Sokyo

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Overview

Sokyo

Head Chef Chase Kojima and his team use the finest local produce to create an imaginative menu of sashimi, tempura and melt-in-the-mouth meats cooked over the robata grill. And with its own fusion of uber-cool ambience and eclectic energy, Sokyo is an experience unlike any other.

Awards

One Chef's Hat
Sydney Morning Herald Good Food Guide 2014, 2015, 2016, 2017, 2018, 2019

One Star
Gourmet Traveller Restaurant Guide Awards 2019

Three Goblets
Gourmet Traveller Wine List Of The Year 2017

Australia's Top 100 Restaurants
Australian Financial Review 2015, 2016 & 2018

Two Goblets
Gourmet Traveller Wine List Of The Year 2015 & 2016

Time Out
Hotel Bars Cocktail Competition 2018

Gallery

Menu

À La Carte Menu

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SASHIMI  
Kingfish Miso Ceviche Green chilli, crispy potato, miso ceviche $22
Salmon Shungiku Sweet ssamjang, shiso ponzu, avocado & daikon salsa, caramelised peanuts $21
Maguro Tataki Seared tuna, carbonized leek aioli, pickled mushrooms, asparagus, smoked ponzu $29
Ocean Trout Yukari & wasabi salsa, yuzu soy, garlic chips $22
Hokkaido Scallop Aomomo, tomato, crunchy miso & yuzu honey $21
Tai Goma Nori Red snapper, miso cream cheese, roasted goma nori, white shiso dressing $22
Usuzukuri Ikijime snapper thinly sliced, shio konbu, micro herbs, lime soy vinaigrette $28
Oyster Pacific / Sydney Rock (Minimum 3 pieces) Plum Wine & lime granita, spicy ponzu $6
Sashimi Platter Chefs choice 24 pieces of mixed traditional sashimi $60
   
TEMPURA  
Red Snapper Coriander salad, black pepper chilli vinegar $21
Cuttlefish Chilli de arbol, tarragon ponzu sauce $18
Bay Bug Spicy mayo, green papaya, pomelo salad $30
Broccolini Edamame dip, chili de arbol $13
Japanese whiting Apple aioli, yuzu salt $28
Shitake and eggplant Sokyo nanbanzuke sauce $15
Kisu Japanese whiting, apple aioli, yuzu salt $20
   
ROBATA  
Beef (Minimum 2 skewers) Wagyu tri-tip, caramelised eshallots, BBQ teriyaki $14 each
Corn-fed Chicken (Minimum 2 skewers) Shallots, yakitori jus $10 each
Pork Belly (Minimum 2 skewers) Apple & wasabi, black salt $12 each
Lamb Chop (Minimum 2 chops) Charred eggplant purée, aka miso, vegemite, basil $11 each
Octopus Salad Cucumber, Wakame, Watermelon, smoked bbq sauce $22
King Brown Mushroom Lime, asparagus, truffle soy, red mizuna $15
Spicy Edamame Shichimi nikiri soy, shaved katsuobushi $9
   
ESSENTIAL DISHES  
John Dory Tomato & black bean salad, pea puree, miso oil $50
Aylesbury Duck Breast Pickled plum, carrot kimpura, turnip puree, celery & apple spiced oil. $40
Dengakuman Miso glazed glacier 51, Japanese salsa pickled cucumber $65
Wagyu Tenderloin Shio Kombu jus, Smoked Eel & Kale $65
Scallop Pickled pumpkin, aonori & bacon crumb, white sesame shiso dressing $40
Wagyu Flank Steak Shio koji marinade, Fresh Tasmanian wasabi, garlic ponzu $80
   
SALAD  
Edamame Soybean Maldon Sea Salt $8
Mixed Leaves Spicy Garlic Vinaigrette $8
Sashimi Salad Heirlroom tomato, cucumber & smoked poke sauce $22
   
