Celebrated table
The story
Shibuya in Brugge channels Asian cuisine through a compact kitchen that treats Japanese techniques as a starting point rather than a boundary. Chef Prasanth Murali brings his experience from Commotie to steer the service, layering in Chinese and Korean elements to create a series of small plates designed for sharing. The menu moves fluidly across these traditions, prioritizing bold seasoning and precise textures over rigid regional rules. This adaptable style of Asian cooking has earned the establishment a spot on the Le Fooding 2026 list.
The gochujang-spiced steak tartare arrives topped with a soy-cured egg yolk and accompanied by crisp nori crackers. Karaage chicken follows a different path, coated in a peanutty Sichuan pepper sauce and finished with a drizzle of spicy house ketchup. Grey shrimp gyoza rely on hoisin turbocharged with galangal and the natural depth of shrimp heads. Each plate builds toward a specific heat or umami note, leading naturally to a simple mango sticky rice to close the service.
Ran Van Ongevalle and Janah Van Cleven transformed a long, narrow building into a dining room defined by exposed brick and pale wood. The space hums with vinyl-spun jazz kissa records, creating a steady backdrop for conversations across tight tables. Their previous ventures in cocktails and taquerias shaped this concept, which favors sharp design and a central location. Guests step into a focused environment where the food remains the clear centerpiece.
Recognition
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