Where the buzz of Tokyo meets a Sydney beat.
Born and raised in San Francisco, California, Chase has a contemporary and edgy take on Japanese food, which is a reflection of his American upbringing and the cooking traditions he learned from his father.
At only 29, he's headed up kitchens all over the world for the iconic Nobu restaurant group. After four years in Vegas, he circled the Nobu globe working in Dubai, London and LA before finishing at Nobu Bahamas as Executive Chef.
Chase is primed to explore the finest of Sydney culinary delights in his menu. In fact, he spent his first four months in Sydney discovering the local fishmongers and produce suppliers. Every single creation that makes it on the menu is carefully curated.
Sokyo sweeps you off your feet. And so begins the love affair. Cocktails are mixed with seasonal ingredients and made with a unique Japanese twist. Flavours that don’t overpower, but lend a hand to the delicate Japanese dishes before you. Sokyo Bar will thoughtfully put together the evening just for you. At Sokyo Bar you'll discover an atmosphere that always surprises. Your bartender will match wine, sake and cocktails to the exotic Japanese creations by Chef Chase Kojima. Our beverage highlights include a fine selection of Japanese whiskey and signature cocktails. Other beverages include beer (Japanese, local and international), vodka, gin, scotch whiskey, Irish whiskey, bourbon, rum, tequila, brandy, vermouth and more.
Sydney Morning Herald Good Food Guide 2014, 2015, 2016 & 2017
Australian Financial Review 2015 & 2016
Gourmet Traveller Wine List Of The Year 2015 & 2016
Tourism Accommodation Australia Awards for Excellence 2015
Wine Spectator 2015
TripAdvisor 2015