Hiro

The story

Hiro Antwerp: Informal Japanese Bar with Dry-Aged Sushi and Yakiniku

Founders and Craftsmanship

Hiro operates an informal Japanese bar at Napoleonkaai 1 in Antwerp's Eilandje district, founded by Bart Huybrechts and Thomas Van de Weyer. Visitors locate the spot by searching for the rising sun emblem outside. Sushi master Prakash "Cash" Lamichane leads the rolls, while Jeff Gillon designs the sweets. The team maintains a no-nonsense attitude, blending the intensity of their past pop-ups with steady daily service.

Wood, Fire, and the Glow

Eleven seats wrap around a wooden bar that faces the Yakiniku grill. Another dozen tables spread through the dining room where a dry-ager fridge casts a mauve glow over the space. Fish cure using kombujime technique before reaching the plates. Layered raw music accompanies the action, reinforcing the casual vibe. Guests can book the omakase experience for €125 or walk in for the izakaya menu without a reservation.

Ingredients and Technique

The sushi selection features Bluefin Balfégo Tuna served as Chutoro and Akami, alongside Arctic Dry Aged Salmon and Zeeland Hamachi. Torched Saba, Ika, and Kombu Jime Tai appear on the plate. Each piece is served with homemade Tsukemono, pickled ginger, artisanal soy sauces, premium wasabi, and a white soy cured farm range egg. The drink program includes Konishi Gold sake, which offers a soft finish with melon, pear, and tropical fruit notes.