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Carme Ruscalleda

Born in Sant Pol De Mar village, Catalonia district, Spain.
After marriage with Tony Balham from the same province,
opened "Restaurant Sant Pau" in July, 1988.

On the basis of the traditional cuisine in Catalonia, her local city, her creative cuisine that is modernized by her up-and-coming sensitivity has become popular at a blow. After two and half years since inaguration, in 1990 she received first Michelin star. In 8 years since inauguration, in 1996 second star, and in 2006 third Michelin star was given. Her cuisine on the concept and self-pride like "Cooking is art, communicaiton and culture" casts a spell on guests not only in Spain but also from all over the world.

Since the inauguration in July 1988, I keep on creating Catalan and modern cuisine. I am pleased that I can offer the culture of Catalan cuisine in a great restaurant in Tokyo. I am really looking forward to your visit.

Dear Guests,

The combination of Aosa seaweed and the contrasting flavour of Iberian Joselito Pluma have provided us with our inspiration for the month of March. We have also joined Tara fish and brussel sprouts to create a surprising, tasty gourmet dish.

Aquest mes de març ens hem inspirat en les algues Aosa per sumar contrast gastronòmic a la carn de Pluma Ibèrica Joselito. I pel peix Tara, les cols de Brussel·les converteixen el plat en una parella saborosa, gourmet i divertida.

El mes de marzo nos hemos inspirado en las algas Aosa para sumar contraste gastronómico a la carne Pluma Ibérica Joselito. Y para el pescado Tara, las coles de Bruselas convierten el plato en una pareja sabrosa, gourmet y divertida.

Carme Ruscalleda
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