Otoro

The story

Otoro Hasselt: Refined Japanese-Inspired Dining with Gault&Millau Recognition

A Culinary Dream Realized

Otoro in Hasselt delivers refined Japanese-inspired cooking alongside a quietly paced tasting menu. The venue opened on October first 2022 as the fulfillment of a long held professional ambition. Chef Pajtim Bajrami designed the dining room to prioritize ingredient clarity and attentive service over theatrical presentation. Guests arrive for a structured progression that unfolds deliberately across five or six courses.

The Chef and His Ingredients

The Gault&Millau guide awarded the kitchen a fifteen point five score for its disciplined approach to premium sourcing. Bajrami anchors his plates around otoro, the prized fatty belly of bluefin tuna, while rotating seasonal highlights like pan seared scallops and langoustines. The meat courses feature aged wagyu beef and pigeon from the Anjou region, prepared with restrained techniques that let the raw materials speak. This measured philosophy has earned consistent recognition from critics who value clarity over complexity.

The Tasting Journey

The Japanese-style menu moves forward with deliberate pacing, allowing each dish to settle before the next arrives. Staff maintain a calm environment where sightlines remain clear and interruptions stay minimal. Because the team builds each course with meticulous attention to ingredient handling, they do not accommodate plant based diets. Visitors seeking a thoughtful Japanese cuisine will appreciate how the pacing shapes the entire evening.