YokaTomo — Restaurant in Schaerbeek - Schaarbeek

The incompetence of the cook ruined our night and the ridiculous service approach made it worse. Beer + menu €51,50 per person We told the waitresses and the cook that we didn’t like the miso soup and the second course and they didn’t reply to us. The first course was a tiny plate of different vegetables, then we had a tasteless soup with one shrimp that was too hot to be served and we waited in front of it for 15minutes at least (we told the cook that it was tasteless, he didn’t even look at us), then we had fried salmon with one slice of fried eggplant and cabbage and seaweed salad, then a super salty miso soup was served (why after 3 dishes? Not Japanese style at all) and we couldn’t eat it (we told the waitress it was too salty, she didn’t reply and took the soups away), then we had fried chicken with curry sauce and overcooked rice. Japanese standards are different. They should have at least a Japanese chef if they want to call themselves...

It’s a cute place with nice people running it. We had high expectations and the food was just ok, authentic enough home-style food but nothing to rave about. The portions are small, my friend went a la carte and added a bowl of rice but it came with barely half-filled bowl. I had the little menu because I don’t like chawan mushi the steamed egg custard. The vegetable appetizer was good, the curry main was just ok. The four course others had deep fried salmon before the main course, the deep fried meat and vegetables in curry sauce for the main. Bit too redundant and in need of variety when setting the menu. The a la carte wasn’t too varied either as most dishes are what you find in the menu. It’s really missing some creativity it was just like what Japanese family would eat on a typical night but not worthy of the hype. But that happens in Brussels where we don’t have a lot of authentic restaurants. Room for an...

Our yesterday culinary experience, which has consistently been a source of delight, unfortunately fell short of expectations during our recent visit. A new chef was observed in the open kitchen, and certain practices raised concerns regarding hygiene and food safety. The chef was seen tasting food directly from the pan or salad bowl on multiple occasions. Additionally, the same chopsticks were used for cooking, serving, and tasting without any visible cleaning or sanitization. Furthermore, the chef did not wash his hands throughout the entire service period, which is a fundamental requirement for maintaining proper hygiene standards. These observations resulted in a sense of disappointment and a deviation from the usual high standards associated with this...