The relative peace reserved for the South Kinneret region allows for an essential and refined movement of entrepreneurship and growth, and how good that is.
Now, the culinary scene in the area continues to expand, with the opening of "Mizumi", a new and enticing Japanese restaurant right on the banks of the Sea of Galilee, which is already emerging as a desirable entertainment venue that offers superb Japanese food.
The restaurant of the brothers Nadav and Naor Dayan opened for business in the middle of January, and since then it has been consolidating into a hot culinary landmark on the map of the Land of Israel.
Its location on the banks of the Sea of Galilee, right on the water's edge, gives it great charm.
Imagine an inter-Arabian hour, the whistle subsides and calms down, the water turns silver and the Golan mountains visible in front take on the rosy hue of sunset.
One of the dishes served at the "Mizumi" restaurant, photo: Anatoli Michaelou
Through the large windows of "Mizumi" all this beauty unfolds, and in the kitchen colorful dishes from Japanese cuisine are prepared.
Plenty of fish, local raw materials and even those brought especially from the land of the rising sun.
The space of the restaurant is illuminated with soft and intimate light, and elements of a light wood shade envelop the place in silence and sensuality.
The meticulous and varied menu is under the hands of Chef Matan Bell, who began his culinary studies at the "Cooking School" - and from there refined and refined his passion for Japanese cuisine.
He continued his studies in the cities of Tokyo, Kyoto and Osaka in Japan, a period during which he specialized in the secrets of Asian cuisine, with an emphasis on traditional Japanese dishes, while getting to know complex and unique techniques for the preparation of authentic dishes, from the selection, treatment and preservation of the raw materials to the traditional serving methods.
Sushi at the "Mizumi" restaurant // Photo: Anatoli Michaelou
How does a child from Palestine become involved in Japanese cuisine?
"At the age of 20, I was injured in my military service as a fighter in Operation Pillar of Cloud, and in retrospect it was the best thing that ever happened to me. At the time, I was looking for a side job until I finished my service, and I found myself working as a waiter and bartender on the weekends at a restaurant in Ramat Yishai. One day, when I went home , I saw a man sitting, and an inner feeling sent me to talk to him. The same guy suggested that I enter a sushi apprenticeship because his sushi master had just left him. At that time, all I knew about sushi was basic - I knew there was rice, seaweed and fish, but the offer fascinated me and I gave I'm all for the process. After six months of managing the restaurant, I flew to study in Japan and later in London as well. In general, I'm very self-taught, so I taught myself. Many of my friends and family members enjoyed my learning process, so there were hardly any fish thrown in the trash."
Upon his return to Israel, Bel established himself as a stylish and well-known private chef in the north of the country.
He describes the transition from the private niche to the front of a powerful restaurant as "intense to an interactive side".
About this, he told Israel Hayom: "Working as a private chef is everyday and less intense than working as a chef in a restaurant, everything is different. One thing I really enjoy as a chef in a restaurant is the opportunity I get to interact with people, get amazing feedback and see Smiles of people who leave satisfied regularly. The feeling that you moved someone through your food and that you did them good for a few hours fills me up and gives me a huge sense of satisfaction. As a chef in a restaurant, I get that 7 days a week."
Those around him enjoyed the learning process.
Belle in "Mizumi", photo: Anatoli Michaelou
"Mizumi" is not only a new restaurant in the neighborhood, but also one that enters a genre that is less prevalent in these districts.
Most of the time, we will find Asian eateries or Japanese food chains here.
The restaurant sector, and certainly the chef's restaurants, is reserved for classic European cuisines with a distinct local affinity.
"There is no doubt that we have brought a new vibe to the area of Asian food with an emphasis on meticulous Japanese cuisine rich in flavors and with great attention to the small details," said Bell.
"Building a menu for a restaurant is nothing new to me, for many years I have been advising Asian restaurants on building and upgrading their menus. This is where I brought the best of my experience over the years, and after more than six months of tests and tastings, the 'Mizumi' menu was born. No adjustments were made special for the audience or the region, the goal was to bring the highest culinary level in the center to the northern region. There are many people in the area who go to Japanese restaurants in the center regularly, so we decided to bring it to their homes."
"Mizumi" restaurant, photo: Anatoli Michaelou
Dishes not to be missed
The menu of "Mizumi" is very wide, but we recommend that you build the meal that suits you in cooperation with the staff of the place.
There is something else about this surrendering experience where someone else "decides me".
Not only is there peace and tranquility at such a meal, but it is also guaranteed that particularly virtuoso dishes by Chef Bel will be served to the table - and they must not be missed.
We tasted the tuna tamari (NIS 58) which includes white sesame sauce (guma), oil wasabi oil, tograshi tuna tataki and tobiko.
Temari is Kyoto-style sushi that symbolizes the balls that the daughters of the rich samurai played with at that time, which were made of silk or other expensive material.
Chef Bell at "Mizumi", photo: Anatoli Michaelou
Another successful dish was nigiri omakase (chef's choice) and gonkan ikura (NIS 42).
Another good dish was the red tuna tartare, which included radish with basil flowers, avocado and black tobiko, ponzo, wasabi and airy tempura twill (NIS 68).
We also tasted the Crispy Rice Batra, a technique of sushi that is packed inside wooden boxes in the Osaka style, with halapinho aioli, yuzu kosho, tuna tartare and white soy (NIS 58).
The salmon tataki was half seared and caramelized using the abori technique (burner burning), and also included yuzu toffee, lime zest, purikake bonito, and dried yuzu (NIS 78), and of course, how can you do without the ramen (NIS 68-72).
"Mizumi" - Sheldag Beach, Kinneret Colony
Opening hours: Sunday and Monday - closed, Tuesday-Saturday 23:00-18:00 (Thursday until midnight)
Desserts at the "Mizumi" restaurant, photo: Anatoli Michaelou
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