CHUUKA

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CHUUKAChinese flavours. Japanese precision. Victor Liong and Chase Kojima have joined forces to create food like you’ve never seen before.
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https://www.star.com.au/sydney/eat-and-drink

Overview

CHUUKA is now closed until further notice.
This follows social gathering restrictions announced by the Prime Minister on 22 March. We will keep guests updated as we receive further information. Read more here.

Discovery Not Rivalry

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.

Parties & Events

Parties & Events

Whether it’s a cocktail party, birthday celebration, private function or awards ceremony, Chuuka can accommodate your upcoming event. Enquire below and we’ll be in contact with you shortly. Our comprehensive event kit will also be emailed to you automatically.
ENQUIRE NOW

PRIVATE DINING ROOM

  • Enjoy a fully private dining space perfectly suited for an intimate dinner or celebration
  • Seating capacity - 24

SEMI-PRIVATE DINING ROOM

  • This spacious dining and entertainment space is suited for a private function, corporate event or awards ceremony
  • Seating capacity - 26
  • Cocktail capacity - 35

OUTDOOR BAR

  • The outdoor bar area overlooks Sydney harbour and is perfect for birthdays parties, celebrations and team catch ups
  • Seating capacity – 40
  • Cocktail capacity - 60

RESTAURANT EXCLUSIVE

  • CHUUKA’s main dining room can be customised to every client’s needs and is suited to large corporate events, awards ceremonies and cocktail parties
  • Seating capacity – 183
  • Cocktail capacity – 200

Click here to see our other event spaces

Team

Team

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.      

Contact

LOCATION

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

Pirrama Road

HOURS OF OPERATION

Closed

Monday to Sunday