In the heart of Castelló de la Plana, IZAKAYA Tasca Japonesa + Castelló de la Plana distills the soul of Tokyo’s everyday cooking into an intimate, 16-seat counter experience. This modest, reservation-only tasca channels the spirit of Japan’s neighborhood eateries with uncompromising authenticity, led by chef Sergio Ortega’s deep respect for craft and flavor purity. Expect a single, surprise tasting menu that leans hot, soulful, and umami-rich—more steam and simmer than sashimi—delivered with the storytelling charm of a chef who has lived the streets and counters of Tokyo.

The Story & Heritage
Chef Sergio Ortega founded IZAKAYA Tasca Japonesa to honor the vernacular cuisine of Japan—unvarnished, deeply flavorful, and driven by technique rather than ornament. After repeated culinary pilgrimages to Tokyo, Ortega returned to Spain with a philosophy anchored in rigor and restraint: cook as the Japanese do at home and in the izakaya, with fidelity to broths, ferments, and fire. The restaurant’s compact footprint—just 16 seats—keeps standards exacting and interactions personal. Though modest by design, its buzz across Castelló de la Plana fine dining circles and nods from leading guides reflect a growing reputation for serious gastronomy without the gloss.

The Cuisine & Menu
IZAKAYA offers a single daily-changing tasting menu—think prix fixe with an izakaya soul—where dishes move from comforting to powerfully intense. Signatures often appear in rotation: shoyu ramen with a 12-hour chicken and kombu broth layered with tare; pork and cabbage gyoza with yuzu kosho; nasu dengaku glazed with miso; karaage with sansho salt; and a gently simmered nikujaga that trades nostalgia for precision. Expect stews, skewers, and hot plates to lead over rice and raw fish. Ortega sources seasonally, prioritizing Spanish produce and seafood, then frames them through Japanese technique—shio-koji marinades, careful dashi work, and house ferments. Vegetarian or gluten-sensitive accommodations can be arranged with advance notice. Price positioning reads as fine dining, delivered with izakaya warmth.

Experience & Atmosphere
The room is pared back and purposeful: a compact counter, warm timber, and the soft glow of lantern light. Service is intimate and narrative-driven—Ortega introduces each course, often punctuating with anecdotes from Tokyo’s backstreets and markets. There is no formal sommelier, but a focused selection of sake, Japanese beers, and curated wines—crisp Albariño, textural Godello, clean mineral whites—supports the menu; thoughtful pairings are available on request. With limited seating and a single seating style, reservations are essential, ideally secured two to three weeks in advance. Dress is smart casual; think polished ease rather than formality. A chef’s counter vantage is built in—the best “chef’s table” is simply the front row.

Closing & Call-to-Action
Choose IZAKAYA Tasca Japonesa for an unadorned, deeply satisfying expression of Japanese cuisine—precision cooking, intimate theater, and a menu that changes with the chef’s daily inspirations. Book early (two to three weeks ahead) for prime counter seats and the fullest exchange with Ortega. For aficionados of Castelló de la Plana fine dining, this is the reservation that rewards curiosity—especially if you favor ramen steam over caviar shine.