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Sokyo

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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's Hat (2014):
The Sydney Morning Herald Good Food Guide
Two Glasses (2013):
Gourmet Traveller Wine List of the Year Awards
Award of Excellence (2012):
Wine Spectator Restaurant Wine List Awards

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

Wine Spectator Award of Excellence Osteria Balla at The Star
 

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
DESSERT MENU
VEGETARIAN MENU
WINE LIST
PRE-THEATRE MENU

*Menu subject to availability.


Tuna Umami
Choya umeshu, garlic soy umami

Kingfish Miso Ceviche
Green chilli, crispy potato, miso ceviche

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

Wagyu 9+ Short Rib Tataki
Pickled grapes, chestnut puree, tarragon, chilli oil, tosazu

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

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

Usuzukuri
Ikijime snapper thinly sliced, shio konbu, micro herbs, lime soy vinaigrette

Kurobuta Pork
Thinly sliced pork belly, dashi jelly, mache, ginger salty caramel

Pacific Oyster (minimum of 3 pieces)
Plum Wine & lime granite, spicy ponzu

Sashimi Platter
24 pieces of mixed traditional sashimi

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

Beef
Short rib, caramelized eshallots, BBQ teriyaki

Corn-fed Chicken
Shallots, burnt leeks, yakitori jus

Kurobuta Pork Belly
Spicy shirodashi, yuzu kosho

Huon Salmon
Wild asparagus, chickpea, cherry tomato, ssamjang

Prawns
Chilli, garlic, mizuna, spicy ume kosho

King Brown Mushroom (add Black Truffles)
Lime, coriander, truffle soy

Spicy Edamame
Shichimi nikiri soy, shaved katsuobushi

John Dory
Creamy ponzu, scorched lettuce, mushroom salad

DengakuMan
Caramelised miso cod, japanese salsa, cucumber salad

Lamb Chops
Black garlic eggplant puree, Aka miso, Basil

Duck & Pinot
Pearl barley, Japanese mushrooms, pinot sansho jus

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

Wagyu +7 Ribeye (Full Blood)
Sokyo dipping sauces, 800g

Sea Scallops
Wasabi shitake pepper sauce

 

Edamame Soybean
Edamamejio

Mixed Greens
Spicy garlic vinaigrette

Spicy Sashimi Salad
Cherry tomato, cucumber, smoked poke vinaigrette

Kyoto Clear Soup
Enoki mushroom, citrus drop

Misoshiru
Blended miso, dashi, tofu, daikon

Sokyo Spicy Bouillabaisse
Tofu, white miso, mixed seafood

 

Tai Ceviche
Crispy nori, shio konbu, lime salsa

Bonito Tataki
Hay smoked, ginger, chive, chilli oil, ponzu

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

Kingfish Furikake
Sokyo furikake, citrus paste, tosazu

Salmon Belly Aburi
Spicy daikon oroshi

Ooma Premium Bluefin Toro
Blended wasabi, nikiri soy​

 

Queensland
Spanner crab, spicy avocado, soy paper

Prawn Tempura
Asparagus, spicy aioli

Japanese Barbeque
Karubi short rib, gochijang sauce, white kimchi 

Spicy Tuna
Tenkasu, spicy truffle mayo

 

Tuna (South Australia)
Chu-Toro (South Australia)
Toro (Japan)
Ocean Trout Ikijime (Tasmania)
Salmon (Tasmania)
Salmon Belly (Tasmania)
Kingfish (South Australia)
Kingfish Belly (South Australia)
Red Snapper Ikijime (New Zealand)
Alfonsino Kinmedai (New Zealand)
BBQ Freshwater Eel (Taiwan)

Prawn (New Caledonia)
Scallop (Japan)
Abalone (South Australia)
Scampi (New Zealand)
Salmon Roe (Japan)
Sea Urchin (Tasmania)
Cuttlefish (South Australia)

Sokyo Omelette  (Tamago)

Tuna Roll
Negi Toro Roll
Salmon Avocado Roll
Veg Roll
Umeboshi Cucumber Shiso Roll

 

 

Tropical Panna Cotta
Coconut tapioca, passionfruit curd, fresh melon

Chocolate Peanut Butter Fondant
Vanilla ice cream

Donatsu
Pineapple mascarpone filling, crème fraiche ice cream

Goma Street
Caramelised white chocolate, sesame ice cream

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

Chocolate Ganache
Red currant jelly, pickled pear, lime yoghurt sorbet

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

Chocolate Trio
Fondant, Ganache, Goma Street

Chef's Dessert Sampler
Chef's selection of 4 desserts

House Made Ice Cream/Sorbet

Fruit Sake
Junmai sake infused


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.

 
 

Every one of our restaurants has been meticulously planned, from the menu to the wine list to the ambience, to create a unique dining experience that is bound to impress and surprise.

To make a booking, please do so online, or simply dial
02 9657 9161.
Book now

WHERE YOU'LL FIND IT

Level G, The Darling
The Star
80 Pyrmont Street
Pyrmont NSW 2009

WHEN YOU'LL FIND IT

Sokyo Restaurant:
Lunch: Fri 12:00pm-2:30pm
Dinner: Mon-Wed 5.30pm-9:30pm
Dinner: Thu-Sat 5.30pm-10:30pm
Sunday: closed

Sokyo Bar & Lounge:
Mon-Wed 4:00pm-11:00pm
Thu & Sat 4:00pm-12:00am
Fri 12:00pm-12:00am
Sunday: closed
​​

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