Led by chef and co-owner Stamatis Skriapas, the modern Japanese dining concept Onuki has debuted at the Ilisian in Athens.
Originally introduced at Mediterranean destination Costa Navarino, the restaurant’s new poolside iteration features interiors by Yabu Pushelberg.
A choreography of light
Upon entering Onuki, guests are enveloped in an immersive interplay of light and shadow. Bright geometric lighting contrasts elegantly with rich, dark-wood detailing, while a recurring tile motif grounds the room, creating a tangible connection to traditional Japanese craftsmanship.
Ascending to the bar, a warm persimmon glow draws the eye. Here, upholstered seating traces the gentle curve of a terracotta counter wrapped in orange ceramic tiles. Burnished metal accents and mirrored ceiling panels deepen the atmospheric warmth.
Bridging indoors and out
The interior space extends to the poolside terrace, where pale limestone is punctuated by crisp indigo accents to soften the transition between settings. Floor-to-ceiling wood screens, painted with motifs inspired by Japanese block prints, create a vertical rhythm that visually unites the venue’s dual levels.
The terrace also features a sushi bar, a semi-private dining room outfitted with indigo furnishings, and a striking large-scale painting by Athens-based artist Sofia Stevi.
Sculptural lighting in white and Aegean blue further bridges the Japanese and Greek aesthetic identities.
Intimate upper-level dining at Onuki
On the upper level, modular dining alcoves offer a quiet retreat defined by translucent, shoji-inspired panels featuring artwork by local artist Katerina Charou. The dynamic dividers can be opened to accommodate larger gatherings or closed for privacy, all while allowing guests to remain visually connected to the lively energy of the main restaurant below.
“Within the realm of Japanese cuisine and refined hospitality, Onuki implies integrity, consistency of craft, and a depth of precision,” says George Yabu and Glenn Pushelberg, cofounders of Yabu Pushelberg. “These attributes carry through the design, the food, and the service, all working in unison. The precision inherent in the chef’s creations and the subtly attentive service is reinforced by an interior that’s crafted with the same level of intention.”
More from HD:
Finalists Announced for the 22nd Annual HD Awards
Las Vegas Leans Into Immersive, High-Design Venues
Mackenzie Lewis and Tanner Moussa Forge a New Path
