Victor Liong and Chase Kojima’s highly anticipated Sydney restaurant Chuuka will open on 3 July.
The venue will launch in the former site of Flying Fish on Jones Bay Wharf and is the first restaurant by The Star Sydney that isn’t located on-site.
Described as a Chinese-Japanese concept, Chuuka will offer a menu that fuses Chinese flavours with Japanese technique.
“Victor and I set out to curate something new and cool; we challenged each other to reach new creative heights,” says Kojima. “Our menu depicts what Chuuka is to us — a respectful synergy of our opposing cultural heritages and culinary skills.”
The menu is designed for sharing and encompasses a raw and roe menu, larger plates such as stir-fried spiny lobster with chilli miso butter and Japanese milk buns plus chicken with yuzu kosho, shiso salad, peanuts and Sichuan chilli oil.
Liong says special attention has been paid to the dessert menu, which will feature a frozen yoghurt service.
“It is important for our desserts to be a drawcard of the menu and not an afterthought. After all, it’s the last memory our guests will come away with,” says Liong.
“We’ve experimented with pairings, using our multicultural contrasts and blending them into one offering. From Japanese purple yam cream with jasmine ice cream, to dark chocolate mousse with matcha green tea ice cream.”
The cocktail list is inspired by the elements of wood, fire, earth, metal and water, covering options such as Roku gin with black tea, ginger, lemongrass and Sichuan pepper and Baiju with mango and chilli oleo and Dom Benedictine.
Chuuka is now accepting bookings.
