Amidst shoots, coincidences, and a fair amount of intuition, Jon Arregui gradually wove the portrait of Tetsuro Maeda, a Japanese chef who has put down roots in the heart of the Basque Country. ‘Tetsu, Txispa, Hoshi’ is more than just a gastronomic documentary—it’s a tale of unlikely encounters, life-changing decisions, and cultural fusions simmered over time. Selected for the Cinema Cocina section of the Malaga Film Festival, the film reveals how the blend of Japanese sensitivity and Basque character can give rise to something as unique as Txispa. We spoke with the director about the process, the challenges, and what remains once the camera stops rolling.
“I hope the documentary, beyond sharing Tetsu’s story, also allows viewers to discover the philosophy behind the concept of a restaurant”
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