Almost as if she had parachuted out of an episode of Makanai, self-taught chef Mariko Sho carefully prepares her version of Japanese homestyle cooking in the heart of a former Uccle factory from the 1930s. During the summer months, the tables are housed within the verdant green house where yuzu and finger lime trees grow. In the winter, this precious domestic ceremony is reserved for 20 lucky guests at a time, and takes place in the former ticket office, heated by a wood-burning stove. The tapas to start really showcase vegetables, whether that be broccoli with seaweed, tsukemono-style sweet potatoes, or even potato and kimchi galettes, a Japanese take on the Korean specialty. Right after the rich broth (a recommended add-on), the main course tells a story, a vegetarian one the night we went: shiitake mushroom and cilantro harumaki (fried spring rolls), herby tamagoyaki (omelet), kukurage (wood ear mushroom) with soy sauce, pointy cabbage salad seasoned with vinaigrette… The meal cumulated with matcha chiffon cake (another add-on), served with homemade crème fraîche and anko. // Salty Litchi

FEELING THIRSTY? A short selection: a chenin from the Domaine du Facteur (€36 a bottle); a mineral Kido Junmai Ginjo sake (€4 for 40 ml) or OWA amber ale intensified by rice wine (€6.50 for 330 ml).

PRICE: Set menu €37, broth add-on €5, dessert €10.