At the heart of Mykonos, Sishu Sushi Bar offers more than just a dining experience; it’s a journey through the art of sushi, Japan’s exquisite gift to global cuisine. Under the expert guidance of Executive Chef Meiwang Ke Steven, Sishu pays homage to traditional sushi classics while embracing innovative fusion dishes that captivate the senses.
The restaurant Sishu Sushi is located at the Myconian Imperial on Elia Beach, offering breathtaking views of the Aegean Sea.
Chef Meiwang Ke Steven, who honed his craft in Japan, infuses his creations with both authenticity and a touch of his own culinary artistry. “I marry the Myconian and Japanese culinary cultures over a shared passion for fresh ingredients and subtle flavors, which should never be overshadowed by culinary virtuosity,” says Chef Steven. His philosophy is evident in every dish, where the essence of the freshest catch—hauled in at first light—is celebrated in the most artful and delectable manner.
The L’Officiel Monaco team had the distinct pleasure of sampling the signature rolls from the Myconian collection, and the experience was nothing short of extraordinary. The Lobster Roll, paired with king crab, offered a luxurious taste of the sea, while the Super Volcano Roll, topped with grilled seafood, king crab, scallops, and a hint of truffle, was a symphony of flavors that left us in awe.
The chef’s incredible and creative presentation is sure to leave you amazed. The signature Volcano Roll arrives dramatically, served with a tongue of flame, and the exquisite combination of crab, scallops, and truffle will awaken your inner gourmet.
To conclude the meal, we highly recommend indulging in the lemon pie—a dessert that perfectly balances the richness of the sushi experience with a refreshing citrus finale. Sishu Sushi Bar is not just about sushi; it’s a celebration of culinary excellence, where the meeting of Mykonian spirit and Japanese tradition creates a dining experience that is truly unforgettable.
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Spicy King Crab Tartare
The Lobster Roll
Lemon Pie
Pictures: PR; Marina Puchkov