Minamishima, Melbourne - 11 December 2014

I wasn't planning on visiting Minamishima. In fact I had never heard of Minamishima til the weekend before I flew down to Melbourne for a business trip. My wife was browsing around Instagram one night and randomly discovered Minamishima, a sushi-ya that was describe to be "just like Japan". Being the sushi nut that I am, I declared that I needed to visit Minamishima. Fortunately, I was able to secure a Thursday night booking quite easily as they had only just opened for about a month and are not that widely known... yet.

Sushi chefs displaying their craft (Koichi Minamishima in background)

Minamishima was opened by chef Koichi Minamishima in November after spending many years at Kenzan as their sushi chef. Minamishima is located in a quiet, nondescript space just off Bridge Road in Richmond. The dining room is just like a sushi-ya in Japan. Diners are seated along a wooden counter (with enough seating for twelve) and get to watch two sushi chefs meticulously prepare each piece. There are also a few tables at the back for groups, but the seats at the sushi bar are the best seats in the house!

Table setting at Minamishima

There is no menu at Minamishima. Instead there is a $150 omakase menu that consists of an appetiser, 15 pieces of nigiri sushi, shinjo-wan (fish dumpling in clear broth) and one dessert. You can also choose to have sake or wine pairings for $70. I opted for the sake pairings. Like the food, the sakes start off light, making its way up to stronger and richer sakes.    

Appetiser: pumpkin, mustard greens, eggplant, tomato

The meal started with an appetiser of assorted vegetables. There was a tomato cooked in dashi, eggplant cooked in a sweet and savoury sauce, mustard greens topped with bonito flakes and pumpkin. Each of these vegetables were well cooked and enjoyable. 

  

King Dory

The first nigiri of the night was king dory.The king dory had a firm texture and a mild, sweet flavour. This piece was already seasoned with light soy by the sushi chef.

The first sake of my sake pairing was Kirei Shuzo Karakuchi 80 Junmai Nama Genshu from Hiroshima. This was a light refreshing sake that was dry on the palate, which went well with the milder flavoured fish early in the omakase menu.

Seared alfonsino

The next piece was seared alfonsino from New Zealand. The texture of this piece was soft and melting in the mouth and the gentle sweetness of the alfonsino was paired with grated radish.

King George Whiting

Alfonsino was quickly followed up with King George Whiting. This was the first piece where the chef instructed me to use soy sauce. The King George Whiting was impeccably fresh and a shiso leaf was hidden underneath to add a refreshing, peppery note to the whiting's subtle flavours.  

Octopus

Next was octopus from Western Australia. The octopus was pleasingly tender whilst still retaining a slightly chewy texture. There was a nice depth of flavour that was brought out by tsume.       

Calamari

The texture of calamari was amazing! The calamari was expertly scored to tenderise the flesh, which gave it an almost milky texture. The calamari was simply seasoned with lemon and shiso salt to draw out the sweetness of the calamari.  

Scampi

Japan may have botan ebi, but scampi (from New Zealand) is a more than capable substitute. This scampi had an intense sweetness and a beautifully creamy flesh. Mindblowingly good!

The next sake was Dewazakura Junmai Ginjo Dewa Sansan from Yamagata. This sake was soft and deep flavoured with a good amount of acidity and a clean, crisp finish.      

Tairagai (pen shell)

The next three pieces were shellfish that Minamishima has imported from Japan. All three were special and are rarely seen in Japanese restaurants in Australia. 

Tairagai is a bit like scallop except I think tairagi has a better texture for sushi. The meat is firmer and more much substantial. This piece was seared, which brought out even more of the tairagai's sweetness and umami. This was my favourite out of the three Japanese shellfish.

Mirugai (geoduck)

Mirugai (from Japan) was cut into strips and topped onto a block of rice and wrapped with nori to form a gunkan. I loved the crunchy texture of the geoduck, which was sweet and carried the aroma of the sea.      

Torigai (cockle)

Next was torigai (also from Japan). It had a slightly chewy and springy texture. The cockle's sweet flavour was paired with ginger. 

Engawa (flounder fin)

Engawa (the muscle of the dorsal fin of the Japanese flounder) was pure bliss! This part of the flounder has a high fat content, which made it very soft and melting in the mouth. There was an incredible depth of flavour and the sweet aroma of the engawa spread across my palate.

