Shokitini - Reservar una mesa

Went here for dinner on a weekday evening and sat by the sushi bar. Wasn’t too busy but not totally empty either. They gave complimentary appetizers of a small salad and a mushroom puff with tuna filling. Both were nice. We also ordered the edamame and a seaweed salad as appetizers. The edamame were cooked properly — neither over nor undercooked. The seaweed salad was decent too. Got some salmon nigiri, tomago (egg omelette) nigiri, salmon small rolls, and the eel hand roll. Everything was good, but nothing was exceptional. Have had better versions of each of these dishes at other places. The quality of the raw fish was acceptable, though nothing to rave about. The service was good too. In a...

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I’m giving this 5 Stars, but it definitely deserves way more. First of all- extra stars for staying open late. Secondly- more stars for having amazingly fresh sushi that is well-made and presented beautifully. The atmosphere here is great. I was here late on a Saturday night. The place was busy, but we were seated quickly and the service was prompt. We didn’t wait long for drinks, appetizers, or salads. The sushi was prepared by at least 4-5 Chefs who were fun to watch! We stuck mostly with Nigiri and passed on the rolls, but I’ll be back to try them because some sounded FABULOUS!! This will be my absolute go-to place for sushi in town.

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I love Japanese food. The meal consisted of a seaweed cucumber salad, sea bass soup, and a Blackberry sorbet for dessert. Each dish was well done. The soup arrived in a teapot which kept it warm. I sat at the bar and watched the chefs work. Again, a nice relaxed meal in a beautiful setting.

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This place was so enjoyable! Went after work on a Friday night and it was busy but worth the wait. Drinks are spot on and sushi is perfect. Server was very attentive and it was cool to watch the sushi chefs make our sushi.

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My birthday dinner that my wife had planned for me. It was very disappointing that downtown Athens thinks this place is good. Quality of fish is sub par, head chef doesn't know how to make Nigri. Not authentic at all.

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