Barcelona Glock (Azabu-Juban)
Open morning, noon and night. A Spanish bar with a famous chef
Yamada Chikara honed her skills at the three-star restaurant El Bulli in Spain, and after returning to Japan, she has captivated people with her creative cuisine that incorporates the style of tea ceremony kaiseki.
"There has never been a Spanish restaurant in Japan. It may be a little late, but I thought it would be interesting," he said of the long-awaited opening. He recreated the bar Grock he ran in Barcelona and poured everything he loved and wanted into it.
"Mushroom Ajillo"
Large, meaty mushrooms from Shizuoka's Hasegawa Nosan are a staple on the menu. They're simply seasoned with garlic and chili threads, with a modest amount of olive oil. At first glance, they look fresh, but the cooking is exquisite. They have a crispy texture, are juicy, and have a rich flavor. 1,500 yen.
"bikini"
This Catalan hot sandwich is a popular breakfast dish in Barcelona. It's made with sliced bread, filled with prosciutto and cheese, and topped with herb butter for a rich flavor. Its crispy texture and salty flavor make it perfect for a sparkling wine or beer. It costs 700 yen.
"Fideuwa"
Today's rice dish is a traditional Catalan short pasta paella. The pasta is fried in plenty of olive oil to give it color, and then cooked in seafood stock. On this day, it's oysters. Aioli sauce is served separately. Please inquire about ingredients and size. Prices start from 2,000 yen.
With a stance that emphasizes conversation, the restaurant has eliminated the blackboard menu and instead offers multiple daily menus that you have to ask about. The bread snacks, such as the authentic ajillo made with garlic and olive oil, and the pan con tomate with corned beef, are shockingly tasty.
Chikara skillfully incorporates Japanese elements into his drinks, such as using ingredients from his hometown of Shizuoka and lattes made with matcha from Yamada Farm.
The bar is open from 8am. Dogs and children are always welcome, and they will also teach you how to use the bar. "Please ask questions if you have any questions. The more you can talk, the more you will enjoy it."
Yamada Chikara is also active as a food culture producer. 
After 5pm, there are counter seats with a wide selection of omelets and other foods.
