The story
Astro Boy delivers a distinctly Japanese inspired izakaya concept in Ghent that recently secured a listing in Le Fooding 2026. Robin Van de Lanotte, Jesse Den Dulk, Laura Dekeyser, and Anjana Dierckx founded the kitchen to offer shared plates alongside carefully curated natural wines. Deep blue walls anchor the room while yellow and red tables sit beneath long orange curtains. This layout invites groups to gather around funky little dishes without any formal pretense.
The menu leans into creative Japanese cooking with textures that play well against each other. Six homemade meat gyozas arrive with ultra-thin dough filled with Borlotti beans and miso, while the vegan option features shiitake and oyster mushroom. Grilled corn carries a rich kimchi butter that pairs smoothly with sour cream and hazelnuts. A crisp beef tataki finishes with pickled mustard seeds and crushed potato chips for extra crunch.
The beverage program matches the kitchen’s experimental spirit with a focus on transparent winemaking and house-made mixers. Guests can pour sparkling PET-NAT or dive into barrel-aged hybrids that blend apple cider with Jura wine. Shiso sours and rhubarb collins bring floral and citrus notes to the table, while traditional Japanese spirits provide a robust finish. Every drink complements the izakaya tradition of lingering over good company.
Recognition
Ambience
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