Page 114 - MYCONIAN COLLECTION MAGAZINE 2025

NA IA
KINJO’S

FLAVOURS

are as vibrant

as the

Myconian NAIA

blue—crafted Kinjo

from the finest Award-winning Kinjo Japanese

ingredients Restobar at Naia offers a refined
culinary journey through Japan,
infused with Mediterranean
and served elegance. Executive Chef
Nick Politakos curates a menu
poolside or celebrating the precision of
Japanese cuisine, with standout
under the dishes such as nigiri, oshizushi,
and tempura, crafted from the
stars, always freshest Greek seafood and
authentic Japanese ingredients
like yuzu and fresh wasabi.
accompanied Breathtaking views of Mykonos
Town and the Aegean set
by breathtaking the stage for this exquisite
experience. Dining at Naia
views. continues throughout the day
with à la carte breakfasts served
on the terrace, light lunches
and smoothies by the pool, and
elegant cocktails at Bacos Bar—
Naia’s effortlessly chic retreat
where stylish island moments
unfold against spectacular
sunset backdrops.

At Kinjo, Executive Chef Nick Politakos brings
together the finest Japanese ingredients with skill
and precision to craft truly exceptional dishes.

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