Tetsuro Maeda is a Japanese chef who has brought his culinary vision to the Basque Country, blending Japanese traditions with local ingredients. Born in Kanazawa, he arrived in the Basque Country in 2011 to intern at a restaurant in Hondarribia, where he spent a year before joining Etxebarri. Over the next decade, he refined his craft, developing a deep appreciation for Basque cuisine and its exceptional products.

After 10 years, he felt the need to embark on his own journey, creating a space where he could fully express his culinary identity. His concept is rooted in the fusion of Japanese techniques and flavors with the rich, local ingredients of the Basque Country. This approach results in a unique dining experience that respects both traditions while introducing a fresh perspective.

With precision, creativity, and a deep respect for the ingredients he works with, Tetsuro Maeda continues to push the boundaries of culinary fusion. His work reflects his passion for craftsmanship, honoring both his Japanese heritage and the Basque region that has become his second home.