In the heart of Castellón, Irasshai Izakaya, meaning “Welcome to Izakaya” in Japanese, maintains the logic linked to daily ritual and proximity to the diner. This venue, located at number 2 Temprado Street, one of the city's growing gastronomic enclaves, has been offering a Japanese proposal since 2019.
The establishment's manager, one of the few itamae or traditional Japanese chefs in Spain, has built a project that links Japanese cuisine with constant trips to Tokyo. His intention is to place the capital of La Plana on a broader gastronomic map, attracting customers from other cities who travel specifically to enjoy its offerings.
“"I don't think this is just a place to come and eat; we also try to introduce part of Japanese culture."
The restaurant's interior, entirely decorated with objects acquired in Tokyo, reproduces the compact aesthetic of traditional izakayas. Every centimeter is utilized, and customers share proximity with the kitchen, creating an immersive experience. The atmosphere is completed with a welcoming ritual that precedes each serving: two claps and the word “offering,” a gesture the manager learned in the temples of Japan.
The gastronomic proposal has evolved since its opening. Currently, the restaurant offers themed menus with nearly 160 dishes, adapted to seasonality and product availability. Thursdays are dedicated to vegetarian options, Fridays to meat, Saturdays to fish, and Sundays to a mixed format. There are also special proposals such as the Itamae menu, which includes select bites like wagyu or scarlet prawns.
Despite recognition in guides such as Michelin, Repsol, and Macarfi, the manager admits that maintaining such a specialized model is increasingly complex due to tax pressure, rising costs, and the difficulty of making a small space profitable with a highly trained team. Nevertheless, he champions the value of unique projects and gastronomy's role as an identifying element of Castellón.
