We headed for dinner to Sokyo a couple of weekends ago to celebrate hubby’s birthday. It’s our second visit to Sokyo and the first for my sister-in-law and her husband. Just like our first time here, we truly enjoyed our dining experience. Read more of my first visit here.
Unlike our first visit, which was lunchtime where there were only a handful of diners, Sokyo at night is more vibrant and engaging. The restaurant was full but service was still swift and the dishes, as before, were presented to us beautifully.
Sashimi Platter (24 pieces mixed traditional sashimi) – $60.
For starters we had a 24 piece sashimi platter. The server brought it to our table complete with the smoky, dry ice effect. It was simple, nice but very fresh.
Beef Robata (Short rib, caramelized eshallots, BBQ teriyaki) – $15.
Next to land on our table was the Beef Robata (charcoal grilled). I’d been wanting to try the beef robata since I read so many good things about it so it was on my list of “foods to try at Sokyo”. I’m so glad I got the chance to try these delicious, tasty and tender little beef cubes. Great flavours from the teriyaki sauce.
Corn-fed Chicken (Shallots, burnt leeks, yakitori jus) – $12.
Served along with the beef robata was the corn-fed chicken. Fragrant and savoury bite size tender pieces of chicken. We ordered this mainly to give to our little boy and he approved!
Moreton Bay Bug Tempura (Green papaya pomelo salad, sambal mayo, black pepper amazu) – $26.
Tempura dishes followed the robata. We ordered Moreton Bay Bug and Oyster Mushroom Tempura. Eating the moreton bay bug was like snacking on delicate morsels of popcorn crustaceans. It was incredibly tasty. The sambal mayo was a great compliment as a dipping sauce.
Oyster Mushroom Tempura (Sokyo tempura sauce) – $10
Although simple, the oyster mushroom was one of my favourite dishes of the night. Tender and meaty in texture with a light and crispy batter. I only wished there were more of it.
Wagyu +7 Ribeye (Full Blood) 800g ( Sokyo dipping sauces) – $130.
The main dish of the night was next, Wagyu Ribeye. There were mainly four of us that had the wagyu. 800g seemed enough for four people but I can honestly say that I could probably have all of it to myself! I love Wagyu! Have I said that before? Hang on, let me repeat myself – I. LOVE. WAGYU. My brother-in-law was thoroughly impressed with this dish that he even nabbed the chance to gnaw on the bone. He said that this should be in the ’101 dishes to try before you die’ list. What can I say? I have to agree, it’s flavourful, delicate and very tender throughout. It’s not often you hear someone saying that marbled fat is sooooooooo yummy! Sounds so wrong but so right.
Queensland Roll (Spanner crab, spicy avocado, soy paper) – $21.
We’ve had the Queensland roll before and ordered it so that my sister-in-law and her husband could try it. It’s a must try dish. A mouth-watering spanner crab wrapped in soy paper with a subtle spicy avocado paste.
Japanese BBQ Roll (Karubi short rib, gochijang sauce, white kimchi) – $19.
Another sushi roll we’ve had before is the japanese bbq roll. A tender, almost rare beef roll with a mixture of sweet, sour and spicy. The white kimchi adds a tangy flavour on the side.
Nigiri (Salmon, Prawn, Salmon Roe) – priced individually.
I didn’t get to try any of the nigiri sushi but I can only imagine that it was simple and fresh like the sashimi platter for starters.
Tropical Panna Cotta (Coconut tapioca, passionfruit curd, fresh melon) and Yamazaki Caramel Macchiato (Coffee ice cream, coco nibs, whisky foam) part of Chef’s Dessert Sampler – $26.
We ended the night with an array of amazing dessert. I of course, wanted to make the most of my time at Sokyo and ordered the Chef’s Dessert Sampler – 4 different types of dessert from the menu. All to myself!
The tropical panna cotta tasted similar to a south-east asian dessert. The passionfruit was sharp in flavour whilst the coconut tapioca gave the dessert a milky sweet taste.
Yamazaki Caramel Macchiato would be a coffee ice cream lovers delight. It’s a combination of coffee ice cream and chunks of your favourite chocolate. It’s definitely a dessert for grown ups.
Sokyo “Mochi Ice Cream” (Yatsuhashi kyoto mochi, frozen strawberry milk shake) part of Chef’s Dessert Sampler.
Sokyo “mochi ice cream” is a strawberry milk shake type ice cream blanketed in thin sheets of mochi. Simple but delicious.
Goma Street (Caramelised white chocolate, sesame ice cream) part of Chef’s Dessert Sampler.
I’ve had Goma Street before and I was extremely pleased that it was in the chef’s dessert selection. A pretty dessert of caramelised white chocolate mousse with crunchy sesame bites between sheets of thin chocolates and sesame ice cream on biscuit crumbs. Yes, a mouthful description but it is delicious. The only way to enjoy this dessert is to smash and mix everything together, that way you get to enjoy all the intricate flavours in every spoonful.
Chocolate Ganache (Red currant jelly, pickled pear, lime yoghurt sorbet) – $14.
I only got to taste the chocolate ganache here and nothing else on the plate, so unfortunately I can’t describe the flavours together. But hey, chocolate ganache. Enough said. I’ll let the picture speak for itself.
House Made Ice Cream/Sorbet – $9.
Vanilla Ice cream for my little girl.
Traditional Japanese Green Tea. I was totally in love with the cast iron tea-pot. So cute, I wanted to take it home.
Dining at Sokyo is a bit like an adventure. If you have a diverse palate and have a love for Japanese fusion cuisine, then it’s the place to indulge. It’s quite exciting. Mind you, my wallet went on an adventure too! Haha! But in all seriousness, I really enjoy dining at Sokyo. Besides the food being superb, the atmosphere is lovely and the staff are pleasant. It’s amazing and probably one of the best dining experiences one can have.
Level G, The Darling
80 Pyrmont Street
Pyrmont NSW 2009
Lunch: Friday 12:00pm-2:30pm
Dinner: Mon-Wed 5.30pm-9:30pm
Dinner: Thu-Sat 5.30pm-10:30pm