to come through directly. The aioli sauce on the side was a nice touch, adding a subtle accent. Finally, I had Basque cheesecake for dessert. It was a well-balanced course with a light touch, yet full of flavor and variation, telling a story through each dish. I was impressed by the chef's efficiency, considering he was working alone. It's great to see such a good restaurant open.

A Spanish restaurant located about a 5-minute walk from Ningyocho Station. It's right next to Konomiya Shrine, and just visiting the place puts you in a good mood. This is a one-man operation run by a handsome chef with experience at popular restaurants like El Pulpo, El Buoi, Suriola, and Anchoa. I visited in early November. The ¥8,800 course had a lot of dishes, and the seasonal dishes were also plentiful and delicious. The appetizer platter, the piquillo stuffed with horse meat, the charcoal-grilled red beef, and the other dishes were all incredibly satisfying. The paella at the end was also amazing, leaving me feeling happy and full. The Basque cheesecake that came out last was so delicious that I couldn't resist eating it all. It was creamy and sweet, and I finished it in no time. The wine list was extensive, and the chef helped me select wines that matched my preferences and the dishes. I was very happy with both the food and the drinks. This level of quality for this price is only possible because it's a one-man operation. The atmosphere of the restaurant is great, and the chef is a friendly guy. It's perfect for everyday dining as well as special occasions with loved ones.

All the dishes were meticulously prepared and truly delicious. The interior was stylish, and the staff was friendly, making it a comfortable place to be. They seem to offer an à la carte menu after 10 pm, so I'd like to come back for a second round next time.