The story
On the Chaussée de Waterloo in Brussels, Kamo brings a focused, quietly assured vision of Japanese cuisine to the city. Awarded a Michelin star for its high-quality cooking, the restaurant offers a dining experience built on precision and respect for ingredients.
Kamo’s approach is straightforward: two menus at lunch and three at dinner, each designed to showcase the kitchen’s craft. The lunch service offers a choice between the Menu Sushi (90€) and the Menu Kamo (90€), both of which highlight the restaurant’s command of nigiri and sashimi. In the evening, the options expand to include the Menu Kamo (130€), the Menu Sushi (135€), and the Grand Menu (150€) — a broader tasting journey that likely draws on the full repertoire of Japanese techniques.
The restaurant’s Michelin star is a recognition of its consistent quality, earned through meticulous sourcing and preparation. While the atmosphere is not detailed in the available materials, Kamo’s dedication to the essentials of Japanese cuisine — balance, freshness, and seasonality — is evident in its menu structure.
Kamo is open for lunch on Thursdays and Fridays, and for dinner from Monday to Friday. It is closed on weekends and public holidays. Parking is not available. Reservations and gift vouchers are offered directly through the website.
Recognition
Ambience
Details
History
High quality cooking
Oooh what fresh fish! Tomoyasu Kamo, master of all things sushi and sashimi and the only Japanese man in the country with a Michelin star to his name, serves only the freshest fare from the sea. With a little rubber ducky printed on his t-shirt, the Japanese chef (ex-Tagawa in Tokyo) is also the owner of the classy fishmonger’s of the same name, which is a mere cast of a fishing rod away from the restaurant. This calm, serene setting oozes measured, sensual luxury without being uptight – at least, that’s how it felt from where we were seated at the wood and chrome counter. The lunchtime set menu featured: pillowy soft eggplant topped with brown miso minced chicken; diced bluefin tuna, floured then fried (a tad overcooked in our opinion) set on a stage of poached lettuce, with a sour shallot vinaigrette for added zing; flawless sashimi of Scottish salmon, Spanish red and lean tuna; fantastic shrimp, broccoli, oyster mushroom and (not in season) zucchini tempura stacked on a bowl of pearly white rice; or a more serious looking cohort of sushi (cuttlefish, red tuna, amberjack, turbot, salmon) and red tuna maki, this time sliced and combined with spring onion. Remember to book, as this fish tank is quite popular. // Rosa Poulsard
Location
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