in Holsbeek – Belgium
YŪGEN at Zappaz: A Belgian Fine‑Dining Journey Through Japanese Subtlety
Tucked away in the tranquil setting of Holsbeek, just outside Leuven, Zappaz has long distinguished itself as one of Belgium’s most engaging fine‑dining destinations. Known for its warm, unpretentious atmosphere and its refusal to equate fine dining with stiff formality, the restaurant offers an experience that is at once polished, creative, and refreshingly playful. Each menu unfolds like a carefully structured narrative—an edible story told in multiple acts, balancing refinement with a light, expressive touch.
At the centre of that narrative is chef Seppe, whose culinary approach bridges modern technique with worldly inspiration. Within Zappaz’ Scandinavian‑inspired dining room—minimalist yet inviting, accented by artwork from Peter Wellens and Charlotte De Baere—he crafts dishes that reveal both technical mastery and emotional nuance. International influences, including Japanese dashi and ponzu, blend seamlessly with a distinctly Belgian sensibility. It’s no surprise that this balance of elegance and playfulness has earned Zappaz a place in the MICHELIN Guide, where inspectors highlight the restaurant’s inventive flavour combinations and spirited, often unexpected, profiles.
A Once‑a‑Year Experience: YŪGEN
Among Zappaz’ seasonal projects, none has captured diners’ imagination quite like YŪGEN, a limited‑edition menu offered only in March. True to the Japanese aesthetic philosophy from which it takes its name, YŪGEN is conceived as a journey into subtlety, depth, and sensory immersion. Rather than anchoring each course around a single ingredient, the experience unfolds as a fluid sequence of impressions—textures, temperatures, contrasts, and quiet revelations.
The plates are described simply, often listing only the key ingredient of each course, yet what arrives at the table is layered with Asian accents that tie the menu together. Non‑alcoholic pairings elevate the experience even further: tea‑based infusions customised to each dish, enhancing delicate aromatics without overpowering them. It’s a thoughtful approach that mirrors the kitchen’s overall philosophy—creative, contemporary, and deeply attuned to detail.
Highlights and Surprises at the Table
While YŪGEN embraces the ephemeral, some dishes linger vividly in memory. One standout this season was a creation built around nori, accompanied by aubergine and parmesan. Presented playfully as “sushi,” the dish was fully vegetarian yet carried the depth and umami typically associated with traditional Japanese preparations. For many, it was the undisputed highlight of the evening—an example of how Zappaz transforms familiar ingredients into something quietly astonishing.
Taste, of course, is personal, and YŪGEN embraces that subjectivity. The opening course featuring Gobetto prawn illustrated this beautifully: for one diner, the flavours leaned too sweet and could have used an extra spark of acidity; for their companion, the balance was perfect. One dish, two people, two entirely different interpretations—proof that the menu invites individual experience rather than imposing a single expression of “correct” taste.
Pairings that Inspire Curiosity
Just as the kitchen pushes boundaries, the sommelier continues to surprise with thoughtful and original drink selections. Highlights included a Champagne from Jean‑François Launay “Cuvée Grain de Folie”, a blend of Chardonnay with the rarely used Petit Meslier and Arbane—offering bright tension and aromatic lift. Another discovery came from much farther afield: a white wine from Lebanon’s Bekaa Valley, combining Sauvignon Blanc and Chardonnay in a way that felt both familiar and intriguingly new.
Whether opting for alcohol or exploring the tea infusions, the pairings played an essential role in shaping the overall experience, guiding diners through the menu’s more delicate and contemplative moments.
Zappaz Through the Lens of YŪGEN
What makes YŪGEN special is the way it channels chef Seppe’s evolving curiosity. Zappaz has never been confined by geography—its Belgian foundations are solid, but its spirit is international. With YŪGEN, that outlook extends even further, drawing inspiration from Japanese culinary philosophy without ever veering into imitation. Instead, the kitchen interprets those ideas through its own voice, resulting in a dining narrative that feels both meditative and dynamic.
This once‑a‑year experience invites guests to slow down, observe the quiet details, and savour fleeting moments of depth and beauty. It is, in every sense, a reflection of what makes Zappaz compelling: a restaurant rooted in craftsmanship yet unafraid to explore, surprise, and evolve.
Chef: Seppe Dezeure
Date of visit: March 21st 2026
Website: https://www.zappaz.be/
Gault & Millau: 14.5
