Spring has sprung and in true Japanese style, Sokyo has brought on the warmer months with a seasonal spring menu.
For those looking for a dining experience like no other, Sokyo is undeniably one of the best spots to visit. The Japanese-inspired restaurant delivers the best of Tokyo to Sydney diners with an imaginative menu of sashimi, tempura and melt-in-the-mouth meats cooked over the robata grill. This month we stopped by Sokyo to sample their latest dining offering. Their menu classics are here to stay, but we tried some of the seasonal newcomers that were just as good as anticipated.
For entrée, on offer is a maguro tataki with carbonized leek aioli, asparagus and smoked ponzu ($29). Maguro is the traditional name for bluefin tuna and the dish comes served with lightly seared tuna sitting on a light salad and some flavoursome ponzu gel dotted around the plate.
Another seasonal special is the seared Hokkaido scallop, itogaki nori, cucumber, rice cracker and lime gel ($21). The dish is light and clean, a delicious dish and great to be shared.
Their dessert special is the tofu cheesecake with kinako cookie (which is a toasted soya bean cookie), chocolate crumb, raspberry sorbet and garnished with hibiscus flowers ($17). It’s a sweet dessert and maybe not your first choice when reading the menu, but it certainly is delicious. The raspberry sorbet was a welcomed fresh addition to the plate.
We also tried the Nikka caramel macchiato, which was such a great dessert too. Served in a mug, it looks like a cappuccino topped with fluffy whisked foam. Underneath the foam you can find a delicious coffee ice cream and cocoa nibs ($14).
Sydney institution Sokyo has been around for a little while now, which is a testament to their consistently delicious food. With one chef’s hat under their belt this year, they are still a strong contender in Sydney’s Japanese dining scene. Get in quick before spring is up!
To learn more about Sokyo and to book your table, click here.