Experience the essence of Belgium right in the heart of Tokyo at Champ du Soleil restaurant, led by owner and chef Nobuaki Harada. In an insightful interview, Mr. Harada shares his journey from training at a prestigious restaurant in Brussels to bringing the flavors of Belgian cuisine to Japan. Discover the unique characteristics of Belgian cuisine, the extensive selection of Belgian beers, and the diverse dining experiences offered across the restaurant’s four floors. Immerse yourself in the culinary delights of the “Kingdom of Gastronomy.”
Bridges: Please tell us about your career from training at a three-star restaurant in Brussels to opening Champ du Soleil in Kanda. What prompted you to introduce Belgian cuisine to Japan?
Harada: Initially, I went to a Belgian restaurant to learn French cuisine. I was aware that Belgium also had excellent restaurants, comparable to those in France. However, as I worked alongside my Belgian colleagues, we developed close friendships. They kindly invited me to their homes, where I was treated to local cuisine and beer. Through these experiences, my interest in Belgian people and their food culture grew, and I fell in love with Belgium. It inspired me to introduce Belgian cuisine to my home country, Japan.
Belgium is known as the “Kingdom of Gastronomy.” Could you share some insights on the characteristics of Belgian cuisine and what makes it special?
The cooking method is a companion of French cuisine. Like a beer powerhouse, there are various dishes using beer. The image of eating a lot of seasonal ingredients is strong.
Through these experiences, my interest in Belgian people and their food culture grew, and I fell in love with Belgium. It inspired me to introduce Belgian cuisine to my home country, Japan.
Chef Nobuaki Harada, Owner of Champ du Soleil
Please provide more details about the beers served at Champ du Soleil.
Based on the writings of beer critic Michael Jackson, Belgian beers are classified by type, and 80 types are evenly distributed. We are able to accommodate any type of cuisine and customer tastes.
What can customers expect from the different dining experiences offered on each floor of Champ du Soleil, ranging from an authentic brasserie to private rooms and party rooms?
There are different ways to enjoy each floor. The brasserie on the first floor is a great place to enjoy a beer with friends. The restaurant on the 2nd floor can be used for important entertainment and family anniversaries. Private rooms on the 3rd floor can be used for entertainment and group dining. The 4th floor is convenient for meetings, buffet parties, etc.
Could you share any memorable moments or episodes from the approximately 30 years of operating Champ du Soleil?
When I first opened the store, not many Belgian beers were imported, but in recent years there has been a craft beer boom in Japan, and the number of imported beers has increased dramatically. Our ideal assortment is now possible. About two or three years after opening the restaurant, I started receiving party requests from the Belgian Embassy. From there, my work expanded significantly, and I started helping with the Belgian Tourism Board and many other Belgian-related events. During the Japan-Korea World Cup [Japan vs. Belgium], supporters from both countries flocked to the store, and it was a blast.
