Tinc gana

The story

Tinc gana - Tokyo: Michelin-Recommended Contemporary Spanish Cuisine

A Taste of Barcelona in Ichigaya

In a quiet corner of Chiyoda-ku, Tinc gana brings the energy and precision of Barcelona’s contemporary Spanish cuisine to Tokyo. The restaurant’s tagline – “Barcelona’s cutting-edge gastronomy expressed in Ichigaya” – sets the tone for an experience that feels both transportive and grounded in local seasonality. The bright, counter-focused dining room invites guests to watch the kitchen at work, turning meal preparation into part of the evening’s rhythm.

Chef Jérôme Quilbeuf

Jérôme Quilbeuf spent years as head chef at the legendary Restaurant Sant Pau in Barcelona, working directly under Carme Ruscalleda, a pioneer of modern Spanish cooking. In 2020 he opened Gracia in Hiroo, a Spanish bar that quickly became a neighborhood staple. Two years later, he opened Tinc gana in Ichigaya, a more intimate, polished sibling. His cooking draws on that deep foundation: seasonal Japanese ingredients interpreted through the lens of Spanish technique and tradition, with an emphasis on bold flavors and clean execution.

The Michelin-Recommended Experience

Tinc gana earned a Michelin Recommendation for 2026, a nod to the kitchen’s consistency and ambition. The counter seats offer a front-row view of the live kitchen, where dishes are assembled with the speed and care of a Barcelona gastro-bar. Menus change with the seasons, and special events – such as sherry pairings or collaborations with pastry chef Frédéric Bau and winemaker Antonio Romero – keep the offering dynamic. Lunch and dinner are both served, with options that suit a quick meal or a longer tasting format.

What to Expect

The setting is sophisticated but relaxed: wood counter, open kitchen, a soundtrack of quiet conversation and sizzling pans. Spanish cuisine here means not only classic influences like jamón, seafood, and pimentón, but also a contemporary lightness that lets vegetables and fish speak for themselves. The wine list leans Iberian, with sherries and Spanish reds that complement the kitchen’s leanings. Whether you book the counter for dinner or a weekday lunch, the experience is direct, personal, and rooted in the craft of the moment.