The Sashimi Platter has 24 chef-selected pieces of mixed traditional sashimi, beautifully arranged on a bed of ice and served with 4 different sauces. They were fresh, tender and every bite was just melt-in-your-mouth delicious.
The Tempura Red Snapper was recommended by our waiter and it was amazing. The tempura was topped with a simple coriander, onion and chilli salad and served with a vinegar dipping sauce. The Maguro Tataki is seared tuna with carbonised leek aioli, pickled mushrooms, asparagus, and smoked ponzu. Delicious! We enjoyed our food with a hibiscus, apple, mint and lime mocktail and an orange, passionfruit, orgeat and ginger beer mocktail. With our drinks also came the Beef Robata which is wagyu tri-tip and caramelised eshallots in a BBQ teriyaki glaze.
This is Denkaguman, and it was another dish that was recommended by our waiter. He says it's one of the most popular food item at Sokyo. The menu describes it as a miso glazed glacier 51 with Japanese salsa and pickled cucumber. Doesn't really tell you what it is but the glazed glaciers are actually caramelised miso cods. A good recommendation, it was delicious!
It was difficult for us to choose which dessert to have, so we went with the Chef's Dessert Sampler. The sampler had miniature versions of Goma Street which is caramelised white chocolate with sesame ice cream, Yamazaki Caramel Macchiato with coffee ice cream, coco nibs and whisky foam, the Sokyo "Mochi Ice Cream" which is frozen strawberry milkshake wrapped inside a Yatsuhasi Kyoto mochi, and a Tropical Pannacotta.
SYDNEY, AUSTRALIA
Delicious. Everything was delicious. I don't remember how many times we said "oh my god" that night. We celebrated my partner's 30th birthday at Sokyo, a modern Japanese restaurant at the Star. The reviews about this place are no lie. We had a wonderful dining experience, and cannot wait until our next visit.
Sokyo
Level G, The Darling
The Star, 80 Pyrmont St
Pyrmont NSW 2009
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