Sushi with a sizzling twist…
Flame broiled crackling, sizzling Saba mackerel! Should taste it in your next visit at the…
Gyoza, not to be confused with the Greek “γκιόσα”
Gyoza, thinly rolled doughs filled with ground meat and vegetables, at the sushi bar we fill them with eel or shrimp
Which salad?
Feeling like going light today? Perhaps a little veggy? Or just starting with a Sushi Bar salad? Check the following four salads
Swordfish
The Aegean fish
The swordfish: a highly regarded sushi fish in Japan. Its lean white fish is usually served alongside its fin. The Aegean Sea is a natural habitat for the swordfish
Βlue jack maki roll sprinkled with green tobiko!
Tobiko caviar is made from special flying fish roe, and it’s a great substitute for caviar. ιτ has a slightly different taste than caviar
Chilled sake & Bonito belly tartar!!
Tuna belly is the best part of the fish and is prepared on a daily basis from fresh handpicked Aegean tuna
Fresh tuna directly from the fisherman!
The tuna we serve is always fresh and has been fished in the Aegean sea. At the Sushi Bar we do not use frozen tuna!
Before & after of our Japanese knives
Our Japanese knives have experience written all over them. After countless hours of sushi indulging use and of honing there comes a time for honorary replacement!
Souvenir from a meal at Jiro Onos sushi restaurant in Tokyo, Japan, a few years ago
The pictured papyrus is from a meal of Nikos Gavgiotakis of The Sushi Bar in Athens at Jiro Onos