Japanese Restaurant Sydney - Sokyo - Signature Dining

Sounds of Sokyo

Sokyo. Where the buzz of Tokyo meets a Sydney beat. Allow yourself to be lost in the world of Chef Chase Kojima and his impeccable union of traditional craftsmanship with an innovative take on contemporary flavour.

His premier arrival to the Australian dining scene will have you dining on a list of firsts. Be seated to the chilled out sounds of the resident DJ, enjoying dishes such as Binchotan Grilled Castricum Lamb Chops, Maple Miso, or Tuna Sashimi with Plum Wine Jelly.

Your server will help to create a personalized "Sokyo Menu" for you and your guests, and of course, the house Sake Sommelier will be on hand for the perfect Sake companion to the entire experience. Not to be missed, Sokyo is one of our star attractions.

Book your table at Sokyo now! If you’re looking for the best Sydney restaurants, you need to be thinking The Star!

Awards for Sokyo:

One Chef Hat (2013):
Australian Good Food & Travel Guide
Award of Excellence (2012):
Wine Spectator Restaurant Wine List Awards
One Glass (2012):
Gourmet Traveller Wine List of the Year Awards

Every single creation that makes it on the menu is a delightful surprise.

Sokyo

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Signature Dining

30

May

Gold Gala Event

All proceeds from dinner service at The Star’s signature restaurants on Thursday May 30 will be donated to the Sydney Children’s Hospital Gold Telethon. Come and enjoy dinner at Sokyo, BLACK by ezard, Momofuku Seiobo or Balla and know your money is going to a great cause. It’s the best play date you’ll make all year.
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Sokyo

Open for Lunch

The Star's modern Japanese restaurant is open for lunch on Fridays. Bookings can be made by clicking here or by calling 1800 700 700.
$45 Lunch Special Menu Make A Reservation
Functions & Events

Private Dining at Sokyo

Sokyo has a stunning private dining room available for functions and events. Click below for more information on holding your event at The Star.
More Info
Sokyo

Pre-Show Dining

Coming to the Event Centre or Sydney Lyric Theatre? Why not enjoy a delicious dinner at Sokyo before your show. Check out Sokyo's pre-show dining offer below (available for evening sessions only).
Sokyo Pre-Show Menu

Modern Japanese with a Twist

Served in the traditional Kaiseki style, or multi-course Japanese dinner, the hot and cold dishes are designed to share. A blend of bold and complex flavours sets this menu apart, with diners able to order straight off the menu, or take advantage of a personalised dining experience.

A LA CARTE MENU
$45 LUNCH SPECIAL
Vegetarian menu
Dessert menu
Wine List

TEMPURA
SASHIMI

Bonito Truffle Poke
White asparagus kimchi, salsa, asparagus puree

Tuna Umami
Choya umeshu, garlic soy umami

Bay Bug Burnt Butter 
Passion fruit jelly, vegemite croutons, burnt butter

Kingfish Miso Ceviche
Green chilli, crispy potato, miso ceviche

Tai Yuzu Honey / Hokkaido Scallop Yuzu Honey
Onion, capers, crunchy miso, yuzu honey

Short Rib Tosazu
Tataki, pickled grapes, tosazu, chestnut puree, tarragon

Snapper & Spanner Crab
Dried shiso, capers, spicy white soy

Salmon Ssamjang
Red shiso, ginger, ssamjang dressing

Ocean Trout Wasabi Salsa / Toro Wasabi Salsa
Chilli threads, yuzu pickled wasabi salsa

Kurobuta Black Pork Sashimi
Thinly sliced pork belly, dashi jelly, mache, salty caramel sauce

Pacific Oyster (minimum of 3 pieces)
Kyoto baby peach, ginger vinaigrette

Sashimi Platter
24 pieces of mixed traditional sashimi

TEMPURA
TEMPURA

Red Snapper
Coriander salad, black pepper chilli vinegar

Barramundi
Curry salt, layu, apple aioli

Cuttlefish
Chilli de arbol, tarragon ponzu sauce

Moreton Bay Bug
Green papaya pomelo salad, sambal mayo, black pepper amazu

Asparagus
Truffle poke sauce, edamame dip

Oyster Mushroom
Sokyo tempura sauce

Pumpkin
Rocoto, poblano sauce

ROBATA
ROBATA

Beef
Short rib, caramelized eshallots, BBQ teriyaki

Corn-fed Chicken
Shallots, burnt leeks, yakitori jus

Kurobuta Pork Belly
Spicy shirodashi, yuzu kosho

Prawns
Chilli, garlic, mizuna, spicy ume kosho

Spicy Edamame
Shichimi nikiri soy, shaved katsuobushi

King Brown Mushroom
Lime, coriander, truffle soy

ESSENTIAL DISHES
ESSENTIAL DISHES

DengakuMan
Caramelised miso cod, japanese salsa, cucumber salad

John Dory
Creamy ponzu, scorched lettuce, mushroom salad

Lamb Chops

"Yakiniku" barbecue marinade, japanese pickles

Duck

Witlof, nashi pear salad, warm orange soy

"Kobe Cuisine" Wagyu Tenderloin
Pumpkin, wasabi butter, shio konbu jus, 200g

Wagyu +5 T-BONE
Sokyo dipping sauces, 610g

Hokkaido Scallops
Wasabi shitake pepper sauce

SALAD
SALAD

Edamame Soybean
Edamamejio

Mixed Greens
Spicy garlic vinaigrette

Spicy Sashimi Salad
Cherry tomato, cucumber, smoked poke vinaigrette

NIGIRI (4 PIECES)
NIGIRI (4 PIECES)

