Culinary Travel
The Fire Sensei: From Japanese Apprentice to Basque Master
After a decade apprenticing under Bittor Arginzoniz at Etxebarri, Japanese chef Tetsuro Maeda opened his own restaurant in a restored 18th-century Basque farmhouse. At Txispa, he explores what Japanese cooking might have looked like 300 years ago using local Basque ingredients.
