Where Spanish culinary artistry meets Japanese seasonal mastery, Aca Kyoto pioneered an extraordinary fusion that earned Michelin recognition in Japan's most traditional culinary landscape. Chef Tetsuo Azuma's intimate counter transforms premium Japanese ingredients through Spanish techniques, creating an omakase experience unlike any other in Kyoto's fine dining scene.

Founded in 2013 by Chef Tetsuo Azuma, Aca emerged from his transformative training in San Sebastián, where he discovered how Spanish culinary philosophy could elevate Japan's exceptional seasonal ingredients. Azuma's vision earned Aca a coveted Michelin star, making it one of the few non-Japanese restaurants in Kyoto to achieve this distinction. His innovative approach respects both culinary traditions while creating something entirely new, establishing Aca as a pioneer in Japanese-Spanish fusion gastronomy.

The cuisine at Aca celebrates Japan's seasonal bounty through Spanish culinary techniques, with each dish prepared over a signature charcoal grill. Signature creations include Ishigaki clams crowned with caviar, Spanish mackerel enhanced with sherry wine vinegar, and the revolutionary horse meat sobrasada served with matsutake mushrooms and perilla leaves. The anago (saltwater eel) with sherry reduction rice exemplifies Azuma's mastery, while his Japanese seafood paella featuring Hokkaido crab and scallops redefines this Spanish classic. The omakase format ensures each course showcases peak seasonal ingredients, with dishes like charcoal-grilled Spanish mackerel and matsutake mushroom soup with Spanish ham creating unexpected harmony between two distinct culinary worlds.

Aca's intimate setting seats just six to nine guests at a counter facing the open kitchen, where diners witness each dish's creation over the central charcoal grill. The minimalist interior reflects Kyoto's aesthetic traditions with natural wood furnishings, clean lines, and subtle lighting that creates tranquil sophistication. Chef Azuma personally introduces each course, providing bilingual explanations that enhance understanding of his innovative techniques. The curated wine program features Spanish selections and sake pairings that complement the unique flavor profiles. Service maintains the precision expected in Kyoto's finest establishments while embracing the warmth of Spanish hospitality.

Aca represents a singular dining experience in Kyoto, where Chef Azuma's Michelin-starred vision continues to influence Japan's culinary landscape. Reservations require advance planning for this intimate venue, where Spanish technique and Japanese ingredients create unforgettable moments. For discerning diners seeking innovation within tradition, Aca offers an unparalleled journey through two of the world's greatest culinary cultures.