Chef Alex Yu loves a challenge. After spending eight years at Sokyo Sydney, where he earned the title of “sashimi florist”, he moved to Melbourne to open Yugen Dining. The restaurant quickly became one of Melbourne’s top Japanese diners, with its six-seat omakase bar upstairs selling out six weeks’ worth of reservations in just nine minutes.

In May, Yu took on his next challenge, moving to Brisbane to become executive chef of the 160-seater Sokyo Brisbane at The Star, which is located in the city’s new Queen’s Wharf precinct.

“Sydney and Melbourne guests have different wants and needs, and I need to find out what Brisbane guests want,” Yu tells Broadsheet. “The long-term [goal] is for Sokyo to become an iconic Japanese restaurant in Brisbane.”

Never miss a Brisbane moment. Make sure you're subscribed to our newsletter today.

SUBSCRIBE NOW

It’s a bold statement, but if anyone can achieve it, it’s Yu. He’s a master of sashimi and charcoal cooking, two skills honed through his experience at Sokyo Sydney. He credits his time there as the most significant influence on his career.

“I was surrounded by experienced chefs like [executive chef] Chase Kojima,” Yu says. “Not only did he teach me how to cook, but he taught me how to see a restaurant differently. It’s not only about the food, it’s about the service and atmosphere.”

Yu’s opening menu is boldly ambitious, starting with snacks like kingfish miso ceviche with crispy potato, and A5 Wagyu with egg yolk, garlic chips and gold leaf. You might follow with tempura snapper, or tempura Moreton Bay bug with grapefruit salad. From the robata grill, there’s Margra lamb loin with umeboshi (pickled Japanese plum); king prawns with lemon butter; and a 9+ marble-score Kiwami Wagyu striploin marinated in shio koji (a savoury, fermented condiment).

For those craving raw fish, there’s an entire section dedicated to it. Sokyo’s signature crispy rice topped with spicy tuna tartare features here, alongside 14 different choices of sashimi and nigiri. Desserts include Davidson’s plum mochi ice-cream and strawberry matcha tiramisu.

The drinks menu offers a selection of Japanese beers and sakes. There are also shochu cocktails and a wine list with a strong champagne contingent.

Sokyo Brisbane
33 William Street, Brisbane City
1800 888 899

Hours:
Wed to Sun 5pm–10pm

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