Tai Ceviche
Crispy nori, lime salsa

Bonito Tataki
Ginger, shallot, chilli oil, tosazu

Spicy Tuna Crispy Rice
Crispy nigiri, truffle salt, spicy mayo

Kingfish Furikake
Sokyo furikake, citrus paste, tosazu

Salmon Belly Aburi
Spicy daikon oroshi

Ooma Maguro Toro
Premium tuna belly, blended wasabi, tamari dark soy

SUSHI ROLLS
SOKYO SUSHI ROLLS

Queensland Roll
Spanner crab, spicy avocado, soy paper

Salmon and Prawn Tempura
Crispy onion, creamy ponzu

Japanese Barbeque Roll
Karubi short rib, gochijang sauce, white kimchi

Spicy Tuna Roll
Tenkasu, spicy truffle mayo

TRADITIONAL
TRADITIONAL

NIGIRI OR SASHIMI (2 PIECES)
Tuna (South Australia)
Ocean Trout Ikijime (Tasmania)
Salmon (Tasmania)
Salmon Belly (Tasmania)
Kingfish (South Australia)
Kingfish Toro (Sunazuri)
Paradise Prawn (New Caledonia)
Red Snapper Ikijime (New Zealand) Sea Scallop (Japan)
Abalone Green Lip (South Australia)
Braised Sea Eel (East China)
BBQ Freshwater Eel (Taiwan)
Scampi (New Zealand)
Salmon Roe (Ikura)
Sea Urchin (Tasmania)
Cuttlefish (South Australia)
Alfonsino Kinme-dai (New Zealand)
Sokyo Omelette (Tamago)

ROLLS
Tuna Roll
Spicy Tuna Roll
Salmon Avocado

SOUP
SOUP

Kyoto Clear Soup
Enoki mushroom, citrus drop

Misoshiru
Blended miso, dashi, tofu, daikon

Sokyo Spicy Bouillabaisse
Tofu, white miso, mixed seafood

DESSERT MENU
DESSERT MENU

Tropical Panna Cotta
Coconut tapioca, passionfruit curd, mango jam

Dark Chocolate Raspberry Fondant
Passionfruit curd, coconut liquor ice cream

Donatsu
Mango & lime, mascarpone filling, crème fraiche ice cream

Goma Street
Caramelised white chocolate, sesame ice cream

Yamazaki Caramel Macchiato
Coffee ice cream, coco nibs, whisky foam

Sokyo "Mochi Ice Cream"
Yatsuhashi kyoto mochi, frozen strawberry milk shake

Chocolate Trio
Fondant, Granache, Goma Street

Chef's dessert sampler
Chef's selection of 4 desserts

House Made Ice Cream/Sorbet

Fruit Sake
Junmai sake infused with seasonal fruits

Please be advised that any group reservation for 8 persons or more will incur a service charge fee of $10 per person when dining at Sokyo.

Chase Kojima

Chase has come a long way from his culinary career start as an 11 year old boy in his father's traditional Japanese restaurant. Born and raised in San Francisco, California, Chase has a contemporary and edgy take on Japanese food, which is a reflection of his American upbringing and the cooking traditions he learned from his father.

At only 29, he's headed up kitchens all over the world for the iconic Nobu restaurant group. After four years in Vegas, he circled the Nobu globe working in Dubai, London and LA before finishing at Nobu Bahamas as Executive Chef.

Chase is primed to explore the finest of Sydney culinary delights in his menu. In fact, he spent his first four months in Sydney discovering the local fishmongers and produce suppliers. Every single creation that makes it on the menu is carefully curated.

Jean-Baptiste Robert

General Manager

Jean-Baptiste's move into the hospitality industry was in no small part due to his parents' running of a hotel in his native Brittany on France's north coast. After studying industrial mechanics and working briefing as a blacksmith, Jean-Baptiste did a hotel apprenticeship in Brittany before moving to Paris.

There, he worked for the legendary chef Joël Robuchon, who has earned more Michelin Guide stars than any chef in the world (27). Starting off polishing silverware, Jean-Baptiste worked his way up to front waiter at the 2-star La Table de Joël Robuchon. When that restaurant closed, he worked at Robuchon's other Paris establishment, L'Atelier, for a year.

Looking for a sea change, Jean-Baptiste moved to Australia on a working holiday visa to learn English but ended up staying longer than expected when he met his future wife, Rebecca. He continued his foray here, starting work four years ago in the former Star City restaurant, Astral, under Sean Connolly, and moving to Sokyo upon its opening in October 2011.