Kato

The story

Kato Antwerp: Takeaki Kato's Le Fooding Recognised Japanese Kitchen

Hiroshima roots and refined technique

Hiroshima-born chef Takeaki Kato has distilled twenty years of experience at Antwerp's Izumi into Kato, a focused Japanese restaurant where precision takes precedence over excess. The space embraces a wabi-sabi aesthetic, featuring a compact counter with four seats alongside a handful of tables that keep the atmosphere intimate. Guests encounter a chalkboard menu that shifts with the catch of the day, reflecting a commitment to products in peak form rather than a static list.

Technique and seasonal highlights

The cooking relies on pure technique to highlight high-quality ingredients, offering dishes like lacquered eel and caramelized wagyu served as nigiri. Crab maki, hamachi, and cuttlefish rolls appear regularly, while the eel kabayaki stands out for being butterflied and grilled on a traditional shichirin grill. A vibrant chirashi provides another option for those seeking a broader selection of the day's best offerings. The dinner service operates on a chef's choice basis for €110, presenting a curated selection of Japanese dishes that align with the chef's standards. For those preferring to dine at home, take-away options include sashimi or twelve-piece sushi sets available for €50.

Le Fooding recognition and service

Kato earned a spot on the 2026 Le Fooding list, a recognition that confirms the restaurant's ability to pull an ippon against the wider competition through consistent execution. The lunch course ranges from €45 to €55, providing access to the chef's creative direction during midday hours. This acknowledgment from one of gastronomy's most respected guides confirms the strategy of combining impeccable sushi craft with a relaxed, unpretentious environment. The wabi-sabi interior ensures the focus remains on the counter and the quality of the produce.