15 creative sushi, including our premium recipes (vitello&tonnato, langoustine, salmon with smoked soy sauce, scallop with sobacha, ceviche of kingfish)
Opening hours :
Our kitchen is open non-stop from 11h to 20h/21h.
Tue/Wed/Thu: last order 20h > closing time 20h30
Fri/Sat: last order 21h > closing time 21h30
Like in Japan, where sushi is considered “premium fast food”, don’t hesitate to pass by whenever you feel like a quick bite! We try to serve you speedy, while preserving the refined details and quality of the product.
We also invite you to enjoy your sushi lunch or dinner in our modern dining area and sushi counter. In the summer our terrace is a prime spot to relax and savour a bite and drink. If you have time to linger, spend the afternoon sampling excellent Japanese green tea and sweets.
We can also accommodate you for an early dinner so you can arrive on time for the theatre or other evening activity.
You can now reserve our tables online via Resengo :
On Tuesday or Thursday evening, from 19h30 to 21h30.
For a group of 5-7 persons
(you are asked to find yourself people to form a group of min.5 pers. and max.7 pers.)
language: Japanese, English or French
1. Preparation of the rice (how to choose, wash, measure, and cook)
2. Mixing with sushi vinegar (composition, mixing technics)
3. Preparation of the fish (how to choose and cut)
4. Self-making of various sushi
For a bigger order, please send us an email to have our best offer : email@example.com
- European sushi -
Being Japanese, we are proud that sushi has become an internationally recognised dish –appreciated all over the world, including Belgium.
However, we often come across sushi that is not prepared according to Japanese standards. Recipes are regularly imported from the USA using deep-fried techniques and sweet/spicy sauces.
Of course we welcome local adaptations of an original dish; but at KO’UZI we want to translate the Japanese spirit into sophisticated European variations of sushi.
We focus on the quality of the fish, and at the same time, give the dish a western touch and design. Our “creative” sushi pieces are made with out-of-the-ordinary ingredients, but always stay true to the refinement and tradition of the original Japanese bites.
- Sharing knowledge -
KO’UZI is also giving workshops in which we share our knowledge in genuine Japanese spirit.
It is not always easy to find in Europe correct information on sushi and its ingredients...
On the other hand, Japan’s government started to invest in exporting its food culture by promoting “Washoku” (Japanese kitchen).
And the All Japan Sushi Association is setting up a certification system to encourage foreign sushi chefs to level up their skills based on authentic knowledge of Japanese food.
At KO’UZI we want to contribute to these programmes through our workshops, where you can learn to make sushi the way it was meant to be made.
Owner & chef
Having spent her youth primarily in Europe, Junko imported and distributed Belgian and French chocolates in Japan in her early professional years.
Since her marriage in 2006 she has lived in Belgium.
In 2007 she organised an international sushi competition at the Lyon food event “Sirha”.
KO’UZI sushi shop opened in June 2008 at Sint-Jorispoort, Antwerp.
In 2013, Junko was the runner-up in the World Sushi Cup in Tokyo with her creative sushi. A Japanese public jury took into account originality, taste, technique and presentation of the sushi created by chefs working outside of Japan.
After six years, in 2014, KO’UZI moved to a bigger location – just down the street at the Leopoldplaats – where we share a space with our partner Azumaya, a Japanese tea café.