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RITUAL + ART = SOKYO
Sokyo continues to pay homage to Japanese heritage whilst infusing it with a modern touch using the finest Australian produce.
It’s where tradition and innovation collide.
Our refreshed menu and interiors take the Sokyo experience to new heights, complete with a sunken dining room and bold, rule-breaking Japanese calligraphy.
Sokyo’s philosophy of Ritual meets Art is evident in every dish and every little detail, everywhere you look.
We can’t wait to share it with you.
Head Chef Chase
Chase has come a long way from his culinary career start as an 11 year old boy in his father's traditional Japanese restaurant. Born and raised in San Francisco, California, Chase has a contemporary and edgy take on Japanese food, which is a reflection of his American upbringing and the cooking traditions he learned from his father.
Chase has headed up kitchens all over the world for the iconic Nobu restaurant group. After four years in Vegas, he circled the Nobu globe working in Dubai, London and LA before finishing at Nobu Bahamas as Executive Chef.
Chase is primed to explore the finest of Sydney culinary delights in his menu. In fact, he spent his first four months in Sydney discovering the local fishmongers and produce suppliers. Every single creation that makes it on the menu is carefully curated.
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