No one would have predicted that a Japanese-style pub could become one of Athens’ hottest dining spots. Yet Kuchisabishii has done exactly that—and not just because of its strikingly authentic flavors.
There’s been a constant buzz around the place. Normally, that kind of hype makes me hesitant—the kind of hesitation you feel toward venues that open and are instantly packed, with lines forming outside from day one. But this wasn’t just any opening. This was an izakaya—Japan’s answer to a casual tavern—or more precisely a sakaba, a place where drinks and comforting, flavorful dishes go hand in hand. And it was something I had been waiting for.
Kuchisabishii storefront. Photo by Alexandros Alexandris
For years, I’d thought that Giannis Petris—co-owner of the well-known Tiki Bar Athens and a fixture of the city’s nightlife—should eventually turn his attention to food. His Asian-inspired bites at Tiki Bar always felt like edible postcards from distant places. The idea of him opening something like this didn’t surprise me—it felt inevitable.
A place that feels like it’s always been there
When I finally stepped inside Kuchisabishii, slipping off my shoes to sit in the tatami corner, something clicked instantly. The atmosphere didn’t feel staged or newly constructed. It felt lived-in—like it had quietly existed for years before revealing itself.
Kuchisabishii interior. Photo by Alexandros Alexandris
Even without having traveled to Japan, the feeling was familiar: a vibrant, slightly chaotic aesthetic that embraces kitsch and radiates joy. The kind of place where every object tells a story. Lanterns, posters, wooden booths, and memorabilia collected from real journeys—nothing feels artificial.
That’s because Kuchisabishii isn’t the result of a calculated business plan. It’s the meeting point of two parallel lives—two people unknowingly heading in the same direction for years. What emerged isn’t a “concept,” but a culmination of experiences, emotions, flavors, and memories shaped by East Asia.
Giannis Petris: from London bars to Tokyo philosophy
If Giannis Petris were an element, it would be water—fluid, adaptable, always moving forward. His early studies in dental technology never suited him. Even his later training in hospitality in Crete, rooted in strict protocols and formal service, couldn’t contain his restless curiosity.
Giannis Petris: Japan is like his second home. Photo by Alexandros Alexandris
Instead, London became his real classroom. There, he encountered cutting-edge bartending techniques, emerging trends, and a culture that shaped global nightlife. Returning to Greece, he introduced a new bar-restaurant philosophy—long before it became mainstream.
But it was Japan that changed everything.
During a bar show in London, Petris watched Japanese bartenders at work. At a time when Japanese whisky was still dismissed in Europe, he recognized something deeper: precision, philosophy, and respect for fundamentals. Even ice—carefully crafted for texture and longevity—became an art form.
Authentic memorabilia line Kuchisabishii’s walls and counters. Photo by Alexandros Alexandris
From 2009 onward, Japan became more than a destination. It became a second home. There, Petris discovered a culture obsessed with perfecting the basics: the ideal dry martini, the flawless highball, the meticulous balance of soda and spirit.
And beyond technique, Japan gave him something else—pure joy. The kind that’s simple, almost childlike.
Photo by Alexandros Alexandris
Babis Askeridis: from Thailand to Tokyo
If Petris’ journey was shaped by bars, Babis Askeridis’ story begins in kitchens—but not in the conventional way. He didn’t grow up dreaming of becoming a chef. His path started in service, management, and years of working in hospitality before stepping into cooking in his 30s.
Thailand was his turning point.
Babis Askeridis: his tremendous love for Thailand’s cuisine led him to create restaurant TukTuk; then came Kuchisabishii. Photo by Alexandros Alexandris
From the early 2000s, he traveled there repeatedly—not as a tourist, but as a student of culture. Determined to truly understand Thai cuisine, he trained at the renowned Blue Elephant Cooking School in Bangkok.
Back in Athens, he worked in several Thai restaurants but grew frustrated hearing the same phrase: “Greeks won’t eat this.”
So he proved them wrong.
Photo by Alexandros Alexandris
Together with his partner Kostas Lalas, he opened a small, low-budget spot called Tuk Tuk Athens—a “Thai souvlaki joint” serving bold, authentic flavors. It quickly became a sensation.
But Askeridis wasn’t done.
Japan soon entered the picture. Inspired by Petris and driven by curiosity, he traveled to Tokyo, trained in ramen and yakitori, and immersed himself fully—working mornings in kitchens and studying at night. For him, it’s never about copying recipes. It’s about understanding the “why” behind every dish.
Babis Askeridis’ trip to Tokyo was illuminating. Photo by Alexandros Alexandris
The Birth of Kuchisabishii
The idea came naturally. During a conversation, Askeridis admitted that instead of opening another Thai restaurant, he was now drawn to Japanese cuisine. Petris immediately responded: his dream had always been to open an izakaya.
They didn’t want minimalism. They didn’t want a high-end sushi temple. They wanted something real—a lively, accessible sakaba in the heart of Athens.
And that’s exactly what they built in Koukaki, beneath the Acropolis.
Kuchisabishii’s gyoza, a truly monumental dish. Photo by Alexandros Alexandris
A menu rooted in memory and authenticity
The food follows the same philosophy: no compromises, no “Greek-style” adjustments. Flavors remain true to their origins.
The menu is deeply personal—built on dishes they’ve eaten, loved, and wanted to share. From convenience store snacks to regional specialties, it blends nostalgia with craftsmanship.
Standout dishes include:
- Tebasaki gyoza – deboned chicken wings stuffed with gyoza filling
- Kare-pan – fried bread filled with Japanese curry
- Yakitori – showcasing precise grilling techniques
- Hokkaido miso ramen – rich and deeply comforting
- Okinawa curry with beef and coconut milk
And for dessert? A Japanese-style crème brûlée that perfectly closes the experience.
Drinks as an equal partner
At Kuchisabishii, drinks aren’t an afterthought—they’re central to the experience.
The focus is on highballs—light, refreshing combinations of spirits and soda that are deeply embedded in Japanese drinking culture. Think whisky-soda, gin-soda, even cassis or yogurt liqueur with soda.
Many drinks feature creations from Pony & Jigger, a premium liqueur line co-created by Petris, reinforcing the bar’s identity as much as the kitchen’s.
Photo by Alexandros Alexandris
More than a success story
Kuchisabishii isn’t just a trendy hotspot—it’s proof that success rarely happens by chance. Behind it lies years of travel, persistence, learning, and an unwavering commitment to authenticity.
And this may only be the beginning.
Photo by Alexandros Alexandris
Both Petris and Askeridis continue to travel, study, and evolve. There’s already talk of their next venture—possibly inspired by China, which they refer to as “the mother of it all,” the origin of ramen, dumplings, and noodles.
Which makes Kuchisabishii feel less like a final destination—and more like a stop along a much longer journey.
A journey defined by curiosity, passion, and the desire to tell stories through food.
