"Txispa" in Trader Vic’s Tokyo
Thriving Japanese Culinary Talents Around the World
August 24 & 25, 2024
In celebration of its 50th anniversary, Trader Vic’s Tokyo presents the unique gastronomic world of Chef Tetsuro Maeda of the Michelin-starred restaurant Txispa in Bilbao, Spain.
Discover the extraordinary fusion of Japanese and Basque cuisines, brought together by Chef Tetsuro Maeda of Txispa, a Basque establishment specializing in wood-fired barbeque that earned its first Michelin star just seven months after opening its doors in May 2023.
Maeda mastered the art of fire during his 10-year career at the acclaimed Asador Etxebarri that ranked #3 in the World's 50 Best Restaurants list, where he ultimately rose to the position of sous chef. During this special two-day event, the rising-star chef, accompanied by his culinary and service team, will demonstrate his exceptional skills at Trader Vic's iconic wood-fired ovens in the dining room.
Dates
August 24 & 25, 2024
Times
Lunch Segment 1: from 11:30am, Segment 2: from 1:30pm
Dinner Segment 1: from 5:00pm, Segment 2: from 7:30pm
*Capacity: 25 persons per segment
Prices
Lunch/dinner course: ¥42,000 (¥40,000 for New Otani Club members)
*Beverages not included.
*Service charge will be added to your bill.
Availability (as of July 20)
| Aug 24 | Aug 25 | |
|---|---|---|
| Lunch, Segment 1 (from 11:30am) | Please inquire | Few seats remaining (4 seats) |
| Lunch, Segment 2 (from 1:30pm) | Please inquire | Few seats remaining |
| Dinner, Segment 1 (from 5:00pm) | Few seats remaining (2 seats) | Please inquire |
| Dinner, Segment 2 (from 7:30pm) | Please inquire | Please inquire |
Menu
APERITIVO (Aperitif)
ENTRANTE (Appetizer)
CAVIAR (Caviar)
GAMBAS (Prawns)
GUISANTE LAGRIMA (Teardrop Peas)
PESCADO (Fish)
TXULETA DE VACA (Basque Txuleton Steak)
POSTRE (Dessert)
* Menu is subject to change due to procurement of ingredients.
About the chef
Born 1984 in the historic city of Kanazawa in Ishikawa prefecture, Tetsuro Maeda experienced various unusual jobs after graduating from high school. Together with his father, he opened a bar specializing in obanzai (traditional Kyoto-style home cuisine) when he was 19 years old. After the business closed when the lease expired, he took several parttime jobs in winter mountain resorts, when he met a Japanese chef based in Spain. He subsequently decided to go to the Iberian country, arriving there in 2010 and finding an internship at a one-star establishment. After dining at Asador Etxebarri, he was so enthralled by the experience that he negotiated his way into a job there starting in 2011, and eventually worked his way up to sous chef. In March 2022, he decided to start his own restaurant and opened Txispa in May that year in a renovated four-century-old stone farmhouse. He earned a Michelin star that autumn, the fastest for a Japanese chef to date.
Dining Room, Txispa restaurant
Dining Room, Txispa restaurant
Anboto, the scenic limestone mountain standing behind the restaurant
Exterior, Txispa restaurant
Reservation Contacts
- Dress code: Smart casual
- Guests must be 4 years or older (except for lunch hours on Sat, Sun, and holidays).
- Private rooms available for parties.
- Prices are subject to change during certain holiday periods and special events.