Star Sydney’s Sokyo Unveils New Look and Culinary Direction – Hospitality

Sokyo has been serving the city’s most beloved Japanese cuisine for almost 10 years.

But the place was refreshed after the lockdown and reopened with a refreshed look and menu under the direction of Executive Chef Chase Kojima.

Sokyo now has a new look and features a lighter palette compared to her dark, moody interior.

Calligrapher artist Tomoko Oka played a key role in the revised aesthetic, creating works for walls as well as menus and table settings.

Food wise, there are a number of new additions, but iconic dishes like kingfisher miso ceviche and miso glazed toothfish stick.

Diners can expect to try baked potatoes with umami crème fraîche, chives, Iberian ham and ponzo jelly; Scotch Ranger’s Valley MBS + 5 350g fillet with soy, wasabi and ume kosho and spicy tuna tartare with spicy mayo and crispy Hokkaido rice.

“We wanted to keep the soul of the original Sokyo, respecting traditional Japanese cooking techniques, while giving it a burst of fresh energy,” says Kojima.

Sokyo will also open for breakfast daily and kick off Sunday Brunch, which will see chefs running a tuna cutting station.

Bartender Behzad Nvaziri has revamped the cocktail menu, with new additions covering Kyushiki with Japanese whiskey and yuzu syrup as well as Sokyo Bubble, which combines vodka, Licor 43, passion fruit puree topped with a bubble. of smoke.

Sokyo is now open for reservations.


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