Jayu

The story

Jayu Brussels: San Degeimbre's Immersive Korean Counter Experience

At Jayu in Brussels, chef Sang Hoon Degeimbre reimagines Korean cuisine through a theatrical lens, inviting guests to witness a culinary performance that bridges Seoul traditions with local Belgian ingredients.

The chef and the kitchen

Degeimbre draws his inspiration from walks through the streets of Insadong and conversations with Buddhist monk Jeong Kwan during visits to Korea. He translates these sensory memories into a menu that avoids standard interpretations, instead focusing on the convergence of distinct Korean flavors with produce grown locally. The restaurant's distinctive style earned it a listing in the Le Fooding guide for 2026. Rather than replicating typical dishes, Degeimbre crafts a creative dialogue between two culinary worlds.

A theater of flavors

The service unfolds as a twelve-act choreography over one hundred and twenty minutes, with chefs Sylvain Claes and Quentin Gilot executing each course with precision. Guests encounter bold pairings such as red mullet prepared bouillabaisse-style in a stock infused with gochujang and anise hyssop. A Korean take on cacio e pepe coats noodles in kimchi jus alongside daikon radish and Petrossian caviar, while the finale features kkwabaegi twisted donuts swirled through a purple shiso emulsion.

The intimate counter

The dining room centers around a twelve-seater wooden bar with a full view of the kitchen action, framed by dimly lit alcoves and a beaded curtain. Maître d' Cyril Moreau guides the evening's rhythm, ensuring the timing remains as precise as a stage performance. Each of the two nightly services begins exactly on schedule, asking diners to arrive punctually to catch every moment of this immersive ritual.