The story
Lima Nikkei Izakaya in Antwerpen builds its Nikkei cuisine on a foundation laid by founders Luis Garcia and Mayra Linares. Their 2020 catering project grew so quickly they established a permanent restaurant. Head chef and co-founder Diego Salas now leads the kitchen, bringing training from Barcelona’s Joviat school and professional experience at Albert Adrià’s Michelin-starred PAKTA alongside an internship at Lima’s acclaimed MAIDO.
The kitchen treats Nikkei cuisine as a dialogue between regions rather than a static style. Diners frequently order ceviche carretillero met zeeba, a preparation that balances raw fish with crisp textures and bright citrus. A Gault&Millau score of thirteen in 2026 confirms how the team navigates these complex flavor combinations while maintaining structural clarity.
Guests move through an intimate dining room designed to feel unhurried and focused on the table. A secluded garden sits behind the main floor, offering a quiet alternative during daytime visits. The venue reserves a separate room for private gatherings of up to forty guests, while Saturday and Sunday lunches provide a lighter entry point to the full schedule.
Recognition
Ambience
Details
Location
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