“Sydney meets Tokyo,” is what Sokyo stands for. Sokyo is an exquisite bridge between Japanese culinary tradition and delicious, modern innovation. It is where time-honoured Tokyo craftsmanship meets Sydney’s gastronomic adventurousness, and the finest Australian produce meets the renowned skills of chef Chase Kojima and his team. A Japanese dining experience as excitingly modern as it is beautifully traditional.
Sokyo is open 7 days for breakfast and dinner, lunch on Friday to Sunday only.
Sokyo serves a typical traditional Japanese breakfast with steamed rice, ochazuke or omurice as well as a classic continental breakfast. For dinner, Sokyo offers a sharing concept which can start with traditional sashimi alongside favourites such as Baybug Tempura and Dengakuman (miso glazed toothfish), plus many more hot dishes from their kitchen using the finest local produce.
One of their signature dishes is onigiri, a Japanese soul food, and Sokyo breakfast uses only “Yumepirika” rice from Hokkaido, which is known as a top-quality rice in Japan. It is seasoned with salt, sesame oil and kombu, giving it an umami taste before being paired with Australia’s famous spanner crab meat in nori and served alongside chicken yakitori.

Photo credit - Sokyo
Onigiri photo credit – Samantha Rose & 1oh1 Media

Senpai Ramen is a new concept led by internationally renowned Japanese chef, Chase Kojima. Experience next level ramen and snacks in a 20 seat omakase-style diner. Senpai Ramen Chatswood is the first ramen omakase restaurant in Australia, and was recently rated by Delicious Magazine in the Top 100 Most Delicious Restaurants in NSW in 2022. They are expanding their operations with Senpai Ramen Burwood opening soon!
Senpai Ramen offers an à la carte menu for lunch and a 9 course omakase dinner. Lunch & dinner are availableTuesday to Sunday. Bookings for dinner are highly recommended.
This is a great place to enjoy not only specialty ramens, but also other popular Japanese dishes in luxury. Another star on the 9 course omakase dinner menu is “wagyu nigiri,” which uses the highest class of ingredients. The famed Yumepirika Japanese rice, seasoned with home-made sushi vinegar, provides the perfect base to present the Kagoshima A5 wagyu, which is then topped with amaebi and their famous liquid gold, bringing all these ingredients together beautifully in one delicious mouthful. Available only at Senpai Ramen Chatswood!

Photo credit - Senpai Ramen

If you are seeking top notch Japanese cuisine and a dining experience that has the right combination of quality and affordability in Sydney, this is it. Gold Class Daruma is a little gem hidden in the Grace Hotel. They combine the finest seafood, freshest seasonal vegetables and the best quality ingredients to lovingly create traditional dishes with flavours that you will remember forever. The menu offers a good choice of Japanese-style dishes all well prepared and presented with excellent flavours. Cooked Toyama Koshihikari rice is served, matching well with their specialties and allowing you to enjoy its balance of stickiness, firmness, and taste. Complementing their authentic Japanese dishes, Gold Class Daruma are also famous for their range of sake on offer, including Hakutsuru Organic Junmai Sake. All the staff warmly welcome you and look forward to serving you.

Photo credit - Gold Class Daruma

Miso, which is made of soybeans, is a traditional signature food in Japan. With “miso” as its business concept, this Miso Japanese “Teishoku” Restaurant has been open since 2008. The restaurant is located in the centre of Green Square, in the southern part of Sydney, where further development is expected in the future.
The staff enthusiastically learn about organic vegetables and balanced nutrition everyday in order to deliver healthy yet delicious “teishoku” (set menu) with all their hearts.
They serve steamed Toyama Koshihikari rice for their rice bowl dishes and teishoku menu. You can also enjoy BYO along with their signature dishes, pork cutlet tonkatsu or various bento selections. The 15 different takeaway bentos are also popular among local people.
Online delivery service is also available, receiving high demand from the neighbouring residents.
The restaurant is open from Monday to Saturday, and is planning to open a space for a variety of Japanese cultural activities such as Japanese food cooking classes, flower arrangement and tea ceremony on Sundays.

Photo credit - Miso Japanese Teishoku Restaurant

Lumi means “small lights” in Italian. Beneath a multitude of pendant lights creating an intimate atmosphere, LuMi Dining comes to life under the guidance of Chef Federico Zanellato and his wife and sommelier, Michela. With waterfront views, the restaurant is very inviting, never failing to amaze diners as they walk up to it.
Since opening in 2014, LuMi has been awarded 2 Chef Hats by SMH Good Food Guide. The chef has also been recognised as Citi Chef of the Year 2017 by SMH Good Food Guide. LuMi is ranked 13 in the Australian Top 100 Restaurants 2018 by the Australian Financial Review and awarded in 2019 as Best Italian Restaurant in the World by Gambero Rosso International.
Federico, who has worked in world-famous kitchens such as Japanese Cuisine RyuGin and Noma, succeeds in creating a casual fine Italian dining experience with a Japanese twist, focused on the seasonality of the produce but more importantly on the flavours. Tasting menus of classical Italian dishes showcase techniques elevated by Asian ingredients and a distinctively Japanese touch. Japanese Toyama Koshihikari rice is used for its creative Italian course dishes.

