The story
Yoka Tomo describes itself as an izakaya in the heart of Schaerbeek, Brussels. The phrase “Craft Japanese Food” sets the tone: this is a place where Japanese cuisine is treated with care and precision, yet the atmosphere remains casual and welcoming. The restaurant is open for dinner from Wednesday to Saturday, and the dress code is relaxed.
The food menu is built around an omakase experience called “Menu Omakase de Yokaramun” at €48. It progresses through four services: an assortment of obanzai (small dishes), a chef’s special, a fish dish of the day, and a meat dish of the day – all served with miso soup and rice. A small dessert can be added for €4. This format lets the kitchen show off its versatility and seasonal instincts.
For those who prefer to order a la carte, Yoka Tomo offers edamame, homemade kimchi, fried marinated chicken, and both chicken and vegetarian gyoza. Vegetarian options are clearly marked, making the menu inclusive.
Yoka Tomo’s approach to accessible, high-quality Japanese cooking earned it a Michelin Bib Gourmand in 2026. The guide praises “good quality, good value cooking,” a fitting description for an izakaya that balances craft with everyday affordability. The restaurant also offers a sake menu and a drinks menu, rounding out the experience.
Whether you come for the full omakase or just a plate of gyoza and a drink, Yoka Tomo brings a genuine taste of Japanese izakaya culture to Brussels.
Recognition
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good quality, good value cooking
Things are starting to feel quite Japanese in the Dailly neighborhood! After their bar Copain, buddies Jérémy Rommelaere and Arnaud Marchal teamed up with Japanese chef Tomo Ohara (ex-Yamato and Saké Bar) to create an authentic and delightful izakaya in this corner of Brussels. The look? A long wooden bar squeezed between a handful of Hay barstools and a tiny kitchen, well-lit white walls and a low tatami table hidden behind a noren (a traditional curtain) at the back of the room – much like you’d find on the island nation. Savored on the four-course yokaromon menu the night we went: a typical assortment of amuse-bouche, including a moussey potato salad; crispy yet silky agedashi dofu – fried tofu served in dashi broth; salmon and avocado tartare seasoned with wasabi and served with black sesame cabbage salad, with pieces of tonkatsu-style celery and zucchini; before an impeccable kare raisu (Japanese curry) served with rice and miso soup, worth a trip there just for a bite. // Léa Pelloti
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