The third sake from the sake pairing was Terada Honke Katori 90% Junmai Kimoto Muroka Nama Guenshu from Chiba. The sommelier explained that this sake was produced using older, traditional methods, a rarity these days. The sake had a lovely rich rice flavour with refreshing acidity and a delicate floral aroma. 

Maguro otoro (bluefin tuna belly)

I moved from one orgasmic moment to the next with this maguro otoro (bluefin tuna belly from Japan). There are very good reasons why the otoro is so highly prized. The flavour of otoro is just unrivalled: so deep, complex and rich in umami. And the flesh was ridiculously smooth, seemingly just melting away on the tongue. This was piece so good that I wanted to cry!

Naka Shuzo Asahi Wakatsu Junmai Muroka Nama Genshu from Tokushima was selected to be paired with otoro. This sake was rich, with fruity and spicy notes and a woody finish. This was my favourite sake of the sake pairing.             

Aburi otoro (seared bluefin tuna belly)

Otoro was then given the blowtorch treatment (aburi) to melt some of the fat into the flesh. Predictably, this piece was heavenly with a buttery mouth feel and amazing flavour.   

Battera (pressed mackerel)

Next was battera, an Osaka style pressed mackerel sushi. The mackerel was cured in rice vinegar, which provided a wonderful balance to the oiliness and strong flavour of the the mackerel. This piece was amazing and confirmed why I enjoy mackerel so much in sushi.

The next pairing, Pennyweight Constance fino from Beechworth, Victoria, was actually a wine rather than a sake, as the sushi chef wanted something richer to go with the remaining stronger flavour pieces. As I am not much of a wine drinker, I would have preferred sake.       

Anago (conger eel)

The next piece was another pressed sushi, this time with anago (conger eel or saltwater eel from Japan). The eel was so soft and evaporated instantly in the mouth, like a souffle from Vue de Monde. The sauce was sweet and filled with umami. I did think with the softness of the eel, that the block of rice was a bit big. 

Uni (sea urchin)

I love sea urchin and my eyes lit up when I saw the chef fill a little dish of cucumber with Bafun uni from Hokkaido. The rich, creamy texture of the sea urchin was heavenly in the mouth. A heavy sweetness and aroma of the sea urchin filled my mouth. The crispness of the cucumber worked well as a base for the sea urchin, but I think I have a preference for rice.

Maguro otoro (bluefin tuna belly) - extra $22

After the sea urchin, the sushi chef indicated to me that I had final piece in the omakase menu and asked whether I wanted any more pieces. I decided to order another piece of otoro, since the first piece was so orgasmic and I was here any way, so I may as well make the most of my visit. This might be the most expensive single bite I've ever had, but it was totally worth it because otoro is one of life's greatest pleasures!

Shinjo-wan (kingfish and calamari dumpling in clear broth)

The final savoury course of the omakase menu was shinjo (a dumpling made from kingfish and calamari), submerged in a clear dashi broth. The flavours of this course were clean, refreshing and really delicious!

The final pairing of the night was Ota Shuzō Dokan Umeshu from Hyogo, a sake infused with ume or plum. This was one of the best ume-shus that I have ever had. The tart flavours of ume were wonderfully balanced with moderate sweetness, creating a ume-shu that was really pleasant to drink and not sickly sweet.

Rice milk pudding

A rice milk pudding with a dark sugar syrup from Okinawa and summer fruits (raspberry, strawberry and dark grape) was served for dessert. Dessert was simple yet highly enjoyable. I loved the smoothness and the creaminess of the pudding. This dessert was served with a cup of hojicha (roasted Japanese green tea). 

Massive damage done to my bank account!

Minamishima is not cheap, but then again neither are high end sushi-yas in Japan, which Minamishima is trying to emulate. Despite only being open for a month, Minamishima has done an outstanding job in creating an exquisite sushi omakase experience in Australia. Each piece was amazing and there is no doubt that the sushi chefs here are some of the best in the country (alongside Sano-san of Sokyo). Minamishima is probably the best option Australians have for a true sushi omakase experience, outside of booking a flight to Japan and eating at one of the Michelin star sushi-yas.

