The story
Ajiyoshi brings authentic Japanese dining to Brussels, marked only by a single paper lantern against an unassuming wall along Quai aux Briques. Step through the door and the compact room opens into a fourteen seat counter that channels a bustling Tsukiji market energy. Wooden sake crates stack beside the service area while a small Mario figurine rests near the cutting board. This Japanese counter dining setup keeps guests close to the preparation zone and encourages steady conversation throughout the meal.
Chef Aji Yoshi runs the entire operation from behind the wooden bar, wearing a practical head scarf while managing orders and knife work. His approach to Japanese cooking prioritizes clean technique and straightforward flavor profiles rather than heavy theatrical presentation. The menu rotates with seasonal produce but maintains a reliable core of daily staples and house prepared broths. Le Fooding recognized this consistent execution when they placed the venue on their 2026 list.
Roasted bean sprouts arrive charred at the edges and tossed with a light vinegar dressing to cut through the richness of heavier items. Pork gyozas feature thin wrappers and a savory filling that pairs well with the deeply flavored miso soup served alongside them. Lacquered eggplant holds a glossy finish that rivals desserts, while the zuke-don offers marinated tuna and salmon over steamed rice for a satisfying main course. Guests who prefer sashimi can select three carefully cut pieces that highlight the freshness of the catch.
Recognition
