The restaurant TAKA, by Japanese chef Taiji Maruyama, has arrived in Madrid with a proposal that combines the maturation of fish and meats, cooking with Andalusian orange wood, and a bar as the main feature.
The project of Japanese chef Taiji Maruyama, born in London, has reached Madrid this summer with a clear idea: to respect the product, apply technique with precision, and understand hospitality as an essential part of the experience. This is detailed by the specialised blog elblogdegastromadrid.com, which outlines the pillars of this new opening in the capital.
Leading the Madrid kitchen is Rafael Rosas, a chef with over 20 years of experience and extensive knowledge of Japanese cuisine. Together with Maruyama, he develops a proposal that looks to Japan, but also to local products and the gastronomic rhythm of Madrid.
One of the restaurant's key elements is the maturation of fish and meats in independent chambers under controlled conditions. In fish, this process concentrates flavour, enhances umami, and modifies texture before reaching sushi and sashimi. The bar, the focal point of the space, allows diners to closely observe this work.
The other major pillar is the wood fire. TAKA cooks with Andalusian orange wood, which adds aromatic nuances without overshadowing the ingredient. Dishes such as wood-fired tuna collar or rice bowl with matured chu-toro and lightly smoked rice emerge from this method.
The menu also includes nods to Madrid. The black cod croquette, made with dashi instead of béchamel, coexists with house classics like the Wagyu Sando.
The restaurant is not just envisioned as a place for special occasions, but as a space to return to: for the bar, for the fire, and for a kitchen where time is also part of the recipe.
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