Izumi

The story

Izumi Antwerp: A Decades-Long Japanese Kitchen Earns Gault&Millau Recognition

Roots and a Dedicated Kitchen

Izumi has anchored Antwerp’s culinary scene since Ed Balke opened its doors in 1978, building a steadfast reputation for authentic Japanese cooking. Four decades later, an international staff guided by experienced Japanese floor managers keeps that original vision active. Yoshiki Sasano now directs the main kitchen while Akio Kinoshita oversees sushi preparation after fifteen years mastering both warm plates and raw preparations. Their daily workflow relies on precise technique rather than fleeting trends.

Seasonal Selections and Precision Cuts

Daily suggestion boards shift according to what arrives fresh from local suppliers and direct Japanese imports. The kitchen prioritizes specific ingredients like bluefin tuna raised in Spanish coves, which appears regularly across raw and cooked presentations. Dennis Alcalde supports the line with handcrafted desserts that incorporate fermented miso and soy bases alongside traditional sweet finishes. This steady rotation ensures every visit reveals new combinations typical of a refined Japanese cuisine.

Relaxed Service and Curated Pairings

Staff members maintain a quiet, comfortable service style that allows diners to watch the open kitchen without interruption. They practice Omotenashi principles, offering genuine attention rather than scripted hospitality. Every meal pairs well with their extensive sake collection, which introduces rare regional varieties throughout the year. That consistent dedication to quality recently earned the restaurant a 13.5 rating from Gault&Millau.