Page 125 - MYCONIAN COLLECTION MAG 2021

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experience
fine dining

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.

Sishu GIVE IT A GO and you’ll be surprised by how well sushi befits the Greek summer.
Taking an al fresco seat at the inviting poolside tables of Sishu Sushi Bar and getting
ready to pick from favourites and new surprises from a menu of expertly prepared,

Sushi Bar impossibly fresh sushi from the expert hands of chef Meiwang Ke Steven and his
team. The Japanese tradition brings precise knife skills, which assure a perfect texture
and flavour balance, while the Greek sea generously contributes the freshest, most
stunning seafood and fish, freshly caught in the waters around Mykonos by local
fishermen who have been supplying Myconian Collection restaurants with their catch
of the day for decades. In addition to classic maki, nori, sashimi and more, there are
Myconian Imperial also Greco-Japanese fusion surprises to try, giving you a glimpse of the very best of
both worlds. Stunning sushi with a twist is made fresh in the culinary heaven at the
Myconian Imperial’s Sishu, providing flavoursome, light and very summery meals.

Enjoy the calm
waters of Elia
Beach as you
prepare to dig into
gorgeous sushi.
Top: Monster roll
(spicy king crab
and sweet shrimp
topped with
shrimp and yuzu
sauce).

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