Six years after its debut, Huaca Nikkei Resto Bar isn’t just changing addresses — it’s entering a new, more mature phase. Having relocated to 15 Anapafseos Street in Athens’ Mets neighborhood, the restaurant expands its culinary vision while reaffirming its place as one of the city’s most consistent reference points for contemporary Nikkei cuisine.
A Homegrown Evolution
Founded in 2019 in a compact space in Mets, Huaca quickly earned strong local acclaim. That response prompted founder Panos Logothetis to move the concept just a few meters away — into a larger, more versatile venue capable of fully expressing the project’s identity.
A Thoughtful Space
The new interior avoids literal cultural clichés. Earthy tones and subtle nods to both Latin America and Japan create a modern, welcoming atmosphere — one that honors Mets’ urban character without feeling contrived or overly staged.
A Menu Rooted in Balance
The kitchen welcomes back chef Kostas Kioutachgiyaloglou — the creative force behind Huaca’s original gastronomic identity. With experience at acclaimed venues including Kiku, Aleria, Izakaya, Hannover, and Nyx Japanese Restaurant, he crafts a menu that interprets Nikkei philosophy with restraint and clarity — avoiding gimmicks in favor of authenticity.
At its core, the menu celebrates the meeting of Peruvian tradition and Japanese technique, united by a shared emphasis on balance. It confidently maintains Huaca’s established Nikkei character, showcasing precision in flavor pairings and textural harmony.
Standout dishes include shrimp dumplings with kosho mayo and tobiko yuzu, and an Iberico bao — both harnessing umami intensity without sacrificing nuance. Two ceviches remain central to the offering, each embodying the Peruvian side of the cuisine in distinct ways: one features sea bass, yuzu, red onion, herbs, seabream, ají amarillo, and avocado; the other highlights yellowfin tuna, sweet potato, purple Peruvian potato, and tiger milk infused with spinach.
These are dishes built on exceptional ingredients and carefully calibrated acidity — allowing the natural flavors of seafood and aromatic elements to take center stage.
This same principle extends across the entire menu — from tiraditos and sushi rolls to anticuchos — resulting in a cohesive, clearly defined culinary proposition.
A Bar That Complements
The bar remains an integral part of the experience. Mixologist Aris Chatziantonios has designed a cocktail list conceived specifically to harmonize with the food — highlighting shared aromatic notes and reinforcing the menu’s thoughtful sensibility.