SOUP  
Kyoto Clear Soup Enoki mushroom, citrus drop $7
Misoshiru Blended miso, dashi, tofu, daikon $7
Sokyo Spicy Nabe Tofu, white miso, mixed seafood $36
   
SOKYO NIGIRI  
Oceant Trout Umami Sansho Nikiri soy, sweet sansho pepper, lime $20
Tai Nori Shio konbu lime salsa, crispy Koasa "Diamond" Nori $20
Tuna Crispy Rice Spicy tuna, spicy mayo, crispy Hokkaido “Yumepirica” rice $20
Kingfish Furikake Sokyo furikake, citrus paste, tosazu $18
Salmon Belly Aburi Spicy daikon oroshi $20
“大間まぐろ” Ooma Premium Toro Blended wasabi, nikiri soy M.P.
   
SOKYO SUSHI ROLLS  
Queensland Spanner crab, spicy aioli, avocado, soy paper $22
Beef Katsu Roll Wagyu Short-rib, white cabbage, sokyo gyu katsu sauce $24
Spicy Tuna Tenkasu, spicy truffle mayo $21
Yasai Baby cos, takuwan, pickled daikon $10
Tempura Roll Prawn Tempura, asparagus, & spicy aioli $20
   
TRADITIONAL NIGIRI OR SASHIMI (Minimum 2 pieces)  
Tuna (South Australia) $6
Chu-Toro (South Australia) M.P.
Toro (Japan) M.P.
Ocean Trout Ikijime (Tasmania) $5
Salmon (Tasmania) $5
Salmon Belly (Tasmania) $6
Saikou Salmon (New Zealand) $6
Kingfish (South Australia) $5
Kingfish Belly (South Australia) $6
Red Snapper Ikijime (New Zealand) $5
Alfonsino Kinmedai (New Zealand) $6
BBQ Freshwater Eel  $6
Prawn (New Caledonia) $5
Scallop (Japan) $5
Abalone (South Australia) $10
Scampi (New Zealand) $9
Salmon Roe (Japan) $6
Sea Urchin (Tasmania) $14
Cuttlefish (South Australia) $5
Sokyo Omelette $5
   
TRADITIONAL ROLLS  
Tuna Roll $12
Negi Toro Roll $22
Salmon Avocado Roll $14
Umeboshi Cucumber Shiso Roll $8

 

Section Fine Print
Vegetarian

SASHIMI

Leeks Yuzu Honey Dry miso, micro mache $11
Tofu Silken tofu, spicy garlic, cucumber $9
Tomato Smoke Poke Tomato, cucumber, smoke poke sauce $12
Sweet Corn Crispy rice, guacamole & spicy mayo $12

TEMPURA

Broccolini Edamame dip, chili de arbol $13
Pumpkin Tempura Rocotto, pablano sauce $12
Witlof Tempura Pickled asparagus, su-miso, daikon $9

HOT DISHES

Roasted Cauliflower Edamame and almond salsa, aonori, yuzu miso $12
Grilled Cos and Asparagus Salad Pickled shallot, pumpkin furikake, shiso dressing $12
King Brown Mushroom Lime, asparagus, truffle soy  $15
Mixed Greens Sesame seeds, spicy garlic vinaigrette $8
Edamame Soybean Boiled, edamame salt $8

ROLL

Yasai Baby cos, takuwan, pickled daikon $10
   
   

For any dietary requirements, please consult your waiter for alternative menu options. 

 

Please be advised any private group reservations for 8 persons or more will incur a surcharge of $10.00 per person when dining at Sokyo. Corporate group reservations, or private group reservations exceeding 11 persons, will also incur a surcharge, which will be confirmed at the time the reservation is made.

 

Please note, a 1% credit card surcharge will apply to all credit card transactions and a 15% surcharge applies on public holidays. 

