Sokyo’s exclusive omakase journey at The Star Sydney has made a comeback, with Executive Chef Chase Kojima and Head Chef Daniel Kwak ushering in a new era for the multi-course experience.
It comes after the restaurant debuted a refreshed fit out and a revised dining approach last year, which revolves around the notion of making each meal a ceremonial experience.
“As part of our reopening, we wanted to ensure that every dish at Sokyo created a moment that feels like a performance, and with the new omakase menu, we are offering diners an exclusive front-row seat,” says Kojima.
The omakase experience is available to just six guests per night from Monday to Thursday, with chefs preparing 19-21 courses.
The menu varies day to day and is tweaked according to seasonality.
Highlights from the omakase launch last week included scallop ravioli, smoked scampi, chutoro and otoro nigiri, abalone with liver sauce and and a King George Whiting sando, which sees a bite-sized fillet served atop toasted ciabatta with garlic aioli.
Kiyomi at The Star Gold Coast will also welcome back omakase from 29 March, which will see Kojima or Head Chef Winson Law behind the eight-seat counter.
Queensland produce will be front and centre, with feature dishes encompassing seared scampi with foie gras, apple and shiso leaf and grilled black cobia with Japanese curry butter.
The omakase will also be paired with a flight of four premium sakes.
