Tetsu

The story

Tetsu Madrid - Japanese-Mediterranean Teppanyaki by Young Chefs

A Personal Project on the Teppanyaki

In the heart of Madrid’s upscale Salamanca neighbourhood, Tetsu is the passionate, deeply personal project of two young chefs: Miguel de Aguilar (20) and João Kather (22). Their vision is a direct, intimate dining experience that marries Japanese tradition with a distinctly contemporary and creative spirit.

The restaurant is built around the teppanyaki—the iron griddle that serves as both tool and stage. Every dish prepared on its surface becomes a near-theatrical act, where technique and fresh, seasonal ingredients combine to tell a story. The cuisine is a dynamic fusion of Spanish and Japanese flavours, a Mediterranean-Japanese approach that evolves constantly, offered through both an à la carte menu and an omakase experience.

At Tetsu, the experience is a team effort. In the dining room, Víctor Salcedo and Laura Peregrina provide professional yet warm service, ensuring the gastronomic narrative flows seamlessly. In the kitchen, chef Sergio Tamayo brings energy and technical skill to the pass, while pastry chef Mariona Corral creates a memorable finale with her creative sweets. The result is a restaurant where every detail is designed to generate a sensory, direct connection between the kitchen and the guest. It’s a young, ambitious proposal that has already earned a Michelin Recommended recognition, placing it on the map as one of Madrid’s most exciting new destinations for modern, Japan-inspired dining.