Page 157 - MYCONIAN COLLECTION MAG 2019

experience|fine dining

Left: Twilight reflects on the calm waters of Elia Beach as you prepare to dig into gorgeous sushi. Right: Monster roll
(spicy king crab and sweet shrimp topped with shrimp and yuzu sauce). Tuna tataki (sliced tuna with asparagus and ponzu dressing). A trip to the sacred island of Delos from A to Z reminds
us how ancient travellers arrived here not for Mykonos,

as we do now, but solely for the energy that Delos exuded.

GiVE it a Go and you’ll be surprised by how well both countries enjoy across the globe. at Sishu, the two
sushi befits the Greek summer. taking an al fresco seat cultures come together to bring diners sushi from the
at the inviting poolside tables of Sishu Sushi bar and expert hands of chef Meiwang Ke Steven and his team.
getting ready to pick from favourites and new surprises the Japanese tradition brings precise knife skills, which
from a menu of expertly prepared, impossibly fresh sushi assure a perfect texture and flavour balance, while the
while taking in stunning vistas of the aegean Sea, you Greek sea generously contributes the freshest, most
will congratulate yourself for your choice. Despite living stunning seafood and fish, freshly caught in the waters
almost six thousand miles apart, the people of Greece around Mykonos by local fishermen who have been
and Japan have much in common. both seafaring and supplying Myconian Collection restaurants with their
sea-loving nations, they boast island archipelagos which catch of the day for decades. in addition to classic maki,
they have been turning to for millennia for nourishment, nori, sashimi and more, there are also Greco-Japanese
recreation and inspiration every single day. Put simply, fusion surprises to try, giving you a glimpse of the very
both Greeks and Japanese share a deep appreciation best of both worlds. Stunning sushi with a twist is made
and respect for the water element – and indeed a love fresh in the culinary heaven at the Myconian imperial’s
of seafood, which features prominently in both cuisines Sishu, providing flavoursome, light and very summery
and is part of the popularity the epicurean traditions of meals.

Using impressive knife skills, chef Meiwang Ke Steven and
his team slice fresh fish, prepare perfect rice and pick the most

authentic ingredients to put together amazing sushi selections.

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