The story
Kamo welcomes guests to refined Japanese cuisine from its Brussels location on Chaussée de Waterloo. The kitchen maintains a disciplined approach, a quality reflected in its recent Gault&Millau score. Fixed tasting formats guide the evening, allowing the team to calibrate each plate without distraction. This structure keeps the focus squarely on ingredient integrity and precise execution.
Diners choose from three distinct pathways upon arrival. The Lunch Menu presents curated selections starting at ninety euros, while the Dinner Menu begins at one hundred thirty euros. A Grand Menu extends the sequence for those preferring a longer progression. Each option follows a strict course order designed to balance texture and temperature in authentic Japanese cooking.
The dining room rests quietly along Chaussée de Waterloo in the Ixelles district. Operations follow a steady weekday rhythm, leaving weekends closed to preserve kitchen consistency. Staff coordinate arrivals around the published schedule, ensuring smooth turnover between services. This deliberate pacing shapes a calm environment well suited to focused meals.
Recognition
Ambience
Details
History
High quality cooking
Oooh what fresh fish! Tomoyasu Kamo, master of all things sushi and sashimi and the only Japanese man in the country with a Michelin star to his name, serves only the freshest fare from the sea. With a little rubber ducky printed on his t-shirt, the Japanese chef (ex-Tagawa in Tokyo) is also the owner of the classy fishmonger’s of the same name, which is a mere cast of a fishing rod away from the restaurant. This calm, serene setting oozes measured, sensual luxury without being uptight – at least, that’s how it felt from where we were seated at the wood and chrome counter. The lunchtime set menu featured: pillowy soft eggplant topped with brown miso minced chicken; diced bluefin tuna, floured then fried (a tad overcooked in our opinion) set on a stage of poached lettuce, with a sour shallot vinaigrette for added zing; flawless sashimi of Scottish salmon, Spanish red and lean tuna; fantastic shrimp, broccoli, oyster mushroom and (not in season) zucchini tempura stacked on a bowl of pearly white rice; or a more serious looking cohort of sushi (cuttlefish, red tuna, amberjack, turbot, salmon) and red tuna maki, this time sliced and combined with spring onion. Remember to book, as this fish tank is quite popular. // Rosa Poulsard
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