A Rooftop, A Philosophy
Sergei Osipov
Trained across Lyon and Kyoto, Executive Chef Sergei Osipov brings a pan-Asian vision to Psiri — where Cretan olive oil meets aged dashi, and Greek sea bass is prepared with edomae precision.
"Comfort food for the soul — defined by the strict lines of the Japanese."
Where two seas meet in a single plate
KYOU was born from a conviction: that the bright, sun-soaked language of the Mediterranean and the precise, contemplative craft of East Asia speak more powerfully together than alone. Above the historic stones of Psiri, with the Acropolis as our witness, we compose menus that honour both.
Every olive, every grain of rice, every drop of yuzu is sourced with intent — from boats in Mykonos to artisans in Kyoto, from groves in Crete to markets in Tsukiji. Hospitality, for us, is the highest art.
Fusion Cuisine
Mediterranean ingredients, Asian technique. A dialogue, not a fusion.
Premium Sourcing
Day-boat fish, A5 wagyu, Greek extra-virgin from single estates.
Hospitality
Trained to anticipate. Quiet, attentive, never theatrical.
