[Spain: Axpe] 1* Txispa - Japanese x Basque
Follow me to Txispa in Axpe where Chef Tetsuro Maeda artfully fuses Japanese technique and sensibility with the finest Basque ingredients. The name “Txispa” means “spark” in Basque - a perfect reflection of the wood-fired cooking and creative energy that define the restaurant. Located just 200 meters from Asador Etxebarri where Chef Tetsuro spent a decade as sous chef, comparisons are inevitable. Yet Txispa stands firmly on its own with its unique offering apart from a few Basque classics such as the red prawns and txuleta. Housed in a beautifully restored 400-year-old farmhouse, much of the produce comes from their own garden, cared for by a dedicated Japanese farmer. The restaurant grows over 90% of its vegetables onsite, allowing the menu to shift beautifully with the seasons.
Our meal began in the lounge with aperitif and snack before moving into the kitchen where Chef Tetsuro quickly established himself as an enthusiastic storyteller. After a quick tour of the kitchen and a few exquisite bites such as fresh teardrop pea pods and a Basque “sushi”, we settled into the main dining room for the rest of the tasting menu. Many dishes prominently highlighted the day’s vegetables, with more than 30 different varieties used across the menu. The desserts - with the sakura flan in particular - were outstanding. Some of the dishes didn't quite work though such as the dish that supposedly highlights fern but was overshadowed by the rich chicken stock and artichoke. The red prawn - grilled headside down - was a bit undercooked so the texture was a tad mushy. Ultimately, what makes Txispa special is not just the outstanding food and refined technique but the chef’s own personality shining through. Don't miss Yakitxori - available only on Friday and Saturday nights where the restarant transforms into a Basque izakaya!
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