New Years Eve at Sokyo

New Year's Eve at Sokyo

With all your favourite dishes on the menu, the choice is yours at Sokyo this NYE. With a unique atmosphere that always surprises, your bartender will match wine, and sake to the exotic Japanese creations of Chef Chase Kojiima. Recently awarded Bar of the Year at the 2016 TAA Awards, Sokyo is the place to sample exquisite cocktails with a Japanese twist, before Indulging in some of the most delicate Japanese dishes anywhere in Sydney.

-

Saturday, 31 December 2016
Sokyo is located on Level G at The Darling.

Booking is essential. Book online or call 1800 700 700.

Sokyo À La Carte Menu

SOKYO NIGIRI (4 Pieces)

Ocean Trout Umami Sansho 20
Nikiri soy, sweet sansho pepper, lime

Tai Nori 20
Shio konbu lime salsa, crispy Koasa ”Diamond” nori

Tuna Crispy Rice 20
Spicy tuna, spicy mayo, crispy Hokkaido “Yumepirica” rice

Kingfish Furikake 18
Sokyo furikake, citrus paste, tosazu

Salmon Belly Aburi 20
Spicy daikon oroshi

“大間まぐろ” Ooma Premium Toro M.P.
Blended wasabi, nikiri soy

 

SOKYO SUSHI ROLLS

Queensland 22
Spanner crab, spicy aioli, avocado, soy paper

Prawn Tempura 20
Asparagus, spicy aioli

Japanese Barbeque 24
Karubi short rib, umami shiitake sauce, cucmber 

Spicy Tuna  21
Tenkasu, spicy truffle mayo

Yasai 10 
Baby cos, takuwan, pickled daikon

 

TRADITIONAL NIGIRI OR SASHIMI (minimum 2 Pieces)

Tuna (South Australia) 5.5

Chu-Toro (South Australia) M.P.

Toro (Japan) M.P.

Ocean Trout Ikijime (Tasmania) 4.5

Salmon (Tasmania)   4

Salmon Belly (Tasmania)   6

Saikou Salmon (New Zealand)  6

Kingfish (South Australia) 4.5

Kingfish Belly (South Australia) 6

Red Snapper Ikijime (New Zealand) 4.5

Alfonsino Kinmedai (New Zealand) 5.5

BBQ Freshwater Eel (Taiwan) 6

Prawn (New Caledonia) 4.5

Scallop (Japan) 4.5

Abalone (South Australia) 9.5

Scampi (New Zealand) 8.5

Salmon Roe (Japan) 5

Sea Urchin (Tasmania) 13

Cuttlefish (South Australia) 4

Sokyo Omelette  (Tamago) 4

 

TRADITIONAL ROLLS

Tuna Roll 12

Negi Toro Roll  22

Salmon Avocado Roll 14

Umeboshi Cucumber Shiso Roll 8

 

SASHIMI

Binnaga Maguro  20
Bincho smoked albacore, ume kosho, pickled asparagus, ginger gel

Salmon Tataki   21
Cucumber, feta cheese, lemon shiso soy, caramelized peanuts

Kingfish Miso Ceviche  22
Green chilli, crispy potato, miso ceviche

Maguro Tataki 29
Seared tuna, carbonized leek aioli, pickled mushrooms, asparagus, smoked ponzu

Hokkaido Scallop Yuzu Honey 18        
Onion, capers, crunchy miso, yuzu honey

Wagyu  Short Rib Tataki 29
Pickled grapes, chestnut puree, tarragon, chilli oil, tosazu 

Tai Goma Nori 22
Red snapper, miso cream cheese, roasted goma nori , white shiso dressing

Usuzukuri 28
Ikijime snapper thinly sliced, shio konbu, micro herbs, lime soy vinaigrette

Pacific Oyster 5 (minimum 3 pieces)
Plum Wine & lime granita, spicy ponzu

Sashimi Platter 60
Chefs choice 24 pieces of mixed traditional sashimi

 

TEMPURA

Red Snapper 20
Coriander salad, black pepper chilli vinegar 

Cuttlefish 17
Chilli de arbol, tarragon ponzu sauce

Prawn 28
Grated daikon, Sokyo tempura sauce

Baby Capsicum Poppers 24
Spanner Crab, Persian feta, spicy tuna tartar, yuzu soy

Asparagus 12
Truffle poke sauce, edamame dip

Japanese Sweet Potato 11
Chipotle & buttermilk

Mushroom 15
Enoki & oyster mushroom, garlic ponzu

 

