One night. One restaurant. Eight extraordinary chefs.
Tuesday, 15 September 2015

Eight of Australia’s most influential Japanese chefs will come together at Sokyo at The Star for Sokyo 8, an unrivalled culinary collaboration and unforgettable dining experience on Tuesday, 15 September.

The first event of its kind spearheaded by Chase Kojima, Executive Chef, Sokyo and Kiyomi will open the Sokyo kitchen to guest chefs from leading Japanese restaurants including Cho Cho San, Saké Double Bay, UME Restaurant, LuMi Bar and Dining, HaNa Ju-Rin, and Kiyomi at Jupiters Hotel & Casino for a one-off dining experience.

Chefs joining Kojima are Federico Zanellato, Head Chef at LuMi Bar and Dining, Nic Wong, Head Chef at Cho Cho San, Kerby Craig, Head Chef at UME Restaurant, Tomoyuki, Master Sushi Chef at HaNA Ju-Rin, Min Kim Head Chef at Saké Double Bay, Adam Lane, Head Chef at Kiyomi, Jupiters Hotel & Casino and Takashi Sano, Master Sushi Chef at Sokyo.

The exclusive event will consist of a collaborative seven course degustation menu made with locally sourced produce and served with matching wines and saké. Each visiting chef will serve one bespoke course, while multi-award winning chef Kojima will collaborate with chefs from Sokyo and Kiyomi for the remaining two courses.

Highlights include, David Blackmore oyster blade with homemade nuka pickles, miso by Cho Cho San’s Nic Wong, and sea urchin and aged tuna sashimi with roasted nori and white soy from Saké Double Bay’s Min Kim.

Chase Kojima, Executive Chef, Sokyo and Kiyomi said: “It’s an honour to invite some of Sydney’s most talented Japanese chefs, and my good friends, into the Sokyo kitchen to imagine and create a very special dining experience that celebrates Sydney’s cutting-edge Japanese dining scene.”

Andy North, General Manager of Food & Beverage, The Star said: “Sydney has a huge appreciation for Japanese food and we’re thrilled to host this intimate event which will be a rare opportunity to sample the best Japanese cuisine our city has to offer, under one roof for one night only.”

Seats are limited and set to sell fast. Tickets are priced at $225 per person, including accompanying wine and saké. Bookings can be made by e-mailing [email protected] or phoning1800 700 700.

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