The Star Brisbane is set to welcome Sokyo to its dining portfolio as the restaurant expands out of Sydney for the first time.
Sokyo opened in The Star Sydney more than a decade ago, and was the place where it all began for chef Alex Yu, who joined the restaurant in 2014 as a sous chef.
Yu spent eight years at the fine diner before he moved to Melbourne in 2022 to lead Yugen’s omakase counter and take on the role of head chef until he was presented with the opportunity to return to The Star as Sokyo Brisbane’s executive chef.
“Returning to The Star where my culinary career flourished feels like a homecoming, and to have the opportunity to share Sokyo’s philosophy with Brisbane is truly a privilege,” he says.
The 160-seat restaurant is following a ‘ritual meets art’ approach, which focuses on theatrical, sensory elements teamed with highlighting local Queensland produce.
Yu has worked closely with the culinary team to put together a menu that features some familiar dishes including spicy tuna on crispy rice and Hiramasa kingfish with miso ceviche as well as new additions such as truffle-infused lobster grilled over charcoal and yellowfin tuna with sweet aioli.
“I’m excited to infuse the Sokyo menu with my artistic vision, drawing from my time in Sydney and Melbourne to deliver a cutting-edge dining experience tailored to Brisbane’s discerning palate,” says Yu.
“Each element is meticulously considered, from the smallest measurement to the exact angle and temperature.”
Sokyo Brisbane will serve a comprehensive selection of sake, Japanese whiskies, tap and bottled beers, and shochu cocktails as well as local and international wines.
The restaurant is slated to open in August – official opening date to come.