 

Member of The Star Club? Simply present your card to enjoy generous discounts (Silver 10%, Gold 20% and Platinum 30%). Plus, use your card to accrue Tier Points and earn and redeem Casino Dollars. Not a Member? Visit The Star Club Desk to join today. Terms and conditions apply, see thestarclub.com.au

 

 

Dessert

Drinks

Coffee $5
Espresso, Latte, Cappuccino, Long Black, Mocha, Piccolo Latte, Flat White, Macchiato  
Tea $5
English Breakfast, Earl Grey, Darjeeling, Chamomile, Ginger and lemongrass, Peppermint   
Genmai Cha – Japanese green tea $7

AFTER MEAL FUN - ALCOHOLIC OPTIONS

Johnny Drama  
Jim Beam Rye, Aperol and  Fernet Branca $18
Aztec Old Fashioned  
Sotol Plata, chocolate liqueur, coriander chilli syrup and Angostura $22
Espresso Martini $20
Ichiro’s Malt & Grain Japanese Whiskey Glass $23
Ume Shu Classic Glass $15
Yuzu Shu (Yuzu Sake) Carafe $48 | Bottle  $115
Sayuri “Little Lilly”  
Slightly cloudy sake, nigori/unfiltered $30 (300 ML)
Takara Seishu “Mio”  
Medium sweet sparkling sake $38 (300ML)

DESSERT

Goma Street Caramelised White Chocolate, Sesame Ice Cream $15
Yamazaki Caramel Macchiato Coffee Ice Cream, Coco Nibs, Whisky Foam $14
Popcorn Chocolate Orange Chiffon Cake, Caramel Chocolate Mousse, popcorn Ice-cream $16
Yuzu Soufflé Passionfruit Jelly, Crème Fraiche Ice Cream $17
Chocolate Fondant Peanut Butter and Chocolate, vanilla ice cream $15
Sokyo “Mochi Ice Cream” Yatsuhashi Kyoto Mochi, Frozen Strawberry Milk Shake $9
Chef’s Dessert Sampler Chef’s Selection of 4 Desserts $26
Fruit Sake Junmai Sake Infused with Seasonal Fruits $14
   
   

For any dietary requirements, please consult your waiter for alternative menu options. 

 

Please be advised any private group reservations for 8 persons or more will incur a surcharge of $10.00 per person when dining at Sokyo. Corporate group reservations, or private group reservations exceeding 11 persons, will also incur a surcharge, which will be confirmed at the time the reservation is made.

 

Please note, a 1% credit card surcharge will apply to all credit card transactions and a 15% surcharge applies on public holidays. 

 

Member of The Star Club? Simply present your card to enjoy generous discounts (Silver 10%, Gold 20% and Platinum 30%). Plus, use your card to accrue Tier Points and earn and redeem Casino Dollars. Not a Member? Visit The Star Club Desk to join today. Terms and conditions apply, see thestarclub.com.au

 

 

Breakfast
Wake up to Sydney's Japanese influenced breakfast. 

Chase Kojima and his team are excited to bring you a fusion menu that features your breakfast favourites with a Sokyo twist.​ Breakfast at Sokyo is available on every day 7.00am – 10.30am.

CONTINENTAL BUFFET

Continental Buffet and an a la carte dish with a tea or coffee $38
Children 5 - 10 years (buffet only) $15

 

 

 

TO EAT

Eggs Benedict Streaky bacon, poached egg, edamame, brioche, miso hollandaise, ponzu pearls  
Japanese Mushroom Omurice
Rice and mushroom stuffed omelette, Woodland sorrel, Daikon sprout, Yuzu miso dressing
 
Spicy Salmon Udon White Miso roasted salmon, onsen tomago, crab, wakame, enoki, udon noodles, spicy miso dashi  
Avocado Toast – Healthy Breakfast Hard boiled egg, avocado mash, white soy, tomato and cabbage medley with pumpkin furikake. Served on multigrain toast.  
Sumo Breakfast Choice of Egg, Bacon, Japanese sausage, Tempura Hash brown, Edamame, King Brown Mushroom, Baby Gem Salad, Ciabatta Bread  
Traditional “Choushoku” Breakfast Glacier 51 toothfish, salmon, miso soup, Onsen tamago, edamame, Hokkaido yumepirika rice, nori, Japanese pickles  
Sokyo Seafood Bowl Glacier 51 toothfish, salmon, octopus, flying fish roe, cucumber, pickled ginger, Hokkaido yumepirika rice, onsen tamago  

