The story
In Castelló de la Plana, a small space on Temprado street is quietly redefining what a Japanese restaurant can be. IZAKAYA Tasca Japonesa, which earned a Michelin Bib Gourmand in 2026 for its good quality, good value cooking, operates with a singular philosophy: no à la carte, no fixed menu. Instead, guests are offered the surprise of twelve different menus that change according to the day.
The restaurant seats just sixteen people, creating an intimate setting that feels more like a private dining room than a conventional eatery. The name "izakaya" – a Japanese gastropub – is taken seriously here. The cooking is a natural fusion of Japanese technique and local Spanish sensibility, served as small plates meant for sharing. All menus, the restaurant notes, contain gluten.
The kitchen is led by a team of chefs including Phuwadol Intharakul, Tawan Sirisakchai, and Niran Wattanapong, supported by assistants Witsanu Chotiphan and Chanakrit Boonmee. Their approach is direct: the menu changes daily, and there is no choice beyond selecting the day you visit. Options range from a vegetarian menu and a fish menu to a meat menu and a mixed menu. The Omakase menu – a chef's selection – and the premium Itamae menu, featuring wagyu A5, carabinero prawns, and bluefin tuna, are reserved for specific dates.
The atmosphere is that of a tasca – a Spanish tavern – adapted to Japanese customs. Counter dining is available, and on certain evenings, a "Fast Food" menu is offered without reservation. The restaurant also maintains a notable sake list, with bottles available for purchase from their shop. There is outdoor seating on the terrace, but inside, the space is deliberately compact.
This is a place that asks for trust. There is no menu to browse, no dish to request. You choose a date, and the kitchen decides what you eat. The Michelin Bib Gourmand recognition confirms that the result is consistently worth the leap of faith.
Recognition
Ambience
Details
Location
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