Sokyo

Overview

At Sokyo, the phrase "looks good enough to eat" earns a new spin. Here, the sushi, sashimi, king prawns in yuzu butter off the robata grill and plenty more almost look too artful, too eye-catching and too enticing to devour. For its first expansion out of Sydney, as well as its debut eatery in Queensland, this Japanese fine-diner has given its Brisbane location in the new Queen's Wharf precinct a specific gift: Executive Chef Alex Yu, brandishing his skills as a "sashimi florist" over the restaurant's aesthetically pleasing menu.

Yu earned that nickname at Sokyo Sydney, where he worked for eight years from 2014 and became renowned for his fish platters featuring floral arrangements. In 2022, he moved to Yugen Melbourne to take on that restaurant's Head Chef position. Now, he has completed the east coast capital-city trifecta by coming to Brisbane to helm the new Sokyo.

Sokyo's opening, launching when Queen's Wharf did at the end of August 2024, brings a swag of good news to the River City. Brisbanites no longer need to visit Sydney to dine at the culinary standout, for starters. The second Sokyo is part of The Star Brisbane, just as the Harbour City's sits inside The Star Sydney.

At The Star Gold Coast, Queensland already boasts fellow Japanese restaurant Kiyomi — a sibling eatery, if you like — but this is the first time that the Sokyo brand has set up shop elsewhere.

If you haven't visited Sokyo down south, it heroes traditional cooking techniques and making dining a sumptuous feast for the senses. The restaurant's guiding principle: ritual meets art. The idea is to apply Japanese culinary practice to Australia, including using local produce — from Queensland, of course, at Sokyo Brisbane.

In a space that seats 160, features both a sushi bar and a circular private dining room, and has Hassell to think for its scroll- and timber screen-heavy Japanese restaurant decor, patrons can enjoy a range of Sokyo's famous dishes that've made the jump from its OG location to Brissie. Two such highlights: spicy tuna with crispy rice, plus hiramasa kingfish with miso ceviche and crispy potato.

Standouts from the rest of the menu include A5 wagyu with egg yolk, garlic chips and gold leaf; tempura snapper paired with a coriander salad; miso-glazed toothfish; and salmon belly aburi. Or, as long as you have at least one person for company, opt for the $160-per-person tasting menu. The multi-dish spread features four seafood plates, the choice to upgrade to a chef's selection of sushi or wagyu in wasabi sauce, plus mochi and strawberry milkshake ice cream, and a caramel macchiato.

To wash them all down, sake, Japanese whisky, shochu cocktails, and tap and bottled beers from Japan take pride of place on the drinks list. You can also sip wine, champagne and non-alcoholic beverages.