Japanese chef transplanted in the Basque Country: Tetsuro Maeda has drawn the best from the two culinary traditions he knows best, giving life to one of the most unique fusion restaurants in the world. At "Txispa," opened just a few years ago and already included in the MICHELIN Guide, one can enjoy dishes that combine techniques and ingredients from both Japanese and Basque cuisines, in surprising harmony.
Born in Kanazawa, Japan, in 1984, Tetsuro Maeda moved to the Basque Country in September 2011 and never left. Arriving on the Iberian Peninsula for an internship at the restaurant "Alameda," after a year he moved to the MICHELIN-starred steakhouse "Etxebarri," where he stayed for a decade, collaborating with Víctor Arginzoniz.
With extensive experience behind him, Maeda decided in 2021 to open his own restaurant, "Txispa," located in the Mendi-Goikoa district on the slopes of Mount Anboto in the western Basque Country. The name of the restaurant comes from a term Victor used in the kitchen at "Etxebarri" to tell Tetsuro when an element did not have the right flavor: a challenge that Maeda transformed into an opportunity to express his talent.
The concept of the restaurant is based on charcoal cooking, a technique that Maeda perfected during his time with Arginzoniz. The products used by "Txispa" are locally sourced and carry the Eusko-label certification. The restaurant's garden also provides a variety of native and Japanese vegetables, flowers, and sprouts, which are used to create dishes in which the two cultures coexist in perfect harmony. Tetsuro has managed to create a unique corner of fusion cuisine, blending his Japanese heritage and the rich Basque culinary traditions into a single space. In fact, shortly after its opening, the restaurant has already been included in the MICHELIN Guide.
Cover Photo: @MaikaSalguero
