In the quietly elegant streets of Schaerbeek, Yoka Tomo + Schaerbeek distills Southern Japanese soul into a refined, intimate experience. With just a handful of seats around an open kitchen, chef Tomoyuki Ohara translates Kyushu flavors into precision cooking, swapping ostentation for masterful seasoning and texture. This is Schaerbeek fine dining at its most authentic: a serene counter, a chef at work, and plates that whisper of Japan’s coastal south while speaking fluently to Brussels’ discerning palate.

The Story & Heritage
Founded by chef Tomoyuki “Tomo” Ohara, Yoka Tomo is a personal homage to the craft traditions of Southern Japan. Trained in classic Japanese technique and guided by a philosophy of balance, restraint, and umami-rich depth, Ohara favors soulful flavors over luxury braggadocio. Working independently and close to his guests, he honors culinary lineage with an almost monastic focus: knife work, temperature, seasoning, timing. Recognition followed—Michelin highlighted the restaurant for its authenticity and craft—yet Yoka Tomo remains resolutely intimate and neighborhood-rooted, evolving through subtle refinements rather than reinvention.

The Cuisine & Menu
Expect a focused menu that foregrounds technique and terroir: crisp-skin chicken with sweet-sour glaze, crunchy seasonal vegetables, and a whisper of rémoulade; delicate sashimi with citrus and shiso; slow-simmered pork belly lacquered in soy and mirin; and gently grilled mackerel with yuzu kosho. Tasting menu and à la carte formats rotate seasonally, with a prix fixe that captures the day’s best market finds. Sourcing leans local and sustainable—Belgian produce meets Japanese pantry essentials—while house-made pickles and precise broths amplify purity of flavor. Vegetarian options are available by request with advance notice. Price positioning is fine dining without the theatrics—elegance in understatement, not extravagance.

Experience & Atmosphere
The room is minimalist and warm: pale woods, soft light, and the quiet theatre of an open-plan kitchen. Service is attentive yet unintrusive, reflecting an omotenashi ethos—anticipatory hospitality with gentle pacing. The compact wine selection is curated for clarity and food-friendliness, with thoughtful sake pairings led by a knowledgeable team; expect clean, mineral whites and structured reds that respect umami. Seating is limited, and the counter feels like a de facto chef’s table, ideal for culinary purists. Smart-casual dress suits the refined but relaxed mood. Reservations are essential, particularly for weekend dinners; a small bar offering select drinks is available for early arrivals.

Closing & Call-to-Action
Choose Yoka Tomo for an intimate, craft-first expression of Southern Japan in Brussels—tastefully restrained, deeply satisfying, and quietly luxurious. Reserve at least two weeks ahead for prime weekend slots, or target midweek evenings for a more contemplative pace. For the fullest expression, book the tasting menu with sake pairing and request counter seating to watch Tomo’s meticulous ballet of heat, steel, and seasoning.