Sokyo Chef Chase Kojima

Sokyo scallop sashimi

The things I loved about the food here: every dish was consistently excellent, all showed contrasts of texture, excellent flavours, each dish was quite different and the kitchen demonstrates wonderful versatility – I wrote last night on Instagram. Chef Chase Kojima many thanks for a delicious evening.

It was my first time at Sokyo. Although I had met Kojima before the restaurant was opened. I’m sorry now, that it took me so long to get there. And like all good things, I won’t be able to get enough. I want to go back, again, and again, and eat my way right through the menu, and through every menu change. I could eat this food every night. Really exceptional. This is the new wave of Australian fine dining. And very contemporary Sydney!

I was quick to observe Chef cooking, plating, and not just calling the pass. And commented to my food writing colleague, my dining companion and host on the night. We wondered if it is Japanese, the Japanese attention to detail? It showed in the food.

The menu, by the way, spans the expected – sashimi, miso, seafood, beef, and the best nigiri I’ve had in Sydney – but as the unexpected. With master twists. And a light hand. The only downside?

You might, like me, become addicted.

tempura with two sauces

Sokyo nigiri sushi

What did we drink? Here’s >> the Sokyo Lounge Bar Fly review

Sokyo on Urbanspoon

Sokyo Restaurant
Ground Floor, The Darling, The Star,80 Pyrmont St, Pyrmont NSW Australia
+61 2 9657 9161

Tags: , , , ,

Comments for this article

No comments yet.

Leave a Reply