L'estudi

A sequence of bite-sized pintxos packing concentrated savor and color sets the tone for the meal to follow. Tucked onto basement level 2 of the Fukoku Seimei Building, L'estudi is run by Chef Josep Barahona Viñes, formerly executive chef at Ogasawara Hakushakutei. Grounded in the culinary traditions of his native Catalonia, his cooking incorporates contemporary methods to produce clean, refined dishes without heaviness.

From Delicate Pintxos to Rich Rice Courses

The opening pintxos pair ingredients with precision, balancing contrasts in flavor alongside their visual appeal. After warm dishes that highlight thoughtful searing and sauces, the rice course stands as a core highlight of the tasting menu. Preparations such as arroz negro—squid ink paella—infuse each grain with seafood stock and the rich depth of squid ink, delivering both rustic power and an elegant finish. Rather than leaning on butter or heavy cream, the kitchen emphasizes fresh produce, olive oil, and stock, producing satisfying dishes that leave the palate feeling light.

An Intimate Setting for Wine and Conversation

Spanish wine pairings accompany each stage of the menu, with distinctive glasses selected to bring out the aromatics and savor of the dishes. The small dining room has a relaxed, quiet feel, where warm service and the chef's friendly hospitality set guests at ease. Operating on a reservation-only basis with limited seating, the restaurant suits planned gatherings with close friends or family.