About
Opening in 2026
A specialty restaurant dedicated to Txuleta (bone-in steak) crafted from European matured beef—still largely undiscovered by most in Japan.
Story
Founded in 1954 in Tolosa, in Spain’s Basque Country, by Julián Rivas, this renowned establishment was later carried forward by Matías Gorrochategui, who refined and established its distinctive grilling technique.
Today, it is celebrated as a destination for food lovers from around the world, known for its expertly charcoal-grilled bone-in steak, “Txuleta.” Its excellence is recognized globally, ranking No. 7 in the World Steak 101 (2025) and awarded 2 Soles in the prestigious Repsol Guide (2024)—an honor comparable to two Michelin stars in Spain.
The Txuleta That Captivates the World
Bone-in Steak
Carefully select European matured beef, aged 6 to 9 years, which is extremely difficult to source in Japan.
Raised under different feeding practices and environments than Japanese beef, it offers a deep, complex flavor and a unique matured character.
Using a specialized grill, the steak is generously seasoned with Mediterranean sea salt and cooked over charcoal with a controlled, subtle aroma, allowing the natural richness of the meat to shine.
Through a precise and distinctive grilling technique, moisture and flavor are sealed within, resulting in a Txuleta that delivers an immediate and powerful impression with every bite.
A Carefully Curated Menu
In addition to our signature steaks, we offer a selection of dishes that reflect the culinary heritage of the Basque region, including traditional piquillo peppers, Spanish cured ham, and seasonal local ingredients. A thoughtfully curated dessert selection is also available.
Our wine program features a diverse range—from wines of the Basque region to distinguished labels from around the world—offering perfect pairings for every dish.
Key person
Matías Gorrotxategi
Xabier Gorrotxategi
As a tribute to his mentor, Julián Rivas, Matías made a solemn promise to preserve the essence of the restaurant—maintaining its menu, techniques, and aesthetic without alteration.
Today, Xabi, who has inherited the legacy from his father, continues to protect and uphold the brand as its guardian. He is also widely recognized as a prominent chef in the Basque region.