Chef Simon van Dun orchestrates a high-wire act of Asian-Western fusion at Dim Dining that has earned a prestigious Michelin star in Antwerp. The culinary journey is defined by a deep respect for Japanese purity, often utilizing ingredients like kyoho grapes and myoga. A signature dish features sea bream quickly baked in a spicy marinade, then glazed with umeshu and smoked with plankton to create a briny, ethereal aroma. The wagyu beef is enhanced with smoky notes and a rich stock of wagyu fat and sake, delivering a texture that is both buttery and intensely savory. Technique is further explored through the use of nattō powder to add a fermented tension to perfectly lacquered pike perch. Each course is a thoughtful dialogue between oriental delicacy and gutsy Gallic overtones, resulting in a profound and astoundingly balanced tasting experience within a minimalist, industrial-chic space.