Apo's

The story

Apo's Antwerp: Authentic Ramen and Japanese Cuisine on Boomgaardstraat

The Chef Behind the Counter

Apo Tsuboi channels her experiences from Tokyo into the heart of Antwerp, operating Apo's as a personal izakaya project. She moves between the books and the pass, ensuring every detail meets her standards. The space functions as a direct line between cook and diner, with the owner handling accounts and service while plating dishes herself.

Broths and Shared Plates

The menu revolves around Japanese noodle soups built on homemade bouillons, featuring variations like a winter oaty miso made with oat milk and shiitake stock. Savory toppings include yuzu chicken oil, spicy pork mince with a hint of dark chocolate, and pan-fried cha shu. Small plates accompany the main courses. House-made kimchi pairs with steamed and baked gyoza, while battered vegetables provide texture. Rice balls offer fillings like salmon or kimchi for a quick bite.

Space and Recognition

Le Fooding included Apo's in its 2026 guide, highlighting the balance between casual food bar energy and thoughtful execution. Blonde wood surfaces contrast with exposed red brick, defining the room's aesthetic. The counter setup encourages interaction, fitting the izakaya model where guests watch the kitchen work. Japanese cooking extends to the dessert board as well. A matcha brownie paired with sesame ice cream balances the savory richness of the broth-heavy menu.