Arrocería Sal y Amor

The snug eatery in the stylish, Brooklyn-like Daikanyama is a little taste of Spain in Tokyo that seems like it flies under the radar — but with a feature in the Michelin Guide for nine years in a row, it simply can’t. “Sal y Amor” means “love and salt”, which chef Miyazaki Kenta believes are two of the most important elements of Spanish cuisine. After honing his craft in Spain, Miyazaki joined forces with sommelier Victor Garcia, whose family legacy stretches back to a long-established Spanish restaurant, to open Arroceria Sal y Amor in 2012. Around-the-clock crowds gather and order from over 15 different types of paella and rice dishes served in clay or iron pots, as well as a spread of straightforward regional tapas. Sal y Amor uses Yamagata Prefecture's Haenuki rice, similar to Spain's Bomba but with the added benefit of Japan's rice polishing techniques. The result? Perfectly cooked grains that absorb all the flavors. Diners might fall in love with the Valencia-style paella cooked heavy on pork and tomato, or the caldero murciano — a spiced rice dish made with a special stock, shrimp and fish — but stay for piquillo peppers stuffed with white fish and shrimp. It’s a cozy space with checkered tablecloths, yellow-hued lighting and a rustic atmosphere meant for a good supper and an even better time. Order the tapas, devour the paella and douse it down with a shared pitcher of sangria tinta (red wine sangria) or a bottle of Spanish wine. Michelin Guide: 2024 - Bib Gourmand