The story
Enishi by Toshiro is a Japanese restaurant at Chaussée de Bruxelles 64 in Waterloo, rated 14.5 by Gault&Millau in 2026. Chef Toshiro Fujii cooks French gastronomy with Japanese inspiration, built around tasting menus.
Fujii trained at Air du Temps in Éghezée and at the SAN restaurants in Brussels, under his mentor Sang-Hoon Degeimbre. Enishi is his own place, set in a wood-clad building on the main road at the entrance to town, with a sleek interior. Le Fooding, which listed the restaurant in 2026, called it a remake of Lost in Translation between Tokyo and Waterloo.
Le Fooding's inspector ate pastrami-style wagyu and mackerel sashimi sharpened with rice vinegar. Raw langoustine came in an apple and celery brunoise, and steamed pollack with miso and yuzu. Duck breast arrived with red cabbage, shiso and umeboshi, and the meal ended on a citrus composition of jelly, sorbet, fresh slices and cake.
Evening service offers two tasting menus. Menu Glycine runs four courses for 80€, with ceviche and mango, lacquered eel with sansho foam, wagyu in three preparations, and peach with almond and Chartreuse. Menu Enishi runs six courses for 98€. A five-sake tasting costs 40€ with either menu, and gluten-free and lactose-free options are available. Thursday and Friday lunch has its own menu.
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He’s finally gone and flown the nest! Toshiro Fujii (ex-Air du Temps in Éghezée, San and Toshiro in Brussels) set himself free from his mentor Sang-Hoon Degeimbre, settling down where it all began in the Walloon Brabant region. The chef discreetly set up the wood-clad Enishi along the main road, for a remake of Lost in Translation between Tokyo and Waterloo. That night, we ate: sensational pastrami-style wagyu; invigorating mackerel sashimi with a rice vinegar buzz; exquisite raw langoustine delicately coated in a sharp apple-celery brunoise; extremely tender steamed pollack with miso and yuzu; scallops (also raw) arm in arm with sunchokes topped with foie gras; bloody duck breast crimsoned with red cabbage, shiso and umeboshi (Japanese salted plum); and a vivid citrus fruit compilation featuring a jelly, sorbet, fresh citrus slices and cake, for the explosive finale. // Léa Pelotti
At the entrance to the city, we find chef Toshiro Fujii’s kitchen in this rather unassuming building with a sleek interior. He subtly combines Japanese influences with local ingredients. The meal begins with mackerel that o...
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