From Haute to Casual: Athens’ 18 Best Japanese Restaurants

You won’t find any seafood here, and that’s exactly what makes this singular, unpretentious, cozy yet exclusively singular place stands out. You see, Birdman reinterprets Japanese technique through meat rather than fish, with top quality beef nigiri, a concept created by owner Ari Vezene and his team, as its defining feature. Premium European cuts and wagyu are shaped into nigiri and lightly seasoned to emphasize texture and fat rather than sauces. And then there’s the Yakitori, donburi bowls, and a cornucopia of nose-to-tail preparations that reinforce the kitchen’s focus on meat, and especially chicken, cookery. The crispy chicken skin skewers are unforgettable. Chef’s selection menus provide the clearest introduction to the concept, positioning Birdman as one of the city’s most distinct Japanese-adjacent dining experiences. Linger at the bar for hours ordering a slow succession of satsfying bites to be accompanied by state of the art cocktails.

Voulis 35, Syntagma

Tanpopo has always positioned itself closer to everyday Tokyo than to destination dining, and that stance remains its strength. The menu moves comfortably between sushi, sashimi, and a range of hot dishes, with ramen continuing to anchor the experience. Ramen options range from pork-based broths to vegetarian versions, while dishes such as Black Angus tataki, wakame salad with trahana, and simple fried sides show a kitchen confident in blending Japanese technique with select local ingredients. The atmosphere is informal and unfussy, reinforcing its role as a reliable, repeat-visit restaurant rather than a special-occasion address.

Evripidou 2, Psyrri

03

Matsuhisha

This restaurant continues to operate at the intersection of global luxury and high-level Japanese technique. Part of the Four Seasons Astir Palace complex, the restaurant follows Nobu Matsuhisa’s established culinary language, combining brilliantly precise sushi work with robata-grilled and wood-oven dishes. Signature preparations remain reliable, while Greek seafood and produce are integrated where appropriate. The dining room, designed by Rockwell Group, emphasizes openness and calm, with sea views shaping the experience as much as the food. Service is polished and measured, and the bar program highlights Japanese whisky, sake, and refined cocktails, making timing and pacing central to the visit.

Apollonos 40, Vouliagmeni

Sushimou offers one of Athens’ most focused omakase experiences, which means the menu choices are left to the chef, who serves a sequence of dishes based on the best ingredients available that day.Chef-owner Antonis Drakoularakos works directly in front of guests σεατεδ ατ α 12-σεατ ψοθντερ, shaping nigiri and sashimi with minimal intervention and an emphasis on seasonality. Seafood quality, knife skills, and correctly prepared rice define the menu, while sauces and garnishes are used sparingly. A signature nose-to-tail fish presentation extends the experience beyond sushi alone. Service follows the chef’s pace, with a concise wine list and a carefully selected sake offering supporting the meal.

Skoufou 6, Syntagma

This Kolonaki institution approaches Japanese dining as a social experience, combining sushi with cocktails, wine, and an evening-driven atmosphere. The menu includes premium nigiri, including wagyu and toro, alongside ceviche-style starters and polished raw dishes. While technique remains solid, the emphasis is equally on the exclusive mood, with a glamorous interior that leans closer to Milan than Tokyo. The wine cellar is substantial, cocktails play a central role, and the restaurant’s longevity reflects consistency.

Xenokratous 21, Kolonaki

Osaka Sushi Bar balances classic sushi forms with occasional high-end flourishes. Alongside reliable nigiri, maki, and tempura, the menu includes more indulgent touches such as foie gras nigiri, uni and ikura gunkan, and carefully seasoned oysters. Tuna tataki and donburi dishes broaden the offering without overwhelming it. The approach remains rooted in simplicity, making it a great option for both traditionalists and diners seeking richer combinations.

Lepeniotou 12, Monastiraki

Operating as a contemporary rooftop gastrobar rather than a traditional Japanese restaurant, with sushi forming part of a broader fusion menu, NYX’s kitchen emphasizes freshness and acidity, pairing sushi and nigiri selections with raw dishes, dumplings, and lighter cooked plates. Presentation is clean, creative and modern, often incorporating ice service and freshly grated wasabi, micro greens and other boldly flavoured and pretty garnishes. The setting, music-forward and plant-filled, with a stunning Acropolis view through glass walls, draws a local crowd and functions as much as a social space as a dining destination.

Omirou 19, Kolonaki

Here, Sushi is prepared with a clear understanding of proportion. Nigiri, sashimi, and maki remain the popular core, supported by chirashi designed for takeaway, as well as udon, donburi, tonkatsu, and tori karaage. Seating extends onto the sidewalk, reinforcing its everyday character as a central and easygoing sushi destination. The focus stays firmly on flavor clarity and repetition done well.

