Txispa

Innovative · Atxondo · Michelin One Star · Chef Tetsuro Maeda

One-Michelin-starred Basque-Japanese restaurant in a 400-year-old renovated farmhouse in Axpe, Atxondo — steps from Asador Etxebarri. Chef Tetsuro Maeda (6 years as sous chef under Victor Arguinzoniz) asks: 'What would a Japanese person have done 4 centuries ago in this place?' The result: Japanese fermentation and kaiseki techniques fused with Basque fire-cooking, open grill, and produce from Txispa's own garden. World's 50 Best #85 in 2025.

Axpe, Atxondo, Bizkaia, Spain, Atxondo

• Michelin 2025
• Michelin 2024
• World's 50 Best Restaurants 2025
• Other 2024

Menu

Wines

• Wine Pairing (108) — Spanish regional and international wine pairing curated to complement the Basque-Japanese tasting menu.
• Sake Pairing (85) — Japanese sake selection as an alternative pairing — reflecting Chef Maeda's Japanese heritage throughout the menu.
• Individual wine by the glass is around (21)

Dishes

• Crispy Rice with Tuna — Sushi nigiri-style crispy rice topped with tuna — Chef Maeda's Japanese identity expressed through Basque fire technique.
• Longfinned Beryx with Chard, Peas & Pak Choi — Deep-water longfinned beryx (kinmedai) grilled over the farmhouse fire with chard, peas, and pak choi from the kitchen garden.
• Japanese-Style Cow's Tongue — Basque cow's tongue prepared with Japanese curing and braising technique — transforming a Basque offal tradition through an Edo-period lens.
• Oyster with Goat's Milk Butter — Fresh Basque oyster finished with cultured goat's milk butter — a bridge between Basque coastal tradition and Japanese dairy fermentation technique.
• Baby Beans — Garden baby beans — grown in Txispa's own garden — grilled briefly and served with exceptional umami-rich seasoning.
• Aged Txuleta T-Bone Steak — Basque aged txuleta T-bone steak over the open charcoal grill — the heartbeat of Basque cooking expressed by a Japanese chef.
• Prawns with Sake — Seasonal prawns marinated with sake and grilled over the open fire — favorably compared to Etxebarri's famous Palamós prawns by critics.
• Tables (6)

Tasting Menu

• Basque-Japanese Tasting Menu (275) — 9-course tasting menu — €275/person, ~4 hours. Begins with aperitif and snacks in the open kitchen with Chef Maeda. Japanese kaiseki structure meets Basque fire-cooking in a 400-year-old farmhouse.

Phone: +34 946 58 30 11

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Related restaurants

• Award-winning restaurants in Atxondo
• More from chef Tetsuro Maeda
• Tenjimbashi Aoki — Osaka (2 Michelin stars)
• Kenzo — Napa (1 Michelin stars)
• Seiju — Tokyo (1 Michelin stars)
• Mikawa Zezankyo — Tokyo (1 Michelin stars)
• Mizumi — Macau (1 Michelin stars)