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Inside the vintage timbers at the end of Jones Bay Wharf, where the light glitters off the water and reflects the Harbour Bridge, Sydney’s most exciting culinary collaboration has opened its doors.


Victor Liong and Chase Kojima have brought together not only their world class skills but also their revolutionary approaches to two cuisines. This isn’t fusion, this isn’t “Asian” food, this is something you’ve never seen before. Here Chinese flavours are delivered with Japanese precision and desserts aren’t an afterthought, they’re an experience.


Bespoke cocktails, sharing dishes and a taste of something entirely new.


CHUUKA is located at the end of the iconic Jones Bay Wharf, 700m from The Star along Pirrama Road.


Open across the Australia Day Long Weekend!


Offers2 columns#B99AFF

End Of Year Parties

It’s that time of year again! Get your friends together and book your end of year party at CHUUKA. 

Book a table for five or more people during December - January and you will receive a free bottle of Moet & Chandon!*


*Minimum table spend of $450 applies.

Spend $200 get $50!

Spend $200 or more across any of our signature dining restaurants and receive a $50 voucher to use on your next visit!*
Available from December - February

*The $50 voucher must be redeemed within 30 days and only on weekdays.

$99 Champagne Weekends

Enjoy a share style-lunch + 2 hours of Champagne and Rosé for $99. Best of all, you'll receive a cocktail on arrival!

Available every weekend between 12:00pm - 2:00pm, from December 2019 to January 2020.


  • Oyster - Pacific oyster, bonito soy, yuzu, spring onion oil
  • Salmon - sashimi of salmon with ume plum dressing, heirloom tomato, roasted macadamia
  • Tuna scallop - sashimi of tuna and Hokkaido scallop, baby cucumber, infused soy, pickled sansho
  • Pipi - Steamed wild pipis with nori butter sauce, green chili, puffed bread
  • Chawanmushi - Steamed foie gras custard, blue swimmer crab, carrot sauce, shellfish essence
  • Wok tossed wagyu intercostal – garlic shoots, bullhorn chili, coriander
  • Tenshindon - Japanese XO fried rice, blue swimmer crab, scallops
  • Purple yam - Japanese purple yam ice cream, jasmine tea cream, sago pearls, blueberries



Chase Kojima

Chase is San Fran born and raised. Son of legendary sushi chef Sachio Kojima. Chase worked for his dad in his O.G. restaurant from the age of nine. Sachio never gave Chase praise or taught him his skills; instead Chase was told to steal the techniques from him.

Chase moved to Vegas to work under Nobu Matsuhisa. Chefs in Nobu would tell Chase that he wasn’t worthy to touch their fish in the kitchen. His dad also told him they’d only let him wash the dishes. Chase decided to prove them wrong. To show them not only that he was worthy to touch fish, but he was going to prepare that fish better than anyone. Within a couple of years, aged 26, Chase became the Head Chef and helped open and manage multiple Nobu’s around the world (Dubai, London, LA, Vegas, Bahamas, etc...) The fish touching was going O.K. for him.

When Chase had enough of being awesome at the Nobu group, he came to Australia to be awesome on a 4th continent. With fundamentals honed at the world’s best restaurants and a unique palate that has been shaped by an American upbringing and a global life. Chase is essentially the John Wick of chefs. Plus, he looks wicked in black.

Victor Liong

At six years of age, Victor moved from Malaysia to Sydney and fell in love with falafel. This was his first dalliance with a chickpea, and it was a gateway legume on the way to forgetting his Chinese heritage. Fortunately for us, and for everyone who loves spectacularly tasty and completely innovative Chinese cooking, in his 20’s Victor remembered his roots. In rediscovering his heritage, he learned to define what it meant for him and explored how it sat alongside the cultural fusion of his upbringing (falafel included). This journey is what has resulted in his distinct brand of cooking.

Cultural and personal odysseys aside Victor is also, in his own words, ‘damn good at cooking’. This was not a stroke of luck. It’s the result of working at some of Australia’s most innovative restaurants and having tutelage under chefs like Mark Best and Dan Hong. From a school of thought which teaches ‘anything you can do, I can do better and with more jokes’, Victor set up Lee Ho Fook in Melbourne, which he named after a 70’s song about a werewolf – because he’s Victor. Now he’s back in Sydney, and he reckons he looks even better than Chase in black.      



If your booking is for 12 or more guests, please submit your details into the below form and our comprehensive event kit will be emailed to you automatically.

Whether it’s a cocktail party, private corporate function, exclusive dinner or awards ceremony, CHUUKA can accommodate your upcoming event.

This form is for bookings/functions of 12 or more guests.

Privacy Policy

The Star Pty Limited collects your personal information for the purpose of proceeding with your upcoming CHUUKA event enquiry. If you do not provide your personal information, we may not be able to do this. We may disclose your personal information to our related companies. Our Privacy Policy contains information about how you may seek access to the personal information we hold about you and seek the correction of that information and to who we may disclose your personal information. Our Privacy Policy also contains information about how you may complain about a privacy breach and how we will deal with a privacy complaint.



Suite 62-64, Jones Bay Wharf, 26-32

Pirrama Road



Wednesday to Sunday | 12:00pm - 3:00pm


Wednesday to Saturday | 5:30pm - 10:00pm

Dinner: Sunday | 5:30pm - 9:30pm

Australia Day Long Weekend

Lunch Sunday, 26 January | 12:00pm - 3:00pm

Dinner: Sunday, 26 January | 5:30pm - 10:00pm

Lunch: Monday, 27 January | 12:00pm - 3:00pm

Dinner: Monday, 27 January | 5:30pm - 10:00pm