Rice Restaurant
Rice Restaurant in Brussels. Practical information, direct contact and enquiries in one click.
Where rice is the headline, not the side
Six varieties on rotation — koshihikari from Niigata, basmati from Punjab, carnaroli from the Po valley, jasmine from Thailand, brown short-grain and a sticky black for the dessert. Each one has its own pot, its own water-to-rice ratio and its own resting time, and the head chef trained in Tokyo, Mumbai and Milan before bringing the lot home.
Open for lunch and dinner six days a week, with a small bar where you can sit and watch the rice being plated. Vegan and gluten-free options on every section of the menu, and a kid-sized donburi served in the cutest little bowls.
Opening Hours
Bowls from around the world
Our current menu — discover it on-site or reserve in advance.
Thinly sliced sirloin simmered in dashi, mirin and soy over koshihikari rice, with onsen egg and a side of gari ginger.
Slow-cooked lamb shoulder layered with saffron basmati and fried onions, sealed with dough and finished in a wood oven.
Carnaroli stirred with porcini stock for twenty-three minutes, finished with butter, parmesan and a shower of black pepper.
Bomba rice with prawn, mussel, squid and saffron, cooked over an open flame until the bottom forms a proper socarrat.
Short-grain rice in a hot stone bowl, seasonal vegetables, marinated tofu and gochujang on the side.
Black rice slow-cooked in coconut milk and palm sugar, with mango, toasted sesame and a drizzle of pandan caramel.
« One grain, a hundred ways home. »
Our Work
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What Our Clients Say
"I have eaten my way through the menu and I still cannot decide between the gyudon and the biryani. Both arrive at the table piping hot."
"My mother took the biryani and said it was the closest she has had to her own outside Hyderabad. That is not a sentence she ever says lightly."
"Booked the paella for two with a glass of Albariño each. The socarrat at the bottom of the pan was worth the trip on its own."
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