LANBRoA

Isobe Mikiko and Kitazawa Nobuko love only one thing more than their restaurant LANBRoA, and that is the country that inspired it. Both women have had a longstanding fascination with Spain, in particular the northern Basque Country. First falling in love with the country’s food while studying abroad there, Chef Isobe would later leave her corporate job to study at the prestigious Luis Irizar Cooking School in San Sebastian. She then worked at several restaurants in Spain, and a Spanish restaurant in Tokyo, before deciding to start her own in 2016. Her business partner Kitazawa, meanwhile, began exploring a career as a sommelier after over a decade as a flamenco dancer and instructor. She would later go on to earn a bevy of international qualifications, including those of Der Deutsche Weinkenner, Japan Sommelier, and Venenciador, before joining forces with her longtime friend Chef Isobe to start LANBRoA. As such, it’s no surprise that every aspect of LANBRoA radiates their collective passion. A natural and rustic facade leads patrons into a warm, intimate interior that seats only 12 at a time. From Chef Isobe’s handwritten chalkboard menu, diners can choose from several Basque specialties: unique dishes employing fresh seafood and meats that also draw inspiration from the region’s French and Spanish neighbors. From several variations of sardines to chicken wings stewed in rich almond sauce, each pintxo — “small plate” in Euskara — is sure to satisfy the adventurous palate. But the restaurant’s signature is probably the piquillo pepper stuffed with salted cod, a favorite from Chef Isobe’s bar-hopping adventures. It pairs excellently with a glass or several from LANBRoA’s extensive wine selection, expertly curated by sommelier Kitazawa. Michelin Guide: 2019 - Bib Gourmand