In the 2011 documentary “Giro dreams of sushi” Daisuke Nakazawa is an apprentice chef who bursts into tears when he triumphs after months of trying to achieve the right result in building a perfect roll. Not at all excessive, since in Japan, in order to become a taiso – that is – a sushi master – and to acquire the necessary skill required to cut a fish, you must first spend near a decade chopping vegetables.
According to Japanese culture, if the customer can not eat a piece of sushi with one bite, it is the chef’s fault that he failed to adjust the size in the customer’s mouth. But there are limits. The chef should never make the sushi so large or so small as to upset the fragile balance between fish and rice.
And then there are the materials themselves: the quality must be unquestionable, and it must never be discounted. When all the variables are in harmony – like that of appearance, balance, cut, freshness, sushi experiences its ideal version. You will find this elegance and beauty of the Japanese tradition in the following list we prepared for you.
01 / Shisan Sushi Bar
Stereotypes always help. Logical and irrational. Even in our country, that’s plagued with exaggeration. Various things have been heard about sushi. Expensive, exotic, too minimal to satiate, raw, and more. Until the recent years, that new business ventures democratised it and launched it to the top of our preferences. Sushi has become part of our daily lives and the only stereotype that applies is that sushi is not just cooking, it is a ritual. Each piece of rice condenses a philosophy of centuries and one of the shops to which we owe our pleasant taste acquaintance with it in recent years is Shisan Sushi Bar. When the first Shisan opened in the suburbs of Athens, namely Holargos in 2015, its fame spread like a bulletin board to the ubiquitous lovers of our favourite Japanese delicacy. And this, because from the first moment (and from the first bite) it became clear that on the shores of the Mesogion highway something very good was being rolled – both in quality, taste, imagination and price. A unique marriage of a tradition that goes back centuries from the Yayoi period (Western Bronze Age) to the present day – international gastronomic influences, fusion creations with sophisticated techniques and imaginative combinations – conditions that all apply in Shisan. Read More
02 / Nami Temakeria
Japanese gastronomy is one of the main reasons to travel to the Far East to taste and explore it. But since you’ll be visiting or are in Athens, seize the opportunity to enjoy new flavors, aromas and images in the authentic cuisine of NAMI and indulge in the journey. NAMI, a warm space that combines modern design with strong traditional Japanese elements, is located since 2017 in the heart of Glyfada, on the most ethnic crowded street, namely Kyprou. Alexis Angelidis, Director of Product & Design Innovation at AKTO, inspirer and creator of NAMI, wanted to combine his passion and deep knowledge of design both in the space and in the dishes of his restaurant. After all, aesthetics is a very important element of Japanese cuisine and the culture of this country in general. NAMI dishes, curated by head chef Sarantis Liosatos, are based on excellent raw materials and are constantly evolving both in terms of taste and presentation, in order to be small works of art, perfectly executed with the aim of expanding your gastronomic horizons. Read More
03 / Yoko Sushi & Bento
“Art for me is like oxygen”, the iconic avant garde artist Yoko Ono once said, and something makes us believe that the same is may be true for the eponymous sushi spot of Pagrati and its creators, since everything that comes out from its open kitchen is a delicious work of art, characterised by the universal dimension of a proper exit, which is good value for money. Yoko Sushi, starting its maiden voyage in 2014 in Kolonaki, taught minimalism in the environment and pluralism in enjoyment, paying tribute to the Asian tradition with a self service, street philosophy. Fast forward a few years later, and having expanded to new spots such as Cyprus, Porto Heli and Skiathos, Pagrati welcomed it in a more restaurant environment, with urban elegance, high ceilings, art deco elements and a general New York aura. A visit here is unforgettable: The arrays of thin blond metal structures with the vaulted glass, the two impressive bars clad in marble, the designed stools offer a wonderful visual freshness. Then there are his sushi masters, who suggest fusion innovations, such as signature rolls that level up ideas, textures and flavors, futomaki that are bigger rolls, refreshing salads with unique combinations of ingredients, starters that are riveting. Read More