Verdict
Highlight: Otoro!
Lowlight: No tamago (egg omelette) to end the sushi omakase.
Overall: Minamishima is a sushi-ya, just like those found in Japan. This was probably the best sushi that I have eaten in Australia. Sushi fans, take note before Minamishima becomes difficult to book! 9/10 (Outstanding)

Minamishima

Address: 4 Lord St, Richmond VIC 3121 
Contact no: (03) 9429 5180
Website: http://www.minamishima.com.au/

 

Sushi E, Sydney CBD - 21 Nov 2014

It's no secret that I love sushi. After discovering Sokyo's sushi omakase menu last month, I was keen to uncover more gems on the Sydney sushi scene. My next venue in my quest to find the best sushi venues in Sydney takes me to Merivale's upmarket sushi bar, Sushi E, which is located in level 4 of The Establishment Hotel.    

I am here during the lunchtime session, which is dominated by a high-powered business crowd. Sushi E has a modern sushi bar layout, with an open kitchen and marble bench tops. Customers are seated in front of the sushi chefs and my sushi chef for today was Mitsu-san. I indicated to Mitsu-san that I was here only for sushi, so the best strategy for me was to let the chef decide what to serve and just let him know when to stop. A sort of omakase menu if you will.

Mitsu-san blowtorching sushi

Sushi to me is more than just fresh fish on rice. It's about creating the perfect harmony between rice and topping. The rice should be served slightly warmer than the fish and the sweetness and acidity from the vinegared rice should bring out the depth of flavour contained within each fish.

The rice at Sushi E was pretty on point although I did think the rice got a tad cool towards the end of the meal. Just a minor niggle, really. And the seafood at Sushi E, was top notch. All the fish are sliced to order at Sushi E from the selection of fish displayed in the cabinet, ensuring that freshness is maintained. Since I am a bit of a sushi purist, I have a preference for Edo-mae style sushi (i.e. nigiri and gunkan, and no to sushi rolls). Also, the sushi chefs generally don't season the nigiri with soy sauce before placing it in front of the diner, leaving it to me to determine how much soy is needed with each piece. Personally for this kind of sushi bar, I prefer the sushi chef to be determining this. 

John Dory ($5), Horse mackerel ($4), Seared kingfish belly ($8), Seared salmon belly ($8)

I start with a John Dory nigiri. This was a very mild flavour fish, much like snapper. It was dressed only with a bit of a lime juice. A good fresh slice of fish; nothing mind blowing. We're off to a solid start!

Next was horse mackerel. Horse mackerel is one of my favourite pieces in Japan, although I have yet to encounter one in Australia that I have been truly wowed by. This piece was topped with ginger and chives. I thought the horse mackerel lacked the depth of flavour of mackerels that I have had before. It also needed more acidity from vinegar to balance the fish's oiliness and strong flavour.

Mitsu-san then placed a kingfish belly nigiri, which had been given the blow torch treatment. The kingfish belly was buttery and had a good flavour however it did not have softness that I have encountered before, for example at Sokyo. This piece was topped with chilli radish.

Then came the seared salmon belly, which I thought was one of the better pieces in this meal. The salmon belly was buttery and melted in the mouth. Not much more needs to be said, this piece was divine!          

Tuna ($6), Salmon roe ($8), Seared scampi ($10), Seared swordfish ($8)

Next was akami maguro (or lean tuna). This was served fresh and while the fish had good flavour and nice texture, it was nothing particularly special.

Next up was salmon roe, another one of my usual sushi favourites. For me, ikura nigiri is one of my flavour bombs of choice: salty bursts of fish oil, with crispy sheets of seaweed and perfectly seasoned rice. Unfortunately this piece did not satisfy my salmon roe cravings. The nori was not crispy and slightly chewy and the salmon roe was certainly not the best quality that I've come across.

Then came seared scampi. The scampi was dressed with a bit of Japanese mayonnaise, seared with the blow torch and topped with flying fish roe (tobiko). The scampi was nice and fresh but I felt that it could have done with a slightly longer sear to bring out more sweetness from the scampi. I would have also liked more Japanese mayo on this piece.

My next piece was seared swordfish, which was topped with yuzu-kosho (yuzu pepper). I've never had swordfish before in sushi and any fears of the tough, dry cooked variety were quickly allayed. The texture was quite nice, lust a little firmness. This was a medium oily fish and the sear, which melted the fat into the flesh, yielded a pretty tasty and enjoyable piece.

Cuttlefish ($4), Eel ($8), Tamago ($3), Vanilla panna cotta

Next was cuttlefish nigiri, which had a shiso leaf hidden underneath. This was my least favourite piece in the meal. The ratio of fish to rice was off-balance (yes I just complained about getting too big a slice of fish haha). The cuttlefish was sliced into a large chunk, which I thought spoilt the texture.