Photo credit - LuMi Dining

“Immerse yourself in Japanese food culture at Oborozuki.” This newly opened restaurant has both kaiseki and teppanyaki dining with full-height windows showing beautiful views of Sydney Harbour from the Opera Residences at Bennelong Point, which is one of Sydney’s most luxurious apartment buildings. Oborozuki has kaiseki, teppanyaki and a bar, and boasts the largest kaiseki dining room in Australia with an incredible 120 seats. Their take on kaiseki, similar to degustation, consists of a sequence of cold to hot dishes. Emphasis is placed on seasonal ingredients, which are carefully prepared to allow their authentic quality, beauty and flavour to shine. For the exquisite sushi dishes, Niigata Koshihikari Japanese rice is used to bring the perfect harmony of flavour.

Photo credit - Oborozuki

Kagoshima Master is a premium, authentic Japanese BBQ restaurant that originated from Osaka, Japan, in 2010. It strives to offer the ultimate culinary experience through authentic Japanese Kagoshima wagyu. Since opening, Kagoshima Master has evolved into a must-try restaurant for yakiniku BBQ enthusiasts in Japan. As a butchery-inspired restaurant, they offer the finest cuts of top-level A5 wagyu,and they are proud to bring authentic Japanese wagyu yakiniku all the way from their self-owned firm in Kagoshima to Sydney. Refining the age-old Japanese technique of flame grilling, they strive to serve the best quality wagyu along with cutting-edge butchery techniques to allow gourmands to enjoy affordable cuts of Kagoshima beef. They also offer steamed Uonuma Koshihikari rice, which is a perfect match for their BBQ meats to further enjoy the textures and flavours only found in premium wagyu.

Photo credit - Kagoshima Master Ultimo

A synergy of many elements in an unrivalled harbourside location, Aria is one of Australia’s finest restaurants and has received many awards over the years.
Aria brings together the vision of owners Matt Moran and Bruce Solomon through the best seasonal produce and a world-class wine list in a stunning, art-filled space with sweeping Sydney Opera House and Harbour Bridge views. Their dishes are regarded as timeless culinary masterpieces, offering course menus using peak seasonal ingredients to continue impressing their diners. Dinner at Aria becomes truly unforgettable as the sunset casts its luminous glow over the Sydney Opera House and the harbour. For the dinner menu, you can create your own taste journey from their a la carte offerings where hyper-seasonality is key, thanks to the dedication and commitment of their produce partners. It is these pristine ingredients that allow the executive chef and his team to create such harmony on the palate. Uonuma Koshihikari rice is used in their leading dish of stuffed cabbage, tomato, pine nut & geraldton wax.

Photo credit - Aria Restaurant

An extreme wagyu beef BBQ experience! Located in the centre of Sydney CBD, Kobe Wagyu BBQ Restaurant aims to create a comfortable atmosphere and invites customers to experience the intense flavour of a wagyu beef BBQ. Kobe Wagyu offers an à la carte menu, lunch sushi buffet, and premium BBQ buffet. They also serve the freshest seafood, special cocktails and homemade desserts to make your meal even better. And Hakutsuru sake is one of the most popular brewson their sake menu, dubbed a “perfect marriage” with wagyu beef! The BBQ buffet is available Monday to Sunday, and the expansive menu uses an iPad tablet, which allows diners to swipe through and order with ease. A perfect BBQ restaurant for the real foodie!

Photo credit - Kobe Wagyu BBQ Restaurant

Tanomi is a modern Japanese restaurant in Lidcombe who are extremely passionate about what they do. This family-run restaurant offers freshly prepared and beautifully presented food with excellent service. They are much-loved by locals for their affordable prices, great food and decor. They are open for lunch and dinner, and from their menu, you can expect to taste all kinds of appetisers, fresh sushi and sashimi, ramen, and other high quality seafood dishes. Takeaway and bento sets are available on the ever-popular Japanese menu. They also boast a wide selection of Japanese sake ranging from sparkling sake, fruit sake, hot sake, and premium sake including the popular Hakutsuru brand, alongside Japanese beer and more. Here you can explore different sake options to find one that matches your favourite dish!

Photo credit - Tanomi Restaurant