ROBATA

Beef 12 (minimum 2 skewers)
Wagyu tri-tip, caramelized eshallots, BBQ teriyaki

Corn-fed Chicken 7 (minimum 2 skewers)
Shallots, yakitori jus        

Pork Belly 11 (minimum 2 skewers)
Apple & wasabi, black salt

Lamb Chop 11 (minimum 2 chops)        
Charred eggplant purée, aka miso, basil

Octopus Salad 15
Confit potato, scorched cucumber, almond gel, smoked bbq sauce

King Brown Mushroom 15        
Lime, asparagus, truffle soy, red mizuna

Spicy Edamame 9
Shichimi nikiri soy, shaved katsuobushi


ESSENTIAL DISHES

Cone Bay Barramundi 34
Roasted cauliflower & edamame, yuzu miso

Riverina Lamb Rump  39
Pickled white fungi, pencil leeks, kurogoma, ponzu jus

Dengakuman 52
Miso glazed glacier 51, Japanese salsa pickled cucumber

Wagyu Tenderloin  65   
Shio kombu jus, smoked eel and blue ghost kale

Sea Scallop & King Prawn 33
Sugar snap peas, sansho peppercorn, sudachi prawn butter

Rangers Valley +9 Wagyu Scotch Fillet 600grams 150
Sokyo dipping sauces

 

SALAD 

Edamame Soybean 8
Truffle Salt

Mixed Leaves 8
Spicy garlic vinaigrette

Sashimi Salad 22
Heirloom tomato, cucumber & smoked poke sauce

 

SOUP

Kyoto Clear Soup 7
Enoki mushroom, citrus drop

Misoshiru 7
Blended miso, dashi, tofu, daikon

Sokyo Spicy Nabe 28
Tofu, white miso, mixed seafood

Vegetarian Menu

SASHIMI

Leeks Yuzu Honey $11
Dry miso, micro mache

Tofu $9
Silken tofu, spicy garlic, cucumber

Tomato Smoke Poke $12
Tomato, cucumber, smoke poke sauce

Sweet Corn $12
Crispy rice, guacamole & spicy mayo

TEMPURA

Asparagus Tempura $12
Truffle poke sauce, edamame dip

Japanese Sweet Potato $11
Chipotle & buttermilk

Mushroom $15
Enoki & oyster mushroom, garlic ponzu

Witlof Tempura $9
Pickled asparagus, su-miso, daikon

HOT DISHES

Roasted Cauliflower $12
Cauliflower, edamame and almond salsa, aonori, yuzu miso

Grilled Cos and Asparagus Salad $12
Pickled shallot, pumpkin furikake, shiso dressing

King Brown Mushroom $15
Lime, asparagus, truffle soy 

Mixed Greens $8
Sesame seeds, spicy garlic vinaigrette

Edamame Soybean $8
Boiled, edamame salt

ROLL

Yasai $10
Baby cos, takuwan, pickled daikon

Drinks & Dessert

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 18
Jim Beam Rye, Aperol and  Fernet Branca

Aztec Old Fashioned 22
Sotol Plata, chocolate liqueur, coriander chilli syrup and Angostura

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” / 30 (300ML)               
Slightly cloudy sake, nigori/unfiltered                                                                                         
Takara Seishu “Mio” / 38 (300ML)                                                              
Medium sweet sparkling sake

 

Dessert

Goma Street 15
Caramelised White Chocolate, Sesame Ice Cream

Yamazaki Caramel Macchiato 14
Coffee Ice Cream, Coco Nibs, Whisky Foam

Donatsu 15
Pineapple Mascarpone Filling, Crème Fraiche Ice Cream

Sokyo Banana  15 
Chocolate sponge  cake filled with banana custard, rum icecream

Yuzu Soufflé 17
Passionfruit Jelly, Crème Fraiche Ice Cream

Green Tea & White Chocolate Fondant 15
Apple Brandy “Calvados” Ice Cream, Coffee Crumble.

Strawberry Calpis 18
Lime mousse, strawberry, green tea meringue and calpis frozen yoghurt

Sokyo “Mochi Ice Cream” 9
Yatsuhashi Kyoto Mochi, Frozen Strawberry Milk Shake

Chef’s Dessert Sampler 26
Chef’s Selection of 4 Desserts

Fruit Sake 14   
Junmai Sake Infused with Seasonal Fruits

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. Present your Absolute Red+, Pearl, Black or Diamond card to enjoy discounts on all food and beverage purchases.

You May Also Like