The story
Kato is a Japanese restaurant at De Vrièrestraat 4 in Antwerp, where Gault&Millau awarded chef Takeaki Kato 13 points in 2026.
Takeaki Kato was born in Hiroshima and spent nearly 20 years at Izumi in Antwerp before opening Kato. The kitchen works through classic sushi, sashimi, tataki and gyoza. Le Fooding points to technique and fish in peak condition rather than elaborate plating.
Four seats sit at the counter, with about half a dozen tables beside them. A chalkboard lists the catch of the day. Lunch and dinner are served, with a chef's choice menu, and sashimi and sushi are also available for takeaway. Le Fooding names lacquered eel nigiri, crab maki, chirashi and eel kabayaki grilled on a shichirin.
Recognition
Ambience
Details
History
Picture the scene: wabi-sabi decor with barely calculated sobriety, four seats at the counter, half a dozen tables and a chalkboard menu announcing the catch of the day. Born in Hiroshima, Takeaki Kato spent nearly 20 years at the chic restaurant Izumi in Antwerp, before opening his impeccable sushi den next to Marnixplein. On the plates, no contortionist platings, just pure, unstoppable technique and products in peak form: lacquered eel or caramelized wagyu served as nigiri; crab maki; hamachi or cuttlefish rolled up as maki… À la carte, there are a few dishes that’ll make you want to come back, from the chirashi to the eel kabayaki – butterflied and grilled on the shichirin grill. Basically, this joint easily pulls an ippon on all the competition. // Sugar Kowalczyk
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