The Star’s Sokyo Brisbane has welcomed a new head chef to the team, led by Executive Chef Alex Yu.
Former Sokyo Sydney talent Tuan Colombo has made the move to Brisbane to take on the head chef role at the Japanese restaurant, after first working with Yu back in 2017 as a junior sous chef. “I feel right at home again in the Sokyo kitchen,” he says.
Colombo has worked in kitchens in London as well as Sydney over his career including a stint at Nobu in the UK, where he first learned Japanese techniques. After spending five years at Sokyo Sydney, he took on a head chef role at Etymon’s Genzo in North Sydney before joining the team at Tokyo Samba in Bankstown.
General Manager of Food & Beverage Dustin Osuch says the synergy between the two chefs is apparent, with the pair picking up where they left off. “The strong bond between both chefs showcases the aligned passion to continue delivering exceptional dining experiences for guests,” he says.
The restaurant has ushered in a new seasonal menu with debut dishes including Wagyu tartare and caviar brioche with katsuobushi cream and cured egg yolk; dried oysters with yuzu kosho ranch; and binchoyaki spring chicken with Vegemite tare.
Sokyo Brisbane opened its doors last year, marking the first time the restaurant expanded outside of Sydney. The 160-seater continues to focus on the ritual of dining and offers all the Sokyo classics including spicy tuna on crispy rice and Hiramasa kingfish with miso ceviche.
