The story
Chef Prakash Lamichhane leads the Japanese kitchen at HIRO in Antwerp, establishing an informal izakaya atmosphere in the Eilandje district. The name reflects the kanji for abundant and generous, setting a tone for a no-nonsense culinary operation. Gault&Millau awarded the restaurant 13.5 points, highlighting how the izakaya brings Japan to the city through an unpretentious, personal approach. Guests may embrace the omakase tradition of trusting the chef or select dishes à la carte.
The sushi lineup showcases Bluefin Balfégo Tuna prepared as chutoro and akami, paired with Arctic dry-aged salmon and line-caught Suzuki. Additional pieces feature Alaska King Crab, torched saba, kombu-jime tai, and Zeeland hamachi. Each order comes with homemade tsukemono, pickled ginger, artisanal soy sauces, premium wasabi, and a white soy-cured farm-range egg. The Hiro Collection extends this quality to takeout, offering curated boxes from 'The Foundation' to 'The Works,' the latter including Imperial Heritage Caviar. All collections ship in reusable wooden boxes that earn credit upon return in January. Refined sake selections, such as Konishi Gold with its melon and pear profile, accompany the sushi courses.
A rising sun emblem guides visitors to Napoleonkaai, where the interior functions as a casual bar centered around a wooden counter. The omakase seating remains exclusive to eleven spots, allowing staff to monitor every plate closely. Beyond the daily service, the kitchen engages in creative partnerships, such as a recent fusion of Nick Hofmans' spicy miso ramen with HIRO's yakitori. HIRO operates Wednesday through Sunday for lunch and dinner, while the bar continues to serve food and beverages during midday hours.
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