Tetsu(鉄) means “iron” in Japanese and is the name with which the very young chefs João Kather (21 years old, Brazil) and Miguel de Aguilar (19 years old, Madrid) decided to baptize their restaurant in the capital: a proposal that revolves around a teppanyaki-type bar – a style of Japanese cuisine in which dishes are prepared on an iron griddle – for 22 diners.
The meteoric trajectory of the restaurant (Calle Marqués de Villamagna, 1) in Madrid’s gastronomic scene is perhaps partly explained by the fact that it is not “the typical” teppanyaki: “We take it to a much more gastronomic level, with a short menu of 10 to 15 dishes, daily specials and the best of the season,” they say.
Less than a year after its opening, the Michelin Guide has included it in its prestigious list as one of the great discoveries of September 2025, highlighting the “incredible skills” of these chefs, trained at the Mom Culinary Institute in Madrid.
What (and how) do they eat at Tetsu?
Kather and Aguilar’s proposal is based, in addition to the product, on provoking sensations: specifically, the feeling of being at home while the chef prepares each dish on the spot, in front of the diners themselves.
You can opt for the omakase menu (priced at €90 with a wine pairing option for €50) or choose from the dishes on the menu, such as the matured picaña tartar seasoned with its own fat and a tonka bean emulsion, the sea bass with cocido madrileño or, in the dessert section, the vanilla dango with black sesame caramel.
Tetsu’s schedule
Tetsu is open from Wednesday to Sunday in the following shifts:
- Meals: from 13h to 15:30h.
- Dinners: from 20h to 22:30h.
Restaurants in Madrid included in the Michelin Guide 2025.
In addition to Tetsu, two other Madrid restaurants have made it onto this prestigious list. One of them is El Brote (Calle de la Ruda, 14) -which we told you about in this article-: a small and cozy place where mushrooms, respect for a very high quality product and the closeness of Pablo Roncal, Eduardo Anton and Álvaro de la Torre are the main protagonists.
The other place that has been recognized is Corsario Madrid (Tamayo y Baus street, 1), of which the guide highlights, in addition to its elegant decoration, the gastronomic proposal of the Cuban chef Liván Valdés for his defense of “a cuisine with Mediterranean roots that plays with local flavors and those of the Madrid mountains”.