All That Jazz,Sushi for every budget ,CHEF NOBU SHARES HIS

All That Jazz
THIS December, It’s all About the Jazz!
Whether you’re more of a sea or a city lover, there’s no better way to unwind on a winter weekend
than listening to lively jazz rhythms, nursing a glass of ruby red, while admiring a killer view! And
Athenian jazz lovers are spoiled for choice this month when it comes to stellar venues to get their fix.
Visitors to the Acropolis Museum’s scenic gourmet restaurant can cosy up to the tunes of wellknown jazz trio – Elisavet Mitsou on guitar, Pantelis Benetatos on piano and Charris Pantazis on
contrabass – each Friday evening until midnight, until December 18 (those not dining, may enjoy a
drink or dessert instead), at Dionysiou Areopagitou 15. To reserve your spot visit
www.theacropolismuseum.gr
or phone 210.900.0900.
The Onassis Centre this weekend hosts its 5th Greek Jazz Panorama (December 4-6), dedicated to
the contemporary Greek jazz and improvisation scene. During the three-day festival, five outstanding
Greek combos will take to the panoramic Upper Stage with their invited guests at 9pm. Acts include
the Magnanimus Trio, Alekos Vretos Quartet, and a New York Trio led by Greek drummer George
Spanos. Entrance to the Festival is €15. For the full programme and concession details, visit
www.sgt.gr.
Meanwhile, Matsuhisa Athens, blessed with one of the most heavenly locales on the Athenian
Riviera, is ushering in the holiday season by hosting a Sunday Jazz Project for only two Sundays
(December 13 and December 20). Alongside their regular a la carte menu, the famed seafront
restaurant will also offer a “Chef’s Choice Menu” featuring six dishes – comprised of sushi, Nobu
Special hot dishes or popular Donburi options – at a price of €55. All to the accompaniment of
blissed-out jazz sounds from the 1950s and 60s. Matsuhisa Athens, Apollonos 40, Asteras
Vouliagmenis, 210.896.0510 or visit www.matsuhisaathens.com.
Athens is alive with the mellow sounds of jazz this December!
Sushi for every budget
Insider rounds up our favourite six sushi spots in Athens for all budgets.
The moment-to-moment joys of devouring one mouthful of sushi after another, savouring sips of hot
sake and nibbling on salty edamame pods in the presence of good company can be added to the list
of Insider’s most cherished past-times. These six restaurants have carved themselves into our
memory, each for a different reason.
Koi-$ (approximately 10-15 euro a person)- the first trendy and
affordable sushi spot in Athens, conveniently located a 2 minute
walk from Syntagma square. Grab a group of friends and head
to Koi before a night out on the town. Be prepared for a wait, as
Koi does not take reservations. Insider Favourites: Hot Sake,
Tuna Tartare, Inside Out Spicy Salmon roll, Koi Summer Roll,
Rainbow and Dragon Roll
15 Nikis, Syntagma, 210.321.1099
98 Vasileos Pavlou in Voula, 213.032.0890, website coming soon
Yoko Sushi & Bento -$ (approximately 10-15 euro a person)- a
to-go, ‘bento style’ small sushi nook in Kolonaki, they have
several tables and chairs lining Patriarchou Ioakeim, perfect for
grabbing a quick lunch on a sunny Saturday afternoon. Insider
Favourites: Crunch Tuna roll, Tuna Salad roll, Salmon Tartar,
Pork Ginger, Fresh Spring Roll and Salmon Salad.
39 Patriarchou Ioakeim, Kolonaki, 210.342.4654, yoko.gr
Furin Kazan -$$ (approximately 25 euro a person)- an Insider
Favourite, Furin Kazan is a must for sushi connoisseurs. They
serve the highest quality fish and make everything to a simple but
true Japanese style in a casual setting. Insider Favourites: Salmon
Tataki with Wasabi sauce, Gyoza, Tuna Maki-Inside Out, and Sake
Kawa Maki-Inside Out, accompanied by hot sake.
2 Apollonos, Syntagma, 210.322.9170, furin-kazan.com
Kiku -$$$ (approximately 50 euro + a person)- an elegantly
decorated dining room welcomes you and is perfect for enjoying
sushi in a chic New York style setting. Japanese style simplicity
and attention to detail with a modern twist. Insider Favourites:
Hakko Unagi Foie Gras, Creamy Spicy Suzuki, California Ura
maki, Toro Sashimi, Shake Namasu salad, Ebishu-mai, Kani
Karaage, washed down with an Asian Martini.
12 Dimokritou Street, Kolonaki, 210.364.7033, athenskiku.com
Inbi -$$$ (approximately 50 euro + a person)- A modernly designed, upscale sushi lounge in
Kolonaki, intimate and romantic, perfect for date night. Insider Favourites: Ama Ebi and Uni Tartar,
Tuna Tartar (or Salmon Tartar) with Ginger Lime Soy Sauce and
Caviar, Yellowtail Sashimi with a Spicy Lime Coriander
Vinaigrette, Seafood Harumaki with Ponzu Aioli, while you sip on
either the Inbi Experience or Spicy Mango signature cocktails.
