Kansai Food Page
Poron Poron/
Kita-Horie: Spanish
₯06-6531-0806
€Data
My long search for
the perfect paella
has ended at Poron
Poron in Kita-Horie.
Owner and head chef
Bunny Awchat learned
his craft from ex-
perts: people so
particular about
their paella they
bring water from
their villages to
make the stock.
Bunny's paella is
chock full of sea-
food - squid,
shrimp, mussels and
clams - along with a
healthy dose of
chorizo, lamb,
chicken and, most
importantly,
saffron-infused
rice. It is but one
of the ways Bunny
and his lovely wife
Azusa transport
their customers, via
their taste buds, to
the land of flamen-
co, olives and sher-
ry.

But why stop at the
paella? Poron Poron
is a tapas bar and
there are plenty of
other delicacies to
be had. Start with a
glass of Don Luiz
Amontillado sherry,
a saucer of mixed
olives and a plate
of Monte Nevado
Jamon Serrano from
Aragon, Spain. Fol-
low that with fried
calamari and aioli,
grilled zucchini
with pitu (fresh cow
cheese from Spain)
and pil pil - mush-
rooms cooked in oil
and garlic - great
for dipping the
French bread. The
seared scallops
infused with rose-
mary and lemon are
crisp on the outside
and tender on the
inside. And don't
forget to check the
daily specials
board. The night we
were there, we
feasted on raw tuna
with avocado on
toast and albondigas
(meatballs) in fresh
tomato sauce with
basil.

Bunny started his
culinary career in
France, and then
moved to Switzerland
for further train-
ing. It was in Monte
Palace overlooking
Lake Geneva that he
met the Spanish
friends who would
teach him to make
paella Valenciana
over open fires. (He
would later relearn
the technique to
adapt it to a gas
flame.)

After moving to
Japan he worked at
the Grand Hyatt in
Tokyo and at Porci-
nis (a fine Italian
restaurant in Abiko)
before realizing his
dream to open his
own restaurant. He
explained that dur-
ing the many festi-
vals of Spain, peo-
ple purchase porons
- decanters filled
with wine and en-
joyed by everyone
around. This sharing
leads to new friends
coming together,
talking and feasting
on the simple yet
hearty foods of
Spain. It was with
this in mind that
Poron Poron was
created, and it's
great to see he has
succeeded in bring-
ing a little bit of
Spain to Japan.

[Lunch set from
Y850; dinner paella
for two - Y1600;
tapas and drinks
from Y500.]
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Kita-Horie 1-22-
26, Casa Kitahorie
1F. [from Nishi-
Ohashi station exit
4 walk 1 block south
and turn right]
 Open 11:30am-2:
30, 5:30pm-late.
Closed Mondays.
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