Miguel Juani has a head office in the Valencia region of Spain, and is chefed by Paco Rodriguez, the champion of the "2014 Suekapaa Area Contest", which is said to be "the best paella craftsman in the world" when he wins the championship. ..
The characteristic of Spanish paella is that it is finished in "al dente", which has a firm texture of rice. Even in Japanese stores, it will be offered with "the authentic taste".
The signature menu is the "Valencia-style paella" that incorporates the traditional manufacturing method of the Valencia region (orders start from 2 servings, tax not included 1,780 yen / serving). It seems that Valencia style is to transfer the taste of rabbit and chicken to rice and add ingredients such as escargot and green beans. Complex flavors are intertwined and spread in the mouth.
Apart from the rice paella, the short pasta paella "Fideua" is also available. The feature of "Fideua of seafood" (1,580 yen) is that you can still enjoy the rich taste of rich seafood. The short pasta has a firm texture and is very satisfying to eat.
In addition, we also have a lineup of appetizers called tapas and single dishes. Above all, the French fries, which are eaten with a soft-boiled egg on top of the Spanish style, are a must. You can choose from 3 flavors. Enjoy with alcohol, mainly Spanish wine.
The store is located on the restaurant floor on the 13th floor of Shinjuku Takashimaya Times Square. Business hours are from 11:00 to 23:00 (last order at 22:00).
Address:5-24-2 Sendagaya, Shibuya-ku, Tokyo Shinjuku Takashimaya