21 Irakleitou, Kolonaki, 210.339.2090, inbi.gr
Matsuhisa -$$$$ (approximately 100 euro a person)- Nestled
among the sprawling pine trees on the coastline of Vouliagmeni,
this is a restaurant that needs no introduction, it is still the
trendsetter and innovator for sleek, foodie havens in Athens.
Infusing South American and Greek flavours into traditional
Japanese cuisine, Matsuhisa takes you on a sensory experience.
Insider Favourites: Black Cod Yuzu Miso, Sea Urchin from
Crete, Negi Toro Sushi Roll, Surf Clam Sashimi, O-Toro Sashimi,
Rock Shrimp Tempura with Creamy Spicy Ponzu, Tartar with Caviar, Nobu Style Lobster Sashimi
Tacos and Soft Shell Crab Haroumaki. Perfect for a birthday or anniversary celebration. 40
Apollonos, Vouliagmeni, 210.896.0510, matsuhisaathens.com
CHEF NOBU SHARES HIS RECIPE FOR SUCCESS
Global restaurateur, with restaurants in over 22
locations worldwide and now a hotel-mogul with
the launch of Nobu Hotels in Las Vegas and
Riyadh, Nobu is no stranger to hard work and
international travel. Insider caught up with him
over the summer to talk about following your
kokoro (heart) and just how important resilience
is.
What exactly influences your dishes?
I am Japanese but I lived in Peru, Argentina, Alaska and LA. So I have a basic Japanese technique,
taste and presentations intermixed with many different countries I have lived in or travelled to. I
started the Nobu concept as a Japanese one with Peruvian influence.
Would you say that based on each location, what available locally influences your dishes?
Well here in Greece, I make the ceviche with Feta cheese, so I include hints of local and seasonal
produce. We also use Greek olive oil in our dishes in Athens in Mykonos.
What is your favourite restaurant in Greece, outside of your own? And your favourite dish there?
Kiki’s taverna in Agios Sostis in Mykonos. The pork chop.
Have you been to any other islands other than Mykonos?
I have been to Santorini and Rhodes on a cruise but my favourite is Mykonos.
You discuss the importance of Kokoro (heart) in your cooking, why is that so important to you?
Well growing up, it begins with your mother cooking your food for you. You always remember and
think about her cooking. She is your food mentor. She cooks and provides for you—from her heart. I
moved out of the house and missed my Mother’s food. When a mother cooks she is cooking for you to
provide for your health, to grow strong. My mother’s cooking was an education for me.
So your mother must have been quite the chef!
She was the one who inspired me to cook.
Other than Japanese food, what is your 2nd favourite cuisine?
Italian and Chinese. I like all Asian food in general. I also love Greek food…its simple with local high
quality ingredients. It’s hard to pick a 2nd favourite.
What is your largest remaining goal in life?
To be happy and make everyone around me happy as well. That is the biggest reward.
Read the full length interview in the next issue of Athens Insider Magazine September/October 2014
edition!
Four delectable culinary gems
Very distinct gastronomic experiences at the Astir Palace Resort catering to different moods, tastes
and budgets – but with the promise of creative cuisine in an exquisite setting.
Matsuhisa Nobu:
Nobuyuki’s Matsuhisa restaurant, nestled among
the sprawling pine trees and breathtaking panoramic
views of the Saronic Gulf in all its splendour, is still
the trendsetter and innovator for sleek, foodie
havens in Athens. Their seasonal menu is a dazzling
kaleidoscope of cultures–Greek, South American and
Japanese to be exact, flavours and colours that will
awaken your taste buds. Early June’s Posidonia event
on the 2nd-6th marks the return of the Executive
Chef of the Michelin-starred Nobu London, Mark
Edwards, just in time for the Summer Omakase (Chef’s choice) Menu–elegant, refreshing and
immaculate–not to be missed.
Taverna 37:
The ultimate Greek summer experience: a table
laden with simple, wholesome Greek fare from
mezes, ‘mageirefta’ dishes, grilled meats and fish on
the beach, with your feet dangling just above the
water. Reliving the magic and simplicity of a Greek
isle, Taverna 37 is just perfect for a post-swim bite or
for hot, lazy afternoons that end up being a happy,
fuzzy, blur of friends, wine, conversations, food and
sea-spray.
Galazia Hytra:
The young, Michelin-starred chef Nikos Karathanos
(he won his first star at 28), brings his own culinary
philosophy to the table every summer at Galazia
Hytra. Adopting a classical style with an artisanal
approach, Karathanos’s interpretation of
Mediterranean cuisine is new and different with two
or three components on the plate engaged in an
interplay of different structures and aromas. The
vine-leaf mousse is a masterpiece as are the New
Age mousaka with tomato ice cream and the sea bass
spiced with Cretan fennel and bottarga. Instinctive
cuisine at its best.
Il Tramonto:
In terms of setting, no other Italian restaurant in the
city comes close. And in terms of cuisine, Il Tramonto
is a living textbook of authentic Italian food and
hospitality. Chef Stratos Kalathakis takes a back-t-basics approach and creates a menu that is devoid
of any frills. With a cellar that boasts some of the
finest labels, here is a restaurant that is easy on the
pocket and an absolute must to treat first-time
visitors to.
Astir Palace Resort, 40 Apollonos St, Vouliagmeni. Tel : 210 8901000