Original Sushi at Sushimou

Flavors of Tokyo in downtown Athens.


The chef at Sushimou, Antonis Drakoularakos, had been in his profession for 10 years with a special interest in fish when he decided to turn his dream into reality and open a “small, accessible sushi bar” in Athens. So he learnt Japanese and in July 2014 traveled to Japan to take classes at the Tokyo Sushi Academy, from which he graduated with honors.

All this time, he has been writing about his experiences on his blog, after which the sushi bar was named.

 

Sushimou, the English transliteration of the Greek for “My Sushi”, consists of 11 stools around a bar. If you can find a space, great. Otherwise, take a walk around the neighborhood and come back later. The venue is low-key, with a décor of predominantly light wood. The star of the show is the chef. You can watch him slice fish, work the rice and assemble his creative dishes.

You don’t have to choose from the menu, just leave it up to the chef. He’ll adjust your order to your taste. That’s what we did. We accompanied our order with a carafe of ice-cold sake and edamame beans and started with a DIY dish where you create your own sushi roll, along with a selection of sashimi, from skipjack and cuttlefish to scallops and mackerel.

The flavors are incredible. The nigiri is very good, with mullet (the crisped skin served separately), marinated eel, crab, amberjack or anything else Drakoularakos finds in the fish market. Bravo chef!  

* Originally published in Kathimerini’s K magazine.

INFO

SUSHIMOU
6 Skoufou St., Syntagma
Tel (+30) 210.3608.591



Read More

Athens

Next Station: Holargos

Northeast of Athens’ city center lies Holargos, a quiet, low-profile...


Athens

Hilton Athens: Business & Pleasure

A modern Athenian landmark, conveniently located near embassies, corporate offices...


In Depth

Assyrtiko to Xinomavro: A Beginner’s Guide to Greek Wine Varieties

The key characteristics of the most important Greek grape varieties,...


Greece Is Blog Posts

An Ode to Local Products

BY Yiouli Eptakili

No more avocado toast and croque-madames. From Thessaloniki to Crete...

read more >

How Can Greece Become a Gastro-Tourism Destination?

BY Yiouli Eptakili

It’s about more than just taking a trip...

read more >

Leaving Room in Greece for Everyone

BY Greece Is

Labor Day, this year September 5, marks the...

read more >