Nikis 17, Syntagma

Here you’ll find a more casual interpretation of Japanese dining, combining sushi with noodles and comfort-driven dishes. Rolls and nigiri are straightforward and correctly assembled, while ramen and udon bowls offer warming, accessible options. Dishes such as duck bao and vegetable-forward rolls broaden the menu’s appeal. The atmosphere remains relaxed and functional, positioning Mikaku as a dependable choice for informal Japanese meals rather than destination dining.

Koletti 33, Makryianni

The menu here presents a combination of modern sushi with playful, crowd-pleasing mixed varieties. Signature rolls feature classic Japanese ingredients layered with contemporary sauces, while salads and dumplings expand the menu beyond raw fish. Cocktails and Japanese spirits are integral to the experience, reinforcing its role as a lively evening spot rather than a purist sushi bar. The overall approach favors accessibility and atmosphere over strict adherence to tradition.

Ploutarchou 16, Kolonaki

11

Ekiben Kitchen

A novel approach to Japanese comfort food through a contemporary, highly personal lens, created by Ari Vezene, who also envisioned Birdman. The menu centers on karaage, gyoza, ramen, and udon, with influences that occasionally nod toward Greek flavors without diluting the Japanese core. Originally launched as a delivery-only concept, the physical space now reflects its broader cultural ambitions, integrating food, design, and music. The famous smash burger, Japanese sandos and noodle dishes coexist comfortably, reinforcing its role as a hybrid rather than a traditional Japanese restaurant. The restaurant is sceney, with a vinyl record store, live DJ sessions and a Japanese deli all coexisting in the same space. Ekiben has now opened a sister restaurant, Ekiben South, in Glyfada, serving the same menu.

12

Mayan

A valid dedication to Nikkei cuisine, which combines Japanese technique with Peruvian influences, this restaurant’s menu emphasizes contrast, pairing clean raw fish preparations with acidity, spice, and smoke. Sushi shares space with robata-grilled items and bolder cooked dishes, while the room leans into a moody, sculptural aesthetic. Technique remains the anchor, preventing the concept from tipping into excess, and positioning Mayan as a contemporary, globally minded address.

13

Nakama

Nakama embraces high-energy Japanese fusion with a focus on bold combinations and social dining. Sushi rolls incorporate unexpected pairings, while tacos, cocktails, and a glossy interior shape a late-night rhythm. Tradition is not the priority; instead, the menu favors enjoyment of bold and colorful flavors and delicate textures.

14

OMA

Creativity in textures and laser-like precision are the defining characteristic at Oma. Rolls are tightly made, nigiri are more delicate because of the accuracy of their cuts, and even accompaniments such as pickled ginger are prepared in-house. Signature items include marinated white-fish rolls, fire-seared sea bream nigiri, and Japanese curry udon with beef and shiitake. Poke bowls offer a lighter counterpoint, maintaining balance across the menu. 

Andrea Papandreou 22, Ilioupoli

15

Ronin

Here the sashimi is sliced slightly thicker to emphasize texture, sushi rice remains fragrant without sweetness, and sauces are applied without excess. Nigiri stays fine in texture and high in flavor, while cooked dishes such as miso-glazed black cod with eggplant add a satisfying traditional depth to the overall experience. The atmosphere is quiet, elegant, and aligned with the kitchen’s approach.

Xanthippou 2, Kolonaki

16

Shizen Rituals

This place approaches sushi as an everyday food rather than a sophisticated act. All components are prepared in-house, the quality fish is sourced daily, and the menu ranges from vegan rolls and onigiri to classic maki, nigiri, and hot rolls. Beyond sushi, chicken katsu rolls, noodles, and gyoza expand the offering, while casual desserts such as mochi ice cream and coconut panna cotta close the meal on a relaxed note. 

Louizis Riankour 75, Ambelokipi

17

Kinjo

Menus that change with the day tend to reveal a kitchen’s confidence. Kinjo works this way, allowing fish availability to dictate the sushi creations rather than the other way around. Nigiri and sashimi often feature lesser-seen Mediterranean species alongside familiar tuna cuts. Japanese aromatics such as sudachi, myoga, and sansho appear sparingly, enhancing rather than reshaping the fish. Robata-grilled skewers and built udon dishes round out a menu supported by a thoughtful wine and cocktail program. 

Konitsis 29, Vrilissia

18

Onuki

This menu takes you to Japanese textures and flavors through a tasting-menu inspired by kaiseki principles, a traditional Japanese dining approach built around seasonality, balance, and a carefully paced sequence of dishes that highlight natural flavors. Sushi and sashimi appear as part of a wider progression, alongside refined broths, delicately cooked seafood, and vegetable courses treated with equal care. Knife work is precise, seasoning measured, and flavors unfold quietly rather than theatrically. Housed within The Ilisian, the atmosphere is minimal and calm, reinforcing the kitchen’s focus on clarity and rhythm.

The Ilisian, Michalakopoulou 5, Ilisia

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