Tanuki

The story

Tanuki Bruges: Three Decades of Refined Japanese Dining

The chefs and the kitchen

Tanuki has anchored its Japanese cuisine in the heart of Bruges for thirty-five years, guided by chef Ivan Verhelle and souschef Akihisa Kawakami. Their approach to Japanese cooking prioritizes absolute freshness and disciplined knife work. Gault&Millau awarded the establishment a score of fourteen this year, noting how the team slices sashimi according to strict artistic standards while keeping raw fish as the central focus.

Signature preparations and seasonal menus

The Japanese kitchen balances delicate starters with substantial tableside stews. Guests often begin with finely sliced raw fish or grilled chicken skewers before moving to deep-fried shrimp tempura. For larger groups, the Menu Tsuru pairs traditional plates with filet-mignon prepared on a hot iron griddle alongside steamed rice. Hot pot options like sukiyaki and lobster yosenabe simmer in clear broths right at the table, requiring careful timing to preserve the texture of each ingredient.

A grounded setting near the water

Wooden tables and simple ceramics anchor the dining area along Oude Gentweg, where daylight shapes the atmosphere during afternoon service. The venue welcomes dogs inside and maintains a relaxed pace that encourages lingering over house-made green tea ice cream or azuki bean daifuku. This steady rhythm keeps the space quietly focused on the food rather than decoration. Longstanding regulars appreciate how the team preserves classic techniques without chasing fleeting trends.