This caf\u00e9 restaurant is run by the NPO Tiempo Iberoamericano, and relocated from Tenjin to Daimyo in June 2010. They serve up home cooking from Spain and Central and South America, and regularly invite Spanish and Latin American chefs to join their Japanese chefs. The local recipes that these chefs bring with them are one of the many things you can enjoy at Sancho Panza. Right now you can savor the Basque-style Fish Stew (\u00a51,200) cooked up by their Spanish chef, who adds a subtle hint of chili to really bring out the flavor.<\/p>\n
The bright colors of the Prawn and Cream Cheese Ravioli (large size \u00a51,300) will get your taste buds tingling, and the rich cheesy taste doesn\u2019t disappoint. The classy, open interior, designed by Argentinean artists Macarena and Rono, feels just like a resort hotel and the restaurant also boasts a 120m2 terrace. They even hold events such as live performances by musicians from overseas, so be sure to check the schedule on their homepage too.<\/p>\n