Nowadays, anyone who goes out to eat must understand a minimum of Japanese. Izakaya is a word that you should study for a while: it is the Japanese equivalent of a tapas bar: you eat small dishes à la carte and drink something tasty in an informal setting. Hiro in Antwerp is such a brand new izakaya. With a view of the docks of Het Eilandje, you can come in without a reservation for bar food such as sushi, tempura or karaage (Japanese fried chicken).
Are you more organized? Then you make a reservation for the – pay attention again – omakase, the Japanese version of the tasting menu where the chef decides what ends up on your plate. We sit down for that extensive menu and are given a place at the counter in the cozy, dark bar.
One dish after another comes out of the kitchen at a pleasant pace.
An experienced Japan expert guides us to a tailor-made cocktail: a low-alcohol long drink for myself and a fresh whiskey sour with yuzu for my company. Then one dish after another rolls out of the kitchen at a pleasant pace.
We count thirteen in total, starting with a fresh oyster and some pointed cabbage and then being presented with a series of sushi: each piece made with precision and already seasoned by the chef. On to the sashimi. A few special pieces of raw fish end up on our plates, including a piece of toro, the coveted, fat-veined belly of tuna. Although when you think of sushi and sashimi you think of fresh fish, here you see fish hanging in a ripening cabinet. Not only a special visual spectacle, but also a way to give certain fish an extra deep taste.
After the tempura, which is a bit too heavy, comes a piece of lacquered mackerel from the barbecue, a slightly too savory Japanese version of asparagus à la flamande and a perfectly grilled piece of wagyu meat with some fresh pickles.
We conclude with a tiny dessert in which miso and sake show that they also have their place in sweet preparations. The smooth service, personal service and the attractive interior make Hiro an asset to Het Eilandje.
