Athens, December 2 – Renowned chef Dimitris Katrivesis has lifted the “curtain” on his highly anticipated Smoku Athens project, launching a 60-day Japanese izakaya pop-up on Thiseos Street in Syntagma. This trial experience precedes the official opening of the full fine dining restaurant, scheduled for early 2026. For two months, the heart of Athens will host an urban izakaya social club with a distinct Greek signature.
Pop-Up Izakaya: A Culinary Teaser for Smoku Athens
The Smoku pop-up introduces a focused Japanese Izakaya concept, featuring a strictly limited seating menu that explores raw preparations, fire-cooked dishes, and umami flavors. This initiative serves as a crucial teaser, familiarizing the public with Smoku’s culinary philosophy before its next phase of development.
Meanwhile, Smoku Bar is already operational, as showcased during Athens Bar Week. It offers a selection of Japanese highballs and unique cocktails infused with local ingredients such as honey, chamomile, artichoke, figs, and Japanese citrus. The bar also serves small fire-kissed bites and classic izakaya dishes.
Menu Highlights: A Fusion of Japanese and Greek Flavors
The pop-up menu promises an exciting blend of Japanese techniques and Greek ingredients. Highlights include tuna belly with tahini and pistachio, artichoke with ponzu and bottarga, and taramas with wasabi. Seafood enthusiasts can look forward to tuna ceviche with tiger milk, while meat lovers will enjoy beef tartare. Hot dishes feature traditional yakitori, miso butter potatoes, and wild mushrooms with yuzu truffle. Desserts creatively incorporate matcha, yuzu, tōkā, and “burned milk” ice cream.
Smoku: A Multi-Phased Gastronomic Journey
Smoku is conceived as a multi-layered project, unfolding gradually. The urban Japanese bar at the front provides a vibrant social hub. Further inside, a speakeasy culinary space serves as a “prelude” to Smoku The Tasting Room, an exclusive 20-seat fine dining restaurant slated for an early 2026 opening.
The Tasting Room will be a collaborative effort between Dimitris Katrivesis and Swedish chef Ebbe Vollmer, a Michelin-starred chef known for his work at Ebbe in Tampa and previously at the two-Michelin-star Vollmers in Malmö. Their concept revolves around a ritualistic tasting menu that emphasizes fire, fermentation, raw cuisine, and Japanese craftsmanship, all while utilizing premium Greek ingredients.
A Tested Model Arrives in Athens
The strategy of launching a pop-up izakaya before a permanent restaurant is a well-established practice internationally. Examples include Philadelphia’s Khyber Pass Pub, which hosted pop-up izakaya nights as a preview for Royal Sushi & Izakaya, and similar concepts at Oak + Oyster in Milwaukee and various culinary festivals in Australia.
This approach allows chefs to test ideas, gauge public interest, and refine their offerings before committing to a full-scale opening. While common globally, this practice is relatively new to the Athens culinary scene.
Dimitris Katrivesis: The Visionary Behind Smoku
Dimitris Katrivesis has built his reputation on “tradinnovation” – a harmonious blend of tradition and innovation. His extensive training includes stints at Ferran Adrià’s three-Michelin-star El Bulli, Dos Palillos in Barcelona, and Ryugin in Tokyo. In recent years, he has explored various pop-up projects and travel concepts from Tenerife and Tulum to Santorini.
With Smoku Athens, Katrivesis returns to his home city with a unique concept that transcends the traditional definitions of a bar or restaurant. His team describes it as an urban izakaya social club, where the Japanese ritual of fire converges with Greek ingredients, meticulously crafted cocktails, and a vibrant soundtrack of Japanese hip hop and afrobeat.
The current focus is on the 60-day pop-up, a period dedicated to exploring the essence of a Japanese izakaya “born” in Athens. This experience will pave the way for the full fine dining chapter of Smoku in 2026, promising a new and exciting culinary destination for the city.
The Smoku pop-up is located at Thiseos 14, Syntagma. For reservations, call +30 210 3313733. Operating hours are Monday – Sunday, 18:00 – 02:00. During holidays, it is open Friday, Saturday, and Sunday from noon.
Source: https://tornosnews.gr/en/tourism-businesses/gastronomy/54587-smoku-athens-the-new-gastronomic-project-by-dimitris-katrivesis.html
