Innovative fusion | DOJO 2.0 in Antwerp

18-4-2024

DOJO 2.0, led by chef and entrepreneur Dennis Ekisola, opened its doors after the success of his first restaurant DOJO. The restaurant is located at 7 Samberstraat in Antwerp and is open for dinner on Thursday, Friday and Saturday and for lunch on Tuesday and Friday. If you want to enjoy his extraordinary cuisine, with a fusion of Japanese and European culture and a touch of science fiction, you must make a reservation.

3 minutes read

Chef Dennis Ekisola of DOJO 2.0

Chef Dennis Ekisola, worked as a private chef on luxury yachts where he learned the trade and developed a preference for the finest luxury products. German-Nigerian and widely traveled, Chef Ekisola has become a supplier of high-quality specialty ingredients to the finest restaurants. He is also the only certified seller of Kobe beef in Belgium, while the restaurant is also an official ambassador of Ito Wagyu, the main importer of Wagyu beef in Europe. His store, Elicious can be reached here.

He spends considerable time in his fermentation rooms. DOJO 2.0 embodies a fusion of Japanese and European culture with a touch of science fiction. Ekisola knows what he is doing and is extremely focused on his vision and concept.

Ekisola’s culinary journey is remarkable and inspiring. From humble beginnings in Munich’s culinary scene (Koenigshof* and Christian’s restaurant*) to working in Spain (restaurant Cas Puers** on Mallorca) and maneuvering past the complex demands of haute cuisine aboard luxury yachts. He made countless visits to Japan to study the local cuisine, going home with the necessary skills and techniques to match his vision. He founded Dojo in collaboration with his wife Valeriya Gertseva, an art historian who selects the beautiful works of art on display at Dojo.

A fusion of tradition and innovation

Ekisola’s steadfast commitment to pushing culinary boundaries while remaining true to Japanese cuisine are at the heart of DOJO 2.0. It also earns him a 14/20 Gault Millau. His dedication to culinary innovation can be found in every dish, from his mastery of dry-aging techniques to the infusion of koji into his creations. In one dish, fish fillets are gently worked with a smoldering piece of binchotan charcoal, creating a subtle smoky flavor without actually grilling the fish.

An inspired interior

DOJO 2.0 has a location in an industrial Volvo garage from the 1980s. A giant square concrete bar surrounds the square kitchen. Guests must ring the bell to be let in through the imposing stainless steel door. Inspired by the aesthetic of ‘The Mandalorian’, the space exudes an air of futuristic elegance. A wide aisle between the bar and kitchen allows guests to look directly inside the culinary action of the kitchen, catching tantalizing glimpses of the craftsmanship behind each dish.

Guests can also choose a private dining experience in the former and adjacent Dojo 1.0 restaurant, where they can enjoy unparalleled privacy, just like on a superyacht.

The chef’s expertise and culinary mastery

Ekisola’s culinary career was rich in diverse experiences that have shaped his current mastery in the kitchen. For example, he perfected fish filleting, to his careful execution of dry aging fish in a combination of traditional Japanese techniques and modern technologies with dry-aging cabinets. Ekisola’s also has the first level of sake sommelier certification under his belt. This knowledge is reflected in DOJO 2.0’s carefully curated menu, where guests have the opportunity to enjoy a sake pairing.

The current menu at DOJO 2.0 |A culinary symphony of innovation

In DOJO 2.0’s omakase menu, each dish is carefully crafted around a harmonious interaction of flavors and textures. In this way, Japanese cuisine is elevated to new heights of culinary art. Consider: Ceviche of razor clams with romanesco and green sansho pepper; Steamed charcoal bun with scallop X. O sauce; Irish Mor oyster cocktail with mackerel battera sushi; Bluefin tuna akami with Valeriya’s pistachio dressing and caviar (The chef claims this dish is the cause that his wife wanted to marry him); Bluefin tuna Chutoro and Otoro with irizake and soy cured egg yolk; Dry aged hamachi with ginger ponzu; Dry aged hamachi belly with sesame tofu, gamtae and dried shrimp; Koji scallop with scallop garum, smoked seaweed and kaki fruit; Dry aged monkfish with soy beurre blanc; Ito Wagyu beef picanha A5+; Japanese soft ice cream with café glacé and toasted buckwheat.

Private dining and a culinary playground at DOJO 2.0

In addition to the exquisite dining experience offered at DOJO 2.0, Dennis Ekisola also offers a private dining experience in the adjoining space adjacent to DOJO. This space, located in the massive garage complex that Eiksola converted into his DOJO playground, features fermentation rooms and a state-of-the-art photo studio where he produces enticing visuals of his dishes.

Glossary

Dry aging: dry aging of fish follows the same process as aging meat under controlled temperature and humidity conditions. The result is a much more pronounced, delicate aroma, softer mouthfeel and subtle umami flavor. At Dojo 2.0 they dry their own hamachi, turbot, monkfish and plaice.

Hamachi: also called Yellowtail Hamachi, belongs to the mackerel family (not to be confused with Yellowfin tuna). This beautiful white-fleshed fish has a subtle flavor unlike anything you’ve ever tasted.

Koji: aspergillus oryzae is a fungus used to convert rice starch to sugar in the production of sake, and to ferment soybeans into miso.

Garum: made from koji and protein (such as meat or fish). The koji’s enzyme converts the protein used in garum into natural amino acids.

Wagyu A5+ grade: the highest grade of wagyu beef available.

Irizake: sauce made from umeboshi, katsuobushi and sake. The oldest Japanese seasoning from the Edo period.

Chu toro / Otoro: Toro is the fatty belly part of tuna. Chutoro has an average amount of fat. Otoro has the most fat. The more fat, the softer the tuna melts in your mouth. In DOJO, Otoro and Chutoro are used together in their signature dish as sashimi with soy cured egg yolk.

You can find more articles about the hospitality industry in Antwerp here.

Website: DOJO 2.0

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