Konchu

The story

Konchu Brussels: A Japanese Curry Canteen in an Art Nouveau Gem

The kitchen and its founders

Konchu serves a focused Japanese cuisine from a compact kitchen in Brussels, guided by Raphaël Muguet behind the stove and Elie Starc managing the floor. Raphaël trained at the Cordon Bleu while Elie arrived from Old Boy, and together they decided to reimagine traditional kare raisu rather than simply replicate it. Their spice blends feature uncommon notes like fenugreek and dried orange peel, finished with two secret Belgian ingredients that ground the dish in local soil. This cross-channel collaboration recently earned them a spot on the Le Fooding guide, recognizing how they balance technical precision with everyday comfort.

The room and its layout

The dining space sits inside a listed Ernest Blerot Art Nouveau building, restored by interior architect Thibault Villez to echo the canteens of childhood. Wooden shelves hold bento boxes alongside volumes of manga, creating a relaxed environment where families and solo diners share tables. The founders designed the floor plan to encourage passing plates and casual conversation, stripping away formality without losing attention to detail. A small gallery wall rotates work from emerging local artists, keeping the visual rhythm tied to the surrounding neighborhood.

Standoff dishes and drinks

Evening guests navigate a seasonal menu of sharing plates, starting with lightly spiced oyster mushroom curry served over steamed rice. The kitchen also prepares a crispy fried chicken option that pairs well with a soft boiled egg and grated Comté cheese. The broader menu expands to cover Asian-inspired dishes that rotate with the harvest, featuring okonomiyaki style stoemp or duck udon noodles. Natural wines flow alongside custom cocktails developed by Frederic Geinaert, who isolates single components from their curry mixtures to craft each glass.