Yabu Pushelberg designs Onuki at The Ilisian in Athens
Onuki, the Japanese dining concept first introduced in Costa Navarino, has debuted at The Ilisian in Athens.
Designed by Yabu Pushelberg and located within the property’s new poolside setting, Onuki brings Japan into conversation with Athens. The design reveals a dialogue between past and present, Japanese and Greek influences and gestures that balance structure and play. Light, shadow and movement flow from the open kitchen to the poolside terrace, while private dining rooms on the upper level create an intimate setting for gathering and connection.
When guests enter Onuki, bright geometric lighting meets dark wood detailing. A recurring tile motif grounds the space. A warm persimmon glow draws guests upstairs to the bar, where upholstered seating traces the curve of a terracotta counter wrapped in orange ceramic tiles. Rich dark wood, burnished metal accents and mirrored ceiling panels deepen the atmosphere.
The interior extends outward to the terrace, where indigo accents meet pale limestone. Floor to ceiling wood screens are painted with motifs inspired by Japanese block prints. Sculptural lighting in white and Aegean blue bridges Japanese tradition and Greek identity, complemented by a large-scale painting by Athens based artist Sofia Stevi. A sushi bar anchors one side of the terrace, while a semi-private dining room with indigo furnishings offers a more intimate counterpoint.
On the upper level, tables are arranged within alcoves defined by translucent shoji inspired panels. These modular dividers, featuring artwork by Athens based artist Katerina Charou, can open to accommodate larger groups or close to create private dining moments.
Led by chef and co-owner Stamatis Skriapas, Onuki draws inspiration from Japan’s diverse regions, sourcing umami rich ingredients directly from the country and treating them with precision and respect. Seasonal ingredients are refined rather than reinterpreted. Every element of Onuki is guided by the spirit of ‘Kizuna’, the bonds that connect chef and guest, season and plate, tradition and present.
