Celebrating the best of both traditional Japan and modern Sydney, Sokyo is unveiling a new phase of its evolution – one dedicated to making every meal a ceremonial moment.
![Sharing Dishes at Sokyo](https://moments2.wpengine.com/wp-content/uploads/2021/10/Sokyo_1oh1Media_StudioSojourn_October_47-1024x683.jpg)
We’re thrilled to announce that after four months, The Star Sydney’s signature Japanese restaurant Sokyo is open with a fresh new look, new menu and sensational new brunch offerings, celebrating the best of both traditional Japan and modern Sydney.
![Soyko - Where Ritual Meets Art](https://moments2.wpengine.com/wp-content/uploads/2021/10/245330913_252823870148016_4814260057585317354_n-1-1024x1024.jpg)
Sokyo has stood proudly as a landmark of Sydney’s culinary scene for nearly a decade. Now, as venues across the city open their doors, Sokyo is unveiling a new phase of its evolution – one dedicated to making every meal a ceremonial moment.
“We wanted to keep the soul of the original Sokyo, paying respect to the traditional cooking techniques of Japan, while giving it a burst of fresh energy,” said Sokyo’s Executive Chef Chase Kojima, who’s vision helped guide and shape the transformation.
“Rituals have always been part of the Sokyo ethos… but a key element of this new era will be to bring the behind the scenes traditional rituals of dish creation to the guest experience as well – something diners have missed over the last few months.”
![Execuitive Chef Chase Kojima](https://moments2.wpengine.com/wp-content/uploads/2021/10/Team-1140x641-1.jpg)
The new Sokyo space is softer, more spacious, with intimate lighting and a focus on spotlighting the kitchen. The designers have also collaborated with local calligraphy artist Tomoko Oka to design a modern take on the traditional Japanese art that adorns the walls, menus and tables capes, and reflects the art and ritual ethos.
![Baked potato with mami crème fraiche, chives, cured Iberico ham, & ponzu jelly’ assembled table side.](https://moments2.wpengine.com/wp-content/uploads/2021/10/Sokyo_1oh1Media_StudioSojourn_October_54-1024x683.jpg)
Sokyo will also showcase dishes that create moments where eating feels like a performance like the ‘Baked potato with umami crème fraiche, chives, cured Iberico ham, & ponzu jelly’ assembled table side, the ‘Ranger’s Valley Scotch Fillet MBS+5 350g with soy, wasabi, & ume kosho’ fresh off the robata grill, and the ‘Tuna Crispy Rice – Spicy tuna tartare, spicy mayo, crispy Hokkaido rice’ plated to reflect the colours of the Japanese flag.
![Pan Seared Scallops with Cuttlefish and Japanese Salsa Verde](https://moments2.wpengine.com/wp-content/uploads/2021/10/Sokyo_1oh1Media_StudioSojourn_October_37-1024x683.jpg)
For more details on Sokyo’s transformation visit: Sokyo – Where Ritual Meets Art