In Chef Hatashita's style, the broth slowly extracted from the bones and kelp of the hamo (conger eel) is used as the base for all paella. The saffron and the hamo's flavor are actually a perfect match! The course menu, assembled with his solid skills and experience in French, Italian, and Japanese cuisine, is sure to delight both the eyes and the palate, as well as the soul, with its surprising combination of Spanish and Japanese flavors in each dish.

In addition to paella, the menu features a combination of Japanese ingredients and Spanish cuisine. Menu items other than the winning paella are subject to change depending on the season.

I want to share authentic and delicious paella throughout Japan. I don't call paella "cooking", I call it "baking". The "socarra," or roasted rice, the amount of flavor, and the hardness of the rice. Please try [estilo h's] paella for yourself," says Hateshita. Take this opportunity to enjoy the paella that has conquered the world.