Sushi restaurant
on the island of Mykonos
Slicing up pure pleasure with the freshest catch and finest local ingredients in their pure form, itamae chef Meiwang Ke Steven wields his sashimi knives with expert ease to create an array of traditional sushi classics and fusion dishes fit for any sushi connoisseur.
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The
Setting
Fresh ingredients
and subtle flavours
As islanders, the owners have long-standing ties to local farmers and fishermen and Sishu uses only the finest locally grown produce and freshest fish. Even the salt is ‘fleur de sel’ harvested around the island of Delos.
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