The cuttlefish was quickly redeemed by the eel nigiri, my favourite piece for the meal. The texture of the eel was divine: so soft, almost souffle like, and melting in the mouth. The eel was coated with a sweet, sticky, umami filled sauce. Oishii!

Any good sushi meal ends with tamago (dashimaki or rolled omelette). This tamago was spot-on. There was a great balance of sweet and savoury (from shrimp paste), as any good tamago should.

As I asked for the bill, a final treat of vanilla pannacotta and raspberry coulis (complimentary to all Sushi E diners) was placed in front of me.      

Overall, although I think Sushi E is one of the better places for sushi in Sydney, this meal left me with mixed feelings. Some pieces were amazing (such as the eel, tamago, swordfish and seared salmon belly), while others were just average (like the cuttlefish and salmon roe). There is no doubting that the fish is fresh and high quality, but something was missing to take the sushi to the next level. Given the sushi here is at a similar price point to Sokyo, I think I would rather take my hard earned cash to Sokyo if I wanted premium sushi, although Sushi E is in a much more convenient location in the heart of the CBD.

Verdict
Highlight: The eel, seared salmon belly and tamago were divine!
Lowlight: Trying to chew through cuttlefish steak
Overall: Sushi E is one of the better options for sushi in a city that doesn't have a lot of options in the upmarket sushi department. The sushi was of a good standard, but there just weren't enough pieces that I would describe as "mind blowing". 7/10 (Great)

Sushi E

Address: Level 4, Establishment, 252 George Street, Sydney, 2000
Contact no: 02 9240 3000
Website: http://merivale.com.au/sushie/

Sushi Omakase at Sokyo, Pyrmont - 29 October 2014

Sushi is my favourite food. Nothing gets me most excited than sushi. People that know me will know that I have a love affair with Japan. The country, the culture, the people, and of course, the food. I have been to Japan numerous times and the highlight of each trip is always the sushi (here's my write up of Sushi Tanabe in Hokkaido to see an example of what I mean).   

Unfortunately after each trip to Japan, I leave craving badly for sushi. There's just not many great options for sushi in Sydney despite the abundance of wonderful seafood in Australia. I have been trying to find a go-to sushi place in Sydney for some time now to no avail. As soon as I heard from Timeout Sydney that Sokyo was offering a sushi omakase experience, I knew I had to book myself in. I even come dressed for the occasion with tuna nigiri cuff links on the day lol!

Yes, I am a sushi geek!

Sokyo, a 1-hatted Japanese restaurant in the Star, is a restaurant that I have not been since they opened back in 2011. The executive chef is Chase Kojima, who has worked at numerous Nobu restaurants and most recently as Executive Chef at Nobu Bahamas, before heading to Sydney to run Sokyo. 

Since I was booked in for the sushi omakase menu, I was taken to the sushi bar where I would be seated in front of my sushi chef for the night, Takashi Sano (ex-Tetsuya's and ex-Koi). Sano-san has built up a reputation of being the best sushi chef in Sydney and possibly Australia. 

You know these guys are serious about their sushi here. Fresh is not always best with sushi. They age their tuna bellies like steak houses age their steaks. The flavour and texture of the tuna improves with time as steak does.

View from the sushi bar - Chase Kojima and his chefs in the kitchen

As I was on the omakase menu, no menu was required. I have put myself in the hand's of the chefs to guide me through the evening. Before proceedings commenced, Chase explained the menu to me. The starting price for omakase is $100 per person but I have opted for the $150 menu, since I am happy to pay good dosh for the best sushi. The omakase consisted of appetizer, 20 pieces of sushi, a selection of signature Sokyo dishes and desserts. The sushi consisted of a mix of traditional pieces and Sokyo's modern/contemporary interpretations.  

Sano-san torching something

For me being seated in front of the chef is the best seat in the house. You get to watch the chef construct each morsel before your very eyes. He then serves you and explains to you what each piece is. And you get to chat with him; something that excites a sushi geek like myself! This is theatre and the best service that you will find in a restaurant, and you don't even need waiters!        

Before I even start with any of the sushi, let me just say that the sushi omakase at Sokyo is a non-stop parade of exquisite seafood! Sano-san hits you with piece after piece, each one unique in their own way. I was mind blown by the variety, the quality, the flavours, the textures... this experience left me lost for words! In my foodgasm state, I closed my eyes as I savoured each piece, trying to detect the different subtleties in flavour with each piece.

