Donostia

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Donostia | Basque-Inspired Spanish Bar in Osaka – Bib Gourmand 2026

Donostia: A Basque-Inspired Spanish Bar in Osaka

In the Nakanoshima district of Osaka, Donostia operates as a “casual cooking bar” that channels the spirit of the Basque Country. The concept is built on two pillars: local-conscious and freedom. Rather than offering a formal tasting menu, the kitchen presents Spanish cuisine—specifically the pintxos of the Basque region—in a by-order style that encourages grazing and sharing. The goal is an atmosphere that is frank rather than overly friendly, a place where a rotating cast of guests, not just regulars, feel welcome.

The restaurant was opened by chef Hiroshi Kawashima, a Tokyo native born in 1971. After training at hotels in Tokyo and Kyoto, he moved to Spain at age 34, where he worked at the world-renowned Basque restaurant Mugaritz. That experience left a deep imprint. In 2008, he and his wife Yuki opened the restaurant Akordu in Nara, which earned two Michelin stars from 2022 onward. Donostia is his more casual, bar-focused sibling in Osaka—a place where the chef applies the same rigor to simpler, quicker dishes.

The menu reads like a Basque tavern’s greatest hits, adapted with local Kansai ingredients. Start with the house-cured ham platter or the “world’s best (apparently)” Spanish almonds in their shells. The signature tortilla de patatas is a must, as are the croquetas de jamón and the salt-crusted roasted beef (vaca asada). Seafood appears as marinated sardines (boquerones), squid fritters, and a daily fish with salsa verde. Heartier options include callos (tripe) with beans and a arroz meloso—a soupy, risotto-like rice dish. Vegetables and pintxos (small open-faced bites) round out a list that is both concise and wide-ranging.

Donostia’s approach—traditional Basque cooking made with local produce and served without pretension—earned it a Michelin Bib Gourmand in 2026, an award that recognizes good quality, good value cooking. It is a spot for a quick glass of Txakoli and a few pintxos at the counter, or a leisurely dinner of roasted meats and Spanish cheese. The kitchen is open until late, and the vibe stays unpretentious—exactly as Kawashima intended.