Sokyo- A superlative Japanese experience...

[cm_ls1]

If you’ve been eating sushi off of a train your whole life, follow me, I’ll show you a first class experience like you’ve never had before.








San Francisco-born Chase Kojima, who landed here after cooking his way through much of the global Nobu restaurant empire, from Los Angeles to London.


The closest you can get to Tokyo-level omakase dining in Sydney, but we decided to sit at table for tonight.



We started with a course of edamame and order a Kirin Ichiban to put me in the mood

 

[cm_ls1]

kingfish ceviche topped with slivers of potato and a hint of chilli



Top: Spanner crab, spicy aioli, avocado, soy paper

Middle: Tempura Roll ,Prawn Tempura, asparagus, & spicy aioli

Bottom: Tuna Crispy Rice, Spicy tuna, spicy mayo, crispy Hokkaido “Yumepirica” rice



Wow the spanner crab roll, with all its layers is delightful :yum:




Next:
Tempura: Bay Bug Spicy mayo, green papaya, pomelo salad



The tempura is surreally light and so sophisticated in flavour, brushed with little spicy elements. No restaurant in Sydney does tempura like Sokyo.







ROBATA, Chicken GF, Yuzu kosho, yakitori



Man! I ask my waiter how is this so soft and succulent, he said its sous vide for 5 hrs and then finished off on the Robata to perfection.

Next up we await the “essential dishes”

Wagyu Flank Steak, Shio koji marinade, wasabi, garlic ponzu



Behold Australia’s best beef – David Blackmore wagyu,



The best flavour, a heady balance of sweetness and fattiness brought on by its high level of intramuscular fat (that marbling goodness).

 

[cm_ls1]

And finally the other essential dish you need to try ;


Dengakuman- Miso Glazed Toothfish, Japanese salsa pickled cucumber.




Filaments of warm, miso-glazed toothfish scores like the winner you’d expect; with Japanese salsa and cucumber on the sidelines.



It’s some of the softest, most tender flesh you could put on your fork (indeed so soft you could cut it with the handle). And packed with sweet, buttery miso flavour bursting with every bite, this is the fish dish to put on your wish list

 

[mellowyellowgirl]

That looks amazing!!!!

I'm devastated he closed his sushi burger/fried chicken joint in Market City though.

That was the only place I ate fried chicken at. I crave it so much!

 

[ForteKitty]

*cries in American, as we're locked down FOREVER because people are idiots*

It looks amazing!!

 

[monarch64]

Thank you for this eye-and-mouth-watering experience!

 

[jaysonsmom]

So jelly that you’re able to dine in at such a fine establishment! Sushi is just not the same when ordered for takeout!

 

[cm_ls1]

thanks everyone! was a great night

 

[autumngems]

I am not a Sushi person but my hubby is, he would love this.

 

[voce]

I'd go for the fish, and my fiance doesn't eat sushi but could go for the wagyu.

 

[Elizabeth35]

Wow--looks fab! I will put it Sokyo on my list for when we are in Sydney!
The tooth fish looks amazing--I have not had that yet. Is that Patagonian tooth fish?

For those of you in US--we have ordered Wagyu from D'Artagnan. Locally (Chicago) we have ordered from Whittingham & Sons Meat (free delivery!). Also can buy at Mitsuwa in Arlington Heights. None of these, as far as I know, are graded the same way as Japanese, or in Australia.

 

[Elizabeth35]

Sorry--one more question. You did Omikase menu? Dinner?

 

[cm_ls1]

Sorry--one more question. You did Omikase menu? Dinner?

No opmakase i think is when you sit at the counter and a chef serves you morsels of sushi as you go.

we just had regular a-la carte!

 

[GliderPoss]

Omg I feel so hungry after reading this thread! Will def stick it on my Sydvegas list next time I’m visiting my sister.

 

[Niffler75]

@cm_ls1 OK why do I feel like eating my phone? If I had to choose one type of cuisine to eat for the rest of my life it would be this!