📍 Nonbe, Belval
PR invitation

After a little break, Nonbe brought back its Omakase menu — and honestly, thank god they did.

Because while the Izakaya side is all fun and sake, this is where the restaurant reminds you they can do fine dining — the Japanese way: quietly, precisely, beautifully.

The new chef, Li Hiun (yes, Jean-Paul’s wife), brings this serene, exact touch to every plate. The whole experience unfolds like a little poem — not showy, but perfectly timed, perfectly balanced.

You start with an amuse bouche, then a steamed chawanmushi with scallops, a sashimi of sea bass and egg yolk, a seasonal platter (hassun) inspired by early autumn (grilled figs with miso paste? Heaven). Then the nigiri trio — toro, ika, hotate — followed by a fried dish, the shokuji closing rice course with tsukemono, and finally a tofu ice cream with sugar syrup. Simple, elegant, just sweet enough.

The Omakase is available every day, but you need to book at least two days in advance. And if you can, ask for the upstairs tables — it feels like dining in someone’s beautiful Kyoto home.

If you ever missed Nonbe’s refined side, it’s back — calm, confident, and absolutely worth the wait.

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💡 Insider tip: Pair it with their sake selection — subtle, clean, and the perfect match for that chawanmushi.

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