Sokyo Sydney Restaurant

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.

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

Sokyo

Now Open for Lunch

The Star's modern Japanese restaurant is now open for lunch Fridays and Saturdays. Bookings can be made by clicking here or by calling 1800 700 700.
$45 Lunch Special Menu Book Now
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 or call 02 9657 8568.
More Info
Sokyo

Pre-Theatre Dining

Coming to the Sydney Lyric Theatre? Why not enjoy a delicious meal at Sokyo before your show. Check out Sokyo's pre-theatre offer below.
Sokyo Pre-Theatre 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
(Please note the full A La Carte menu is also offered for lunch)

A taste of what's in store at Sokyo

SASHIMI
SASHIMI

Tuna Umami
Choya umeshu, garlic soy umami

Kingfish Miso Ceviche
Green chilli, crispy potato

Tai Yuzu Honey
Tai sashimi, onion, capers, yuzu honey, crunchy miso

Moreton Bay Bug
Burnt butter mayo, passion fruit jelly, vegemite croutons

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

Bonito Ceviche
Shiso, crispy eshallot, ceviche salsa

Warm Truffle Tai
Shichimi, ginger, serrano chilli, truffle soy

Seared Salmon
Ssamjang dressing

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

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

Sashimi Platter
24 pieces of mixed traditional sashimi

TEMPURA
TEMPURA

Red Snapper
Black pepper chilli vinegar

Sand Whiting
Curry salt, apple aioli, layu

Cuttlefish
Chilli de arbol, tarragon ponzu sauce

Baby Capsicum Relleno
King crab, feta, spicy tuna, yuzu soy sauce

Asparagus
Truffle poke sauce, edamame dip

Enoki Mushroom
Sokyo tempura sauce

Pumpkin Tempura
Poblano, rocoto sauce

ROBATA
ROBATA

Beef
Short Rib, caramelized eshallots, BBQ teriyaki

Tsukune chicken
Shallots, pineapple ginger sauce

Octopus
Peruvian glaze

King Prawn
Enoki, pancetta, green chili sauce

Sirloin & Foie Gras
Fig, plum wine soy

Baby Corn
Burnt sweet soy, shichimi pepper butter

ESSENTIAL DISHES
ESSENTIAL DISHES

John Dory Truffle Cabbage Cloak
Scorched cabbage, truffle yuzu soy

Red Snapper Aka Miso
Celeriac puree, king brown mushrooms, goma ponzu

Free Range Chicken Breast
Potato foam, plum wine, grilled negi

Lamb Chop Maple Miso
Maple miso, burnt baby eggplant

Grain Fed Rangers Valley Sirloin 250 grams
Hon Shimeji mushrooms, lime black pepper jus

Wagyu +5 T-BONE 610 grams
Sokyo dipping sauces

Hokkaido Scallops
Wasabi shitake pepper sauce

Jumbo King Prawn
Scorched onion, flat white dashi

Cuttlefish Sake Soy
Asahi black, pancetta, black garlic

NIGIRI (4 PIECES)
NIGIRI (4 PIECES)

Tai Ceviche
Crispy nori, lime salsa

Bonito Tataki
Ginger, shallot, chilli oil, tosazu

Oyster
Osetra caviar, yuzu juice

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

Kingfish Furikake
Sokyo furikake, citrus paste, tosazu

Ocean Trout
Marinated sweet kelp, ginger, soy

Salmon Belly Aburi
Spicy daikon oroshi

Ooma Maguro Toro
Premium Tuna Belly, blended wasabi, tamari dark soy

SUSHI ROLLS
SUSHI ROLLS

Queensland Roll
Spanner crab, spicy avocado, soy paper

Tempura Roll
Prawn, cuttlefish tartar, squid ink tempura, shrimp oil

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

Sokyo Spicy Tuna Roll
Cucumber, truffle chilli aioli

Ocean Trout and Avocado Roll
Crispy onion, creamy ponzu

Veg Roll
Pickled burdock root, avocado, shiso, yuzu kosho sauce

SOUP
SOUP

Kyoto Clear Soup
Enoki mushroom, citrus drop

Misoshiru
Blended miso, dashi, tofu, daikon

Sokyo Spicy Bouillabaisse
Tofu, white miso, mixed seafood

TRADITIONAL
TRADITIONAL

NIGIRI OR SASHIMI (2 PIECES)
Tuna (South Australia)
Ocean Trout Ikijime (Tasmania)
Salmon (Tasmania)
Kingfish (South Australia)
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 Uni (Tasmania)
Cuttlefish (South Australia)
Alfonsino Kinme-dai (New Zealand)
Striped Trumpeter Ikijime (Tasmania)
Sokyo Omelette (Tamago)

ROLLS
Tuna Roll
Cucumber Shiso Plum
Fatty Tuna Shallots
Mackerel Oshizushi
Salmon Avocado

SALAD
SALAD

Edamame Soybean
Edamameijo

Mixed Greens
Spicy garlic vinaigrette

Crispy Skin Ocean Trout
Mixed greens, tosazu

Spicy Sashimi Salad
Cherry tomato, cucumber, mixed seafood

DESSERT MENU
DESSERT MENU

Goma Street
Caramelised white chocolate, sesame ice cream

Banana Miso
Miso caramel, macadamia nut brittle

Tapioca
Red tea foam, orange air

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

Chocolate Peanut Butter Fondant
Vanilla ice cream

Donatsu
Pineapple mascarpone filling, crème fraiche ice cream

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

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

Ice Cream

Mixed Sorbets

Fruit Sake

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.

Justin Wyborn

General Manager

After finishing his Applied Science/Hospitality Management Degree at RMIT in Melbourne, Justin began his career at the famed Savoy Hotel in London. To broaden his experience, Justin joined the very early stages of the Nobu empire by opening the first Nobu in London at The Metropolitan Hotel. Next Justin began his experience in the US by opening the new Nobu at the Shore club Hotel on Miami Beach. Three years into the success of Nobu in Miami, he took over as General Manager.

Justin extended his experience by taking on the role as Operations Manager and opened Nobu 57 in New York City, Nobu Waikiki, Nobu San Diego, Nobu Melbourne and eventually settling in Los Angeles to open and remain as General Manager of the Nobu empire's west coast flagship restaurant. Justin's pedigree has earned him a stellar reputation in the American culinary industry. After 13 years working abroad, Justin was lured back to Australia by the exciting prospect of being a part of The Star's transformation.