This exclusive, 6-seat, multi-course experience is without compromise.

Together the Sokyo team bring 70 years of Omakase experience to the table. 5am starts ensure they catch Sydney Fish Market’s finest produce. Similarly, the team harvest the very best of each season for these culinary masterpieces.

Sokyo pays great respect to tradition and at the same time brings new, exciting dimensions to the Omakase experience.

Put simply, there are no “filler” dishes. To the contrary every dish is deeply considered and created to be an experience in its own right. Powerful flavour from start to finish.

Scallop ravioli. Smoked scampi. Chutoro and otoro nigiri. Abalone with liver sauce. King George Whiting sando. Endless gastronomic creativity.

Omakase means “I’ll leave it up to you” in Japanese. When it comes to this extraordinary way of dining you can’t leave it in any better hands than Sokyo’s.

“Every dish has an important job to do. We bring our A-game to every course” – Chef Sanghyeop Kim