TO DRINK

Coffee/Tea $5
Mineral water 1L | still or sparkling $9
Matcha latte | Matcha, milk $6
Goma latte | Black sesame, milk $6
Chai latte | Chai, milk, cinnamon $6
Fresh juices 400 mLs $8

Orange, Apple, Watermelon

 
Smoothies 200 mLs / 400 mLs $5/$9

Banana, Strawberry

 

The Fresh | Watermelon, mint, lime

 

Ichigo Banana Banana, strawberry, honey, milk

 
   
   

For any dietary requirements, please consult your waiter for alternative menu options. 

 

Please be advised any private group reservations for 8 persons or more will incur a surcharge of $10.00 per person when dining at Sokyo. Corporate group reservations, or private group reservations exceeding 11 persons, will also incur a surcharge, which will be confirmed at the time the reservation is made.

 

Please note, a 1% credit card surcharge will apply to all credit card transactions and a 15% surcharge applies on public holidays. 

 

Member of The Star Club? Simply present your card to enjoy generous discounts (Silver 10%, Gold 20% and Platinum 30%). Plus, use your card to accrue Tier Points and earn and redeem Casino Dollars. Not a Member? Visit The Star Club Desk to join today. Terms and conditions apply, see thestarclub.com.au

 
Wine List

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View our comprehensive Sokyo beverage lists including signature cocktails, sake, champagne and sparkling, white wine, red wine, dessert wines, digestives and spirits.

View Sokyo full wine list.

Menu subject to availability.

 

Please be advised any private group reservations for between 8 and 11 persons (inclusive) will incur a surcharge of $10.00 per person when dining at Sokyo. Corporate group reservations, or private group reservations exceeding 11 persons, will also incur a surcharge, which will be confirmed at the time the reservation is made.

 

Please note, a 1% credit card surcharge will apply to all credit card transactions and a 15% surcharge applies on public holidays. 

 

Member of The Star Club? Simply present your card to enjoy generous discounts (Silver 10%, Gold 20% and Platinum 30%). Plus, use your card to accrue Tier Points and earn and redeem Casino Dollars. Not a Member? Visit The Star Club Desk to join today. Terms and conditions apply, see thestarclub.com.au

Menu

Team

Team

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.

Chase has 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.

Functions

Private Dining at Sokyo

Chef Chase Kojima draws on his Japanese training to create an impeccable union of traditional craftsmanship and contemporary flavours that are sure to delight your guests.Sokyo features slick black polished wood, dark modern tones and fish scale textures. This hyper-modern Japanese theme is carried through to oversized anime graphics placed over the main bar.

Sokyo is located within the lobby of The Darling hotel and is the ideal venue for a private dining experience for up to 100 guests in the main dining room. For exclusive use of Sokyo, pre-event canapés may be served round the stunning lounge and bar area prior to moving through to the main dining room to be seated.

The private dining room, complete with its design features, reflects a modern interpretation of Japan. The room caters for up to 50 guests at restaurant round tables or 40 guests theatre style. Sokyo also offers a Japanese influenced breakfast, perfect for a small morning meeting.

Contact

LOCATION

Level G, The Darling

The Star, 80 Pyrmont Street

HOURS OF OPERATION

Breakfast

BREAKFAST: Monday to Saturday | 7:00am - 10:30am

BREAKFAST: Sunday | 7:00am - 11:30am

Lunch

LUNCH: Friday and Saturday | 12:00pm - 2:00pm

Dinner

DINNER: Friday and Saturday | 5:30pm - 10:30pm

DINNER: Sunday to Thursday | 5:30pm - 10:00pm

#Sokyo #TheStarSydney