Tetsu
Tetsu
Tetsu is a Michelin Selected Japanese teppanyaki restaurant in Madrid's Recoletos neighbourhood, cooking Japanese-Mediterranean fusion live at a counter of five chrome griddles. It opened on January 28, 2025, founded by two young chefs who met at the MOM Culinary Institute, Miguel de Aguilar from Madrid and João Kather from Brazil. The restaurant received a mention in the Restaurante Revelación category at the Premios Metrópoli 2025.
Social
From tetsu_restaurante on Instagram
En TETSU buscamos personal de Sala. Te unes? Envíanos tu CV : restaurantetetsu@gmail.com. @miguel.aguilarc @joaokather @sergitus_04 #tetsu #empleo #empleomadrid
Del 3 de agosto al 4 de septiembre (ambos inclusive), nos marchamos de vacaciones. Recuerda que siempre puedes reservar por la web. Reservas: www.restaurantetetsu.es @miguel.aguilarc @joaokather @sergitus_04 #barrateppanyaki #tetsu
👨🍳El chef Miguel Aguilar de @tetsu_restaurante prepara su emblemático plato de Vieira de Hokkaidō con Thermomix® TM7. En una receta donde la textura lo es todo, consigue que la crema de maíz y el puré de ajo negro queden increíblemente sedosos y con un paso en boca súperagradable. Restaurantes co
Every great chef starts the same way: Learning. Practising. Repeating. And never losing their passion for the craft. That's why we have collaborated with Tetsu: restaurant right in the center of Madrid, awarded by the Michelin Guide and best opening of the year. Meet the Tetsu chefs that use ou
Un fijo en la carta y uno de los más aplaudios: almeja fina gallega abierta al vapor sobre nuestra teppan, acompañada de una beurre blanc de dashi. El frescor del yuzu, la salinidad de la salicornia y un aceite de hinojo crean el equilibrio perfecto. Abrimos de miércoles a domingo 13,00 a 14,30 20,
Tofu, tomate y ciruela, trabajados con la inconfundible sensibilidad y creatividad de Mariona Corral, nuestra jefa de pastelería. Abrimos de miércoles a domingo 13,00 a 14,30 20,00 a 21,30 Reservas: www.restaurantetetsu.es @miguel.aguilarc @joaokather @sergitus_04 #barrateppanyaki #tetsu
Background
About Tetsu
The Story
Tetsu opened in January 2025 in Recoletos, a young, ambitious teppanyaki project where Japanese tradition meets a contemporary eye, cooked live at a counter of five chrome griddles. At the 2025 Premios Metrópoli it picked up a mention in the Restaurante Revelación category, alongside winner EMI.
The Cuisine
The griddle turns out clams under a bell with beurre blanc dashi and fennel oil, Amela tomato in cold onion dashi with umeboshi plum, sea bass cured in shio koji and served with Madrid stew broth and chickpea purée, scorpionfish with orange escabeche, wagyu A5 with Galician sea urchin, and chanterelles with egg yolk and Payoyo cheese.
Iron, Not a Show
Tetsu is Japanese for iron, the material of the griddles the whole kitchen is built around. The restaurant sits half hidden in the pedestrian passage between the back of the Villa Magna hotel and El Corte Inglés on Serrano, with an oriental interior, a U-shaped counter in the style of a sushi bar and an open kitchen. The founders wanted nothing to do with the showy teppanyaki of the 1970s and 1980s; for them, the cooking is the show. They control griddle temperatures closely enough to cook fish gently, sear shellfish, keep stocks hot and finish sauces without letting them boil. Music runs to hits from the 60s and 70s.
Spain, Japan and Brazil
The technique is Japanese, but the references are Spanish and Brazilian, drawn from the chefs' own backgrounds. The Galician clam steamed open with dashi, yuzu gel, samphire and fennel oil has been on since opening day. Sea bass cured in fermented rice comes on a cocido madrileño broth with chickpea purée, a boned free-range chicken wing is glazed and served with quirera, the São Paulo cornmeal stew, and Hokkaido scallop meets corn cream and black garlic.
The current carta also lists an oyster with wasabi and kaffir lime, lotus root with pumpkin seeds and koji, amberjack with loquat kosho, baby squid with pig's trotters, grouper with sake and seaweed, piquillo with lobster and wagyu with toppings, plus desserts such as a tofu ice cream with grilled tomato and peach, a whisky-and-honey canelé and dango. The carta has around fifteen dishes that change often, or there are the two omakase menus.
