Sokyo, Sydney

Grain fed Rangers Valley sirloin with hon shimeji mushrooms and a lime black pepper jus

Chef Chase Kojima helms the counter at this slick new restaurant in Pyrmont, Sydney. It’s clear that his time working at Nobu restaurants around the world have been a strong influence on him as he brings modern Japanese cuisine to Sydney

The staff in this buzzy restaurant are attentive and knowledgeable and they selected dishes for us to be shared at the table. Our waiter explained that the dishes would follow the order of the menu – starting with sashimi, then tempura, grilled dishes from the robata, and finally sushi (we skipped soup and salad).

Hokkaido scallop sashimi with yuzu honey dressing and crunchy miso

Our waiter either clearly knew what we wanted from chatting with us, or all the food served there is outstanding. I like to think a bit of both.

Kingfish ceviche with green chilli and crispy potato

We started with Kingfish miso ceviche and scallops. I guess with great access to superbly fresh seafood, both of these were going to be great anyway, with the Kingfish a classic ceviche, marinated in lemon and green chilli and topped with crispy potato strips. The scallops came thinly sliced, dressed with yuzu honey and topped with crunchy miso. The citrusy yuzu dressing and the saltiness of the miso brought out the sweetness of the beautiful Hokkaido scallops.

Snapper tempura with black pepper and green chilli vinegar

Next up was the tempura. One of my favourites of the evening was lightly tempura’d snapper fillets that came with an insanely good black pepper and green chilli vinegar dipping sauce. We also had asparagus with a truffle poke sauce and edamame dip.

Beef short ribs with caramalised eschallots and kurubota pork belly with spicy shirodashi and yuzukosho

From the robata, beef short ribs with caramised eschallots and a BBQ terriyaki sauce, tsukune chicken with shallots and a pineapple ginger sauce, octopus with a Peruvian glaze and sirloin with foie gras, fig and a plum wine soy. To be honest, the sauces here I think overpowered the dishes, but each of the meats was so perfectly cooked. I particularly remember the melt in your mouth texture of the short ribs and how tender the octopus was. We also had kurubota pork belly, with spicy shirodashi and yuzukosho (a paste from chilli peppers, yuzu peel and salt), grain fed Rangers Valley sirloin with hon shimeji mushrooms and lime black pepper jus and a classic, miso cod. Yes, we may have ordered too much.

“Queensland roll” – spanner crab, spicy avocado sushi wrapped in soy paper

We then moved to the sushi course of “Queensland roll” – a roll made with spanner crab, spicy avocado, and soy paper, and spicy tuna with crispy rice, truffle salt and a spicy mayo. Maybe I am partial to seafood but I love that the food ended on something lighter. Both these again let the seafood shine, especially the crab in the Queensland roll.

The meal finished with a selection of desserts all of which were great (my favourite was the fondant). I think desserts deserve a separate post, each a little piece of delicious art. And a wonderfully sweet way to end a fantastic meal.

Sokyo
Ground floor, the Darling
The Star
80 Pyrmont Street
Pyrmont NSW 2009
Tel: 61 2 9777 9000

Lunch: Fri-Sat 12pm – 2.30pm
Dinner: Mon-Thu 6pm – 10:15pm
Fri & Sat 6pm – 11:15pm
Sunday closed

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About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

16 responses to “Sokyo, Sydney

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