Last January, Tetsu opened its doors. A new gastronomic experience where Japanese tradition and the most avant-garde creativity merge on a striking iron griddle. A surprising teppanyaki where fire and metal become an extension of the culinary art.
Behind this ambitious and original concept, the very young chefs João Kather and Miguel de Aguilar, take us into their most personal project to date. A Brazilian and a Madrilenian, who after having trained at the prestigious Mom Culinary Institute in Madrid and having worked in gastronomic temples of the stature of Enigma, Boragó and El Celler de Can Roca, have decided to open their own restaurant.
Named Tetsu, as soon as we arrive at the restaurant we are greeted by an impressive bar with seating for twenty-two diners. An intimate and cosy space that allows us to see live how each dish is executed. A seductive gastronomic proposal that is constantly evolving and will delight the most sybarite palates. Exceptional dishes that always use the best seasonal products and that also surprises us with various daily specials.
The concept of Tetsu makes us part of an unforgettable gastronomic spectacle, where the connection with the chef is key, because every bite tells a story and every dish is a conversation between the hot iron and the imagination of its creators.
Our evening at Tetsu began with a comforting dashi broth as a welcome aperitif. A nice touch, which changes according to the season, and which led us to a delicate scallop with corn cream and black garlic, which pleasantly surprised us before we succumbed to the charms of one of their star dishes, steamed clams with white dashi beurre and fennel oil. A real delicacy, which made us thoroughly dig into its irresistible sauce before moving on to try the daring wagyu with sea urchin. A surprising and balanced dish that is a resounding success.
In the dessert section, it is worth trying the three options on the menu. First, we tried the refreshing persimmon sorbet with yoghurt cream and basil oil, which is perfect for cleansing the palate. We continued with the whiskey ice cream with walnuts and spicy honey caramel, which we found to be the most daring and powerful of the three. We finished with the vanilla dango with black sesame caramel, which, being the sweetest of them all, was the perfect end to the evening.
Tetsu, an original gastronomic experience that awakens the senses and rediscovers the concept of teppanyaki. A unique and exclusive concept, characterised by quality and excellence, which has already received a warm welcome from the Madrid public. Would you like to get to know Tetsu?
TETSU
Address: Calle del Marqués de Villamagna, 1, 28001 Madrid
Telephone: +34 810 51 08 91
Web: restaurantetetsu.es
