Chronis Damalas

The award-winning chef Chronis Damalas began his culinary career in 1998, in the leading cooking school in the world, the Culinary Institute of America, known as the CIA. His first steps started in NOBU and NOBU NEXT DOOR in New York and in Matsuhisa Mykonos.

Having worked in various countries and kitchens in various parts of the world (France “Le Moulinde Mougin” **, Spain “Berasategui” ***, “Arzak” ***, Italy “La Via Romana” *, Arab Emirates “Zuma Dubai”, and Iceland), he returned to Greece and worked with chefs such as Christopher Peskias at 48, Chrysanthos Karamelegkos at Just Left Right, and Lefteris Lazarou at Varulko.

In 2007 he took over the restaurant SEAYOUUP at the Sani Resort in Halkidiki, making it famous for its food.

In 2010 he undertook the famous KIKU in Kolonaki. For both restaurants he won Golden Chef’s Cap and Gourmet awards.

In 2011 he took over the kitchen of, also winning awads, GASPAR in Neo Psychiko.

He was nominated Chef of the Year for three consecutive years (2009, 2010 and 2011).

In 2013 he served as executive chef of KIKU, KIKU MYKONOS, KIKU VOULIAGMENI and KIKU PSYCHIKO and 5 stars CAVOTAGOO Mykonos.

At the same time is an ambassador of MEDASSET in an effort to raise awareness about plastic waste in the sea.

Since the summer of 2014 he has taken over the kitchen of our favorite TOMOE in Nea Erithrea.

Chef Recommended

Signatures dishes recommend by our chef

Popular Dishes

Our most popular menu


Only the best ones from all over the world

We Created best dinning experience for you and your family

The new Japanese restaurant at Kifissia (open since summer 2014), borrowed its name ‘tomoe’ by the Japanese abstract shape and swirling symbol of opposing cosmic forces in balance.
The minimal and stylish decor blends subtle grey color tones, whereas the impressive aquarium and the running water columns represent the tomoe symbol and the Japanese philosophy that revolves around the circular flow of energy and the water movement.
In the interior space of the restaurant, you can enjoy your meal sitting comfortably on the couches in the table seating area or on the bench in front of the sushi bar and the teppanyaki. You can always have your drinks along with sushi assortments at the large and modern hand-made bar of canvas ropes.
Tomoe’s green outdoor courtyard area with tables, stools and benches is the ideal spot for a company of friends to spend a sunny and relaxing weekend afternoon.

Chef Blog

Our Team

Πολυχρόνης Δαμαλάς
Executive Chef
Ανδρουτσόπουλος Γιώργος
Sushi chef
Φλάκας Παναγιώτης
Chef de cuisine

Tomoe Restaurant
Tomoe Restaurant
Sushi Chef - Assistant
Sushi Chef - Assistant
Kitchen Chef Assistant