At Sanzarù renowed chef Nathan Urbanowiez delights the palate with modern gastronomy influenced by flavors from around the world. The menu features Nikkei dishes, an elegant fusion of Japanese and Peruvian specialties. We had a true WOW experience on every level. Sanzarù is the kind of restaurant you recommend to all your loved ones.
Text Anja Van Der Borght
You cannot miss Sanzarù, as it is located in a remarkable building on the prestigious Tervuren Avenue (Tervurenlaan) in the heart of Sint-Pieters-Woluwe. This beautiful classified villa, was designed by Belgian architects Adrien and Yvan Blomme and built in 1937 as part of the modernist classical movement
Sanzarù is the Japanese name for the Eastern philosophical concept of the “three wise monkeys” (see no evil, hear no evil, speak no evil). The name reflects a cuisine that stimulates the senses, encouraging us to listen, observe, and taste.
Sanzarù was taken over in 2017 by brothers Maxime and Cédric Gillet. In its early days, Sanzarù served an extensive menu of shareable dishes. However, in 2022, the restaurant shifted to focus on modern gastronomy inspired by Japan and South America, with delicate touches throughout. The menu features Nikkei dishes, an elegant fusion of Japanese and Peruvian specialties. Originally, “Nikkei” referred to Japanese immigrants who arrived in South America, particularly in Peru, at the end of the 19th century to work on the railways.
A cuisine that stimulates the senses, encouraging us to listen, observe, and taste.
You can order à la carte or indulge in the Umami or plant-based menu, each offering six courses of refined delight. Both the dishes and wine list change every six weeks, so loyal guests can discover something new with each visit, guided by maître d’hôtel Lionel Thyssen’s, who masters the art of hospitality, adding his personal touch to elevate the gastronomic experience.
A Surprising Setting
The unique architecture is designed by Atelier Anne Catherine Lalmand. The pristine walls feature vibrant, nature-inspired frescoes by Belgian artist Marcin Sobolev. Deeply connected to his Russian and Polish heritage, traditions, folklore, and the stories his grandmother shared, Sobolev’s work draws from his Russian soul and reflects the philosophy of Sanzarù. The interior is warm and cozy, interspersed with copper details, and the crowd is diverse. From your table you enjoy a view of the open kitchen, where the chef and his team conjure up delicious dishes from their chef’s hats.
The Chef
Chef Nathan Urbanowiez, a graduate of the Provincial Hotel School in Namur, honed his skills in several top Brussels restaurants, from Ventre Saint-Gris to Bon-Bon, and spent several years in the kitchen at Le Coriandre. Driven by his passion for cooking, he joined Sanzarù as head chef before the age of 30, aiming to earn a Michelin star with the new direction he has brought to the cuisine. His menus at Sanzaru are rooted in seasonal ingredients and market offerings, with a strong emphasis on local sourcing.
Photo WOWwatchers
To accompany our bread, we had a choice of olive oil infused with lemon balm and coffee, a butter with black sesame, or a tea infused butter.
Scallops and smoked beetroot, finger lime. Then, an octopus skewer, chicken oyster, corn, and black garlic, with a popcorn crumble. To finish, a Japanese flan made with bonito and marinated salmon roe. The three bites were delightful, although the tart with flavorful fish and a generous amount of beetroot foam was (funny enough) just a bit too large to fit in one bite. The crispy popcorn added a fun and tasty touch to the octopus skewer—a delicious combination that brought a burst of excitement to the palate. Additionally, we found the orange roe on the flan, which popped in the mouth, to be a unique and enjoyable experience.
– Photo WOWwatchers
The Irish beef yaki is a unique way of preparing meat, reminiscent of a tartare. The meat is grilled on a Robata, a Japanese barbecue, and then seasoned with a blend of seaweed and truffle. It is served with parsnip cream, foie gras mousse, charred onion, and parsnip chips for a crunchy texture. The dish is elevated by a vegetable broth infused with onion peels, adding a final touch of rich flavors.
Photo WOWwatchers
Photo WOWwatchers
Japanese mushroom and roasted porcini with scallops, accompanied by a mushroom and banero chili ice cream, and a paprika emulsion. A lovely dish, but a bit too sweet for our taste.
We loved this fresh flavor dish with a deliciously tender piece of monkfish. The seaweed pairs well with the overall dish, and the coconut ice cream is beautifully spiced.
Photo WOWwatchers
Photo WOWwatchers
Pre-dessert – A reinterpretation of affogato with pumpkin-coffee ice cream, blood orange salad infused with coffee, intense cocoa tuile, speculoos crumble, and white chocolate praline.
Photo WOWwatchers
Dessert featuring mango, nuts, and chili. A mango intermezzo with a soft walnut biscuit, mango mousse, white chocolate ganache, a small spiced crumble dyed black, lucuma ice cream (a fruit native to Latin America), habanero chili, a drizzle of honey syrup, and a hint of lemon.
-Photo WOWwatchers
Photo WOWwatchers
Sanzarù, Tervurenlaan 192, 1050 Sint-Pieters-Woluwe. Open van dinsdag tot zaterdagmiddag van 12 tot 14u en van 19 tot 22u30, www.sanzaru.be