Any way, that was the short version of my Sokyo review, here's the more detailed version, captured and described piece by piece!

Appetiser

Sano-san brings out a little appetiser to kick things off. There were cubes of bluefin tuna cooked in a sweet soy and shards of snapper in a yuzu ponzu sauce.

Snapper, Sand whiting, Alfonsino, Herring

My first piece was snapper (ikijime) nigiri. The snapper was sweet and slightly oily. The freshness of the fish was apparent with no hint of fishiness.

This was then followed up with sand whiting nigiri, which had a firm flesh, mild flavour and seasoned with soy and yuzukosho (yuzu pepper).

Next was alfonsino (kinmedai) nigiri. This piece was simple but that's what makes the traditional pieces so incredible. The gentle sweetness of the alfonsino was brought out by a light glaze of soy. And the texture of this piece was soft and melting the mouth.

Herring (or Australian kohada) was strong in flavour like mackerel, had medium oil content, and a nice, soft texture. Very different to kohada in Japan but still yum! 

Yellowfin tuna, Bluefin tuna

The first four pieces were then followed up with two kinds of tuna.   

The first piece was Australian yellowfin tuna. This was a less fatty piece with an amazing, soft, silky texture and again seasoned with a little soy. Delicious!

I thought the yellowfin was amazing, but then this aged bluefin tuna from Japan arrived to steal the show. It was fatty, flavoursome and just melted in the mouth. This wasn't otoro though (the highly prized, fatty tuna belly with melty texture). Tuna belly sometimes has sinew which counteracts its otherwise soft, melty texture but this piece was sinew-free and still had the glorious texture that we've all come to love with otoro. I was absolutely mind blown by this piece; these are the moments that I live for!

Scampi, Kingfish belly, Ocean trout

Scampi is one of my favourite pieces in Australia. It has a deep sweetness and a soft, creamy texture. This one was seasoned with a pinch of lemon salt.

The kingfish belly, which has been finely scored 47 times to give it melt in the mouth texture and seasoned with mustard and black pepper, made me wonder why I don't ever eat this cut of the fish anywhere else. It was much more flavoursome and softer than any other kingfish out there.

The ocean trout had a beautiful, buttery texture and was seasoned with soy, lime zest and kombu.    

Tempura asparagus, edamame dip

A brief intermission from sushi came in the form of tempura asparagus. This was excellent tempura, with light crispy batter that didn't feel greasy. The tempura was served with a creamy edamame dip.     

Sea urchin, Engawa, Seared scallop

To start the next act was sea urchin (uni) from Tasmania served on a ultra-crispy sheet of nori. Sano-san informs me that the sea urchin had only just arrived in the afternoon! I was salivating at the thought of how fresh and amazing the sea urchin was going to be but the proof was in the uni, literally.

 
Obviously, the urchin was really fresh, as there was no hint of fishiness. The rich, creamy texture of the sea urchin was heavenly in the mouth. A heavy sweetness and aroma of the sea urchin filled my mouth as I ate it. This was a pure foodgasmic moment that I wish could have lasted longer!

The next piece was seared engawa kinmedai. Engawa is the thin muscle of the fin of the kinmedai (alfonsino). This part of the kinmedai had a higher fat content, which made it very soft and more concentrated in flavor than the earlier kinmedai.

A piece of lightly seared scallop was served on a crispy sheet of nori. Scallop is another favourite of mine in Australian sushi restaurants for its sweetness and soft texture. The light sear gave the scallop a nice, smokey flavour.  

Robata king brown mushroom, lime, coriander, truffle soy

I was given another break from sushi with king brown mushrooms cooked on the robata grill. The mushrooms were great: meaty, juicy with nice, charred flavour from the robata. The king brown mushroom was dressed with lime, coriander and truffle soy.  

Squid, Seared kingfish belly, Makerel

The cuttlefish (ika) was sweet and delicate in flavour. The cuttlefish was scored to tenderise the flesh, which gave it an almost milky texture. This piece was seasoned with lemon, kombu, and sesame seeds.

Next was seared kingfish belly with sweet miso. The blowtorch melted the fat and miso into the flesh, creating an absolutely amazing nigiri that was full of melting, umami goodness. This was one of my favourite pieces of the night. 

The mackerel was an oily, strong tasting piece, marinated in vinegar for acidity and balance. A sheet of clear Japanese seaweed was laid on top of the mackerel and the firmness of the fish was a nice contrast against the fluffy sushi rice.

