Before stepping into the kitchen, Alex Yu spent his early career as a social worker at a social care farm outside Dublin. However, it wasn’t long before he discovered a passion for cooking, prompting a move to Australia to pursue his new path.

Yu landed at Sokyo Sydney, where he trained under top chefs like Chase Kojima, Brian Logan, Sano Takashi and Daniel Kwak. Over eight years, he rose through the ranks to become sous chef, earning the nickname “sashimi florist” for his artistry with fish.

Yu’s next move took him to Melbourne, where he played an instrumental role in opening Yugen Dining, quickly establishing it as one of the city’s best Japanese restaurants.

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In May, Yu returned to the Sokyo fold to lead the highly anticipated opening of Sokyo at The Star Brisbane. For Yu, it’s a homecoming of sorts, returning to the restaurant that launched his career.

We took five with the talented chef to learn more about his vision for what’s set to become one of Brisbane’s standout Japanese restaurants.

What’s your job title?
Executive chef, Sokyo at The Star Brisbane.

What drew you back to Sokyo?
Having worked at Sokyo at The Star Sydney for eight years before taking on the role of head chef at Yugen Melbourne, I always knew I wanted to return home to The Star family. It was an honour to be mentored by some of Australia’s top chefs throughout my time at Sokyo Sydney, and to be back sharing that knowledge with the Sokyo Brisbane team is a humbling full-circle moment.

What do you have planned for the restaurant?
Our guests at can look forward to a traditional, yet unexpected, dining experience that showcases quality and locally sourced produce, paired with exceptional service. I am very passionate about staying very strict to tradition when it comes to my cooking techniques, so Brisbane will get a taste of not only Sokyo’s hero dishes, which are loved at our sister venues in Sydney and the Gold Coast, but also some exciting new flavour combinations and dishes.

What are you personally most excited about?
I am relatively new to Brisbane but that’s one of the things I’m most excited about. I’m always looking to challenge myself, explore new cities and draw on my time in Sydney and Melbourne to deliver something truly innovative. I’ve been exploring all corners of the city the last few months and working with the team to curate a menu infused with a modern, localised touch. Now that we’re open, I’m excited to hear from locals on their experience at Sokyo … I’d also love a great dining recommendation – breakfast, lunch, or dinner!

Will you bring along any of the dishes or techniques you are known for?
Absolutely! My time at Sokyo Sydney was filled with crafting sushi and sashimi platters and focused on the creativity – where food and art combine, and with that, I was affectionately named the “sashimi florist”. Guests will find the iconic floral-inspired sashimi platter on our menu.

What are some dishes you can’t wait for Brisbane diners to try?
Our long-standing hero dishes are already proving to be some of Brisbane’s favourites. In particular, the tuna crispy rice, kingfish miso ceviche, miso-glazed toothfish and the Wollemi duck breast with roasted brussels sprouts. I am also proud to introduce a number of dishes unique to Sokyo Brisbane, including A5 Wagyu garnished with gold leaf, and Moreton Bay bugs with grapefruit and pickled ginger mayo.

www.star.com.au/brisbane/eat-drink/signature-dining/sokyo
@thestarbrisbane
@alex.yu84