Sashimi, sushi, tempura and teppanyaki are prepared in house at Tanuki rather than bought in, and the fish is cut to order at the counter.
The impact dimensions
Sustainable animal products✓
Belgian regional origins are named for meat and poultry: West Flemish wagyu from Damme, Ardennes enoki, and Mechelse koekoek chicken, recorded in recent reviews and the Gault&Millau listing.
Belgian regional origins appear on the carte. The teppanyaki carries West Flemish wagyu beef from Damme, roughly seven kilometres from the restaurant. The enoki served with it are described as coming from the Ardennes. The yakitori is made with Mechelse koekoek, a Belgian heritage chicken breed.
An independent Belgian review of the six course menu published on 17 November 2024 records these origins, and the Gault&Millau listing separately names the Mechelse koekoek yakitori and grain fed black angus beef.
Meat is sourced by named regional origin: West Flemish wagyu from Damme, grain fed black angus, and Mechelse koekoek chicken. Fish varieties on the menu include tuna, salmon, mackerel, scallop, seabass, octopus, sea jelly and Black Tiger prawns.
Meat sourcing is named by regional origin. The teppanyaki features West Flemish wagyu from Damme, roughly seven kilometres from the restaurant. The yakitori is made with Mechelse koekoek, a Belgian heritage chicken breed. Grain fed black angus is also listed. These origins are recorded in the Gault&Millau listing and in an independent review published on 17 November 2024.
Fish is the larger share of the carte. The menu names tuna, tuna belly, salmon, mackerel, scallop and seabass among the mains, octopus, sea jelly and prawn in the starters, and Black Tiger prawns in the tempura.
One vegetarian main (tofu teppanyaki at €42) is offered on a carte centred on fish and meat. A vegan menu is prepared on two days' notice.
The carte is structured around fish and meat. The mains are sashimi, sushi, tempura, fish teppanyaki and black angus teppanyaki. The single vegetarian main is a teppanyaki of tofu with mushrooms, soy sprouts and rice, priced at 42 euro. Among the starters, misoshiru with tofu and wakame is vegetarian, but the sunomono (cucumber and seaweed) is dressed with octopus, sea jelly and prawn.
Vegetables appear in tempura and as teppan garnish rather than as the centre of a dish. The six course Tsuru tasting menu runs sashimi, yakitori, sushi, tempura, beef teppanyaki and dessert, with no vegetable-focused course. A vegan menu is prepared on two days' notice.
