Bar Enrique

While paella often comes to mind first with Spanish cuisine, Bar Enrique in Nakameguro highlights Basque-style clam rice. The savory essence of shell-on clams permeates each grain of rice, cooked with a firm bite at the center and steeped in a gentle, comforting broth that makes for a deeply satisfying finish. Because it takes time to prepare, ordering it near the start of the meal allows you to enjoy the anticipation over glasses of wine.

Ingredient-Driven Tapas and House-Made Meats

While the rice simmers, a broad selection of tapas enlivens the table. Offerings range from rustic cold dishes—such as marinated roasted leeks that highlight their natural sweetness, and pleasantly mellow pickled sardines—to sizzling earthenware al ajillo. More spirited bites include the house-original Cabreado, spiced with a distinct chili heat, and plump sansho-pepper pork sausages that burst with juices at the cut of a knife, each crafted to complement a drink.

Spanish Wines by the Varietal

The beverage list centers on Spanish wines chosen for their native grape varieties and regional aging classifications. Whites span crisp, mineral Albariño and Godello, while reds feature the rich fruit and maturity of Tempranillo and Mencía, offering pairings for lighter bites and richer dishes alike. With limited seating in an intimate, counter-led space, reserving a dinner table in advance is recommended.