Restaurant in Tokyo, Japan
Bib Gourmand rice cookery, share-pot format.
A Michelin Bib Gourmand rice specialist in Ginza bringing together regional Spanish rice preparations — paella, Basque clay-pot clam rice, and Mar Menor caldero — at a ¥¥ price point that is hard to match in this neighbourhood. Book it for a celebration dinner when you want a communal, region-spanning Spanish meal without the kaiseki price tag.
If you have already eaten at ARROCERÍA La Panza once, the question on a return visit is not whether the rice cookery holds up — it does — but whether you want to commit to the same shared-pot ritual all over again. The answer is almost certainly yes. This Ginza spot earned a Michelin Bib Gourmand in 2024, holds a Google rating of 4.3 across 366 reviews, and prices at ¥¥, making it one of the most honest-value propositions in a neighbourhood where a bowl of noodles can cost more than a glass of Rioja elsewhere. Book it for a celebratory dinner when you want something genuinely different from the kaiseki and sushi formats that dominate Tokyo's special-occasion circuit.
The room in Ginza 1-chome has the energy of a Spanish comedor transported without irony into central Tokyo: animated enough to feel festive, settled enough that you can actually hear your dining companions. The ambient sound sits at a level that works for conversation , not the hushed reverence of a tasting-menu counter, not the roar of an izakaya. For a date or a small celebration, that pitch is close to ideal. Arrive knowing that the shared-pot format is the point: this is not a restaurant where individual plates arrive in sequence. The structure here is communal, regional, and built around rice.
The menu is organised around Spanish rice cuisine drawn from multiple regions, not just Valencia. That distinction matters more than it might initially seem. Paella is present, but so is arroz en cazuela de barro , rice with clams cooked in a clay pot in the Basque style , and caldero, a simmered iron-pot preparation from the Mar Menor coast. Taken together, the progression across a meal here functions like a quiet education in how Spanish culture uses rice differently depending on geography: the sofrito base shifts, the protein changes, the ratio of crust to liquid adjusts. For anyone who associates Spanish rice purely with the Valencia paella template, eating through this range is instructive rather than merely decorative. The restaurant's name, Panza, translates to pot belly , a deliberate signal about what a full meal here does to you.
Appetiser range runs to dry-cured ham and a selection of tapas, which serve a practical function: they give a table time to settle, order, and let the kitchen time the rice correctly. Paella and its regional cousins cannot be rushed; the socarrat , the caramelised crust that forms at the bottom of a properly executed pan , requires patience from the kitchen and a few minutes' rest at the table. Coming in already hungry and impatient is the wrong approach. This is food designed around the rhythm of a Spanish meal, which means longer and slower than a typical Tokyo dinner service.
For special occasions, the format plays well. A table of two can share a single rice dish without waste; a table of four can order across two or three regional preparations and compare them directly, which is where the menu's educational arc becomes most apparent. The ¥¥ price point means a full meal , appetisers, a rice main, drinks , will not require financial recovery the following morning. That positioning, holding a Michelin Bib Gourmand at a mid-range price tier in Ginza, is genuinely unusual. Comparable Spanish cooking in Tokyo at a similar credential level includes ZURRIOLA and ENEKO Tokyo, both of which run at higher price points. If rice-forward Spanish cuisine is your priority and budget matters, La Panza is the clearest recommendation in the city.
Tokyo's Spanish restaurant circuit is stronger than most visitors expect. Arrocería Sal y Amor is the most direct peer in the rice-specialist category, and worth checking availability alongside La Panza. For broader Spanish in the city, LANBRoA and eman cover different registers of the cuisine. Outside Tokyo, the Spanish influence in Japan extends to akordu in Nara, which applies a different approach to the same cross-cultural conversation. For diners building a broader Japan itinerary, Pearl's guides to dining in HAJIME in Osaka, Gion Sasaki in Kyoto, and Goh in Fukuoka offer complementary reference points across the country's major dining cities.
For context on how this restaurant sits within the city's full dining picture, see our full Tokyo restaurants guide. If you are building a complete trip, our Tokyo hotels guide, bars guide, and experiences guide cover the rest of the city. For Spanish rice cookery in other international contexts, Arco by Paco Pérez in Gdańsk and BCN Taste & Tradition in Houston show how the cuisine translates across very different dining scenes. Closer to home, 1000 in Yokohama and 6 in Okinawa round out Pearl's broader Japan coverage. For wineries and more in the capital, our Tokyo wineries guide is the place to start.
Booking at La Panza is relatively direct by Ginza standards , the Bib Gourmand recognition keeps it in demand, but this is not a months-out situation. A week or two of lead time should be sufficient for most dates, with weekends requiring slightly more. The address is 1 Chome-15-8 Ginza, Chuo City, Tokyo, ground floor. No phone or direct booking URL is listed in the current record; check the restaurant's current reservation channels before visiting. The ¥¥ price tier means you can plan a full meal , tapas, a shared rice dish, drinks , without pricing anxiety. Dress code is not specified, but Ginza context suggests smart-casual is appropriate.
| Venue | Price | Value |
|---|---|---|
| ARROCERÍA La Panza | ¥¥ | — |
| Harutaka | ¥¥¥¥ | — |
| L'Effervescence | ¥¥¥¥ | — |
| RyuGin | ¥¥¥¥ | — |
| HOMMAGE | ¥¥¥¥ | — |
| Crony | ¥¥¥¥ | — |
Comparing your options in Tokyo for this tier.
It works for solo diners, but the format is built around sharing pots — paella, caldero, clams and rice in clay. A solo visit is more practical if you order from the appetiser range, which includes dry-cured ham and tapas, rather than committing to a full rice dish designed for two or more. The ¥¥ price point keeps the bill manageable either way.
Yes, and groups are arguably who this place is designed for. The share-pot rice dishes — paella, caldero, clams in a clay pot — are made to anchor a table of four or more. The Bib Gourmand 2024 recognition means demand is real, so book ahead rather than showing up with a large party and hoping for the best.
The rice dishes are the reason to come: paella in the Valencian tradition, caldero from Mar Menor, and clams with rice in a Basque-style clay pot. The appetiser selection — dry-cured ham and tapas — rounds out the meal and is worth ordering alongside rather than skipping. That combination is what earned the Michelin Bib Gourmand in 2024.
Book at least a week out. Bib Gourmand status keeps La Panza in steady demand, but by Ginza standards this is not a months-out situation. It sits at ¥¥ pricing, which makes it one of the more accessible Michelin-recognised options in the neighbourhood — that accessibility means tables move quickly, especially on weekends.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
