- Having established itself as one of London’s most interesting Japanese concepts, TAKA is opening its first restaurant in Spain.
- The project has arrived in Madrid with a concept that combines contemporary Japanese cuisine, warm hospitality and a distinctive identity centred on wood-fired cooking.
- Founded in London in 2020, TAKA was born with a clear vision: to offer a high-quality dining experience through a more accessible, relaxed and contemporary approach, moving away from the traditional conventions of Japanese haute cuisine.
One of the elements that best defines TAKA’s identity is its commitment to Japanese wood-fired cooking. More than just a technique, fire forms part of the restaurant’s culinary philosophy and serves as a tool to bring depth, complexity and character to every dish. Far from being used merely as a visual element, fire is integrated into the dining experience as an expression of craftsmanship, precision and flavour, redefining the contemporary Japanese dining experience from a warmer, more intense and more intimate perspective.
Behind the project is Chef Taiji Maruyama, a third-generation Japanese chef, founder of TAKA and MARU in London, and current Director of the Japanese Culinary Academy of the European Union. With a career spanning more than 27 years – including training at three-Michelin-starred restaurants in Ginza, a stint as Executive Chef at Nobu London and overseeing the culinary direction of some of the UK’s most renowned Japanese projects – Maruyama has established himself as one of the most influential figures in promoting Japanese cuisine across Europe.
His cuisine is based on principles deeply rooted in Japanese tradition, such as seasonality, respect for the produce and the constant pursuit of technical excellence, combining local ingredients of the highest quality with traditional Japanese techniques to create a contemporary, personal menu that is deeply connected to its surroundings.
Since its opening, TAKA has evolved alongside the London dining scene whilst always remaining true to its Japanese roots. The restaurant’s culinary offering is characterised by a deep respect for ingredients and the rhythm of the seasons. Drawing inspiration from Japanese culinary traditions and making the most of the extraordinary quality of produce available in the UK, the cuisine adopts an ingredient-led approach, allowing quality to guide creativity.
Carefully selected seafood, meat and vegetables are combined with specialised Japanese ingredients to create dishes that are authentic whilst also reflecting the environment in which they are created.
The menu reflects this philosophy through a selection of dishes that combine Japanese technique, quality produce and a contemporary execution. Among these, the now iconic Wagyu Sando stands out, considered one of London’s best-known sandwiches. TAKA was the first restaurant to introduce this style of sandwich to the city and, upon its launch, became known as one of the most exclusive in the British capital. Alongside this, the culinary offering is built around a cuisine characterised by the use of fire, the quality of the produce and a respect for Japanese tradition, reinterpreted through a modern lens.
Equally important to TAKA’s identity is its commitment to its guests. Over the years, the restaurant has built up a loyal community of guests thanks to the warmth and sincerity of its team, many of whom have forged lasting relationships with diners who return time and time again.
Inspired by the Japanese spirit of omotenashi, TAKA views the customer experience as something that goes far beyond mere service. It is about creating genuine connections, memorable experiences and a sense of belonging that turns every visit into an invitation to return.
The choice of Madrid stems from the belief that the city has become one of Europe’s most attractive gastronomic destinations. “We see many similarities between today’s Madrid and London a few years ago: an international community, a growing interest in authentic Japanese cuisine and a great appreciation for high-quality dining experiences.”
The new restaurant will cover 213 m² and seat 62 diners. The venue will be open for lunch and dinner, and the interior design has been developed by MIL Studio.
More than just a new opening, the arrival of TAKA marks the launch in Madrid of a gastronomic philosophy built around quality, hospitality and authenticity. The brand’s ambition is not to become a restaurant for special occasions, but to form part of its customers’ everyday lives: a place to return to frequently, where excellence goes hand in hand with a warm, welcoming atmosphere, and where Japanese cuisine finds a new expression through the use of fire.
Source: FILIPPA BY INDIE