A Greek-Japanese Omakase Lands in the Seaport This Summer

"Among the Michelin snubs that made us go "hmmm" in November: Xenia Greek Hospitality, and its blockbuster Greek restaurants in and around Boston, from Kaia (we dubbed it the best new restaurant of 2025) to Bar Vlaha (we love its spin on rustic Vlach cuisine). Restaurateur Demetri Tsolakis isn't letting Michelin's apparent Greek-food blind spot slow him down: He and the team will open another restaurant, Moro Mou, this summer in Boston's Seaport, blending Greek ingredients with Japanese techniques for a 15-seat omakase."

"Slated to open in the back half of the Seaport location of Greco (Xenia's fast-casual chain), Moro Mou is meant to embody hospitality and care; the name is Greek for "my baby." Continuing in that vein, the menu will be formatted like a love poem-perhaps no surprise for a restaurant group with a moody, mystical cocktail bar, Hecate, where the menu looks like an intricately illustrated book of spells."

"While Xenia's existing restaurants mostly stick close to a purely Greek playbook, from the Greek wine bar Krasi to the Aegean-inspired Kaia, Moro Mou will examine the commonalities between Greek and Japanese cuisine and culture. There's an emphasis on seafood and fermented foods, for instance, as well as on hospitality: " omotenashi meets philoxenia," as a Xenia representative puts it in an announcement about this new project."

Xenia Greek Hospitality's team behind Kaia and Bar Vlaha will open Moro Mou, an intimate 15-seat omakase in Boston's Seaport, blending Greek ingredients with Japanese techniques. The restaurant will occupy the back half of Greco Seaport and open summer 2026 at 200 Pier 4 Blvd. Moro Mou's name means "my baby" and aims to embody hospitality and care. The menu will be formatted like a love poem. The concept highlights commonalities between Greek and Japanese cuisine, emphasizing seafood, fermented foods, and the fusion of omotenashi with philoxenia. Additional Xenia venues include Krasi, Kaia, Bar Vlaha, and Hecate.

Read at Boston Magazine