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[title]Caviar bumps were so last year. In its place? Think fresh premium maguro tuna sashimi carved straight off the fish tableside. We’ll take several, please.
Such an extravagant experience can only happen at a fine establishment, of course. A restaurant that values the quality of the fish as much as the guest experience. Enter Sokyo, The Star Sydney’s flagship restaurant, and one of Sydney’s top Japanese restaurants.
So, how can you get your chopsticks on one of the freshest sashimi offers of the summer? Well, all bookings made in Sokyo’s elegant, moody and chic private dining room throughout the month of December will be offered the premium maguro tuna sashimi carved tableside by executive chef Daniel Kwak. And trust us when we say the sashimi is some of the freshest you can find: the chefs at Sokyo visit Sydney Fish Market daily to ensure the produce is top quality.
Sokyo’s private dining room set menu, which includes the delectable sashimi and tuna carving, is $185 per person and is only available during December. The set menu will be kicked off with tuna carving and tasting, followed by Sokyo’s famed sashimi platter, presented with magical dry ice and plated to look like a work of art. Other highlights of the set menu include mussels and scallops with an umami broth, shiso and tomatoes; pan-seared prawn with sambal butter and wakame; chef’s omakase sushi; and fruit macchiato with white chocolate mousse and yoghurt raspberry sorbet.
We know you’re busy this December. But whatever you do, carve out an evening or three to enjoy a lavish end-of-year feast at Sokyo. You won’t regret it.