Japan's first restaurant specializing in Spanish rice dishes

Arroceria Sal y Amor

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Enjoy a rich selection of traditional Spanish dishes
at this rice cuisine restaurant run
by two men who are intimately familiar
with Spanish culture.

Sal y Amor opened in September 2012 on Hachiman Avenue in Daikanyama.

The adobe walls are decorated with traditional Talavera pottery from La Mancha, and the hall and kitchen ring with a never-ending flow of Spanish, making visitors feel as if they are enjoying the day in a little village in Spain.

Co-owners Victor Garcia and Kenta Miyazaki, in charge of in charge of service and cooking respectively, explained that they use Spanish to give people the feeling of being in Spain.

Garcia and Miyazaki met in Spain when they were both 22 years old when travelled there Garcia to study and Miyazaki had travelled there after falling in love with Spanish cuisine.

They met while working part-time at a Japanese restaurant in Madrid. Miyazaki first became interested in Spain after reading a magazine featuring Spanish cuisine. The cover page showed a photo of the owner of an old Spanish restaurant in Aoyama, El Castellano, and it just so happens that the man was Garcia's father.

Garcia and Miyazaki clicked instantly, and eventually decided to open Sal y Amor together.

Though Japan has a number of Spanish restaurants, Sal y Amor is Japan's first "arroceria," a type of restaurant that specializes in rice-based dishes.

Spain has a great variety of rice cuisine, not only the classic paella everyone knows. Garcia and Miyazaki hoped to teach people about those other dishes by opening a restaurant.

The menu always has more than ten rice-based items on it, including the moist rice caldero, made in a round, three-legged pot, and fideua, a paella-like dish made with pasta.

One popular dish is the rabbit and mushroom caldero, made with mountain vegetables. Big chunks of rabbit meat are infused with the rich aroma of porcini mushrooms to create an incredibly juicy example of rice cuisine.

Bit by bit the moisture evaporates, such that the flavour evolves as you eat, becoming even richer and more satisfying. Come to Sal y Amor and experience Spanish cuisine like you never have before.


Owner Profile

Owner/Victor GarcíaVictor García

Born Tokyo, 1982.
In 2002, started working at El Castellano, father Vicento Garcia's Spanish restaurant in Aoyama, and worked there for approximately seven years.
Met Kenta Miyazaki in Madrid at 22, and the two decided to open a restaurant together one day.
Opened Arroceria Sal y Amor in September 2012, and serves as co-owner and restaurant director.



Where does the name of the restaurant come from?
We chose the name together. The words are Spanish for the most important seasonings used in cooking: "salt and love." Everything is decided by the amount of salt you add, and the amount of love you put into it.
What do you focus on in terms of service?
First, I want to give people peace of mind. On their first visit, people don't know what to order or how big the servings are. I give them advice to help them find the meal that best matches them.

The staff are all knowledgeable about Spanish culture, so I think that helps us give better service, too.

Chef Profile

Chef/Kenta MiyazakiKenta Miyazaki

Born Kochi, 1981.
After graduating from Ecole Tsuji Tokyo culinary college, learned the basics of cuisine at a Japanese cuisine restaurant in the city.

Travelled to Spain at 22. Trained at a variety of restaurants, including Madrid's Arroceria Mano a Mano and La Solea in Castile and León, before returning to Japan at 29. In September 2012, opened Arroceria Sal Y Amor with Victor, and currently serves as co-owner and chef.



Why did you decide to work in an arroceria in Spain?
It was simply because I went to eat there and I realized what a nice person the chef was. It looked like fun work, and the staff and the customers were always smiling and laughing with each other.

Work is a big part of life, and when I ate there, I realized that idea came out in their food. I was really impressed, and I asked them right then if I could work for them.
And how did it end up?
It was just me and the boss working the kitchen, and I often worked alone on some days. Customers could see into the kitchen from their tables so that piled on the pressure.

But, when I was working, customers liked what I made. They would encourage me saying, "This is the real thing," and they would congratulate me as they were leaving. That gave me a lot of confidence.

Restaurant Info

Restaurant NameArroceria Sal y Amor
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CuisineSpanish Cuisine
Opening day25th September, 2012
Hours of Operation From 17:30 (Last order 23:00)
Closed Mondays
※Open on National holidays、Please inquire for party
Credit Card (Visa, MasterCard, JCB, Amex, Diners Club)
Service charge-
Children Permitted
Capacity 32 seats

*Parties: 28 seats, Counter:5 seats

Seat area

Counter seating avalible

Private party Available

*By consultation

Private party options

Can bring own

Smoking Smoking prohibited
Parking Unavailable

*Coin parking available nearby.

Sommelier/Bartender Sommelier
Serving SizeHeavy

Specialty Cuisine

*Local dishes and rice-based meals from famous places around Spain.

Vegetarian Possible

*Available if ordered ahead of time

Foreign Language Menu Available


Foreign Language Speaking Staff Available


AddressThe 3rd Yokoshiba Bldg B1, 12-19 Daikanyama-cho, Shibuya-ku, , Tokyo, 150-0034
Phone Number


(Available in English)

Fax Number


(Available in English)

Access4 minutes walk from Daikan-yama St. on the Tokyu Toyoko Line.
Available wines

Approx. 60 types

More than 60 types of wine selected by in-house sommelier.

Available beers

Approx. 3 types

Approx. three types including Spanish

Drink Carry-out Permitted

*Up to one bottle per two people

Restaurant Interior

Check for Open Tables