The story
Yoka Tomo is a Japanese izakaya at Avenue Félix Marchal 28 in Schaerbeek, Brussels, and the Michelin Bib Gourmand it received in 2026 recognises good quality, good value cooking. The kitchen works through small plates and a set omakase-style menu, with vegetarian options listed on the menu.
The omakase menu, called Menu Omakase de Yokaromon, costs 48 and opens with an assorted obanzai starter, followed by a chef's special, a fish dish and a meat dish of the day. Miso soup and rice come with it, and a small dessert can be added for 4. The à la carte list is shorter, with edamame at 7, fried marinated chicken at 17, and chicken or vegetarian gyoza at 17 each.
The room is compact, with a long wooden bar, Hay barstools and white walls. At the back, a low tatami table sits behind a noren, the traditional curtain. Counter seating and solo dining are part of the format. Le Fooding listed the restaurant in 2026, describing an izakaya run by chef Tomo Ohara, formerly of Yamato and Saké Bar.
Recognition
Ambience
Details
History
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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