Umā

Umā is a bistronomic restaurant in Brussels presenting a borderless, travel‑inspired approach that invites guests to experience culinary journeys on the plate. The concept is rooted in bistronomy: a fusion of quality bistro products and contemporary, avant‑garde gastronomic techniques to create a personal culinary experience. The kitchen emphasizes short supply chains and sources high‑quality ingredients from local producers. The chef left a career in real estate after a world trip with his wife, trained at Ferrandi in Paris and worked alongside Karen Torosyan at Bozar; through his travels he discovered nikkei cuisine and has devoted the last two years entirely to that culinary universe. Umā has been selected by the Michelin Guide as a notable establishment for fusion and international cuisine. The restaurant offers an intimate bistro‑style dining room and a private business room described as comfortable and suitable for meetings or private dining for small groups. The kitchen practices bistronomy, combining classic product‑focused bistro cooking with contemporary and avant‑garde techniques and blending international and fusion influences, including nikkei flavors gathered from the chef’s travels. Jules‑Antoine Beugniez (Chef de cuisine) Specialties: Meagre tiradito; Nobashi prawn tempura; Pork gyoza; Monkfish fillet; Sea bass fillet; Chocolate cheesecake.