Gatsu Gatsu

On a typical August day – sun, rain, sun – we made our way to the very centre of Brussels to try out newly opened Gatsu Gatsu.  ガツガツ, ガツガツ. Che? 

lunch at Gatsu Gatsu in Brussels - restaurant review by @onfoodandwine

Gatsu, Gatsu – which sort of means ‘munchy, munchy’ for a hungry Japanese – is a new do it yourself wok alley restaurant. Taking inspiration from Japanese street restaurants the design is very clever: the long corridor is lined up with brightly lit street signs, dark blue walls give it that crime on the backstreet film feel, and only the noise of honking cars and overcrowded Tokyo is missing to make you feel in deep tourist trouble. Probably just the type of place we would seek out in Japan! 

Once in, the approach is simple: mix and match along the wok alley. Rice or noodles. Meat or fish or vegetarian. Sauces and toppings. You order, get a buzzer and wait for it to … buzz … go pick up your food, eat. All went very fast so our two dishes arrived quickly and still hot – noodles and rice, with our choice of meat and toppings. 

The plastic bowls put me off a bit but I can see their ‘fit’ in the restaurant theme. The food was decent. I think it would probably taste even better after a few beers on an evening out so make sure to head to Gatsu Gatsu (rather than the pitta street) for that late night craving.

Gatsu Gatsu – Rue Marche aux Herbes 99, 1000 Brussels

I would like to extend our thanks to Gatsu Gatsu for inviting us to review their restaurant and organizing this lunch and to their staff for hosting us and dealing with our endless questions and cameras with grace.

Disclaimer: as always, all opinions written are our own.

 

Let’s keep in touch!

You can also find us on Twitter,  snapping on Instagram,  or pinning on Pinterest.  To keep up to date with the latest foodie & travel news, sign up for our monthly newsletter or follow us on Facebook and Bloglovin’

lunch at Gatsu Gatsu in Brussels - restaurant review by @onfoodandwine

lunch at Gatsu Gatsu in Brussels - restaurant review by @onfoodandwine

Related posts: