Sokyo

Sokyo is a stunning culinary destination which is as excitingly modern as it is beautifully traditional, a place where ritual meets art at The Star Brisbane. 

From 12 November, Sokyo Brisbane introduces a new Keishoku menu, a four-course dining experience curated by Head Chef Tuan Colombo, available 5:00pm - 6:30pm for $55. Highlights include the Sokyo Udon Carbonara, a Japanese-Italian fusion featuring nori, candied bacon and miso parmesan foam, inspired by Chef Tuan’s Italian heritage combined with Sokyo’s traditional techniques. Guests will indulge in a Seafood & Tomato Ceviche with shio dare dressing, whipped tofu and chive oil, prawn tempura roll with asparagus and spicy aioli, and miso soup with blended miso, dashi, tofu and wakame. Each course is designed for a balanced and engaging early-evening dining experience. 

Renowned for its traditional Japanese cooking techniques, Sokyo delivers unexpected twists to the dining experience, taking the ordinary to extraordinary. The creative collision of Ritual Meets Art brings theatre to the entire sensory experience, whilst incorporating the finest Queensland produce to infuse a modern, localised touch.

Leading international designers, Hassell, have curated a modern, Japanese restaurant interior, enveloped with scrolls and timber screens in a lush setting that is true to the relaxed nature of the Brisbane lifestyle. Catering up to 160 guests with a sushi bar and custom-designed circular Private Dining Room, great precision and creativity has ensured the space provides guests with an unparalleled dining experience.

According to The Star Brisbane General Manager Food & Beverage, Dustin Osuch, Sokyo provides an elevated experience at the centre of Brisbane’s new entertainment hub, with the restaurant joining Kiyomi as one of the region’s most innovative Japanese dining experiences.

The Ritual Meets Art philosophy is evident in every dish and every detail, with the refined menu delivering unexpected twists to transform dining into a performance of unforgettable moments, under the expert guidance of Sokyo Brisbane Executive Chef, Alex Yu.

Yu's culinary odyssey began at Sokyo Sydney in 2014 where he honed his skills for eight years, meticulously mastering the intricacies of Japanese culinary traditions as Sous Chef. It was during this time at Sokyo that Yu developed his signature style, earning him the endearing moniker "sashimi florist" for his exquisite platters of premium fish adorned with delicate floral arrangements. Yu has since become synonymous with the artistry of Japanese cuisine. 

A selection of the venues’ most sought-after dishes have made their debut in Brisbane, including Spicy Tuna on a bed of Crispy Rice and Hiramasa Kingfish garnished with Miso Ceviche and Crispy Potato. Accompanying the beloved dishes are a variety of enticing new flavours crafted from the finest Japanese ingredients, such as superfoods Maitake Mushroom and Ume Plum sourced locally within 20km of the resort.

The menu boasts captivating plates that are sure to leave a lasting impression, including truffle-infused lobster, grilled over Japanese charcoal and Queensland Yellowfin Tuna, served with a sweet aioli twist. 

Adding to these is a delectable new menu launched this summer, including Wagyu tartare & caviar; Hokkaido scallop & wagyu bresaola; Kurobuta Pork belly and Sokyo Panzanella, which features burrata!

New must-try dishes also include Kingfish miso ceviche, Tuna crispy rice (Sokyo Nigiri) and Toothfish Karokke (dish with 3 x fried bites).

To accompany there's a comprehensive collection of Japanese sakes and whiskies, Japanese tap and bottled beers, shochu cocktails and a sophisticated selection of wine, champagne and non-alcoholic options provided.

Need to know - Sokyo is open Wednesday through to Sunday from 5pm, the perfect place to grab an early dinner after work or before catching a show at QPAC.

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