Mizumi Restaurant, Kinneret/Mizumi
Like everything in life, Mizumi's timing was made up of many moving parts, independent factors, and coincidences that are some unfortunate (war, obviously) and some happy (warm human connection, also obvious).
Attention is drawn straight to her being the "first Japanese woman in the northern region", but the head knows that this north in question is a large region, and that it must not always be subjected to headlines.
Instead, you can simply go to what appears from the side as "a Japanese restaurant that usually opens like it does in Tel Aviv, and this time it chose to be located on the banks of the Sea of Galilee and provide the residents of the area with the perfect excuse to stay where they are, stop squinting at the center and finally get the ultimate summer experience."
Titles, you know, don't really have to be short.
It's better instead that they just tell the story.
A delicious triangle.
Mizumi/Anatoli Michaelou
"I really wanted a restaurant, and I received many, many offers over the years, but I felt I was ready only now, and only to them did I agree to say 'yes'"
And the story is Mizumi (Yama in Japanese), a Japanese restaurant in the Sheldag beach area of the Sea of Galilee, which connects Matan Bell with the brothers Naor and Nadav Dayan into an active, delicious, and above all convivial triangle.
"I really wanted a restaurant, and I received many, many offers over the years, but I felt that I was ready only now, and I only agreed to say 'yes' to them," Bell said, "It turns out that I chose the most suitable partners for me, and for the restaurant."
This talk does take place during Mizumi's honeymoon, but at least it is mutual, and is still rare in our places.
"We have been working with Matan for over a year," the Dayan brothers explained, "we renovated and arranged and made adjustments until a classic Japanese restaurant came out. His background is magnificent, he makes excellent food, at a level unmatched in Israel. Seriously."
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"Great food."
Mizumi/Anatoli Michaelou
Bell, "self-taught", as he defined it, learned the ropes of complex cuisine in Tokyo, Kyoto and Osaka, Japan.
"I traveled a lot and ate a lot, and I made sure to follow the mantra according to which in order to cook well, you have to eat well," he explained.
In the last few years, he worked on countless private meals in reputed and well-known houses, until he settled on the shore of the lake.
"I wasn't born with a knife and fork in my hands. On the contrary, I got into it completely by accident. I was a soldier in the army, I was injured in Operation Pillar of Fire, and from there I entered the kitchen and discovered that I like to cook," he repeated, "I ended up in an Asian restaurant completely by accident, and because I'm a very 'hyper' type , something in the quietness and dignity, and the fact that you have to do everything in a meticulous and clean manner, attracted me and fixed me."
"We identified a demand."
Mizumi/Anatoli Michaelou
The menu tries to gather all these principles into a Japanese-Israeli celebration.
It has starters such as eggplant in miso, sake and mirin sauce, cucumber ravioli and "Batera Arara Maguro" (burnt sushi rice and wrapped in rice pearls, red tuna tartare, ikura, chives, yuzu aioli, togarashi and ponzo sauce), a meticulous but modern nigiri wing (tuna red and foie gras, for example, or beef fillet nigiri) as well as salads and sashimi.
After them, a separate section is dedicated to the tartar and the promise of sushi begins to provide receipts with tamaki and intriguing combinations of salmon-tuna-Jerusalem artichoke, spicy yellowtail with leek chips and citrus sauce, and "fireballs" (Kyoto-style sushi, in the form of rice balls wrapped in red tuna on Goma sauce, sweet soy glaze, tuna tataki topped with black tobiko and sesame oil, green oil and tograshi oil).
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There are also three variations of ramen, including a classic and a tentanman dish with Korean chili puree and seasoned ground beef, and enough koteils to get it all down, and go on, and on, and on.
"New news for the region".
Bel/Anatoly Michaelou
"There are no Japanese restaurants in this area," explain the brothers, natives of the Jordan Valley and entrepreneurs who own another restaurant (on the river) and a cafe (Cafe River) in the complex. This is for the customers, we picked a magical place that gives 180 degrees to the Sea of Galilee and we made it clear that you don't need to travel to Tel Aviv for such an experience. On the contrary, come by boat and get take-away."
Bell agrees.
"We brought a new line to the region, with great attention to the small details," he described, "after many tests, this menu was born, and it works without many special adjustments for the audience and the region, simply with the intention of bringing the highest level to the north, and in general."
Mizumi, Sheldag Beach, Kinneret Colony, 04-8870040
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Sushi
Japanese food