Description
Head Chef Chase Kojima and his team use the finest local produce to create an imaginative menu of sashimi, tempura and melt-in-the-mouth meats cooked over the robata grill. And with its own fusion of uber-cool ambience and eclectic energy, Sokyo is an experience unlike any other.
Awards
Three Goblets
Gourmet Traveller Wine List Of The Year 2017
One Chef’s Hat
Sydney Morning Herald Good Food Guide 2014, 2015, 2016, 2017 & 2018
Australia’s Top 100 Restaurants
Australian Financial Review 2015, 2016 & 2018
Two Goblets
Gourmet Traveller Wine List Of The Year 2015 & 2016
Time Out
Hotel Bars Cocktail Competition 2018
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