Aroceria La Panza
アロセリア ラ パンサ
Tokyo Core · restaurant
Aroceria La Panza is the Spanish restaurant Spain itself recognizes — eight consecutive Michelin years, official endorsement from the Spanish government as authentic regional Spanish cuisine in Tokyo. The signature is paella as a concept-shifter: rice with a charred bottom that recasts what a paella can be. ¥11,000 special course, reservations a few weeks out.
As seen on Instagram
How to visit
- Address
- 1-15-8 Ginza, Chuo-ku, Tokyo (Ginza Yo Building 1F) (東京都中央区銀座1-15-8 銀座耀ビル 1F)
- Hours
- Tue-Sat 18:00-23:00
- Price
- $$$$
- English (?)
- Limited
- Reservations
- Required
What makes it special
Tokyo has a lot of Spanish bars but very few legitimate Spanish restaurants. La Panza is the legitimacy benchmark — Michelin-tracked for eight years and explicitly endorsed by the Spanish government’s culinary recognition program. The owner-chef trained in Bilbao and the kitchen is built around regional Spanish techniques rather than Tokyo-style fusion.
The ¥11,000 seasonal course is the standard route for a first visit — it includes the Iberico ham platter, Basque-style fish soup, an oyster a la plancha course, and the signature seafood paella with a properly developed socarrat crust.
How to visit
Two minutes from Ginza-Itchome station’s exit (Yurakucho line). The Ginza Yo Building is on the main avenue; the restaurant is on the ground floor. Reservations several weeks ahead for weekends.
FAQ
FAQ
Why eight Michelin years?
La Panza has held a Michelin Bib Gourmand or 1-star recommendation continuously since 2018. The kitchen is one of two in Tokyo officially recognized by the Spanish government as authentic regional Spanish cuisine.
What's the order?
The ¥11,000 seasonal course (10-12 dishes including Iberico ham, Basque-style fish soup, oyster a la plancha, and the signature paella) is the standard order. À la carte is also available.
Is the paella really 'concept-shifting'?
The chef's paellas are built around the socarrat — the caramelized rice crust at the bottom of the pan. It's the part most paella restaurants treat as a side note; here it's the whole point. The seafood paella delivers visibly more depth than typical Tokyo Spanish.