It's not often you go to a restaurant and at the end of the meal, you're booking your next visit.
This is what happened when we finally had the omakase meal at Sokyo.
You'll see from our blog that we're big fans of Japanese food, especially sushi. Whilst Sokyo's omakase menu does not surpass the quality in Japan (e.g. our experience at
Sushiko Honten), this is definitely a league above the other offerings in Sydney and we are looking forward to revisiting for K's birthday!
As with sushi omakase experiences in Japan, you sit at the sushi bar and are served by a single sushi chef. The sushi bar where Sokyo's sushi omakase takes place only sits a maximum of five guests and has a single seating each night. This makes for an intimate atmosphere (despite the busyness of the wider restaurant) and great interactions with the chef, Takashi Sano!
Sano-san was very friendly and happily explained each piece of sushi to us (what it was, where it was from and how it was cooked). There are few places in Australia where you can watch such a performance, learn about food and enjoy a great meal at the same time.
The highlights of the night included:
- 4 different types of tuna, including kama toro!
- Cured scampi with uni and caviar
- Blue cheese donuts with black truffle ice-cream
I'd love to give a description of each of the sushi we had but unfortunately in between changing jobs and phones, my record of what we ate was lost! So I will let C's photos do the talking and we will post a more detailed post after our next visit in November. For now, enjoy the eye candy below. :)
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| Snapper sashimi with sea grapes |
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| Steamed abalone |
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| Crab with egg yolk sauce and black truffle |
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| Tuna |
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| O-toro - Western Australia |
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| O-toro - Japan |
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| Chu toro |
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| Salmon belly |
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| Kama (neck) toro - Japan (definitely a highlight. Even more melt-in-your-mouth than o-toro) |
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| Oysters |
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| Seared scampi |
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| Grilled scallops (with the most crispy piece of nori I've ever had) |
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| Grilled salmon belly |
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| Cured scampi, uni and caviar (one of the highlights) |
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| Tuna riblets (unfortunately my least favourite dish for the night) |
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| Squid with black pepper |
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| Toro handroll |
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Tamago
(very different to what we've tried in Japan which has a more savoury flavour. This one was much sweeter.) |
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| Ikura |
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Blue cheese donuts and black truffle ice-cream (Aaaaammmaaazzzinggggg)
(came back to Sokyo a few months later and it was no longer on their menu) |
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| Matcha molten cake and white chocolate ice-cream |
