Sushimou started as a blog and now it's a restaurant. The owner, Antonis Drakoularakos, learned his cooking skills in Tokyo after becoming fluent in Japanese. His small and casual restaurant is very different from the popular sushi places in Athens that focus on California rolls for tourists. At Sushimou, you can expect the freshest seafood available that day, like cuttlefish, bonito, mullet, and crayfish. The chef transforms these ingredients into delicious and carefully prepared bites of incredible quality.