At Rizoom, Chef Yves Kerckhoffs presents a refined cuisine centered on Japanese techniques and the rhythm of the seasons. His specialty is the aging of fish, through which he deepens flavors and brings out pure umami. In the minimalist setting, a menu full of precision and subtlety unfolds. The evening begins with a fresh creation of wild spring vegetables, enhanced by sorrel granité and a light foam of reduced cucumber. This is followed by lightly grilled mackerel with spinach, lovage, and a powerful dashi sauce that lends the dish extra depth. An absolute showstopper is the house-dried turbot, served semi-raw with a jus of grilled chicken wings. The combination of texture, concentration, and finesse demonstrates the chef's craftsmanship. He also manages to bring together complexity and elegance on a simple shiso leaf. With its distinctive style and technical mastery, Rizoom confirms its place at the top of Belgian gastronomy.