Tanuki

The story

Tanuki Restaurant in Brugge: Three Decades of Refined Japanese Cooking

The chefs and the kitchen

Tanuki has anchored its Japanese kitchen in central Brugge for more than thirty-five years. Chef Ivan Verhelle and souschef Akihisa Kawakami guide every service with a focus on precision and seasonal sourcing. Their approach to Japanese cooking prioritizes raw ingredient integrity, which recently earned them a solid fourteen rating from Gault&Millau. Fresh fish arrives daily, and the kitchen treats each cut as a deliberate craft rather than a routine task.

Standout dishes and techniques

Guests typically begin with housemade sashimi arranged in careful assortments featuring five or seven distinct cuts. The menu Tsuru pairs these raw preparations with grilled yakitori skewers and light tempura before moving to teppan-yaki plates. Diners often select the sukiyaki hot pot, which cooks thin beef slices and vegetables in a soy broth directly at the table. Finished courses like ginger sorbet or azuki-filled mame-daifuku cakes provide a quiet conclusion to the meal.

Room and atmosphere

The dining room occupies a straightforward setting near the Katelijnepoort gate, providing a calm backdrop for both intimate dinners and larger group bookings. Wooden furnishings and subdued lighting keep the focus squarely on the passing plates. Staff coordinate closely with the kitchen to maintain a steady service rhythm throughout the evening. Regular visitors note how the uncluttered layout encourages conversation while preserving the focus on Japanese cuisine.