Fire, charcoal, Japanese techniques and Greek ingredients shape Smôkü's culinary identity, which is reintroduced in Athens with the philosophy of Japanese Sakaba.
One year after its debut on the Athenian scene, Smôkü at Thiseos 16 reintroduces itself as a contemporary Japanese tavern, with food now taking center stage. With chef Dimitris Katrivesis at the helm, Japanese culinary philosophy meets Greek ingredients and the unpretentious sociability of the Athenian taverna.
Smôkü draws inspiration from the culture of the Japanese Sakaba, where food, drink, and company coexist without strict rules or formalities. A philosophy with much in common with the Greek taverna: dishes in the middle, different flavors to share, wine, and conversations that flow around the table. The aim is to create a modern Athenian Sakaba with a Greek soul and Japanese gastronomic philosophy.
Fire, charcoal, and umami
At the heart of the kitchen lie fire, smoke, and charcoal. After all, the very name Smôkü draws its inspiration from the Japanese word ‘sumōku’ (スモーク), meaning ‘smoke’, capturing one of the core elements of its gastronomic identity. The Japanese robata grilling technique, fermentations, marinades, and raw preparations meet Greek and Mediterranean products, creating a cuisine with bold flavors, inventive combinations, and respect for ingredients and seasonality.
The menu reflects this meeting of different gastronomic cultures. Taramas with wasabi and bottarga, chicken yakitori with yuzu kosho, mussels kushiyaki with beurre blanc and burnt-leek oil, nasu miso and udon cacio e pepe are some of the dishes that showcase chef Dimitris Katrivesis's creative approach.
Wine, sake, and an evening that goes on
The food is accompanied by a carefully selected list of Greek and international wines, with an emphasis on natural winemaking and low-intervention labels, as well as sake options. Japanese highballs and creative cocktails with Japanese and Mediterranean references complete the experience, while the music keeps the lively atmosphere that has characterized Smôkü since day one.
With food now at the forefront, Smôkü aspires to become a modern Athenian hangout, where Japanese gastronomic culture meets the Greek joy of sharing.
Tradinovation: The culinary philosophy of Dimitris Katrivesis
Behind Smôkü is Dimitris Katrivesis, a chef and entrepreneur with more than 25 years of international experience. His professional journey includes collaborations with leading figures in gastronomy, such as Ferran Adrià and Albert Raurich, as well as experience in Japan, Spain, Peru, and Greece. He has created and developed gastronomic concepts including MAVRO Santorini, Sounds Tasty, and Pantera Negra. At the core of his philosophy is Tradinovation, the meeting of tradition with innovation, through contemporary techniques and diverse gastronomic influences.
«Japan taught me respect for the ingredient, discipline, and essence. Greece is my memory, my taste, and my emotion. At Smôkü I want these two worlds to coexist naturally, without constraints. To create a place where people come for the food but return for the experience», says Dimitris Katrivesis.
Learn more at www.smoku.gr
