AndrewD
[HoMe Moderator]
12829
Sokyo Japanese Restaurant, Sydney
“The buzz of Tokyo meets a Sydney beat.”
Traditional craftsmanship meets contemporary innovation. Sounds exactly the thing we love most about the watch industry, doesn’t it? At least that is Chef Chase Kojima’s approach to Japanese cuisine.
Sokyo reminds me of a tapas bar, Japanese style, with a menu full of small dishes best shared between friends. It’s the type of relaxed dining I enjoy with many flavours to sample.
The restaurant is vibrant and modern, the prices are excellent, the staff are friendly and enthusiastic and the food is spot on. Not much more to ask from a restaurant that is really going places. Definitely one to try when in Sydney.
Tai yuzu – tai (sea bream) sashimi from South Australia with onion, capers, yuzu honey and miso.
Spicy edamame – soy beans in the pod.
Morton Bay bug sashimi with a burnt butter mayonnaise.
Kingfish miso ceviche with green chilli and topped with crispy potato. Wonderful contrasting textures.
Tempura
Chicken robata.
DengakuMan – caramelised miso toothfish with Japanese salsa and celery croutons.
Tai ceviche variation on crisp nori. Delicious.
Soft shell crab roll.
Crispy rice with spicy tuna.
A selection of the chef’s special desserts including …
Donatsu with pineapple mascarpone filling and ice-cream.
Yatsuhashi - like sweet chewy wanton wrappers.
Goma Street – caramelised white chocolate mousse between perfectly tempered chocolate with sesame ice-cream and a smear of black sesame.
Accompanying wines were a nicely acidic and perfectly matched Some Young Punks riesling and a Josef Chromy northern Tasmanian pinot noir. There is an extensive sake list and the kids had hibiscus mocktails.
Andrew
Sokyo Japanese Restaurant, Sydney
What's a Morton Bay bug?
Perhaps not the bugs you might think
We put ourselves in the hands of the chef!
Certainly innovative.
Actually most of the dishes were above expectation