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Champagne and Caviar at Sokyo, The Star

The special champagne and caviar menu at The Star’s signature Japanese restaurant, Sokyo

This autumn, executive Chef Chase Kojima has designed two caviar dishes paired with superbly fresh seafood alongside a curated selection of champagne.

The specials include Tasmanian sea urchin sashimi with Calvisius Oscietra Caviar and panko fried Pacific oysters served with Royal Stirling Caviar. It’s indulgent to say the least and is an excellent way to spoil oneself with the finest caviar and seafood.

Japanese Toro tartar, Tasmanian sea urchin sashimi & Calvisius Oscietra Caviar is sea urchin married with cubes of melt-in-the-mouth fatty toro tuna, served raw the taste is delicate and sweet. Panko fried pacific oysters, Katsuobushi sorbet and Royal Stirling caviar are crumbed oysters atop a sweet and salty sorbet. Both of these dishes come with a dollop of caviar to complement.

We were lucky enough to sample these luxurious ingredients and you can feel like a monarch too. Treat yourself until May 6 with these specials.

Variety is the spice of life, spiced up by insanely fresh, beautifully presented sashimi. So much care and precision goes into these plates of fish, dressed in all manners of mouthwatering dressings and plenty of citrusy yuzu sprinkled throughout. Don’t be alarmed to see cream cheese on the menu as in the Tai goma nori red snapper is treated to just a schmear of miso cream cheese, roasted goma nori, white shiso dressing.  If caviar and sea urchin doesn’t provide enough fancy, then some market price Toro tuna in between fatty and lean, will certainly satisfy longings for unctuous, creamy richness.

And to seal it all off, Green tea and white chocolate fondant apple brandy “Calvados” ice cream, coffee crumble is one of the best you can ever have. A matcha fondant’s molten centre oozing slowly as you cut into it is one heck of a way to end a meal. Sokyo’s is perfectly balanced, like sweet grass and lightly bitter with that gorgeous emerald green hue.

Japanese Toro tartar, Tasmanian sea urchi sashimi & Calvisius Oscietra Caviar $65



Panko fried pacific oysters, Katsuobushi sorbet and Royal Stirling caviar $45


Chasing Kojima yuzu sake, pink grapefruit, lemongrass and elderflower $18

Kingfish miso ceviche green chilli, crispy potato, miso ceviche $22

Usuzukuri Ikijime snapper thinly sliced, shio konbu micro herbs, lime soy vinaigrette $28

Tai goma nori Red snapper, miso cream cheese, roasted goma nori, white shiso dressing $22

Toro tuna (market price)

Grilled Kingfish panko crumbed sweetbreads, treviso, spicy daikon pomegranate yakitori 

Enoki tempura enoki and oyster mushroom garlic ponzu $15

Wagyu tenderloin – shitake puree, daikon and nasturtium onion jus


Yamazaki Caramel Macchiato coffee ice cream, coco nibs, whisky foam 

Sokyo Banana Chocolate sponge cake filled with banana custard, rum icecream 

Strawberry Calpis lime mousse, strawberry, green tea meringue and calpis frozen yoghurt

Green tea and white chocolate fondant apple brandy “Calvados” ice cream, coffee crumble

MsBrulee dined as guests of Sokyo. Opinions however are our own and independent. 

Sokyo Restaurant - The Darling at the Star Menu, Reviews, Photos, Location and Info - Zomato

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