Sokyo has been serving some of the city’s most-loved Japanese cuisine for nearly 10 years.
But the venue has hit refresh post-lockdown and reopened its doors with a refreshed look and menu under Executive Chef Chase Kojima.
Sokyo now has a new look and features a lighter palette compared to its signature dark, moody interior.
Calligraphy artist Tomoko Oka has played a key role in the revised aesthetic, creating work for the walls as well as the menus and tablescapes.
On the food front, there are a number of new additions, but signature dishes including kingfish miso ceviche and the miso-glazed toothfish remain.
Diners can look forward to trying baked potato with umami creme fraiche, chives, Iberico ham and ponzo jelly; Ranger’s Valley Scotch fillet MBS+5 350g with soy, wasabi and ume kosho and spicy tuna tartare with spicy mayo and crispy Hokkaido rice.
“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,” says Kojima.
Sokyo will also open for breakfast daily and launch Sunday brunch, which will see chefs helm a tuna-carving station.
Bartender Behzad Nvaziri has overhauled the cocktail menu, with new additions covering the Kyushiki with Japanese whisky and yuzu syrup as well as the Sokyo Bubble, which combines vodka, Licor 43, passionfruit puree topped with a smoke bubble.
Sokyo is now open for bookings.
