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RESTAURANT

DOJO 2.0

5 DISH EXPERIENCE

BLUEFIN TUNA WITH IRIZAKE AND EGG YOLK

DRY AGED HAMACHI WITH SHISO AND SESAME OIL

POACHED MONKFISH WITH X.O SAUCE

CHARCOAL GRILLED WAGYU BEEF RIB CAP

JAPANESE SOFT SERVE ICE CREAM

100 EUR P.P

 

7 DISH EXPERIENCE

OYSTER COCKTAIL WITH AGED CAVIAR 

BLUEFIN TUNA WITH EGGPLANT AND SEA URCHIN

DRY AGED HAMACHI WITH UMEBOSHI AND FERMENTED DAIKON

RED MULLET SASHIMI WITH RAZOR CLAM CEVICHE

STEAMED MONKFISH WITH BLACK SESAME AND TROMPETE MUSHROOM

CHARCOAL GRILLED WAGYU BEEF RIB CAP

JAPANESE SOFT SERVE ICE CREAM

140 EUR P.P

 

10 DISH EXPERIENCE

OYSTER COCKTAIL WITH AGED CAVIAR 

BLUEFIN TUNA AKAMI WITH PISTACHIO AND HYBRID CAVIAR

DRY AGED HAMACHI WITH UMEBOSHI AND FERMENTED DAIKON

BLUEFIN TUNA BELLY TATAKI WITH EGGPLANT AND SEA URCHIN

YELLOW OYSTER MUSHROOM WITH SQUID AND NATTO

RED MULLET SASHIMI WITH RAZOR CLAM CEVICHE

STEAMED LOBSTER TAIL WITH BLACK SESAME AND TOFU

KOJI AGED DUCK DASHI WITH PUMPKIN AND MAITAKE 

CHARCOAL GRILLED WAGYU BEEF RIB CAP 

JAPANESE MATCHA SOFT SERVE ICE CREAM

200 EUR P.P

 

SAKE EXPERIENCE

3 PAIRINGS

45 EUR

5 PAIRINGS

80 EUR

7 PAIRINGS

95 EUR

10 PAIRINGS

180 EUR

10 course menus Including free flow water, coffee and tea.

Every Friday and Saturday, immerse yourself in an exquisite dining experience at our authentic Neo Japanese restaurant. Indulge in our thoughtfully curated selection of 5, 7, or 10-course experience menus.

For those seeking the ultimate gastronomic journey, our exclusive 10-course menu awaits you. Take a seat at our coveted recessed floor seating (Horigotatsu), where you’ll be immersed in a traditional ambiance that enhances the authenticity of each dish. 

If you prefer a comfortable and intimate setting, our 7-course menu offers the perfect balance. Relax and unwind in our cozy table seating (Teburuseki) as you savor the symphony of flavors carefully composed by our culinary artists. Immerse yourself in the ambiance while enjoying the artistry that goes into each course

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For a lively and interactive experience, our 5-course menu and a la carte options invite you to be part of the action at our interactive counter seating (Kauntaseki). Watch as our skilled chefs showcase their culinary prowess, engaging you in the preparation process and offering insights into the intricacies of Japanese cuisine.

AWARDS

GAULT MILLAU 13/20

.01

A Particularly innovative concept in the old slaughterhouse district of Antwerp. Restaurant, shop and event location under one roof. The main focus is on preparations from Japanese food culture. Special attention is paid to koji and various garums whose enzymatic power can elicit a special texture and umami from ingredients such as fish after a short fermentation. We tasted mackerel that has been briefly roasted in combination with fermented umeboshi and fresh wasabi topped with Japanese ginger. Monkfish that has matured with enzymes for two days is grilled perfectly on the barbecue. A slightly spicy sauce with shredded Ibérico and shrimp provides an extra boost, just like fermented daikon. Innovative and immediately good for a chef’s hat.

GAULT MILLAU

FEELING MAGAZINE

.02

Whoever steps into the hidden world of DOJO is perplexed. You enter an impressive industrial site where owners Dennis and Valeriya set up their Japanese-tinted restaurant: lots of black, wooden tables and large windows overlooking their central patio where they grill all their courses on charcoal and gas in the open air. DOJO’s hobby horse is their pure dishes made with ingredients of the highest quality. At DOJO you imagine yourself in a different world all evening long.

FEELING

NOORDLINK

.03

Graffiti ‘DOJO’ was recently sprayed on a garage door in the Samberstraat. No one can suspect that an unknown gem is hidden behind this garage door. DOJO is the world of Dennis Ekisola and his wife Valeriya Gertseva. And Kristin van Noordlink got a tasteful tour from Dennis…

“Focus and discovery are central to DOJO. Here I can cook with artisanal quality products for our guests, but at the same time pass on my knowledge about Sake, for example.

NOORDLINK