The story
KONOHA in Belgrade has quietly earned a devoted following for its dedicated approach to Japanese cooking. The Gault&Millau 2026 guide awarded the kitchen a 13 score, noting how culinary passion reads clearly across every plate. Rather than relying on heavy theatrics, the chefs build flavor through careful layering and precise cuts. Tuna tartare arrives alongside a salmon and Wagyu Aburi carpaccio dressed with fresh beetroot.
This Japanese kitchen balances familiar comfort with ambitious combinations, starting with crispy nori, fried fish scales, and rice paper before moving to tempura and gyoza. Wagyu A5 stands out as the definitive highlight, finished with Szechuan pepper, nori chips, and teriyaki glaze. Rolls like Maguro Togarashi introduce mango and mint to the classic tuna profile.
Located near the Zemun quay, the dining room stays intentionally compact. Tables turn over steadily as guests appreciate the straightforward service and genuine attention to detail. Ramen broths simmer in both chicken and pork belly variations, while udon noodles carry a sweet and spicy finish. Reservations fill fast during peak hours, making advance planning essential for visitors seeking authentic Japanese cuisine in the Serbian capital.
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