Sokyo

Last time I visited Sokyo, I was very impressed. Everything from the decor, service and of course, the delicately put and beautifully presented food. Full of flavors, bold, and not afraid to take risk seemed to be their signature style that can be seen consistently throughout every dish they served.

This time I took Mr Panda with me, it was an easy choice. The boy hasn't been there and his favorite food is Japanese = Perfect!

Sokyo is headed by chef Chase Kojima who has a pretty impressive resume as ex- executive chef at Nobu restaurant group. I've read this man has been slicing sashimi since the tender age of 11, talk about talent! 

(Click on picture to enlarge)

Sashimi/sushi Bar at the front

Full house tonight

Tai Yuzu Honey
Onion, capers, yuzu honey, crunchy miso

Such freshly sliced Tai sashimi was the perfect dish to start of the night. It was light and sweet seasoned well with the honey sauce, and topped with crunchy texture of onions and capers. Delicately fresh.

Kurobuta Pork Belly
Thinly sliced pork belly, dashi jelly, mache, salty caramel sauce 

I was so excited when we were presented this dish as I have been craving for a fatty dosage of juicy pork belly. The pork was tender and yes, juicy, and as I moved on to chew the fatty bit *cue drumroll*, it turned out to be radish LOL!! I was a bit disappointed (mainly cuz I was looking forward to eating the fatty bits) but the raddish actually tasted really good. It was nicely caramelized and melts in your mouth, added an interesting texture to the pork dish.

King Prawn
Enoki, pancetta, green chili sauce

Moreton Bay Bug
Burnt butter mayo (Sokyo in Japanese writing), passion fruit jelly, vegemite croutons 

SOKYO's signature dish, and what a surprise. First of all, we were very delighted with the presentation alone. The word 'Sokyo' is written in Japanese using burnt butter mayo. As we bite into each mouthful of bugs garnished with vegemite croutons, we looked at each other and eyebrows went up and then down... and then up again. It was like eating through a roller coaster of emotions.
The most interesting has got to be the passion fruit jelly, it provided a very interesting twist to the palate, kept us very intrigued and wanting more.

Beef
Wagyu short Rib, caramelized eshallots, BBQ teriyaki

Yummy wagyu beef, didn't look as nice on the camera but it was very tasty.

Spicy Tuna Crispy Rice
Crispy nigiri, truffle salt, spicy mayo 

OOO.. crunchy rice... ME LIKEY! I really liked this dish, because again they added a fun twist to it. From the crunchy rice to the spicy mayo, an old favorite has had a makeover and I am loving it.

Queensland Roll
Warm spanner crab, spicy avocado, soy paper

Scampi Nigiri

Moshi Moshi
Fresh lychees, ginger, coconut blended with Belvedere Vodka, cloudy apple juice, served in a martini

oh I love this drink!! So fresh and goes so well with the dishes as everything is light, you don't want a drink that is too overpowering with the alcohol. So yummy and fresh :)

Stay tuned for more yummy posts.

xx,
Chicabel

Sokyo
The Star 
80 Pyrmont Street, Pyrmont NSW 2009
Tel: (02) 9777 9000

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