Page 117 - MYCONIAN COLLECTION MAGAZINE 2024

NA IA

Executive Chef Politakos’s Kinjo
MYCONIAN NAIA

signature at Kinjo INCLUDES Japanese

UNIQUE DISHES crafted f Restobar

rom premium ingredients directly

sourced from Japan. Awarded with 1 star at FNL Best
Restaurant Awards and with
a citation at FLAG Restaurant
Awards, Kinjo offers an exquisite
array of Japanese delicacies,
meticulously crafted from the
finest Japanese and Greek
ingredients. Nestled within a
captivating ambience, patrons
embark on an unforgettable
culinary journey, enhanced by
superior service.
The menu features a range
of dishes from edamame and
tempura to nigiri and oshizushi,
showcasing the precision of
Japanese cuisine at Naia. Local
seafood such as salmon, tuna,
sea bass, and eel, alongside
prime meats and vegetables,
play a key role.
Executive Chef Nick Politakos
sources the freshest seafood
and produce, honouring the
Japanese culinary art with
authentic ingredients like fresh
wasabi and yuzu from Japan.
Mediterranean seasonings
add a unique touch to this
gastronomic experience.
Breathtaking vistas of Mykonos
Town, combined with the
refined allure of Kinjos design,
make dining here a feast for
the senses. The gentle Aegean
breeze caresses the scenic deck
and pool bar, elevating the
indulgent dining experience.

At Kinjo, Executive Chef Nick Politakos
combines the finest Japanese ingredients
to create extraordinary dishes.
With a deep respect for authentic flavours
and an innovative approach, his creations
offer an unparalleled dining experience.

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