Sokyo sydney review

Pyrmont 0km. Pyrmont 1km. Channelling both Sydney and Tokyo, Sokyo Japanese restaurant is a fusion of two worlds, where chef Chase Kojima will amaze you with a unique, contemporary style of food and flavour.

Make Concrete Playground yours with My Playground. Save and share your favourite picks and make plans to go out with friends. Registration is fast and free. Elegance is something that's impossible to achieve if someone doesn't own it. It's not something that can be purchased; it just is. A restaurant can buy elegance through pricy interior designers and architects, bizarrely shaped spoons and snappy uniforms — the "ooooooh" factor. The trick is to do it effortlessly.

Sokyo sydney review

Sokyo is the best Japanese restaurant in Sydney. Chase Kojima, born and raised in San Francisco and formerly an Executive Chef of the iconic Nobu Restaurant Group, has done a fantastic job bringing a contemporary and edgy take on Japanese food to Sydney. But I say all that not out of joy, but rather out of despondence. It makes me miss Japan; the hospitality , the specialisation , the utter obsession to be the very best. Never before have I been so within grasp of food perfection. As such, my meals at Sokyo are always bittersweet. The reason why I think Sokyo has the best sushi in Sydney is because of the rice. The only problem is that the nigiri is small. Yes, you can argue that standard Australian nigiri is just super mutant size and that Sokyo is much more inline with Japanese serving sizes. Japanese nigiri is definitely bigger than this. Bookings essential, and make sure you request to be served by Takashi Sano himself.

Sokyo actually offers more than on first appearance. Pyrmont 1km. The sauce is a Sambal Mayo and Black Pepper Amazu a Japanese sweet and sour sauce made from unseasoned rice vinegar, water and sugar.

Located inside The Star in Sydney is Sokyo, a lively and causal sushi restaurant. The restaurant has a chic interior, and while the seats were not overly comfortable the food made up for this. If you like sushi, you will be more than impressed with Sokyo. We started the evening off with cocktails. Another interesting mix that made for an enjoyable cocktail. An intense ruby red wine with chocolate and spicy notes, perfect with sushi. The sushi is absolutely divine, the flavours complimented each other very well.

Went for birthday dinner and our waitstaff, Sunbeam, was the friendliest and very helpful. She was very knowledgeable with the menu and suggested very delicious food. Will definitely come back here again for different occasions. Good Afternoon Stephanie, Thank you for sharing your amazing dinner experience with us at Sokyo with Sunbeam, We hope to see you soon again at Sokyo. Kind Regards, Sokyo Management. Thank you for the lovely service Sunbeam!

Sokyo sydney review

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But would I order it again? The sushi is absolutely divine, the flavours complimented each other very well. Your meal at Sokyo looks amazing. Chase Kojima, born and raised in San Francisco and formerly an Executive Chef of the iconic Nobu Restaurant Group, has done a fantastic job bringing a contemporary and edgy take on Japanese food to Sydney. Leave a comment Cancel reply. All this comes with a small catch though. Which brings me to my last point. The reason why I think Sokyo has the best sushi in Sydney is because of the rice. Bookings essential, and make sure you request to be served by Takashi Sano himself. But I may have found it, and it is Black Cod Sablefish. But my biggest gripe with Sokyo is that there are just too many average dishes. Fresh produce and some terrific combinations.

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Your experience at Sokyo could include dishes like lamb chop maple miso with burnt baby eggplant or ocean trout sashimi with chilli threads, yuzu and pickled wasabi salsa. Kaboom that was the sound of my mind blowing. Chase Kojima, born and raised in San Francisco and formerly an Executive Chef of the iconic Nobu Restaurant Group, has done a fantastic job bringing a contemporary and edgy take on Japanese food to Sydney. The Sokyo menu is divided between sashimi, tempura, robata, mains, soups, nigiri and sushi. Probably the king brown mushroom with lime, asparagus and truffle soy. Thanks for reading, Paulina. But I may have found it, and it is Black Cod Sablefish. Love the Kirin Lager off the tap. Best Known For Grain fed Rangers Valley sirloin with hon shimeji mushrooms and lime black pepper jus Channelling both Sydney and Tokyo, Sokyo Japanese restaurant is a fusion of two worlds, where chef Chase Kojima will amaze you with a unique, contemporary style of food and flavour. Channelling both Sydney and Tokyo, Sokyo Japanese restaurant is a fusion of two worlds, where chef Chase Kojima will amaze you with a unique, contemporary style of food and flavour. Saikou Salmon live in the swift cold currents of pure glacial water in the Southern Alps of New Zealand, one of the last pristine environments in the world. First you taste the melt in your mouth tuna, followed by the buttery creaminess of sea urchin that carries and coats your whole mouth with the musky aroma of truffle. Surf the menu it's all fab! Another interesting read.