Sokyo’s menu is a fusion of Tokyo and Sydney – traditional Japanese flavours, textures and techniques combined with a modern Australian twist. Chef Chase Kojima heads up the kitchen team at Sokyo, which is on the ground floor of The Star complex, but has its own identity of sleek elegance. The bar space is dark and moody while the restaurant is buzzing with energy, diners enjoying their meals, and waiters bustling all around.
Typical of Japanese fusion restaurants, the menu is designed to share. It is worth trying a dish from each of the different sections on the menu: sushi, nigiri, sashimi, robata and tempura. The maguro tataki is a must – seared tuna, pickled mushrooms, asparagus and smoked ponzu. The combination of the freshness of tuna, crunch of asparagus and smokiness of ponzu makes this dish a standout.
PSST! Why not enjoy a cocktail and a few sushi rolls in the bar while listening to the tunes of the resident DJ?