Izumi

The story

Izumi Antwerp: Award-Winning Japanese Cuisine Along the Scheldt

The Kitchen and Its Founders

Izumi has served authentic Japanese cuisine in Antwerp since Amsterdam-born Ed Balke opened the doors in 1978. Creative lead Yoshiki Sasano now directs the Japanese kitchen, applying meticulous technique to classic preparations while sushi specialist Akio Kinoshita manages the raw fish station. Dennis Alcalde supports the team with eight years of experience handling complex fermentation processes for house-made miso and soy sauces. Guests frequently encounter semi-wild bluefin tuna, a variety aged through a Spanish-Japanese natural rearing method that deepens its texture.

Seasonal Plates and Sake Pairings

Lunch service frequently features a layered chirashi bowl topped with Albacore tuna, scallops, mackerel, and salmon roe, accompanied by a straightforward miso broth. Evening plates shift toward shoyu-glazed grilled eel, seasonal sashimi selections, and lightly fried oysters finished with tangy ponzu sauce. Couples often share a nabe hot pot that simmers together tender beef, firm tofu, and seasonal vegetables over chewy udon noodles. Hostesses guide tables through the extensive beverage list, ensuring each glass enhances the specific umami notes of the selected dish.

Interior Ambiance and Service Approach

Wooden walls and a paneled ceiling frame a traditional L-shaped serving counter positioned near windowed doors fitted with translucent rice paper panels. Patrons seated at the central bar watch the preparation process unfold directly in front of them, creating a direct line between the cooks and the guests. A quiet indoor waterfall rests against one wall while hand-painted block prints hang along the perimeter. Le Fooding highlighted how these deliberate design choices successfully lift diners away from the busy Scheldt quays and place them inside a calm mountain retreat.