Joji Head Chef Kihoon Kim on Switching Culinary Gears, Perfect Pairings and Joji's New Menu
For this veteran of omakase cooking, a menu meant to be shared means big flavours cooked with a focus on the little details.
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Perched over the corner of George and King, you can whittle away your weekend afternoons sipping cocktails and snacking on high-end seafood. It's not a carb-laden pub, or even an invite-only hotel bar, it's Jōji — the CBD rooftop that's got everyone talking.
If you've got a big group worth catching up with, and fancy a little city outing to do it, then Jōji might be the place for you. Earlier in 2025, the bar launched an all-new Social Saturdays menu designed for just that. This reimagining of the classic bottomless brunch includes a shared chef's menu and 90 minutes of free-flowing French rosé or beer, soundtracked by a rotating lineup of live DJs and musicians. Tickets are $120, and there's a $30 cocktail upgrade option if that's more your thing.
To get the lowdown on the new offering, we spoke to Jōji's head chef, Kihoon Kim.
Jiwon Kim
You've worked in some of the best omakase restaurants in Sydney and across the world. What made you want to develop a sushi and robata menu instead?
Omakase is a great foundation for cooking styles because it uses every kitchen technique — raw, grilled, steamed, and more. Through that experience, I've gained a deep understanding of different ingredients and how to treat them with respect.
With the menu at Jōji, I wanted to take that knowledge and apply it in a more casual and accessible way. It's still refined, but it invites more people to enjoy those same flavours and techniques without the formality of a traditional omakase setting.
For someone who might not have heard of one before, what is an omakase?
'Omakase' means "I'll leave it up to the chef." It's a dining style where there's no fixed menu — instead, the chef creates a series of dishes based on the best ingredients available that day. It's very personal, and often the chef prepares and presents each course directly in front of the guest.
Will Salkeld
Are there any core principles you picked up along the way from your omakase kitchens that you apply to your work at Jōji?
Working in omakase teaches you to be extremely disciplined. The rules are simple, but they're strict: be patient, commit to constant training, and never believe you've mastered everything — there's always more to learn. That mindset doesn't change, even if the restaurant is different.
What was the thought process behind picking dishes for the Social Saturdays menu?
We wanted to create a menu that is delicious, but also visually exciting — something that stands out and feels special for a weekend experience. The idea behind Social Saturdays is to encourage sharing, conversation, and enjoyment, so each dish is designed to bring people together around the table.
Jiwon Kim
If you were to recommend three dishes from the menu to perfectly represent Jōji, what would those dishes be and why?
I'd say start with the nigiri. It's a signature of Japanese cuisine and reflects our approach to everything. Then, the maki rolls — we've modernised these to include unique flavour combinations that still honour tradition. Finally, chicken karaage. It's one of Japan's most beloved comfort foods, and our version is crispy, juicy, and full of umami.
And what about the drinks on the menu?
Right now, we're just offering rosé as the main pairing. It complements many of the dishes without overpowering the flavours. Cocktails are available as an add-on, though, house specials like the Kiku Royale, which takes rosé and mixes it with cognac, pineapple, umeshu and chrysanthemum.
Find Jōji on Level 5, 388 George Street, Sydney CBD. For more information, head to the venue's website.
