Imagine walking into a bustling Japanese restaurant, the air buzzing with excitement. That’s exactly what you’ll experience at Sokyo, located in the heart of Sydney’s vibrant Darling Harbour. Unlike the quiet entrance, a hearty “Irasshaimase” echoes through the room, signaling your arrival to everyone present.
The ambiance is rich and dramatic, with a hint of Las Vegas glitz, perfectly complementing its Star City location. Sokyo Lounge exudes a romantic charm, its sleek, polished surfaces adorned with a touch of gold, creating an inviting and alluring atmosphere.
This evening, I’m fortunate to be guided by the culinary genius of Chef Chase Kojima, former Executive Chef at Nobu and a true rising star. He warmly greets me at the bar, eager to share his favorite creation from the Good Food Month Bar Hop – the Gari cocktail. This tantalizing mix of Tanqueray gin, pickled ginger juice, lemon, and house-made ginger beer is the perfect prelude to the evening’s adventure. Alongside, he serves a delectable Cuttlefish Tempura, adorned with a tangy Tarragon Ponzu sauce and a subtle kick of chilli de arbol. It’s a symphony of flavors, leaving me eagerly anticipating the Omakase menu meticulously curated by Chef Kojima.
Chef Kojima’s journey is an inspiring one. After captivating the world with his culinary skills while working with the esteemed Nobu group, he was drawn to the charm of Sydney. His expertise is a true gift to the city. This second-generation chef, originally from San Francisco, has a clear goal: to make Sokyo the undisputed #1 Japanese Restaurant in Sydney. His humility and passion shine through every dish.
Tonight, I find myself seated at the Sushi Bar, flanked by Chef Kojima and Sydney’s renowned Sushi Master, Takashi Sano. Little do I know, I’m about to embark on an unforgettable culinary journey, a whirlwind of exquisite flavors and techniques. The Sushi Bar is a captivating stage, offering a glimpse into the heart of the kitchen. Here, the symphony of culinary precision and artistry unfolds with a touch of Zen.
Each dish is a masterpiece, a testament to Chef Kojima’s unwavering commitment to excellence. The Kingfish Miso Ceviche is a delightful explosion of textures and tastes. Crispy potato strands encircle the succulent kingfish, providing a perfect crunch that complements the soft, miso-infused fish.
Next, the Maguro Tataki takes center stage. This beautifully plated dish features seared, aged tuna, harmoniously paired with pickled mushrooms, asparagus, and smoked ponzu. The delicate touch of quivering, translucent ginger gel adds a final flourish, while a carbonized leek aioli subtly ties all the elements together. It’s the most exceptional tuna I’ve ever tasted.
As the evening progresses, it becomes clear that Chef Kojima’s vision extends beyond traditional Japanese cuisine. This is not merely East meets West; it’s a harmonious marriage of Japanese flavors and techniques, skillfully elevated by the addition of modern American or Mexican ingredients. From the subtle heat of poblano peppers to the zest of chilli arbol, each ingredient adds a unique layer of complexity to the dishes.
The Kurobuta Pork Belly skewer, cooked to perfection over the Robata grill, is an absolute triumph. The meltingly tender pork, seemingly impossibly rich, is expertly layered with daikon and a mustard aioli, and sprinkled with sansho pepper. It’s a symphony of flavors and textures, and it’s no surprise that I exclaimed on Instagram: “So now it’s just getting ridiculous – I’m in food heaven at #Sokyo – pork so meltingly tender it’s like a warm smoky jelly.”
The DengakuMan, described simply as caramelized miso cod, with a Japanese salsa and cucumber salad, is anything but simple. This delicate dish showcases the sweet, tender, and flaky fish, perfectly balanced by the umami richness of miso and the refreshing crunch of the salsa and cucumber. Every bite is a sensory delight, demanding to be savored slowly.
A selection of sashimi prepared by Sydney’s Sushi Master, Takashi Sano, is a true testament to his artistry. The kingfish belly, especially, is buttery and rich, a perfect example of harmony and beauty in every bite. While I’m tempted to indulge in all four selections, even my insatiable appetite has its limits.
Dessert at Japanese restaurants is often an afterthought, but Sokyo shatters that expectation. The Yamazaki Caramel Macchiato is a delightful blend of coffee ice cream, coco nibs, and a whisky foam finish, offering a sophisticated twist on a classic. The Yatsuhashi kyoto mochi, a green, glutinous rice “dumpling,” adds a unique texture and a delightful frozen strawberry milkshake filling.
As the night draws to a close, the dining room is buzzing with happy patrons, a testament to Sokyo’s impeccable service. If you’re seeking a truly exceptional Japanese dining experience, be sure to snag a seat at the Sushi Bar. It’s a front-row seat to the culinary magic unfolding before your eyes. Chef Kojima’s passion and talent shine through, making this one of the most remarkable Japanese dining experiences in Sydney.