The Glass
Víctor Salcedo runs a cellar that leans towards sparkling wines, whites, light reds, fortified wines and sake, and pours two pairing options for the omakase menus, with Maridaje Acero at €75.
The Chefs
The Team
Tetsu was founded by Miguel de Aguilar, from Madrid, and João Kather, from Brazil, who met as students at the MOM Culinary Institute; the school backed the project, and they were offered a restaurant of their own before they had even graduated. They were 19 and 21 when it opened, after stages at kitchens such as Enigma, Ugo Chan, Boragó and El Celler de Can Roca. Sergio Tamayo works alongside them in the kitchen, Mariona Corral handles pastry, and Víctor Salcedo and Laura Peregrina run the dining room, with Salcedo in charge of the wine.
Highlights
What Diners Say
Consensus
Tetsu Ratings & Reviews
Professional Ratings
decor 7.3/10, service 7.2/10, typical spend 80€
Julia Pérez Lozano critic score
Diner Ratings
4.6
271
TheFork
4.7
27 reviews
TripAdvisor
4.8
4 reviews
Tetsu ranks #130 of 1001 rated restaurants in Madrid. Diners rate it 4.7/5 on TheFork (27 reviews) and 4.8/5 on TripAdvisor (4 reviews).
Reservations
How to Book Tetsu
Booking
Reservations by phone or online via the website.
Reserve
Experience
Tetsu Dining Experience
Diners sit behind a long, low Japanese bar in teppanyaki style, watching the kitchen work the griddles directly. It's a modern, quiet room built for close chef interaction.
Navigate
Tetsu Location & Neighbourhood
Address
Calle Marqués de Villamagna 1, 28001 Madrid, Spain
Get directions→Getting There
Tetsu opened on 28 January 2025 on Calle Marqués de Villamagna in Recoletos, on the Salamanca border. It runs behind a long, low teppanyaki-style bar, with room for about 18 diners around the griddles.
Nearby
Recoletos runs along the grand boulevards between Plaza de Cibeles and Puerta de Alcalá, where the buildings are stately and the pavements are wide. The eating leans formal and expense-account, with classic dining rooms sitting beside newer, sharper kitchens. It shades into Salamanca as you go east, and the prices follow.
Nearby landmarks
Landmarks within walking distance of Tetsu.
Nearby Restaurants
Where to stay nearby
Hotels we rank within walking distance of Tetsu.
Details
Tetsu Reservations, Hours & Contact
Opening Hours
| Day | Hours |
|---|---|
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | 13:00–15:00 & 20:00–22:00 |
| Thursday | 13:00–15:00 & 20:00–22:00 |
| Friday | 13:00–15:00 & 20:00–22:00 |
| Saturday | 13:00–15:00 & 20:00–22:00 |
| Sunday | 13:00–15:00 & 20:00–22:00 |
Tetsu hours verified 2026-08-11. Contact the restaurant to confirm.
Contact
Available online
Good to Know
Questions
Tetsu FAQ
Where is Tetsu located?
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In the pedestrian passage off Calle Marqués de Villamagna, between the back of the Rosewood Villa Magna and El Corte Inglés, in the Recoletos area of the Salamanca district. Seating is limited to about 18 diners at the counter.
How much does the omakase cost at Tetsu?
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Two omakase menus, at €90 (10 courses) and €110 ('Menú Omakase Largo', 12 courses), with the 'Maridaje Acero' wine pairing at €75. You can also order from a short carta.
What recognition has Tetsu received?
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Tetsu is listed in the Michelin Guide and the Guía Repsol, entered OAD's Europe Top Restaurants list in 2026 at #576, and earned a mention in the Restaurante Revelación category at the 2025 Premios Metrópoli.
How do you book a table at Tetsu?
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By phone or online through the restaurant's own website, restaurantetetsu.es. It's open Wednesday through Sunday.
Who are the chefs at Tetsu?
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Miguel de Aguilar and João Kather, who met at the MOM Culinary Institute and opened Tetsu in January 2025 aged 19 and 21, with Sergio Tamayo in the kitchen and Mariona Corral on pastry.
What does Tetsu mean?
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Iron in Japanese, after the iron griddles every hot dish passes over.