American-born and raised Chef Chase Kojima learnt to cook in his father’s traditional Japanese restaurant in San Francisco. He worked for the Nobu group in various overseas locations before opening Sokyo in 2011. Chef Kojima uses traditional Japanese techniques to showcase Australian produce.
Located within The Star complex, Sokyo is an elegant space with a black and gold theme throughout the dining area. Diners who choose to sit at the long bench in front of the sushi station are treated to a demonstration of the art and theatre that goes into the preparation of their meals.
Most of the dishes are designed to share. The maguro tataki (seared tuna), surrounded by a garden of edible flowers and tiny vegetables, is a beautiful way to begin the meal. Likewise, the tempura pumpkin – with just a dash of spice in its dipping sauce – is a simple but perfectly executed entree. For something from the robata grill, perhaps choose the seared Aylesbury duck breast paired with gorgeously sweet and sour pickled plums.
PSST! Don’t overlook the desserts – Sokyo’s offerings are not only interesting, they’re also delicious.