Buenos Aires, Argentina. For anyone who likes Basque food in Argentina, the name Takehiro Ohno is well known. In fact, trained in Oiartzun, Gipuzkoa he has been in Argentina for years especially connected to the gastronomy of Euskal Herria, sharing traditional recipes as part of his cooking programs on the Gourmet channel, as well as on stages at “Buenos Aires Celebrates the Basque Country,” sometimes with another reference of local Basque cooking, Itziar Aguirre.
Last December, and facing with the difficult context marked by the pandemic and quarantine, Takehiro Ohno launched a new venture: “Oian Tapas & Pintxos.” There, Ohno provides a menu that includes pintxos, kroketas, and tortilla, but also prawns with garlic, squid in its ink, octopus, fried eggs with txistorra, Burgos blood sausage and of course, Basque cider.
In the words of the chef himself, “I specialize in Basque and Spanish cooking and it has always been my dream to realize a project like this one. It took 20 years, but I finally did it,” he explains and adds that the local name Oian is a tribute to Oiartzun.
At a conference in Cordoba (Argentina) Ohno tells the story of how he became a Basque chef
Takehiro Ohno and his team at “Oian, Tapas & Pintxos”
“Oian, Tapas & Pintxos” is in the Palermo neighborhood of Buenos Aires in the Soho Market on Armenia Street, 1744. It is open to the public Tuesday-Friday in the afternoon and on Saturdays and Sundays opens also at noon.
The Chef has his own Youtube Channel Ohno Kitchen, where he explains his cooking secrets.
“Oian, Tapas & Tintxos” on social media, oian.ok
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