The story
Restaurant Faran, at Kruisstraat 17 in 's-Hertogenbosch, serves Nikkei cuisine and holds a Gault&Millau score of 14 for 2026. Japanese technique meets South American ingredients here, in a long, modern room with an open kitchen.
Gault&Millau credits chef Noud van Rosmalen with giving the Nikkei kitchen a distinct profile. Japanese methods bring flavor and texture to South American produce. Lekker500 also placed the restaurant in its 2026 Top 500 and described the food as modern international with Nikkei influences.
A Lekker reviewer called the steak tartare, with fried shallots, bonito cream and smoked bone marrow, one of the best they had eaten. The ibérico presa comes with XO sauce made with prawn shells. A recent menu opened with tuna belly ceviche and jalapeño, then razor clam with soy and a yuzu granité. Roe deer with beetroot and madeira followed, and cherry with aceto and yoghurt closed it.
The interior is sleek and the acoustics are pleasant, so conversation stays easy. Sommelier Fabian Verboven pours the wine pairings, which are also available by the glass. Tasting menus run from four courses (€59) to six (€79) and follow the season, with mostly regional products. The line-up can change from week to week.
Recognition
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History
In the heart of Den Bosch, we find Restaurant Faran, owned by Sander Faran van Tiel, a modern and elongated venue with an open kitchen. The interior design is sleek and contemporary, featuring pleasant acoustics. A relaxed atmosphere prevails that immediately invites you to settle in. The cuisine is modern international with Nikkei influences. Guests can choose from a surprise menu of four to seven courses, alongside a temporary anniversary menu. “Cooking with what’s available” is more than just a slogan here. The evening begins with two amuse-bouches: sangria-infused watermelon and a beetroot macaron with horseradish and citrus vinegar. We also order a charcuterie board featuring Cecina de León, morcilla, and Lomo Ibérico. Delicious. For the starter, there is steak tartare with fried shallots, port and sesame vinaigrette, a bonito tuna cream, and shaved, smoked bone marrow. We rarely eat a steak tartare this good. Host and sommelier Fabian Verboven offers surprising wine pairings and a keen eye for detail. The main course, ibérico presa with XO sauce and prawn shells, is intensely flavorful and another absolute hit. Paired with it, served in a beautiful glass, is a Montepulciano d’Abruzzo. Rich and sultry in flavor, packed with ripe dark fruits. We finish with a dessert featuring pistachio crumble, raspberry sorbet, fresh raspberries, citrus gel, almond biscuit, raspberry ganache with white chocolate, and raspberry meringue. A sublime dessert. Faran is a welcome addition to Den Bosch. Its modern finesse and warm hospitality are truly convincing. Welcome to Lekker!
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