Dengaku Man

Dengaku Man (or caramelised miso cod) is a signature dish at Sokyo and probably their most popular warm dish. It's just incredible and I would give it the title of best miso cod in Sydney. The outside is wonderfully caramelised, sweet and sticky. The flesh was flaky, moist and buttery. The miso cod was served with a Japanese salsa and cucumber salad to freshen things up.

Scallop abductor muscle, Minced tuna, Seared scampi, Seared salmon belly

Next was scallop abductor muscle gunkan, topped with shavings of lime zest. The flesh was firmer and the acidity and acidity of the lime zest went nicely with the sweet scallop.

Then I was treated to another piece of glorious tuna. This was minced tuna and obviously had an amazing flavour. I was completely taken by surprise with the texture of this one. It was mushy and a bit grainy.

It's hard to choose a favourite, but the seared scampi with Japanese mayo comes close. The seared scampi had an intense sweetness and together with the mayo, which melted into the scampi from the blowtorch, and soy, created a bite that put my taste buds into overdrive!

Next was seared salmon belly topped with aged grated daikon and yukari shiso. Another melting moment!

Seared sea urchin (extra), Sea urchin salmon roe and squid (extra), Sea urchin and scampi (extra), Tamago

Sano-san announced that there would be one piece left in the sushi part of the omakase menu. What already? I did not want this omakase to end and to Sano-san's surprise, so I requested for more sea urchin. I think I almost knocked the chef off his feet with the size of my appetite!

The first sea urchin was in the form of seared sea urchin with a crispy sheet of nori. I've never tried sea urchin seared before and I think I usually prefer it fresh. But this one was pretty amazing! The sear was quite brief, long enough to intensify the sweetness and give the urchin a slight smoky tinge while still retaining its sublime, creamy texture.            

Next was sea urchin, salmon roe, and cuttlefish gunkan. Not only was this piece food porn to my eyes, it tasted ridiculously good. I could taste each  component separately and together they created one amazing flavour bomb!

With the last savoury piece, it was as if Sano-san could read my mind. It consisted of sea urchin, my favourite, and scampi, also my favourite. Sano-san described this as sweet on sweet. I call this awesome on awesome!   

I signalled to Sano-san to bring on the tamago, as I was completely stuffed by this stage. The tamago was like a sweet, soft and slightly dense sponge cake. Tamago done properly, like this one, is always the best way to end a sushi meal.

Sokyo “Mochi Ice Cream” and Tofu Cheesecake

I thought my dessert was the tamago and then a waitress brings out a tray of desserts! Despite being filled to the brim, I pushed on as there was no way I was going to let this go to waste. 

The first dessert was Sokyo mochi ice cream. The Yatsuhashi kyoto mochi was a green, chewey rice ‘dumpling’ that was filled with a delicious frozen strawberry milkshake.

The tofu cheesecake was my favourite of the two desserts. The cheesecake was so light, it was like eating fluffy clouds of cheese. This dessert was served with thyme sugar, fresh strawberries, strawberry jellies and strawberry consomme.

After dessert, I emerged from my food coma to thank Sano-san for what was my best sushi meal since Hokkaido. He gave me his business card and asked me to give him a call when I wanted to return to Sokyo. You can pretty much guarantee that I will be back at Sokyo very soon based on this meal. I think I have found my go-to sushi place in Sydney!

Verdict
Highlight: Uni heaven!
Lowlight: Having to compete with the speakers blaring out loud music to have a conversation with the sushi chef.
Overall: Sushi omakase is a must-do experience for any sushi lover in Sydney. This was a non-stop parade of exquisite seafood that left me mind blown. There is nothing else like it in Sydney! 8.5/10 (Excellent)  

Sokyo at the Star

Address: Level G, The Darling, The Star, 80 Pyrmont Street, Pyrmont NSW 2009
Contact no: 02 9657 9161
Website: http://www.star.com.au/sydney-restaurants/signature-fine-dining/Pages/sokyo.aspx

 

Making a reservation for sushi omakase: no booking are taken over the phone, all booking need to be directed to Sokyo and made a week in advance due to the lengthy preparation required (maximum of 6 customers per night and 4 per booking). Reservations are managed by the restaurant directly and not by The Star.

Reservation requests can be made through STARSokyoRestaurant@echoent.com.au or by contacting the chefs directly.